Spicy Brazilian Coconut Chicken Recipe
This Spicy Brazilian Coconut Chicken recipe features tender chicken thighs marinated with garlic and spices, cooked in a rich and creamy coconut sauce infused with aromatic herbs and peppers. The vibrant combination of cumin, coriander, smoked paprika, and cayenne pepper offers a perfect heat balanced by the smooth coconut milk. Served over steamed rice and garnished with fresh cilantro, this dish brings the vibrant flavors of Brazil to your table, perfect for a comforting and exotic meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Brazilian
- Diet: Low Lactose
Ingredients
Scale
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 for spice)
- 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
For Serving:
- Cooked rice
- Fresh cilantro leaves for garnish
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Allow the chicken to marinate for at least 15 minutes to absorb the flavors.
- Sear the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook until browned on all sides. Remove the chicken from the pan and set aside.
- Sauté the Aromatics: In the same pan, add chopped onion and diced red bell pepper. Sauté until softened and fragrant, about 5 minutes.
- Spice It Up: Stir in ground cumin, ground coriander, and smoked paprika. Cook for 1-2 minutes to release their aromas and deepen the flavors.
- Add Tomatoes and Coconut Milk: Pour in the diced tomatoes with their juices and the coconut milk. Stir well to combine all ingredients.
- Simmer with Chicken: Return the seared chicken to the pan. Add chicken broth and bay leaf. Stir to incorporate all components evenly.
- Simmer and Cook: Reduce heat to low, cover the pan, and let simmer for 20-25 minutes until the chicken is cooked through and the sauce thickens.
- Season and Garnish: Taste the sauce and adjust seasoning with salt and black pepper as needed. Remove bay leaf before serving.
- Serve: Serve the spicy Brazilian coconut chicken hot over cooked rice. Garnish with fresh cilantro leaves for a bright, herbal finish.
Notes
- Adjust cayenne pepper quantity according to preferred spice level.
- Chicken thighs are recommended for juicier and more flavorful results.
- For a richer sauce, use full-fat coconut milk.
- This dish pairs beautifully with steamed jasmine or basmati rice.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- For a gluten-free option, ensure the chicken broth is gluten-free.
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe)
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 27g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
Keywords: Brazilian chicken recipe, coconut chicken, spicy chicken curry, chicken thighs recipe, Brazilian cuisine, coconut milk sauce
