Description
This Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish that brings together juicy chicken, creamy coconut milk, and bold spices. Inspired by Brazilian flavors, this dish has just the right amount of heat and richness, making it perfect for a cozy dinner or an exciting new meal to add to your recipe rotation. Serve it with rice or crusty bread to soak up the delicious sauce!
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Ingredients
Scale
For the Chicken:
- 2 lbs chicken thighs or chicken breasts, boneless and skinless
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric
- 2 tablespoons olive oil
For the Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 can (14 oz) coconut milk (full-fat for creaminess)
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt (adjust to taste)
Instructions
Step 1: Season and Sear the Chicken
- In a bowl, mix salt, pepper, paprika, cumin, chili powder, and turmeric.
- Rub the spice mixture all over the chicken.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken and sear for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
Step 2: Make the Coconut Sauce
- In the same skillet, add 1 tablespoon of olive oil and sauté the onions and garlic for 2 minutes until fragrant.
- Add the diced red bell pepper and red pepper flakes, cooking for another 2 minutes.
- Stir in the tomato paste, cooking for 1 minute to deepen the flavors.
- Pour in the coconut milk and chicken broth, stirring well to combine.
- Squeeze in the fresh lime juice and let the sauce simmer for 5 minutes.
Step 3: Simmer the Chicken
- Return the seared chicken to the skillet, nestling it into the sauce.
- Reduce heat to low and cover, letting it simmer for 15-20 minutes until the chicken is fully cooked and tender.
- Stir in fresh cilantro and adjust seasoning with more salt or lime juice if needed.
Step 4: Serve & Enjoy
- Serve hot over steamed rice, quinoa, or with crusty bread.
- Garnish with extra cilantro and lime wedges for extra brightness.
Notes
- Use Chicken Thighs: They stay juicier and absorb flavors better than chicken breasts.
- Adjust the Spice Level: Reduce or increase the red pepper flakes to your taste.
- Use Full-Fat Coconut Milk: This gives the sauce its creamy texture—don’t use light coconut milk!
- Make It Ahead: The flavors deepen overnight, making it a great meal-prep dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Brazilian