Spicy Brazilian Coconut Chicken Recipe
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.
- 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
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
- Prepare Chicken: Cut the boneless, skinless chicken thighs into bite-sized pieces. Season the chicken generously with salt and pepper to enhance flavor.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Finish with Lime: Just before serving, stir in the fresh lime juice to add a lively brightness that balances the rich coconut and spices.
- 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
