Why You’ll Love This Recipe
This dish brings the best of both worlds – creamy coconut and spicy, savory chicken. The combination of cumin, coriander, and cayenne pepper creates a delightful balance of flavors, while the coconut milk adds richness and depth. Served with rice, this is a deliciously comforting dish that will leave you craving more. It’s perfect for family dinners or a special gathering.
Ingredients
For the Chicken Marinade:
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1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
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2 cloves garlic, minced
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1 teaspoon paprika
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½ teaspoon cayenne pepper (adjust to taste)
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Salt and black pepper to taste
For the Coconut Sauce:
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2 tablespoons vegetable oil
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1 onion, finely chopped
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1 red bell pepper, diced
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2 teaspoons ground cumin
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2 teaspoons ground coriander
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1 teaspoon smoked paprika
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1 can (14 ounces) of diced tomatoes
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1 can (14 ounces) of coconut milk
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½ cup chicken broth
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1 bay leaf
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Salt and black pepper to taste
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Fresh cilantro leaves for garnish
For Serving:
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Cooked rice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Marinate the Chicken
Combine the chicken, garlic, paprika, cayenne pepper, salt, and pepper in a large bowl. Mix well and refrigerate for at least 30 minutes to marinate. -
Prepare the Coconut Sauce
Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, sautéing until the vegetables are softened and the onion is translucent (about 5 minutes). -
Add the Spices
Stir in the cumin, coriander, and smoked paprika, and cook for an additional 2 minutes to allow the spices to release their fragrance. -
Combine Sauce Ingredients
Pour in the diced tomatoes, coconut milk, chicken broth, and bay leaf. Stir the mixture and bring it to a simmer. -
Cook the Chicken
Add the marinated chicken to the skillet, stirring to coat the chicken in the sauce. Lower the heat and cover, simmering for 20-25 minutes until the chicken is fully cooked. -
Final Touches
Taste the sauce and adjust seasoning with salt and pepper. Remove the bay leaf before serving and garnish with fresh cilantro.
Servings and Timing
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Servings: 4
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Prep time: 10 minutes
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Cook time: 30 minutes
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Total time: 40 minutes
Variations
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Substitute for Chicken Thighs: You can use chicken breasts for a leaner version, but adjust the cooking time as they may cook faster.
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Spicy Adjustments: Omit or reduce the cayenne pepper for a milder version of the dish.
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Vegetarian Version: Replace chicken with tofu or chickpeas for a delicious vegetarian alternative.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave until warmed through.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be substituted for thighs, but keep an eye on the cooking time since breasts may cook faster.
How can I make this dish less spicy?
Reduce or omit the cayenne pepper to lower the spice level.
Can I freeze this dish?
Yes, Spicy Brazilian Coconut Chicken freezes well. Store it in an airtight container for up to three months, and reheat thoroughly before serving.
What can I use instead of coconut milk?
You can use heavy cream or almond milk as a substitute, but the flavor will change slightly.
Is this dish gluten-free?
Yes, this dish is naturally gluten-free. Just ensure the chicken broth is gluten-free if you need to avoid gluten.
Conclusion
Spicy Brazilian Coconut Chicken is a perfect combination of creamy, spicy, and savory flavors that will transport your taste buds straight to Brazil. This dish is easy to prepare, highly customizable, and guaranteed to be a hit at any dinner table. Try it today and savor the bold flavors of Brazilian cuisine!
Spicy Brazilian Coconut Chicken
Spicy Brazilian Coconut Chicken is a flavorful and creamy dish that brings together tender chicken, aromatic spices, and rich coconut milk. Infused with cumin, coriander, and cayenne pepper, this dish delivers a perfect balance of heat and savory goodness. Ideal for a family dinner or special gathering, this Brazilian-inspired chicken dish is comforting, delicious, and easy to prepare
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner, Main Course, Brazilian Cuisine
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Gluten Free
Ingredients
For the Chicken Marinade:
1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 cloves garlic, minced
1 teaspoon paprika
½ teaspoon cayenne pepper (adjust to taste)
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) of diced tomatoes
1 can (14 ounces) of coconut milk
½ cup chicken broth
1 bay leaf
Salt and black pepper to taste
Fresh cilantro leaves for garnish
For Serving:
Cooked rice
Instructions
-
Marinate the Chicken:
Combine chicken, garlic, paprika, cayenne pepper, salt, and pepper in a large bowl. Mix well and refrigerate for at least 30 minutes to marinate. -
Prepare the Coconut Sauce:
Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, sautéing for 5 minutes until softened and the onion is translucent. -
Add the Spices:
Stir in cumin, coriander, and smoked paprika, and cook for an additional 2 minutes to release the flavors. -
Combine Sauce Ingredients:
Pour in diced tomatoes, coconut milk, chicken broth, and bay leaf. Stir and bring to a simmer. -
Cook the Chicken:
Add marinated chicken to the skillet and stir to coat with the sauce. Reduce the heat and cover. Simmer for 20-25 minutes until the chicken is fully cooked. -
Final Touches:
Taste the sauce and adjust seasoning with salt and pepper. Remove the bay leaf, garnish with fresh cilantro, and serve with rice.
Notes
For leaner meat, use chicken breasts instead of thighs, but be mindful of the cooking time.
For a milder version, reduce or omit the cayenne pepper.
For a vegetarian option, substitute chicken with tofu or chickpeas.
