Description
Spicy Brazilian Coconut Chicken brings a sizzling taste of Brazil straight to your kitchen, packed with zesty flavors that dance across your palate. Tender chicken simmered in creamy coconut sauce and bold spices creates a mouthwatering meal your family will absolutely devour.
Ingredients
Scale
Primary Proteins:
- 1.5 pounds boneless, skinless chicken thighs
Main Sauce Ingredients:
- 1 can (14 ounces) coconut milk
- 1 can (14 ounces) diced tomatoes
- ½ cup chicken broth
Supporting Ingredients:
- 2 tablespoons vegetable oil
- 1 onion
- 1 red bell pepper
- 2 cloves garlic
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt
- Black pepper
- Fresh cilantro leaves
- Cooked rice
Instructions
- Mix 1.5 pounds chicken thighs with 2 minced garlic cloves, 1 teaspoon paprika, ½ teaspoon cayenne pepper, salt, and black pepper. Let the chicken absorb flavors for 15 minutes at room temperature.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat at 375°F. Sear marinated chicken pieces until golden brown, approximately 5-7 minutes.
- Reduce heat to medium. Add 1 chopped onion and 1 diced red bell pepper. Sauté for 4-5 minutes until vegetables soften and become translucent.
- Sprinkle 2 teaspoons ground cumin, 2 teaspoons ground coriander, and 1 teaspoon smoked paprika into the skillet. Stir constantly for 1-2 minutes to release aromatic oils.
- Pour in 1 can diced tomatoes and 1 can coconut milk. Gently stir to combine ingredients and create a smooth sauce.
- Add ½ cup chicken broth and 1 bay leaf. Reduce heat to low, covering the skillet and simmering for 22-25 minutes until chicken reaches 165°F internal temperature.
- Remove bay leaf. Taste and adjust seasoning with salt and black pepper as needed.
- Chop fresh cilantro leaves for garnish. Serve hot over steamed rice, distributing chicken and sauce evenly.
Notes
- Marinate chicken longer for deeper flavor and more tender meat, up to 2 hours in the refrigerator.
- Use full-fat coconut milk for a richer, creamier sauce that clings beautifully to the chicken.
- For a gluten-free version, ensure all spices and broth are certified gluten-free and serve over cauliflower rice.
- Swap chicken for firm tofu or chickpeas to create a delicious vegetarian alternative that maintains the recipe’s vibrant Brazilian-inspired profile.
- Prep Time: 15 minutes
- Cook Time: 36-44 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Brazilian
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 23 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg