Description
Spicy Brazilian Coconut Chicken brings sizzling tropical flavors straight from my kitchen to your dinner table. This zesty Brazilian classic combines tender chicken with creamy coconut and a kick of heat that makes taste buds dance with excitement.
Ingredients
Scale
Main Proteins:
- 1.5 pounds (700 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Vegetables and Aromatics:
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 medium tomatoes, chopped
Spices, Liquids, and Seasonings:
- 1 tablespoon paprika
- 1 teaspoon chili flakes
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 can (14 oz / 400 ml) coconut milk
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons olive oil
- Salt
- Black pepper
Instructions
- Prepare the chicken by combining 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon paprika, and 1 tablespoon fresh lime juice. Coat the 1.5 pounds (700 g) chicken pieces thoroughly. Let the mixture marinate for 15 minutes at room temperature.
- Warm 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing for 3-4 minutes until they become translucent and aromatic.
- Introduce chopped tomatoes and sliced bell peppers to the skillet. Cook for 5-6 minutes, stirring occasionally until vegetables soften and release their natural juices.
- Transfer marinated chicken pieces into the skillet. Brown the meat for 4-5 minutes, turning occasionally to ensure even cooking at medium-high heat of 375°F (190°C).
- Sprinkle 1 teaspoon chili flakes, 1 teaspoon ground cumin, and 1 teaspoon turmeric over the chicken. Stir to distribute spices evenly across the ingredients.
- Pour the entire 14 oz (400 ml) can of coconut milk into the skillet. Reduce heat to low, allowing the mixture to simmer gently for 18-20 minutes until the sauce thickens and chicken reaches an internal temperature of 165°F (74°C).
- Remove the skillet from heat. Stir in 2 tablespoons fresh chopped cilantro and an extra splash of lime juice for brightness.
- Plate the chicken and sauce. Garnish with additional cilantro leaves and optional lime wedges. Serve immediately alongside steamed rice or roasted vegetables.
Notes
- Marinate the chicken at room temperature to help the flavors penetrate more deeply and ensure even cooking.
- Fresh lime juice adds brightness, so squeeze it directly before adding to the marinade for maximum flavor impact.
- When simmering the chicken in coconut milk, keep the heat low to prevent the sauce from separating and maintain a creamy texture.
- For a lighter version, replace coconut milk with low-fat coconut milk or chicken broth, and use skinless chicken breasts instead of thighs.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Brazilian
Nutrition
- Serving Size: 4
- Calories: 312 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 75 mg