Spicy Brazilian Coconut Chicken Recipe

Introduction

This Spicy Brazilian Coconut Chicken is a flavorful dish bursting with heat and tropical richness. Tender chicken thighs simmered in a creamy coconut sauce make it a perfect meal for anyone craving a taste of Brazil with a spicy twist.

Ingredients

• 1 lb (450 g) boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tablespoon fresh ginger, minced
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Instructions

1. Step 1: Cut the chicken thighs into bite-sized pieces and season them with salt and pepper.
2. Step 2: Heat olive oil in a large skillet over medium-high heat.
3. Step 3: Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. Step 4: Add the seasoned chicken pieces and cook until browned on all sides, about 5-7 minutes.
5. Step 5: Stir in the chopped red and green bell peppers along with the minced ginger. Cook for 2-3 minutes until peppers are slightly tender.
6. Step 6: Sprinkle in ground cumin, paprika, and cayenne pepper. Stir well to coat the chicken and vegetables with spices.
7. Step 7: Pour in the coconut milk and soy sauce, then bring the mixture to a gentle simmer.
8. Step 8: Reduce heat and let simmer for 15-20 minutes until the sauce thickens and flavors meld.
9. Step 9: Stir in the lime juice just before serving for a refreshing zest.
10. Step 10: Garnish with fresh cilantro to add color and flavor.

Tips & Variations

• Adjust the cayenne pepper to control the heat level, or substitute with smoked paprika for a milder, smoky flavor.
• Use chicken breasts if preferred, but thighs will keep the dish juicier and more flavorful.
• Add diced tomatoes with the peppers for an extra layer of freshness and acidity.
• Serve over steamed rice or creamy polenta to soak up the rich sauce.

Storage

Store leftover Spicy Brazilian Coconut Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid curdling the coconut milk. This dish can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken instead of fresh chicken thighs?

Fresh chicken thighs are recommended for the best texture and flavor, as canned chicken tends to be precooked and may become dry during simmering.

Is this dish very spicy?

The recipe uses cayenne pepper which can be adjusted to taste. For a milder version, reduce the amount or omit it altogether.

Spicy Brazilian Coconut Chicken Recipe

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★★★★★

4.7 from 150 reviews

Spicy Brazilian Coconut Chicken is a flavorful, aromatic dish featuring tender chicken thighs simmered in a rich and creamy coconut milk sauce infused with bold spices like cumin, paprika, and cayenne pepper. This vibrant one-pan skillet recipe combines sautéed onions, garlic, bell peppers, and fresh ginger to create a perfect balance of heat and tropical zest, finished with a squeeze of lime and fresh cilantro garnish.

• Author: Grace
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Brazilian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
• Salt and pepper, to taste

Vegetables and Aromatics

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tablespoon fresh ginger, minced

Spices and Sauces

• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon lime juice

Garnish

• Fresh cilantro, for garnish

Instructions

1. Prepare Chicken: Cut the boneless, skinless chicken thighs into bite-sized pieces. Season the chicken generously with salt and pepper to enhance flavor.
2. Heat Oil: Place a large skillet over medium-high heat and add the olive oil. Allow the oil to heat until shimmering but not smoking.
3. Sauté Aromatics: Add the chopped onion and minced garlic to the hot skillet. Cook while stirring occasionally until the onions become translucent and fragrant, about 3-4 minutes.
4. Cook Chicken: Introduce the seasoned chicken pieces into the skillet. Brown the chicken thoroughly on all sides by cooking for about 5-7 minutes, ensuring it develops a nice golden crust but is not fully cooked through.
5. Add Peppers and Ginger: Stir in the chopped red and green bell peppers along with the minced fresh ginger. Cook this mixture for another 2-3 minutes until the bell peppers soften slightly but retain some crunch.
6. Spice It Up: Sprinkle the ground cumin, paprika, and cayenne pepper over the chicken and vegetables. Stir well to evenly coat everything in the aromatic spices.
7. Add Coconut Milk: Pour in the entire can of coconut milk along with the soy sauce. Stir to combine, then increase the heat to bring the mixture to a gentle simmer.
8. Simmer: Lower the heat to medium-low and let the dish simmer uncovered for 15-20 minutes. This allows the sauce to thicken and the flavors to meld into a creamy, spicy coating over the chicken and vegetables.
9. Finish with Lime: Just before serving, stir in the fresh lime juice to add a lively brightness that balances the rich coconut and spices.
10. Garnish: Transfer the chicken to a serving dish and top with freshly chopped cilantro for a fresh herbal note and colorful presentation.

Notes

• Adjust cayenne pepper to your preferred heat level to make it milder or spicier.
• For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
• This dish pairs beautifully with steamed rice or crusty bread to soak up the sauce.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Add a splash of water or chicken broth during simmering if the sauce reduces too much.
• Use fresh ginger for best flavor; ground ginger can be used if needed but reduce quantity slightly.

Keywords: Spicy Brazilian Chicken, Coconut Chicken, Brazilian Coconut Curry, Chicken Thighs, Coconut Milk, Spicy Chicken Recipe