Irresistibly Juicy Spicy Brazilian Coconut Chicken Recipe
Experience the vibrant flavors of this Spicy Brazilian Coconut Chicken, a dish that combines spices, coconut milk, and tender chicken for an unforgettable meal.
Equipment
- large skillet
Ingredients
For the Chicken
- 1 kg Chicken Thighs Tender and juicy
For the Cooking Base
- 2 tablespoons Olive Oil Can substitute with any neutral oil
- 1 large Onion Adds sweetness and aroma
- 1 medium Red Bell Pepper Can use green pepper
- 1 medium Yellow Bell Pepper
- 3 cloves Garlic Fresh is preferred
- 1 teaspoon Fresh Ginger Can use ground ginger
For the Sauce
- 400 ml Coconut Milk Full-fat for richness
- 400 grams Diced Tomatoes Fresh if available
- 2 tablespoons Tomato Paste Optional
- 2 medium Fresh Chili Peppers Adjust quantity for heat preference
- 1 teaspoon Paprika Smoked paprika adds more flavor
- 1 teaspoon Cumin
- 1 teaspoon Turmeric
- 1 lime Lime (Juice and Zest) Fresh preferred
For Serving
- 4 cups Cooked White Rice Quinoa is a great alternative
- 1 bunch Fresh Cilantro Garnish
- 1 lime Extra Lime Wedges For serving
- to taste Hot Sauce Optional
Instructions
Cooking Instructions
- Season the chicken thighs with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and brown the chicken for 3-4 minutes on each side until golden. Remove from the pan and set aside.
- In the same skillet, add the diced onion and sauté for 4-5 minutes until translucent. Then, add the bell peppers, garlic, and ginger, cooking until fragrant, about 2-3 minutes.
- Stir in the tomato paste to blend with the vegetables. Then pour in the diced tomatoes, coconut milk, chili peppers, paprika, cumin, and turmeric. Mix everything until combined.
- Return the browned chicken to the skillet. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes until the chicken is tender. Stir occasionally.
- Remove from heat, stir in the fresh lime juice and zest. Garnish with chopped cilantro and serve hot over rice. Add extra lime wedges and hot sauce if desired.
Notes
This dish is great for meal prep and can be stored in the fridge for 4-5 days or frozen for up to 3 months.