This Spicy Brazilian Coconut Chicken is a colorful dish that brings a taste of the tropics right to your table! Juicy chicken is cooked in creamy coconut milk with zesty spices for a warming flavor.
The best part? It’s easy to make and is perfect with a side of rice. I love how the coconut adds a hint of sweetness to the heat. Trust me, your taste buds will do a happy dance! 🕺
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs bring tenderness and flavor. If you’d like a lighter option, use chicken breasts, but they might be a bit drier. Tofu or chickpeas are great for a vegetarian alternative.
Red Chili Peppers: Fresh red chili peppers provide heat and color. If you prefer milder dishes, opt for bell peppers or simply reduce the amount. For a different flavor, switch to jalapeños or use red pepper flakes.
Coconut Milk: Full-fat coconut milk adds creaminess. If you’re looking for a lighter version, use light coconut milk. Alternatively, almond or soy milk can work, but they won’t be as rich in flavor.
Spices: Smoked paprika, cumin, and coriander create depth. If you don’t have smoked paprika, regular paprika works too. For a different twist, try curry powder or garam masala instead.
How Do I Make Sure My Chicken is Tender and Flavorful?
Getting tender chicken is all about cooking it properly. Start by evenly browning the chicken to lock in moisture and flavor. Cook on medium-high heat and avoid overcrowding the pan, which can steam instead of sear the chicken.
- Season well with salt and pepper before cooking.
- Use a lid when simmering to trap moisture and keep the chicken juicy.
- Let the chicken rest a few minutes after cooking before serving to retain juices.
Spicy Brazilian Coconut Chicken Recipe
Ingredients You’ll Need:
For the Chicken:
- 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into chunks
- 2 tablespoons olive oil or vegetable oil
For the Flavor Base:
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-2 fresh red chili peppers (like dedo de moça or red fresno), finely chopped (adjust to heat preference)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 1 teaspoon dried oregano
For the Sauce:
- 1 cup (240 ml) canned coconut milk (full fat)
- 1 cup (240 ml) chicken broth or water
- 1 large tomato, chopped
- 1/2 bell pepper (red or yellow), chopped
To Finish:
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and approximately 30 minutes to cook, totaling around 40 minutes to have a delicious meal ready to enjoy. It’s quick enough for any weeknight dinner with plenty of flavors!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large skillet or heavy-bottomed pan over medium-high heat. Once hot, add the chopped onion and sauté until it turns translucent, which should take about 3-4 minutes. This builds a delicious foundation for the dish.
2. Add Garlic and Chili:
Next, stir in the minced garlic and finely chopped chili peppers. Cook for another minute, allowing the fragrances to mingle, which makes your kitchen smell amazing!
3. Brown the Chicken:
Add the chicken pieces to the pan. Season them with salt and pepper, then brown the chicken on all sides for about 5-7 minutes. This step really locks in flavor!
4. Mix in Spices:
Once the chicken is browned, sprinkle it with the smoked paprika, cumin, coriander, cayenne pepper if you’re feeling adventurous, and dried oregano. Give it a good stir so the chicken is coated evenly with those vibrant spices.
5. Add Vegetables:
Stir in the chopped tomato and bell pepper, mixing everything together in the pan. It’s visually appealing and adds a nice texture!
6. Pour in the Coconut Milk:
Now, pour in the coconut milk and chicken broth (or water). Stir well to combine all the tasty ingredients into a luxurious sauce.
7. Simmer the Chicken:
Bring the mixture to a gentle simmer, then cover the pan. Lower the heat to medium-low and let it cook for 20-25 minutes. This allows the chicken to become tender and soak up all the delicious flavors.
8. Thicken the Sauce:
After cooking, remove the lid and let it cook uncovered for an additional 5 minutes. This will thicken the sauce to your desired consistency.
9. Final Touches:
Finish off by squeezing in the fresh lime juice and adjusting the salt and pepper as needed. This adds brightness to the dish!
10. Serve and Enjoy:
Garnish your Spicy Brazilian Coconut Chicken with fresh chopped cilantro before serving. It pairs beautifully with steamed white rice, farofa, or crusty bread. Enjoy your delicious creation!
This dish is not just rich and creamy, but also packed with flavors that dance on your palate! Happy Cooking!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Chicken?
Absolutely! You can use chicken breasts instead of thighs for a leaner option. Just be aware that breasts may dry out more easily, so watch the cooking time. Alternatively, you can also use firm tofu or chickpeas for a vegetarian version!
What If I Can’t Find Fresh Chili Peppers?
No problem! If fresh chili peppers are hard to find, you can substitute them with 1 teaspoon of red pepper flakes or a couple of dashes of hot sauce to add heat. Adjust to your preference!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave until hot. If the sauce thickens too much, add a splash of chicken broth or coconut milk to loosen it up.
Can I Make This Dish Mild?
Yes, you can easily adjust the heat level! Reduce or omit the chili peppers and cayenne pepper, and stick to the other spices for flavor without the heat. Feel free to add more coconut milk to create a creamier dish, which also helps to mellow out the spices!
