Description
This Spicy Brazilian Coconut Chicken is a flavorful and aromatic main course featuring tender chicken simmered in a rich coconut milk sauce spiced with cumin, paprika, turmeric, and a hint of cayenne. Served over fluffy white rice, this one-pan stovetop dish brings the vibrant tastes of Brazil to your table with ease, perfect for both weeknight dinners and meal prep.
Ingredients
Chicken and Seasonings
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 jalapeño or red chili, finely chopped (seeds removed for less heat)
Spices and Sauce
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon tomato paste
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
To Serve
- Cooked white rice
Instructions
- Season the Chicken: Season the bite-sized chicken pieces with salt and black pepper evenly to infuse them with flavor.
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and sauté for 4 to 5 minutes until lightly browned on the outside but not fully cooked through. Transfer the chicken to a plate and set aside.
- Sauté Vegetables and Aromatics: Reduce the skillet heat to medium. Add the finely chopped onion, minced garlic, sliced red bell pepper, and chopped jalapeño to the skillet. Cook for 4 to 5 minutes until the vegetables soften and become fragrant.
- Add Spices and Tomato Paste: Stir in ground cumin, paprika, turmeric, and cayenne pepper (if using) to the sautéed vegetables. Cook for about 30 seconds to release the spices’ aromas. Then add the tomato paste, stirring well to combine.
- Incorporate Coconut Milk and Simmer: Pour in the full-fat coconut milk, stirring everything together. Return the browned chicken pieces to the skillet. Bring the mixture to a gentle simmer over medium heat.
- Cook Through and Thicken Sauce: Reduce heat to low and let the chicken cook in the coconut sauce for 10 to 12 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
- Finish with Lime and Cilantro: Stir in fresh lime juice and chopped cilantro for brightness and herbaceous flavor. Adjust seasoning if necessary.
- Serve: Serve the spicy Brazilian coconut chicken hot, spooned over cooked white rice. Garnish with additional fresh cilantro or lime wedges if desired.
Notes
- Adjust the spice level by increasing or decreasing the amount of jalapeño or chili used.
- For a creamier, richer sauce, stir in a tablespoon of peanut butter or cashew cream during the simmer step.
- This dish reheats well and makes excellent leftovers for meal prep.
