Description
This Spicy Brazilian Coconut Chicken recipe features tender chicken thighs simmered in a creamy and flavorful coconut milk sauce with vibrant bell peppers and a hint of lime. Perfectly seasoned with paprika, cayenne, and fresh cilantro, this dish offers a delicious blend of heat and tropical richness, ideal served over steamed rice for a comforting main course.
Ingredients
Scale
Chicken and Seasoning
- 1 1/2 pounds boneless, skinless chicken thighs, cut into chunks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
Sauce and Vegetables
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (13.5 ounces) coconut milk
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro (plus more for garnish)
To Serve
- Cooked rice
Instructions
- Season the chicken: In a bowl, combine the chicken chunks with salt, black pepper, paprika, and cayenne pepper. Mix to ensure even coating of the spices on the chicken.
- Brown the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook for 4–5 minutes, turning occasionally, until browned on all sides. Remove the chicken from the pan and set aside.
- Sauté the aromatics: Using the same pan, add chopped onion and sauté for 2–3 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds to release its fragrance.
- Add the bell peppers: Incorporate the sliced red and yellow bell peppers into the pan and cook for 3 minutes, stirring occasionally to slightly soften them while retaining some crunch.
- Simmer the chicken in sauce: Return the browned chicken to the pan. Pour in the coconut milk, chicken broth, and tomato paste. Stir thoroughly to combine all ingredients into a cohesive sauce.
- Cook until tender: Bring the mixture to a gentle simmer, then reduce heat to low. Cover and cook for 20–25 minutes, allowing the chicken to become tender and the sauce to thicken and develop rich flavors.
- Finish with lime and cilantro: Remove the lid, stir in the lime juice and chopped cilantro, mixing well to blend the fresh, tangy notes with the creamy sauce.
- Serve: Spoon the spicy Brazilian coconut chicken over cooked rice, garnish with additional cilantro, and enjoy immediately while hot.
Notes
- Adjust cayenne pepper quantity to modify the spice level to your preference.
- Chicken breast can be substituted for thighs; however, the cooking time may be shorter as breast meat cooks faster.
- For extra richness and a subtle nutty flavor, add a tablespoon of peanut butter during the simmering step.
