Spicy Brazilian Coconut Chicken Recipe for a Flavorful Dinner!
This Spicy Brazilian Coconut Chicken recipe is a mouthwatering dish that brings together bold flavors of Brazil. Juicy chicken is simmered in a rich, creamy coconut sauce with a perfect kick of spice, creating a savory yet tropical experience. It’s a great way to enjoy the vibrant flavors of Brazilian cuisine in the comfort of your home.
The dish pairs beautifully with rice or crusty bread to soak up every bit of the luscious sauce. The balance of spices, coconut, and tender chicken makes it a dish that will stand out at any dinner table.
Ingredients & Substitutions
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
- Fresh cilantro leaves for garnish
How to Make Spicy Brazilian Coconut 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.
- In a large skillet or pan, heat the vegetable oil over medium-high heat. Add the marinated chicken pieces and cook until they are browned on all sides. Remove the chicken from the pan and set it aside.
- In the same pan, add chopped onion and diced red bell pepper. Sauté until they become soft and fragrant.
- Stir in the ground cumin, ground coriander, and smoked paprika. Cook for a minute or two to release their flavors.
- Pour in the diced tomatoes (with their juices) and coconut milk. Stir to combine everything.
- Return the seared chicken to the pan. Add chicken broth and bay leaf. Mix well.
- Reduce the heat to low, cover the pan, and let the mixture simmer for about 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
- Taste the sauce and adjust the seasoning with salt and black pepper if needed. Remove the bay leaf from the sauce.
- Serve the Spicy Brazilian Coconut Chicken over cooked rice.
- Garnish with fresh cilantro leaves for a burst of color and added flavor.
Spicy Brazilian Coconut Chicken Recipe
Cuisine: AmericanDifficulty: Easy1
servings10
minutes10
minutes334
kcalIngredients
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
Fresh cilantro leaves for garnish
Directions
- 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.
- In a large skillet or pan, heat the vegetable oil over medium-high heat. Add the marinated chicken pieces and cook until they are browned on all sides. Remove the chicken from the pan and set it aside.
- In the same pan, add chopped onion and diced red bell pepper. Sauté until they become soft and fragrant.
- Stir in the ground cumin, ground coriander, and smoked paprika. Cook for a minute or two to release their flavors.
- Pour in the diced tomatoes (with their juices) and coconut milk. Stir to combine everything.
- Return the seared chicken to the pan. Add chicken broth and bay leaf. Mix well.
- Reduce the heat to low, cover the pan, and let the mixture simmer for about 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
- Taste the sauce and adjust the seasoning with salt and black pepper if needed. Remove the bay leaf from the sauce.
- Serve the Spicy Brazilian Coconut Chicken over cooked rice.
- Garnish with fresh cilantro leaves for a burst of color and added flavor.
