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
Scale
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
