Description
Spicy Brazilian Coconut Chicken is a vibrant, creamy dish featuring tender chicken simmered in a rich sauce of coconut milk, tomatoes, and aromatic spices. This flavorful recipe balances the heat of cayenne and paprika with the sweetness of bell peppers and creamy coconut, perfect for a comforting yet exotic dinner.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tbsp olive oil
Vegetables and Aromatics
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
Sauce
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp cayenne pepper (adjust to taste)
To Serve
- Fresh cilantro, chopped (for garnish)
- Lime wedges
Instructions
- Prepare the Chicken: Season the chicken pieces with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- Sauté the Vegetables: In the same skillet, cook the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the sliced red and yellow bell peppers and cook until softened, about 5 minutes.
- Make the Sauce: Stir in the ground cumin, coriander, paprika, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant. Add the tomato paste and cook for another minute. Pour in the coconut milk and drained diced tomatoes, stirring to combine. Bring the mixture to a simmer.
- Combine & Cook: Return the browned chicken to the skillet and stir to coat it in the sauce. Reduce the heat and let it simmer gently for 15-20 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce thickens to a creamy consistency.
- Serve & Enjoy: Remove the skillet from heat. Garnish the dish with freshly chopped cilantro and serve with lime wedges on the side. It pairs beautifully with rice, quinoa, or crusty bread for a complete meal.
Notes
- Adjust cayenne pepper according to your preferred spice level.
- Using chicken thighs provides more tenderness and flavor, but chicken breasts work well for a leaner option.
- Make sure to drain the diced tomatoes well to avoid excess liquid in the sauce.
- For a thicker sauce, simmer a bit longer or add a small amount of cornstarch slurry.
- Leftovers can be refrigerated for up to 3 days and reheat well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
