Spicy Brazilian Coconut Chicken (Printable)
Tender chicken in creamy spicy coconut sauce with peppers and aromatic spices. Ready in 55 minutes.
# What You'll Need:
→ Protein
01 - 1.75 lb boneless, skinless chicken thighs, cut into bite-size pieces
→ Vegetables & Aromatics
02 - 1 large yellow onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 3 cloves garlic, minced
06 - 1 thumb-sized piece fresh ginger, grated
07 - 1–2 fresh red chilies, finely sliced (adjust to taste)
08 - 2 tablespoons fresh cilantro, chopped
→ Liquids
09 - 1⅔ cups (1 can) coconut milk
10 - ⅔ cup chicken broth
11 - Juice of 1 lime
→ Spices & Pantry
12 - 2 tablespoons olive oil
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon ground coriander
16 - ½ teaspoon turmeric
17 - Salt and black pepper, to taste
→ Garnish
18 - Extra chopped fresh cilantro
19 - Lime wedges
# Method:
01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken pieces with salt and black pepper, then sauté until lightly golden on all sides. Transfer to a plate and set aside.
02 - In the same pan, add the onion, bell peppers, garlic, ginger, and chilies. Sauté for 4–5 minutes until the vegetables begin to soften and release their fragrance.
03 - Stir in the cumin, smoked paprika, coriander, and turmeric. Cook for 1 minute, stirring constantly, to bloom the spices and deepen their flavor.
04 - Return the seared chicken to the pan. Pour in the coconut milk and chicken broth, stirring well to combine and scraping up any browned bits from the bottom of the pan.
05 - Bring to a gentle simmer, then cover and cook for 20–25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
06 - Remove from heat. Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with salt and pepper as needed.
07 - Serve hot, garnished with extra fresh cilantro and lime wedges alongside steamed rice, farofa, or crusty bread.
# Expert Hints:
01 -
- The coconut sauce is so velvety and rich that people will assume you spent hours on it, but the whole thing comes together in under an hour.
- It is naturally dairy free and gluten free, which means you can serve it to almost anyone without a second thought.
02 -
- Do not rush the searing step, those golden bits on the chicken and the browned residue left in the pan are the foundation of the entire sauce.
- Shaking the coconut milk can before opening prevents clumps and ensures a smooth, even sauce from the start.
03 -
- Pat the chicken pieces dry before searing because moisture is the enemy of a good golden crust.
- Let the finished dish rest off the heat for five minutes before serving, which allows the sauce to thicken slightly and the flavors to settle.