Amazing Brazilian Coconut Milk Chicken Recipe- Gluten Free, GAPS Legal, Paleo Friendly, Refined Sugar Free

 photo 100_7172_zps6687ddd4.jpgAfter having been out of chicken gizzards for my while, my cheap, healthy protein staple, I finally restocked a few days ago. I was looking for something to do with them when I chanced upon a recipe for Brazilian chicken with coconut milk, and decided that I wanted to change up that recipe so that it used chicken gizzards instead of chicken breast. I was prepared for it to be tasty because of all the wonderful reviews, but I wasn't prepared to be as mind blown as I was by how out of this world delicious this chicken would be.
I know, I know, from the pictures and ingredients it doesn't look soooo mouthwatering. I mean, I said the same thing when I first saw the recipe, and was sure all the people who raved about it were exaggerating.
But no.
It really is THAT good.
I lowered the amount of spice in the recipe so that it isn't burning hot, but feel free to up the spice or remove it completely, if you prefer it that way.
This recipe is suitable for gluten free diets, as well as Paleo/Primal diets and the GAPS diet, as well as any other low carb, health oriented diet or allergy oriented diets. The sauce is so delicious that if you're vegan, I recommend making the sauce anyhow and putting it on something, maybe tofu instead of the chicken (even though tofu's really unhealthy)- just make this sauce, no matter who you are- you won't regret it!
I served it over rice, but you can eat it plain, over pasta, over mashed potatoes, over cauliflower rice, over quinoa, etc...
I made the recipe at first without the parsley, and it was unbelievable, so I was afraid to put the parsley in. But I did it anyhow, and had no regrets, because it was even more amazing with the parsley in it. But just so you know, you can leave it out if you don't have any.

Amazing Brazilian Coconut Milk Chicken Recipe- Gluten Free, GAPS Legal, Paleo Friendly, Refined Sugar Free

2 tablespoons oil
1 large onion
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1/4 teaspoon hot paprika or cayenne pepper or red pepper flakes (or more or less to taste)
1 tablespoon dried ginger (or equivalent amount fresh)
1 teaspoon garlic powder (or 2 cloves of garlic)
1 lb chicken- I used gizzards, but you can use boneless chicken thighs, or chicken breast, or turkey, etc...
1 teaspoon salt
3 large tomatoes, chopped
2 cups coconut milk, ideally homemade coconut milk
1 bunch parsley (optional)

1. Cook the gizzards if you're using them. I boil mine in a pressure cooker for a long long time until soft (an hour in the pressure cooker, 4 hours not) and then use the broth as a base for soups, etc...

2. Chop the onions and fry up until golden.

3. Add the rest of the ingredients other than the parsley. Cook until the tomatoes are soft. If using something other than gizzards, cook until that chicken is thoroughly cooked.

5. Add chopped parsley.

6. Cook for 2 more minutes.

Serve over rice, quinoa, pasta, mashed potatoes, cauliflower "rice" or plain.


Ever made Brazilian recipes before? Is it just me, or does this recipe remind you somewhat of Indian cooking?
Does this look like a recipe you'd try?

Penniless Parenting

Mommy, wife, writer, baker, chef, crafter, sewer, teacher, babysitter, cleaning lady, penny pincher, frugal gal


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  1. Living in the USA where meat is (relatively) cheap, I'm somewhat resistant to organ meats, but I think this might change my mind.

  2. I made this for my meals this week. OMG! It is divine! Thanks!

  3. I know this is an old post, but I wanted to comment anyway. We substitute a can of chickpeas (or home-cooked) for the chicken and have this WEEKLY at our house! The kids (3 and 1) tear it up. I serve it over jasmine rice. Family favorite!

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