Name: Spicy Brazilian Coconut Chicken Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Brazilian
Ingredients: 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 2 cloves garlic, minced; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper (adjust to taste for spice); Salt and black pepper to taste; 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; 1/2 cup chicken broth; 1 bay leaf; Salt and black pepper to taste; Fresh cilantro leaves for garnish

Ingredients

1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

2 cloves garlic, minced

1 teaspoon paprika

1/2 teaspoon cayenne pepper (adjust to taste for spice)

Salt and black pepper to taste

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) diced tomatoes

1 can (14 ounces) coconut milk

1/2 cup chicken broth

1 bay leaf

Fresh cilantro leaves for garnish

Instructions

Step 1: In a bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Let it marinate for at least 15 minutes.

Step 2: Heat the vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces and cook until browned on all sides. Remove the chicken from the pan and set aside.

Step 3: In the same pan, add the chopped onion and diced red bell pepper. Sauté until soft and fragrant, about 5 minutes.

Step 4: Stir in the ground cumin, ground coriander, and smoked paprika. Cook for 1 to 2 minutes to release their flavors.

Step 5: Pour in the diced tomatoes with their juices and the coconut milk. Stir to combine everything well.

Step 6: Return the seared chicken to the pan. Add the chicken broth and bay leaf. Mix well to incorporate all the ingredients.

Step 7: Reduce the heat to low, cover the pan, and let the mixture simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.

Step 8: Taste the sauce and adjust seasoning with salt and black pepper if needed. Remove the bay leaf before serving.

Step 9: Serve the spicy Brazilian coconut chicken over cooked rice and garnish with fresh cilantro leaves.

Tips & Variations

For a milder dish, reduce or omit the cayenne pepper.

Swap chicken thighs for breast meat if you prefer leaner cuts, but adjust cooking time to avoid drying out.

Add chopped fresh chili or hot sauce for extra heat.

Use fresh tomatoes instead of canned for a fresher taste, but simmer a bit longer to develop the sauce.

Serve with rice, quinoa, or crusty bread to soak up the delicious sauce.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the sauce has thickened too much. This dish freezes well—freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breasts. Since breasts cook faster and can dry out, watch the simmering closely and reduce cooking time slightly to keep the chicken tender.

Is this dish very spicy?

The heat mainly comes from cayenne pepper and smoked paprika. You can adjust the cayenne amount to your preference or omit it entirely for a milder version without losing much flavor.