Description
Spicy Brazilian Coconut Chicken is a bold and flavorful dish that combines tender chicken with a creamy, spiced coconut milk sauce. This vibrant recipe draws inspiration from Brazilian cuisine, blending aromatic spices with the richness of coconut milk for a meal that’s both comforting and exotic. With a balance of heat, sweetness, and savory flavors, this dish pairs beautifully with rice or crusty bread to soak up every drop of the luscious sauce.
Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts (about 1.5 lbs)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 red bell pepper, sliced
- 1 green chili, finely chopped (adjust to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1 can (14 oz) coconut milk (full-fat preferred)
- 1 cup chicken broth
- 1 tablespoon tomato paste
- Juice of 1 lime
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
- Cooked rice or bread, for serving
Ingredient Highlights
- Coconut Milk: Provides creaminess and a subtle sweetness that balances the spices perfectly.
- Smoked Paprika and Turmeric: Add depth and a vibrant color to the dish.
- Lime Juice: Brightens the flavors, adding a refreshing tang.
- Chicken Thighs or Breasts: Chicken thighs are juicier, but breasts work well for a leaner option.
- Cilantro: Adds a fresh, herbal note to complement the richness of the sauce.
Instructions
Prepare the Ingredients:
- Season the Chicken: Pat the chicken dry and season both sides with salt and black pepper.
- Chop and Prepare: Dice the onion, mince the garlic, grate the ginger, and slice the bell pepper and chili.
Cook the Chicken:
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown. Remove and set aside (it will finish cooking later).
Prepare the Sauce:
- Sauté Aromatics: In the same skillet, reduce heat to medium and add the onion. Sauté for 2-3 minutes until softened.
- Add Garlic, Ginger, and Chili: Stir in the garlic, ginger, and chili, cooking for another minute until fragrant.
- Add Spices: Sprinkle in the smoked paprika, cumin, turmeric, and cayenne pepper. Stir to toast the spices for 30 seconds.
- Deglaze the Pan: Add the tomato paste and chicken broth, scraping the bottom of the skillet to release any browned bits.
Combine and Simmer:
- Add Coconut Milk: Stir in the coconut milk until the sauce is smooth and creamy.
- Return Chicken to Skillet: Place the seared chicken back into the skillet, along with any juices from the plate.
- Simmer: Reduce heat to low, cover, and let the chicken simmer in the sauce for 15-20 minutes, or until fully cooked and tender.
Final Touches:
- Add Lime Juice: Stir in the lime juice to brighten the flavors.
- Garnish: Sprinkle with freshly chopped cilantro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 25g
- Carbohydrates: 10g
- Protein: 28g