Description
Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish featuring tender chicken thighs simmered in a rich, aromatic coconut milk sauce infused with fresh ginger, garlic, and warm spices. This stovetop recipe balances heat from jalapeño and cayenne with the creaminess of coconut milk, finished with fresh lime juice and cilantro for a bright, satisfying main course perfect served over rice.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds boneless, skinless chicken thighs, cut into chunks
- Salt and black pepper to taste
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 jalapeño, seeded and minced
- 1 tablespoon grated fresh ginger
Spices and Sauce
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon tomato paste
- 1 (14-ounce) can full-fat coconut milk
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
To Serve
- Cooked rice
Instructions
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken chunks with salt and pepper. Add the chicken to the skillet and sear until browned on all sides, about 5–6 minutes. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, reduce heat to medium and add the chopped onion. Cook until softened, about 3 minutes. Then add the minced garlic, sliced red bell pepper, minced jalapeño, and grated fresh ginger. Sauté for another 2 minutes to develop the flavors.
- Add Spices and Tomato Paste: Stir in the ground cumin, paprika, turmeric, and cayenne pepper, mixing well to coat the vegetables. Add the tomato paste and cook for 1 minute to deepen the flavor.
- Create the Sauce: Pour in the full-fat coconut milk and stir thoroughly until all ingredients are well combined, creating a creamy sauce base.
- Simmer the Chicken: Return the seared chicken chunks to the skillet. Bring the mixture to a gentle simmer. Cover the skillet and cook for 15–20 minutes, or until the chicken is cooked through and the sauce has thickened to your liking.
- Finish and Serve: Remove the skillet from heat. Stir in the fresh lime juice and chopped cilantro. Serve the spicy Brazilian coconut chicken hot over cooked rice for a comforting and flavorful meal.
Notes
- Chicken breast can be substituted for thighs, but thighs remain more tender and flavorful in the sauce.
- For extra heat, keep the jalapeño seeds or add a pinch of crushed red pepper flakes.
- This dish pairs beautifully with traditional rice or cauliflower rice for a lower-carb alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
