Spicy Brazilian Coconut Chicken Recipe
A vibrant and flavorful Spicy Brazilian Coconut Chicken recipe featuring tender chicken thighs marinated with aromatic spices, simmered in a rich coconut milk and tomato sauce, served over fluffy rice and garnished with fresh cilantro. This dish balances heat and creaminess, delivering an authentic taste of Brazilian-inspired cuisine perfect for a comforting meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Brazilian
Ingredients
Scale
For the Chicken Marinade:
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste for spice)
- Salt and black pepper to taste
For the Coconut Sauce:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 can (14 ounces) of diced tomatoes
- 1 can (14 ounces) of coconut milk
- 1/2 cup chicken broth
- 1 bay leaf
- Salt and black pepper to taste
For Serving:
- Cooked rice
- Fresh cilantro leaves for garnish
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Let it marinate for at least 15 minutes to absorb the flavors.
- Sear the Chicken: Heat the vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces and cook until browned on all sides, sealing in the juices. Remove the chicken from the pan and set aside.
- Sauté the Aromatics: In the same pan, add the chopped onion and diced red bell pepper. Sauté until they become soft and fragrant, about 5 minutes.
- Spice It Up: Stir in the ground cumin, ground coriander, and smoked paprika. Cook the spices for 1-2 minutes to release their flavors fully.
- Add Tomatoes and Coconut Milk: Pour in the diced tomatoes with their juices and the coconut milk. Stir well to combine, creating a rich and creamy sauce base.
- Simmer with Chicken: Return the seared chicken to the pan, add the chicken broth and bay leaf, and mix everything together evenly.
- Simmer and Cook: Reduce the heat to low, cover the pan, and let the mixture simmer gently for 20-25 minutes. This allows the chicken to cook thoroughly and the sauce to thicken beautifully.
- Season and Garnish: Taste the sauce and adjust seasoning with salt and black pepper if needed. Remove the bay leaf before serving.
- Serve: Plate the Spicy Brazilian Coconut Chicken over cooked rice for a hearty meal.
- Garnish: Sprinkle fresh cilantro leaves on top to add a burst of color and fresh flavor.
Notes
- Adjust the cayenne pepper quantity according to your preferred spice level.
- For a richer flavor, use chicken thighs with the skin on, but adjust cooking time accordingly.
- Substitute vegetable oil with coconut oil for added coconut flavor.
- Use jasmine or basmati rice for a fragrant accompaniment.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Keywords: Spicy Brazilian Coconut Chicken, Brazilian chicken recipe, coconut milk chicken, spicy chicken thighs, Brazilian cuisine, coconut sauce chicken, easy Brazilian dinner
