Description

This Spicy Brazilian Coconut Chicken recipe is a vibrant, flavorful dish combining tender chicken with creamy coconut milk and a blend of aromatic spices. Infused with bell peppers, tomatoes, and fresh cilantro, this comforting skillet meal offers a perfect balance of heat and creaminess, inspired by Brazilian cuisine. Ready in just 40 minutes, it’s an ideal weeknight dinner served best with rice, quinoa, or crusty bread.

Ingredients

Chicken

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Salt and black pepper, to taste
1 tbsp olive oil

Vegetables & Aromatics

1 large onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced

Spices & Sauce

1 can (14 oz) coconut milk
1 can (14.5 oz) diced tomatoes, drained
1 tbsp tomato paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp cayenne pepper (adjust to taste)

Garnish & Serving

Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

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Instructions

Prepare the Chicken: Season the chicken pieces evenly with salt and black pepper to taste. Heat olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook, turning occasionally, until browned on all sides, about 5 to 7 minutes. Once browned, remove the chicken from the skillet and set aside on a plate.
Sauté the Vegetables: In the same skillet, add the finely chopped onion and cook until translucent, about 3 to 4 minutes, stirring occasionally. Add the minced garlic and cook for an additional minute until fragrant. Then, stir in the sliced red and yellow bell peppers and cook until they soften, approximately 5 minutes.
Make the Sauce: Sprinkle the ground cumin, coriander, paprika, and cayenne pepper over the vegetables. Cook the spices with the vegetables for 1 to 2 minutes until they release their aroma. Stir in the tomato paste and cook for another minute to deepen the flavor. Pour in the coconut milk and drained diced tomatoes, stirring well to combine all ingredients. Bring the mixture to a gentle simmer.
Combine & Cook: Return the browned chicken back into the skillet with the simmering sauce, stirring to coat the pieces evenly. Reduce the heat to low and let everything simmer together for 15 to 20 minutes, stirring occasionally. This allows the chicken to cook through fully and the sauce to thicken beautifully.
Serve & Enjoy: Remove the skillet from heat. Garnish the dish generously with freshly chopped cilantro. Serve the spicy Brazilian coconut chicken hot with lime wedges on the side. It pairs wonderfully with steamed rice, quinoa, or rustic crusty bread for a complete meal.

Notes

Adjust cayenne pepper according to your preferred spice level.
Use chicken thighs for juicier, more flavorful results; chicken breasts work well if you prefer leaner meat.
For a thicker sauce, simmer uncovered or add a teaspoon of cornstarch diluted in water at the end.
Leftovers can be refrigerated for up to 3 days and taste great reheated.