Spicy Brazilian Coconut Chicken Recipe
This Spicy Brazilian Coconut Chicken is a flavorful and comforting dish featuring tender chicken simmered in a creamy coconut milk and tomato sauce infused with aromatic spices. Bright bell peppers add color and sweetness, while fresh cilantro and lime wedges provide a refreshing finishing touch. Perfect for serving over rice or quinoa, this recipe brings a touch of exotic Brazilian flair to your dinner table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Vegetables and Sauce:
- 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)
Instructions
- Prepare the Chicken: Season the chicken pieces with salt and black pepper. In a large skillet or frying pan, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant. Add the sliced red and yellow bell peppers and cook until they start to soften, about 5 minutes.
- Make the Sauce: Stir in the ground cumin, ground coriander, paprika, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant. Add the tomato paste and cook for another 1 minute. Pour in the coconut milk and diced tomatoes, stirring to combine. Bring the mixture to a simmer.
- Combine and Cook: Return the browned chicken pieces to the skillet, stirring to coat them in the sauce. Reduce the heat to medium-low and simmer the chicken in the sauce until fully cooked and tender, about 15-20 minutes. Stir occasionally to prevent sticking.
- Serve: Once the chicken is cooked through and the sauce has thickened slightly, remove the skillet from the heat. Garnish the Spicy Brazilian Coconut Chicken with fresh chopped cilantro and serve with lime wedges on the side. Serve the dish over rice, quinoa, or with a side of crusty bread to soak up the delicious sauce.
Notes
- Adjust the cayenne pepper to control the heat level according to your preference.
- Use chicken thighs for more tender and juicy meat; chicken breasts work as a leaner option.
- Feel free to add more fresh cilantro or squeeze extra lime juice for enhanced flavor.
- This dish pairs well with steamed rice, quinoa, or crusty bread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Brazilian chicken, coconut chicken, spicy chicken recipe, coconut milk chicken, Brazilian cuisine, one-pan chicken, quick dinner, easy chicken recipe
