Description
This Spicy Brazilian Coconut Chicken recipe is a flavorful and hearty dish combining tender chicken simmered in rich coconut milk infused with aromatic spices and vibrant bell peppers. Perfect for those who enjoy a spicy, creamy, and comforting meal with a touch of Brazilian flair.
Ingredients
Scale
Chicken and Marinade
- 2 pounds chicken thighs or breasts, boneless and skinless
- Salt and pepper to taste
Sauce and Vegetables
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
Spices and Flavorings
- 2-3 tablespoons chili paste (adjust for spice preference)
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
Other
- 1 can (14 oz) coconut milk
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Season the chicken: Season the chicken thighs or breasts with salt and pepper. Set aside to let the flavors settle.
- Heat oil: In a large pan, heat the olive oil over medium heat until shimmering.
- Sauté aromatics: Add the chopped onion, minced garlic, and grated ginger to the pan. Cook while stirring occasionally until the onions become translucent and fragrant, about 3-4 minutes.
- Add bell peppers: Stir in the sliced red and green bell peppers. Cook for another 3-5 minutes until they begin to soften slightly but still retain some crunch.
- Incorporate spices: Add the chili paste, paprika, cumin, and turmeric to the pan. Stir well to coat the vegetables thoroughly with the spices and develop a deep, rich aroma.
- Add chicken: Place the seasoned chicken pieces into the pan, stirring gently to coat them with the spicy mixture and ensure even cooking.
- Pour coconut milk: Pour in the coconut milk over the chicken and vegetables, making sure the chicken is fully or mostly submerged to allow the flavors to meld during cooking.
- Simmer: Reduce the heat to low and cover the pan. Allow the chicken to simmer gently for 25 to 30 minutes until fully cooked, tender, and the sauce has thickened slightly.
- Check doneness and season: Ensure the chicken reaches an internal temperature of 165°F (75°C). Taste and adjust seasoning with additional salt and pepper if necessary.
- Garnish and serve: Remove the pan from heat and garnish with fresh cilantro. Serve with lime wedges on the side to add a fresh, citrusy brightness before eating.
Notes
- Adjust chili paste quantity to control the spice level according to your preference.
- Use boneless, skinless chicken thighs for juicier, more flavorful results, or chicken breasts for a leaner option.
- You can serve this dish with rice, quinoa, or crusty bread to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To deepen flavor, marinate the chicken with spices and a little coconut milk for 30 minutes before cooking if time permits.
