Description
Spicy Brazilian Coconut Chicken is a flavorful and creamy dish featuring tender chicken simmered in a rich coconut milk sauce infused with bold spices like paprika, cumin, and chili powder. This vibrant and aromatic recipe offers a perfect balance of heat and creaminess, finished with fresh lime juice and cilantro for a refreshing touch. Ideal for a comforting main course served over rice or with warm flatbread.
Ingredients
Chicken and Seasoning
- 1½ pounds boneless, skinless chicken thighs or breasts, cut into chunks
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
Sauce and Aromatics
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 teaspoons red pepper flakes (adjust to spice preference)
- 1 (14 oz) can full-fat coconut milk
- 1 tablespoon tomato paste
- Juice of ½ lime
- Chopped cilantro for garnish
Instructions
- Season and Brown the Chicken: In a large bowl, season the chicken chunks with salt, black pepper, paprika, cumin, and chili powder. Heat olive oil over medium-high heat in a large skillet, then add the chicken. Cook for 5–7 minutes, turning occasionally, until browned on all sides. Remove the chicken from the skillet and set aside.
- Sauté Vegetables and Aromatics: Lower the heat to medium. In the same skillet, add the diced onion and sliced red bell pepper. Sauté for 4–5 minutes until softened. Add minced garlic, grated ginger, and red pepper flakes. Cook everything together for another 1–2 minutes until fragrant.
- Make the Sauce and Simmer: Stir in the full-fat coconut milk and tomato paste, blending well to combine. Return the browned chicken to the skillet, stir to coat it in the sauce, and bring to a gentle simmer. Let it cook uncovered for 10–15 minutes, allowing the chicken to cook through and the sauce to thicken slightly.
- Finish and Garnish: Squeeze fresh lime juice over the chicken, stir, and garnish generously with chopped cilantro. Serve the spicy Brazilian coconut chicken hot, ideally over steamed rice or with warm flatbread to soak up the creamy sauce.
Notes
- For extra heat, add fresh diced chili or increase the amount of red pepper flakes.
- This dish works well with shrimp or tofu as alternative proteins.
- Pairs beautifully with steamed jasmine rice or coconut rice for added flavor.
