Description
Brazilian coconut chicken delivers a flavor explosion straight from Rio’s kitchens, bringing zesty warmth to your dinner table. Tender chicken simmered in creamy coconut sauce with chili peppers makes your taste buds dance with authentic Brazilian excitement.
Ingredients
Scale
Main Proteins:
- 1.5 pounds boneless, skinless chicken thighs
Spices and Seasonings:
- 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
Supporting Ingredients:
- 2 cloves garlic
- 2 tablespoons vegetable oil
- 1 onion
- 1 red bell pepper
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- ½ cup chicken broth
- Fresh cilantro leaves
- Cooked rice
Instructions
- Gather 1.5 pounds boneless chicken thighs and mix them thoroughly with 2 minced garlic cloves, 1 teaspoon paprika, ½ teaspoon cayenne pepper, salt, and black pepper in a medium bowl. Allow your chicken to absorb these flavors for 30 minutes at room temperature.
- Warm 2 tablespoons vegetable oil in a large skillet over medium heat. Sauté your finely chopped onion and diced red bell pepper for 4-5 minutes until they become translucent and slightly softened.
- Sprinkle 2 teaspoons ground cumin, 2 teaspoons ground coriander, and 1 teaspoon smoked paprika into the skillet. Stir rapidly to prevent burning and release their aromatic oils for 30-45 seconds.
- Pour in 1 can of diced tomatoes, 1 can of coconut milk, and ½ cup chicken broth. Add 1 bay leaf, then season with additional salt and black pepper. Stir everything to combine.
- Gently slide your marinated chicken pieces into the simmering sauce. Reduce heat to low and cook uncovered for 18-22 minutes, stirring occasionally until chicken reaches 165°F internal temperature.
- Remove bay leaf and let the sauce reduce for an additional 3-4 minutes until it thickens slightly. Taste and adjust seasoning if needed.
- Plate your chicken over steamed rice and scatter fresh cilantro leaves across the top for a bright, herbal finish.
Notes
- Let the chicken soak in the marinade for at least 30 minutes to help the spices penetrate deeply and boost flavor complexity.
- Toast whole spices like cumin and coriander before grinding to release their essential oils and create a more vibrant taste profile.
- For a lighter version, swap full-fat coconut milk with light coconut milk or half coconut milk and half chicken broth to reduce calories.
- If heat sensitivity is a concern, start with half the cayenne pepper and adjust gradually, tasting as you go to control the spice level perfectly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Brazilian
Nutrition
- Serving Size: 4 to 6
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg