This Spicy Brazilian Coconut Chicken is a flavorful dish that’s sure to make your taste buds dance! Made with tender chicken simmered in creamy coconut milk and zesty spices, it’s a treat.
Honestly, who can resist the tropical vibe of coconut and spice? I love serving it over rice to soak up all that delicious sauce—it’s like a party on my plate! 🎉
Key Ingredients & Substitutions
Chicken: I use boneless skinless thighs for more flavor and juiciness, but breasts work too. If you’re looking for a vegetarian option, try using chickpeas or tofu instead—just adjust cooking times.
Coconut Milk: Full-fat coconut milk gives a rich creaminess. If you’re watching your calories, light coconut milk works, but the texture will be less creamy. You can also use unsweetened almond or cashew milk, but it won’t be as thick.
Chili Peppers: Fresh red chili peppers add a nice kick. If you can’t find them, red pepper flakes or jalapeños can work too. For a milder dish, skip the fresh chilis or use sweet bell peppers instead.
Spices: Smoked paprika adds depth, but regular paprika or chili powder can be substitutes. If you love cumin, don’t hesitate to add a little extra—it brings a lovely warmth!
How Do I Get the Chicken Just Right in This Dish?
Getting your chicken perfectly cooked is key! Browning the chicken first adds flavor and texture. Here’s how to ensure it turns out tender:
- Use medium-high heat for browning. This helps achieve a nice crust without overcooking.
- Don’t overcrowd the pan! Let the chicken pieces have space to sear properly.
- After adding the coconut milk and broth, simmer gently instead of a rolling boil, which can toughen the meat.
- Always check that the chicken reaches an internal temperature of 165°F (75°C) for safety.
With these tips, you’ll have juicy chicken every time! Enjoy the process of making this dish! 🍽️
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into chunks
- 2 tbsp olive oil or vegetable oil
For the Vegetables:
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-2 fresh red chili peppers (such as dedo de moça or serrano), finely chopped (adjust for heat preference)
- 1 red bell pepper, sliced
For the Spices:
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional, for extra heat)
For the Sauce:
- 1 can (14 oz / 400 ml) full-fat coconut milk
- 1 cup chicken broth
- 1 tbsp tomato paste
- 1 lime, juiced
- Salt and black pepper, to taste
For Garnish:
- Fresh cilantro or parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and approximately 30-35 minutes to cook. You’ll spend a few minutes on chopping and browning before letting everything simmer together for a delightful, flavorful dish. Total time: around 50 minutes. Perfect for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Browning the Chicken:
Start by heating the oil in a large skillet or pot over medium-high heat. Once hot, add the chicken pieces. Sear them until they are browned on all sides, which should take about 5-7 minutes. After browning, remove the chicken from the skillet and set it aside on a plate.
2. Sautéing the Vegetables:
In the same skillet, add the chopped onion and sauté until it becomes opaque and translucent, about 3-4 minutes. This will enhance the flavor base for your dish.
3. Adding Garlic and Peppers:
Next, toss in the minced garlic, chopped chili peppers, and sliced red bell pepper. Stir everything together and cook for an additional 2-3 minutes. You want to release those yummy aromas!
4. Toasting the Spices:
Now it’s time to add the spice mix! Stir in the smoked paprika, ground cumin, ground coriander, and cayenne pepper (if you like it spicy!). Let the spices toast for about a minute to deepen their flavors.
5. Making the Sauce:
Mix in the tomato paste, making sure it blends well with the vegetables and spices. Then, return the browned chicken to the skillet, mixing everything together.
6. Simmering:
Pour in the coconut milk and chicken broth, stirring until everything is combined. Bring this delightful mix to a gentle simmer—then reduce the heat to low. Cover the skillet and let it simmer for about 25-30 minutes, or until the chicken is cooked through and tender.
7. Final Seasoning and Serving:
Once the chicken is fully cooked, season with salt, black pepper, and the fresh lime juice. Taste your dish and adjust any seasonings as needed. Just before serving, sprinkle with chopped fresh cilantro or parsley for a pop of color and freshness.
8. Enjoy Your Meal:
Serve the spicy coconut chicken hot over steamed white rice or with your favorite Brazilian side dishes. Enjoy a delicious taste of Brazil with every bite!
FAQ for Spicy Brazilian Coconut Chicken
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely first! The best way to do this is to place it in the fridge overnight. If you’re short on time, you can also use the cold water method: seal the chicken in a plastic bag and submerge it in cold water until thawed.
What Can I Substitute for Coconut Milk?
If you’re looking for a substitute, you can use unsweetened almond milk or cashew milk for a lighter option, though it won’t be as creamy. For a similar texture, consider using full-fat evaporated milk or a combination of cream and water. Just remember that it may alter the flavor slightly!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave, stirring occasionally for even heating. If the sauce has thickened, you can add a splash of chicken broth or water to loosen it up.
Can I Make This Dish Spicier?
Absolutely! If you love heat, you can add more fresh chili peppers or increase the cayenne pepper amount. For even more depth, try adding a pinch of crushed red pepper flakes while the chicken simmers. Just adjust according to your spice tolerance!
