Description
This Spicy Brazilian Coconut Chicken is a flavorful and aromatic dish featuring tender chicken thighs simmered in a creamy coconut milk sauce infused with a blend of spices and fresh peppers. Perfectly balanced with the tang of lime and garnished with fresh cilantro, this comforting main course brings the vibrant tastes of Brazil right to your table. Ideal for a weeknight dinner, it pairs wonderfully with jasmine or basmati rice or flatbread.
Ingredients
Scale
Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into chunks
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 jalapeño, minced (seeds removed for less heat)
Spices
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Flavorings
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon tomato paste
- Juice of 1 lime
Garnish
- Chopped fresh cilantro
Instructions
- Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken chunks and cook for 5–7 minutes, turning occasionally, until browned on all sides. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the diced onion, minced garlic, sliced red bell pepper, and minced jalapeño. Cook for 3–4 minutes until the vegetables are softened and fragrant.
- Add Spices: Stir in the ground cumin, paprika, ground coriander, turmeric, salt, and black pepper. Cook for 1 minute to toast and bloom the spices, enhancing their flavors.
- Incorporate Tomato Paste and Coconut Milk: Add the tomato paste to the skillet and stir well to combine with the spices and vegetables. Pour in the full-fat coconut milk and mix thoroughly.
- Simmer the Chicken: Return the browned chicken pieces to the skillet. Bring the mixture to a simmer, then cook uncovered for 15–20 minutes until the chicken is fully cooked and the sauce has thickened slightly.
- Finish with Lime and Cilantro: Stir in the fresh lime juice, taste, and adjust seasoning if necessary. Garnish with chopped cilantro before serving.
- Serve: Serve hot alongside jasmine or basmati rice or with flatbread for a complete meal.
Notes
- For extra heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- This dish pairs perfectly with jasmine or basmati rice.
- Chicken breast can be used instead of thighs, but thighs remain juicier and more flavorful.
