Name: Spicy Brazilian Coconut Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Brazilian
Ingredients: 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1 tablespoon olive oil; Salt and black pepper to taste; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 can (14 oz) coconut milk; 1 can (14.5 oz) diced tomatoes, drained; 1 tablespoon tomato paste; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper (adjust to taste); Fresh cilantro, chopped (for garnish); Lime wedges (for serving)

Jump to Recipe

Introduction

This Spicy Brazilian Coconut Chicken is a delightful blend of creamy coconut milk and vibrant spices, creating a rich and flavorful dish. With tender chicken simmered alongside colorful bell peppers and aromatic herbs, it’s perfect for a comforting weeknight dinner or a special gathering.

A close-up view of a black cooking pan filled with golden-brown chicken pieces with crispy skin, showing grill marks on some parts. The chicken is cooked in a rich, smooth orange sauce with visible small red and green pepper bits. Fresh green herb leaves are sprinkled generously over the chicken, adding fresh color. The sauce pools around the chicken pieces, coating them evenly and giving a shiny texture. The whole scene is set on a white marbled surface, emphasizing the warm colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 can (14 oz) coconut milk
1 can (14.5 oz) diced tomatoes, drained
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Instructions

Step 1: Season the chicken pieces with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
Step 2: In the same skillet, cook the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Step 3: Add the sliced red and yellow bell peppers and cook until they begin to soften, about 5 minutes.
Step 4: Stir in ground cumin, ground coriander, paprika, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant.
Step 5: Add the tomato paste and cook for another minute. Then pour in the coconut milk and diced tomatoes, stirring to combine. Bring the mixture to a simmer.
Step 6: Return the browned chicken to the skillet, stirring to coat with the sauce. Reduce heat to medium-low and simmer for 15-20 minutes until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.
Step 7: Remove from heat once the sauce has thickened slightly. Garnish with fresh chopped cilantro and serve with lime wedges. Enjoy over rice, quinoa, or with crusty bread to soak up the sauce.

Tips & Variations

Use chicken thighs for juicier, more flavorful meat, or breasts for a leaner option.
Adjust the cayenne pepper to control the heat level to your preference.
Add chopped fresh chili or a pinch of smoked paprika for a different smoky heat.
Serve with steamed rice or crusty bread to enjoy every bit of the delicious sauce.
For a dairy-free version, ensure the tomato paste does not contain any added dairy ingredients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. If the sauce thickens too much, stir in a splash of water or coconut milk when reheating.

How to Serve

The image shows a close-up view of a pan filled with golden brown chicken pieces that have crispy, slightly charred skin on top. Each piece is coated in a rich, creamy orange sauce that looks smooth and thick, with visible bits of green herbs and small red chili slices scattered around. The chicken is arranged tightly in the pan, and fresh cilantro leaves are sprinkled on top for garnish. The scene sits on a white marbled surface, enhancing the warm colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of protein in this recipe?

Yes, this dish works well with shrimp, firm fish, or tofu. Adjust cooking times accordingly to avoid overcooking.

Is this recipe spicy?

This recipe has a moderate heat level due to cayenne pepper, but you can easily adjust the spice by reducing or increasing the amount to suit your taste.