Spicy Brazilian Coconut Chicken (Printable Version)
Tender chicken in creamy coconut sauce with Brazilian spices and colorful peppers
# What You Need:
→ Chicken
01 - 1.5 lbs boneless skinless chicken thighs cut into large chunks
02 - 1 tsp kosher salt
03 - 0.5 tsp freshly ground black pepper
→ Marinade & Base
04 - 1 tbsp lime juice
05 - 2 tbsp olive oil
06 - 1 large onion finely chopped
07 - 4 cloves garlic minced
08 - 1 red bell pepper diced
09 - 1 green bell pepper diced
→ Spices
10 - 1-2 red chilies finely chopped adjust to taste
11 - 2 tsp sweet paprika
12 - 1 tsp ground cumin
13 - 1 tsp ground coriander
14 - 0.5 tsp chili flakes optional for extra heat
→ Sauce
15 - 1 (14 oz) can coconut milk full fat
16 - 1 (14 oz) can diced tomatoes
17 - 1 tbsp tomato paste
18 - 0.5 cup chicken stock
→ Finishing
19 - 0.25 cup fresh cilantro chopped
20 - 2 tbsp fresh parsley chopped
21 - Lime wedges for serving
# How To Make:
01 - Combine chicken chunks with salt pepper and lime juice in a bowl. Let stand at room temperature for 10 minutes to allow flavors to penetrate.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces in batches and sear until golden brown on both sides about 3-4 minutes per side. Transfer to a plate and set aside.
03 - In the same pan add chopped onion and sauté for 2-3 minutes until translucent and softened. Add minced garlic diced bell peppers and chopped chilies. Cook stirring frequently for another 2 minutes until vegetables begin to soften.
04 - Sprinkle paprika cumin coriander and chili flakes over the vegetable mixture. Stir constantly for 1 minute until spices become fragrant and deepen in color being careful not to burn them.
05 - Return seared chicken to the pan. Pour in coconut milk diced tomatoes tomato paste and chicken stock. Stir well to incorporate all ingredients and dissolve tomato paste. Bring mixture to a gentle simmer.
06 - Reduce heat to low cover with a tight-fitting lid and simmer for 20-25 minutes. Cook until chicken is completely tender and sauce has thickened slightly. Stir occasionally to prevent sticking.
07 - Remove from heat and stir in chopped cilantro and parsley. Taste and adjust seasoning with additional salt pepper or lime juice as needed to balance flavors.
08 - Transfer to a serving platter or individual bowls. Garnish generously with extra fresh herbs and lime wedges. Serve hot accompanied by steamed rice or farofa.
# Expert Advice:
01 -
- The sauce manages to be creamy and bright simultaneously, hitting every craveable flavor note
- It comes together in under an hour but tastes like something that simmered all afternoon
- Leftovers actually taste better the next day, making meal prep feel exciting
02 -
- The sauce thickens as it cools, so dont panic if it looks thinner than expected right off the stove
- Always use full fat coconut milk because light versions separate and never achieve that silky consistency
- Letting the chicken sit in the lime mixture for even ten minutes makes a noticeable difference in tenderness
03 -
- Pat the chicken completely dry before searing to get that beautiful golden color
- Adjust the heat level by removing the seeds from the chilies or leaving them in