Description
Spicy Brazilian Coconut Chicken is a flavorful dish that combines tender chicken with a rich, creamy coconut milk sauce infused with bold Brazilian spices. This dish is inspired by the vibrant flavors of Brazilian cuisine, featuring a balance of heat, tanginess, and creaminess. The addition of tomatoes, bell peppers, and aromatic spices enhances the depth of flavor, making every bite a delight. Whether you’re serving it over rice, with crusty bread, or on its own, this dish is sure to impress with its luscious texture and exotic taste.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk (full-fat for best results)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon red pepper flakes (adjust to taste)
- 1–2 fresh chili peppers, sliced (optional for extra heat)
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tablespoons tomato paste
- 1 tablespoon lime juice
- ¼ cup fresh cilantro, chopped (plus more for garnish)
- Salt and black pepper to taste
Ingredient Highlights
- Coconut Milk: Full-fat coconut milk adds richness and balances the spiciness with its creamy texture.
- Chicken Thighs: Using thighs keeps the dish juicy and flavorful, but chicken breasts work too.
- Brazilian Spices: Cumin, paprika, and turmeric create a warm, smoky depth.
- Chili Peppers: Fresh and dried chilies give the dish its signature heat—adjust to your preference.
- Lime Juice: A touch of lime juice brightens the flavors and enhances the overall taste.
Instructions
Prepare the Ingredients:
- Season the Chicken: Season the chicken pieces with salt, black pepper, cumin, paprika, coriander, and turmeric. Toss to coat evenly.
- Heat the Oil: In a large skillet or pan, heat the olive oil over medium-high heat.
Cook the Chicken:
- Sear the Chicken: Add the seasoned chicken pieces to the pan and cook for 5-7 minutes, until browned on all sides. Remove from the pan and set aside.
Build the Sauce:
- Sauté the Aromatics: In the same pan, add a little more oil if needed, then sauté the onions and garlic for 2-3 minutes until fragrant.
- Add the Peppers and Tomatoes: Stir in the sliced bell peppers, diced tomatoes, tomato paste, and red pepper flakes. Cook for 5 minutes until the peppers soften.
- Simmer with Coconut Milk: Pour in the coconut milk, stirring well to combine. Add the fresh chili peppers if using.
Simmer and Serve:
- Return the Chicken: Add the browned chicken back into the pan, stirring to coat it in the sauce. Reduce heat and let it simmer for 15 minutes until the chicken is fully cooked and tender.
- Finish with Lime and Cilantro: Stir in the lime juice and chopped cilantro, adjusting seasoning if needed.
- Garnish and Serve: Serve hot, garnished with extra cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 25g
- Carbohydrates: 12g
- Protein: 35g