Spicy Brazilian Coconut Chicken (Printer-friendly)
Tender chicken in creamy coconut sauce with bold Brazilian 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 - ½ 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 - ½ 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 - ½ cup chicken stock
→ Finishing
19 - ¼ cup fresh cilantro, chopped
20 - 2 tbsp fresh parsley, chopped
21 - Lime wedges, for serving
# Directions:
01 - Season the chicken pieces with salt, pepper, and lime juice. Let stand for 10 minutes to marinate.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken on both sides until golden brown, about 3-4 minutes per side. Remove from pan and set aside.
03 - In the same pan, add onion and sauté for 2-3 minutes until softened. Add garlic, red and green bell peppers, and chilies; cook for another 2 minutes.
04 - Stir in paprika, cumin, coriander, and chili flakes. Cook for 1 minute until fragrant, stirring constantly.
05 - Return chicken to the pan. Add coconut milk, diced tomatoes, tomato paste, and chicken stock. Stir well to combine all ingredients.
06 - Bring to a simmer, 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. Adjust seasoning with additional salt, pepper, or lime juice if needed.
08 - Serve hot, garnished with extra herbs and lime wedges. Accompany with steamed rice or farofa if desired.
# Expert Advice:
01 -
- The coconut sauce creates this incredible velvety texture that clings to every piece of chicken
- Once you get the spices blooming in the pan, your kitchen will smell like a Brazilian street market
- Leftovers actually taste better the next day when all those bold spices have had time to mingle
02 -
- I once skipped the marinating step to save time and the chicken just didnt have that same depth of flavor
- Letting the spices cook in the hot oil for that full minute makes all the difference in releasing their essential oils
- The sauce should coat the back of a spoon, if its too thin just simmer a few more minutes uncovered
03 -
- Pat your chicken completely dry before searing, water creates steam and prevents proper browning
- Room temperature coconut milk incorporates more smoothly into the sauce
- Make this a day ahead, the flavors develop incredibly overnight and it reheats beautifully