This Spicy Brazilian Coconut Chicken is bursting with flavor! Made with tender chicken, creamy coconut milk, and spicy seasonings, it’s a dish that warms the heart and tickles the taste buds.
Who knew cooking could be so exciting? I love serving this over rice, watching everyone come back for seconds—it’s that good! Just be ready for the delightful spice kick! 🌶️
Key Ingredients & Substitutions
Chicken Thighs: I love using chicken thighs for their tenderness and rich flavor. If you prefer chicken breast, that works too! Just remember that breasts may dry out more easily, so adjust cooking time to keep them juicy.
Olive Oil: Olive oil is great for sautéing. If you don’t have it, you can use coconut oil for an extra coconut flavor or any other cooking oil you have on hand.
Coconut Milk: Full-fat coconut milk gives the sauce a creamy texture. Light coconut milk can be used, but it may not be as rich. If you’re avoiding coconut, consider using heavy cream or almond milk instead, though the flavor will change.
Red Chilies: Fresh red chilies bring heat, but you can substitute them with jalapeños for a milder impact or even chili powder if that’s what you have. Adjust based on your heat preference!
Cilantro: Fresh cilantro adds a fresh burst of flavor. If you’re not a fan, try parsley or omit it entirely. Lime juice can brighten the dish even without cilantro.
What’s the Best Method to Ensure Tender Chicken?
Cooking the chicken right is crucial for a delicious dish! Browning it first adds flavor, but don’t rush the process. Here’s how:
- Heat your skillet well before adding the chicken; this seals the juices.
- Don’t overcrowd the pan; cook in batches if necessary to brown well on all sides.
- Let the chicken cook undisturbed for a few minutes before flipping to get a nice sear.
This method helps keep your chicken juicy and enhances the flavor of the dish overall!
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 lbs (900g) boneless, skinless chicken thighs, cut into chunks
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-2 fresh red chilies, finely chopped (adjust to spice preference)
- 1 tbsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper (optional, for extra heat)
For the Sauce:
- 1 can (14 oz / 400 ml) full-fat coconut milk
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup fresh cilantro, chopped (plus more for garnish)
- Juice of 1 lime
- Salt and black pepper to taste
For Serving:
- Cooked white rice
How Much Time Will You Need?
This recipe takes approximately 40 minutes from start to finish. You’ll spend about 10 minutes prepping the ingredients and then around 30 minutes cooking, which includes simmering to let all the flavors meld together. It’s a quick and satisfying dish!
Step-by-Step Instructions:
1. Brown the Chicken:
Start by heating olive oil in a large skillet or pot over medium-high heat. Once hot, add the chicken pieces, seasoning them with salt and pepper. Let them brown on all sides, which should take about 5-7 minutes. Once browned, remove the chicken from the pan and set aside.
2. Sauté the Aromatics:
In the same pan, add the chopped onion and sauté until it becomes softened and translucent, around 3-4 minutes. Make sure to scrape up any bits stuck to the bottom of the pan for added flavor!
3. Add Garlic and Chilies:
Next, add the minced garlic and finely chopped chilies to the pan. Cook for another minute until fragrant, stirring occasionally to avoid burning.
4. Toast the Spices:
Stir in the paprika, cumin, ground coriander, and cayenne pepper if you’re using it. Cook for about 1 minute to allow the spices to toast and deepen in flavor.
5. Return the Chicken:
Add the browned chicken back to the pan, along with the sliced red and green bell peppers. Stir everything well to coat the chicken with the spices and mix in the peppers.
6. Make the Sauce:
Pour in the coconut milk and chicken broth. Stir to combine the ingredients and bring the mixture to a simmer. You should start to smell that delicious coconut and spice aroma!
7. Simmer Away:
Lower the heat to medium-low and let the dish simmer gently for about 20-25 minutes. Stir occasionally, allowing the chicken to cook through and the sauce to thicken slightly.
8. Final Touches:
Once the chicken is cooked and the sauce has thickened, stir in the chopped cilantro and lime juice. Taste and adjust the seasoning with additional salt and pepper, if necessary.
9. Serve It Up:
Serve the spicy Brazilian coconut chicken hot over a bed of fluffy cooked white rice. Don’t forget to garnish with extra cilantro on top for a fresh finish. Enjoy every delicious bite of this vibrant dish!
Now your dinner is ready! Dive into the comforting, spicy goodness of this Brazilian classic. Enjoy! 🌴🍽️
FAQ for Spicy Brazilian Coconut Chicken
Can I Use Chicken Breast Instead of Thighs?
Yes, you can use chicken breast, but be aware that they can dry out more easily. If you opt for breasts, consider reducing the cooking time slightly to keep them juicy while ensuring they’re cooked through.
How Can I Adjust the Spice Level?
To make this dish milder, use fewer fresh chilies and omit the cayenne pepper. Alternatively, you can add a dollop of sour cream or yogurt when serving to cool things down without losing flavor!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the chicken and sauce in advance. Store the dish in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to maintain the texture and flavor.
What Do I Serve With This Dish?
Serving over cooked white rice is traditional and perfect for soaking up the delicious sauce. You could also pair it with quinoa, cauliflower rice for a low-carb option, or a fresh side salad for a light meal.
