Amazing Spicy Brazilian Coconut Chicken
Amazing Spicy Brazilian Coconut Chicken
Introduction
This vibrant chicken dish brings the authentic flavors of Brazil to your table - perfectly spiced, incredibly savory, and surprisingly easy to make! Tender chicken simmers in a rich, creamy coconut milk sauce infused with garlic, onions, and warming spices like cumin and paprika. The heat from chili peppers balances beautifully with the tropical sweetness of coconut, creating a truly unforgettable meal. Serve over rice or with crusty bread to soak up every last drop of the luscious sauce. Your family will request this amazing spicy Brazilian coconut chicken again and again!
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, diced
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 1-2 fresh red chilies (or 1 tsp chili flakes)
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tbsp fresh lime juice
- salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and cook until golden brown on all sides, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add bell pepper, garlic, and chilies, cooking for another 2 minutes.
- Stir in cumin, paprika, and oregano, cooking for 30 seconds until fragrant.
- Return chicken to the skillet and pour in coconut milk and chicken broth. Bring to a gentle simmer.
- Reduce heat to medium-low, cover, and let simmer for 15-20 minutes until chicken is cooked through and tender.
- Stir in lime juice and season with salt and pepper to taste.
- Garnish with fresh cilantro and green onions before serving hot.
Pro Tips & Notes
- Coconut Milk Quality: Use full-fat coconut milk for the creamiest, most authentic flavor and texture.
- Heat Control: Adjust the number of chilies based on your spice preference - start with less and add more if needed.
- Time-Saving Tip: Prep all vegetables while the chicken is browning to streamline your cooking process.
- Leftover Magic: This dish tastes even better the next day as flavors continue to meld together.
Nutrition Facts (per serving)
- Calories: 420
- Protein: 28g
- Carbohydrates: 8g
- Fat: 32g
- Saturated Fat: 20g
- Fiber: 2g
- Sodium: 320mg
Frequently Asked Questions
- Q: Can I use chicken breasts instead of thighs? A: Yes, but chicken thighs stay more tender and juicy in this recipe. If using breasts, reduce cooking time to avoid drying out.
- Q: How spicy is this dish? A: It has a moderate heat level. Remove chili seeds for milder flavor, or add an extra chili for more kick.
- Q: What's the best side dish? A: Serve over steamed white rice, coconut rice, or with warm crusty bread to soak up the delicious sauce.
- Q: Can I make it ahead? A: Absolutely! This dish reheats beautifully and tastes even better after flavors meld overnight.