Spicy Brazilian Coconut Chicken (Printable View)
Tender chicken pieces braised in creamy coconut milk with peppers, ginger, and warming spices for a vibrant Brazilian-inspired meal.
# Ingredient List:
→ Meats
01 - 1.75 lb boneless, skinless chicken thighs, cut into bite-size pieces
→ Vegetables & Aromatics
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 3 cloves garlic, minced
06 - 1 thumb-sized piece fresh ginger, grated
07 - 1 to 2 fresh red chilies, finely sliced (adjust to taste)
08 - 2 tablespoons fresh cilantro, chopped
→ Liquids
09 - 1 can (13.5 fl oz) full-fat coconut milk
10 - 2/3 cup chicken broth
11 - Juice of 1 lime
→ Spices & Pantry
12 - 2 tablespoons olive oil
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon ground coriander
16 - 1/2 teaspoon turmeric
17 - Salt and black pepper, to taste
→ Garnish
18 - Extra chopped cilantro
19 - Lime wedges
# How to Prepare:
01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and black pepper, then sauté until lightly golden on all sides. Transfer to a plate and set aside.
02 - In the same pan, add the onion, bell peppers, garlic, ginger, and chilies. Sauté for 4 to 5 minutes until the vegetables begin to soften and release their fragrance.
03 - Stir in the cumin, smoked paprika, coriander, and turmeric. Cook for 1 minute, stirring constantly, to bloom the spices and deepen their flavor.
04 - Return the seared chicken to the pan. Pour in the coconut milk and chicken broth, stirring well to combine while scraping up any browned bits from the bottom of the pan.
05 - Bring to a gentle simmer. Cover and cook for 20 to 25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has slightly thickened.
06 - Remove from heat. Stir in the lime juice and chopped cilantro, mixing gently to incorporate throughout the dish.
07 - Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra cilantro and lime wedges alongside steamed rice, farofa, or crusty bread.
# Expert Suggestions:
01 -
- The coconut milk creates a sauce so velvety you will want to drink it straight from the pan while nobody is looking.
- It tastes like something you would order at a restaurant but comes together with everyday ingredients in under an hour.
02 -
- Do not rush the searing step because that golden crust on the chicken is what gives the finished sauce its depth and savory backbone.
- Shaking the coconut milk can before opening prevents clumps and ensures the sauce comes together smoothly without weird textures.
03 -
- Pat the chicken pieces completely dry with paper towels before searing because moisture is the enemy of a good golden crust.
- Let the finished dish rest off the heat for five minutes before serving so the sauce thickens slightly and the flavors settle.