Spicy Brazilian Coconut Chicken (Printable)
Tender chicken in creamy coconut sauce with bold spices and fresh herbs.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
→ Marinade & Base
04 - 1 tbsp lime juice
05 - 2 tbsp olive oil
06 - 1 large onion, finely chopped
07 - 4 cloves garlic, minced
08 - 1 red bell pepper, diced
09 - 1 green bell pepper, diced
→ Spices
10 - 1-2 red chilies, finely chopped
11 - 2 tsp sweet paprika
12 - 1 tsp ground cumin
13 - 1 tsp ground coriander
14 - 1/2 tsp chili flakes
→ Sauce
15 - 1 (14 oz) can coconut milk, full fat
16 - 1 (14 oz) can diced tomatoes
17 - 1 tbsp tomato paste
18 - 1/2 cup chicken stock
→ Finishing
19 - 1/4 cup fresh cilantro, chopped
20 - 2 tbsp fresh parsley, chopped
21 - Lime wedges, for serving
# Directions:
01 - Season chicken chunks with salt, pepper, and lime juice. Let stand for 10 minutes to allow flavors to penetrate.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken on both sides until golden brown, approximately 3-4 minutes per side. Remove chicken and set aside.
03 - In the same pan, sauté onion for 2-3 minutes until softened. Add garlic, red and green bell peppers, and chilies. Continue cooking for 2 minutes until vegetables begin to soften.
04 - Add paprika, cumin, coriander, and chili flakes to the pan. Stir constantly for 1 minute until spices become fragrant, being careful not to burn them.
05 - Return seared chicken to the pan. Pour in coconut milk, diced tomatoes, tomato paste, and chicken stock. Stir thoroughly to combine all ingredients and dissolve tomato paste.
06 - Bring mixture to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes until chicken is cooked through and sauce has thickened slightly.
07 - Stir in chopped cilantro and parsley. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
08 - Serve hot, garnished with additional fresh herbs and lime wedges. Pair with steamed rice or farofa for an authentic Brazilian experience.
# Expert Advice:
01 -
- The coconut milk tames the heat while letting those warm Brazilian spices shine through beautifully.
- It looks like you spent hours on it, but most of the cooking time is hands off simmering.
02 -
- Do not rush the sear because pale chicken means you missed a whole layer of flavor that cannot be added later.
- The sauce will look thin at first but thickens considerably as it simmers and cools slightly.
03 -
- Taste the coconut milk before adding it because some brands are sweeter or saltier than others.
- Let the finished dish rest for five minutes off the heat before serving so the sauce can settle into its final texture.