Brazilian Mounjaro Chicken Recipe
445kcal
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup chicken broth
- 1/2 cup canned coconut milk, well shaken
- 1 tsp apple cider vinegar
- 1 tbsp chopped fresh parsley, plus more for garnish
- 2 cups cooked white rice, for serving
Method
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Add ground cumin, smoked paprika, and turmeric. Stir to coat onions and garlic in the spices.
- Add chicken pieces to the skillet. Sear on each side for 3–4 minutes until lightly browned.
- Pour in chicken broth and coconut milk. Stir well, bring to simmer. Cover and cook for 20 minutes until chicken is tender.
- Uncover, stir in apple cider vinegar, salt, and pepper. Garnish with parsley and serve over white rice.
Nutrition
Calories445kcalCarbohydrates14gProtein33gFat28gSaturated Fat17gPolyunsaturated Fat2.2gMonounsaturated Fat7.5gCholesterol130mgSodium710mgPotassium480mgFiber2gSugar2gVitamin A950IUVitamin C8mgCalcium50mgIron2.4mg
Notes
Swap lime for orange juice for a twist. Use cauliflower rice to reduce carbs. Marinating the chicken 30 mins in advance enhances flavor. Store leftovers with broth and reheat gently to maintain creaminess.