Name: Chicken with Cilantro and Coconut Milk
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 4 people
Cuisine: Brazil
Ingredients: 1 chicken (cut into pieces); 1 pod ofgarlic (chopped); 1 onion (chopped); salt and pepper; 2 tbsp ofolive oil; 200 oz oftomatoes (or canned tomato pulp); 3 tbsp offresh cilantro (chopped); 2 glasses ofchicken broth; 2 tbsp ofcornstarch; 200 fl oz ofcoconut milk; 1 "bird's eye" chili (optional)

Chicken with Cilantro and Coconut Milk

main courses poultry slow cooking

Updated on 01 January 2026 by

ratatouille

6 reviews 4.7 : Very good

Cuisine

Brazil

Level

Easy

Preparation

20 minutes

Cooking

1 hour 15

Originating in Brazil, this recipe for chicken with cilantro and coconut milk will add a touch of exotic flair to your meal.

For

people

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1 chicken cut into pieces
1 pod of garlic chopped
1 onion chopped
salt and pepper
2 tbsp of olive oil
7 ¾ oz of tomatoes or canned tomato pulp
3 tbsp of fresh cilantro chopped
2 glasses of chicken broth
2 tbsp of cornstarch
6.8 fl oz of coconut milk
1 "bird's eye" chili optional

1
Season the chicken pieces with salt and pepper.
Top with the chopped garlic, onion, and chili pepper (optional), and let sit in the refrigerator for 30 minutes.
2
Prepare the chicken broth according to the type you've chosen (homemade, bouillon cube, or instant).
3
Heat the olive oil in a Dutch oven.
Add the chicken pieces along with the garlic, onion, and chili pepper (optional).
Brown on all sides for 15 minutes.
4
Rinse the tomatoes and chop them.
Add them to the contents of the pot, along with the cilantro and half of the chicken broth.
5
Cover and simmer over low heat for another 15 minutes.
Dissolve the cornstarch in the coconut milk.
Pour it into the mixture, along with the remaining broth.
6
Stir and cook over low heat, stirring constantly, until the sauce is smooth.
7
Serve piping hot with white rice.