Ingredients
– 2 cups shredded chicken
– 1 cup diced tomatoes
– 1/2 cup coconut milk
– 1 tablespoon palm oil
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions
Prepare all ingredients: shred the chicken, dice tomatoes, and mince garlic. Pre-measure spices and coconut milk.
Heat palm oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Cook shredded chicken: Add it to the skillet, stirring to coat with the oil and garlic, cooking for 5 minutes.
Add tomatoes and smoked paprika: Stir in and cook another 5 minutes until tomatoes soften.
Add coconut milk: Pour in, reduce heat to low, and simmer gently for 10-15 minutes, allowing flavors to meld.
Season: Use salt and pepper to taste, adjusting seasoning and sauce thickness as desired.
Vegan swap: Use shredded jackfruit instead of chicken in the initial steps.
Gluten-free check: Confirm spices and ingredients are certified gluten-free.
Serve: Garnish with fresh cilantro or lime wedges if desired. Pair with rice or a side salad for a complete meal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Tip: Add fresh mint, basil, or lemongrass for herbal flavor nuances.
🍯 Tip: Customize sweetness by substituting honey with agave syrup, maple syrup, or stevia for lower calories or vegan needs.
🔥 Tip: Including a pinch of cinnamon or cayenne pepper can assist with blood sugar balance and add warming spice.
- Prep Time: 2 minutes
- Steeping: 10 minutes
- Category: Beverage
- Method: Infusion
- Cuisine: Brazilian
- Diet: Low-Calorie
Nutrition
- Serving Size: 1 glass
- Calories: 14 kcal
- Sugar: 3 g
- Sodium: 1 mg
- Fat: 0.01 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.1 g
- Protein: 0.1 g
- Cholesterol: 0 mg
