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Spicy Brazilian Coconut Chicken

A mouthwatering dish featuring tender chicken thighs simmered in creamy coconut milk and aromatic spices, perfect for busy weeknights or impressing guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Brazilian
Calories: 480
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces Can substitute chicken thighs with breast meat or use different peppers for varying heat levels.
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 0.5 teaspoon cayenne pepper Adjust to taste.
  • to taste salt and black pepper
  • 2 tablespoons vegetable oil
For the sauce
  • 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
  • 0.5 cup chicken broth
  • 1 bay leaf
For serving
  • to taste cooked rice Serve over.
  • to taste fresh cilantro leaves For garnish.

Method
 

Preparation
  1. Combine chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper in a bowl. Allow it to marinate for at least 15 minutes.
  2. Heat the vegetable oil in a large skillet over medium-high heat.
Cooking
  1. Add the marinated chicken to the skillet and cook until browned on all sides. Remove from the pan and set aside.
  2. In the same skillet, add the chopped onion and diced red bell pepper. Sauté until softened and fragrant.
  3. Stir in ground cumin, ground coriander, and smoked paprika. Let the spices heat for about a minute to release their oils.
  4. Pour in the diced tomatoes and their juices, followed by the coconut milk. Stir to combine.
  5. Return the seared chicken to the skillet. Add the chicken broth and the bay leaf, mixing everything well.
  6. Reduce heat to low, cover the skillet, and let simmer for about 20 to 25 minutes.
  7. Taste the sauce and adjust seasoning with salt and black pepper as necessary. Discard the bay leaf.
  8. Serve the chicken over a bed of cooked rice and garnish with fresh cilantro leaves.

Notes

Consider serving with quinoa or crusty bread to soak up the sauce. Leftovers can be stored in an airtight container for up to three days in the fridge, or frozen for up to three months.