Print

Spicy Brazilian Coconut Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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.

Find it online: https://chocolatecoveredamy.com/spicy-brazilian-coconut-chicken/