Spicy Brazilian Coconut Chicken
Spicy Brazilian Coconut Chicken is one of those dishes that effortlessly combines bold flavors, creamy textures, and just the right touch of spice.
Ingredients
For the Chicken Marinade:
- 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper adjust to taste
- Salt and black pepper to taste
For the Coconut Sauce:
- 2 tablespoons vegetable oil
- 1 onion finely chopped
- 1 red bell pepper diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 can 14 ounces diced tomatoes
- 1 can 14 ounces coconut milk
- 1/2 cup chicken broth
- 1 bay leaf
- Salt and black pepper to taste
- Fresh cilantro leaves for garnish
For Serving:
- Cooked rice white, jasmine, or basmati all work well
Instructions
Marinate the Chicken
- Combine the chicken pieces with garlic, paprika, cayenne pepper, salt, and black pepper in a bowl. Toss well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Tip: Marinating longer allows the flavors to deeply infuse the chicken.
Sauté the Aromatics
- In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Add chopped onions and cook for 3-4 minutes until soft and translucent. Stir in the red bell pepper and cook for another 2 minutes.
- Tip: Don’t rush this step—well-cooked onions add a natural sweetness to the dish.
Add the Spices
- Sprinkle in the cumin, coriander, and smoked paprika. Stir constantly for 1 minute to toast the spices and release their aroma.
- Tip: Toasting spices brings out their essential oils and enhances flavor.
Simmer the Sauce
- Pour in the diced tomatoes, coconut milk, and chicken broth. Add the bay leaf and season with salt and pepper. Bring to a gentle boil, then reduce heat and let it simmer for 10 minutes.
- Tip: Stir occasionally to prevent sticking and ensure even cooking.
Cook the Chicken
- Add the marinated chicken to the sauce. Stir well to coat all pieces. Simmer uncovered for 20 minutes or until the chicken is fully cooked and tender.
- Tip: If the sauce thickens too much, add a splash more broth.
Garnish and Serve
- Remove the bay leaf. Sprinkle chopped cilantro over the dish and serve hot over cooked rice.
- Tip: For extra flavor, serve with lime wedges on the side.
Notes
No Coconut Milk? Substitute with evaporated milk and a dash of coconut extract.
Make it Vegetarian: Use chickpeas or firm tofu instead of chicken.
Add Extra Veggies: Zucchini, spinach, or green peas blend well into the sauce.
Avoid Overcooking: Chicken thighs are forgiving but still monitor for doneness.