Spicy Brazilian Coconut Chicken Recipe
Introduction
Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish that combines tender chicken with a rich, creamy coconut sauce and a kick of heat. This dish is perfect for a cozy dinner and pairs beautifully with rice or crusty bread to soak up the delicious sauce.
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Step 1: Season the chicken pieces with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
- Step 2: In the same skillet, cook the chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 3: Add the sliced red and yellow bell peppers and cook until they start to soften, about 5 minutes.
- Step 4: Stir in ground cumin, ground coriander, paprika, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant.
- Step 5: Add tomato paste and cook for another minute. Pour in coconut milk and diced tomatoes, stirring to combine. Bring to a simmer.
- Step 6: Return the browned chicken to the skillet, stirring to coat with the sauce. Reduce heat to medium-low and simmer until chicken is fully cooked and tender, about 15-20 minutes. Stir occasionally to prevent sticking.
- Step 7: Remove from heat once chicken is cooked and sauce has thickened slightly. Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy over rice, quinoa, or with crusty bread.
Tips & Variations
- For a milder version, reduce or omit the cayenne pepper.
- Use coconut cream instead of coconut milk for an even richer sauce.
- Add diced jalapeños for an extra layer of heat.
- To keep the chicken juicy, avoid overcooking by simmering gently and checking doneness periodically.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the chicken from drying out. You can also freeze the dish for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, boneless, skinless chicken breasts work well in this recipe. Just be careful not to overcook them, as they can dry out faster than thighs.
What can I serve with Spicy Brazilian Coconut Chicken?
This dish pairs wonderfully with steamed rice, quinoa, or couscous. Crusty bread is also great for soaking up the flavorful sauce.
Print
Spicy Brazilian Coconut Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Spicy Brazilian Coconut Chicken is a flavorful, creamy dish featuring tender chicken simmered in a fragrant sauce of coconut milk, tomatoes, and bold spices. Bursting with vibrant bell peppers and a perfect balance of heat from cayenne, this skillet recipe is an easy and satisfying meal inspired by Brazilian flavors, perfect for serving over rice or quinoa.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Vegetables and Sauce
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
For Garnish and Serving
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Chicken: Season the chicken pieces with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and brown on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- Cook the Vegetables: In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Then add the sliced red and yellow bell peppers, cooking until they soften, about 5 minutes.
- Make the Sauce: Stir in ground cumin, ground coriander, paprika, and cayenne pepper. Cook for 1-2 minutes until the spices release their aroma. Add the tomato paste and cook for 1 more minute. Pour in the coconut milk and drained diced tomatoes, stirring to combine. Bring the mixture to a gentle simmer.
- Combine and Cook: Return the browned chicken to the skillet and stir to coat it in the sauce. Reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and tender and the sauce has slightly thickened.
- Serve: Remove from heat. Garnish with chopped fresh cilantro and serve with lime wedges. Pair with steamed rice, quinoa, or crusty bread for a delicious meal.
Notes
- Adjust cayenne pepper to your preferred spice level.
- Chicken thighs tend to be juicier and more flavorful, but breasts work well too.
- Ensure the diced tomatoes are drained to prevent the sauce from becoming too watery.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish pairs well with a simple green salad or sautéed greens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Keywords: Spicy Brazilian Chicken, Coconut Milk Chicken, Brazilian Coconut Chicken, Chicken Thighs Coconut, Spicy Chicken Stew, Brazilian Cuisine
