Spicy Brazilian Coconut Chicken Recipe
This Spicy Brazilian Coconut Chicken is a flavorful and comforting dish featuring tender chicken thighs marinated with garlic and spices, then simmered in a rich coconut milk and tomato sauce infused with cumin, coriander, and smoked paprika. Perfect for a satisfying meal served over rice with fresh cilantro garnish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Halal
Ingredients
Scale
For the Chicken Marinade:
- 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
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
- 1/2 cup chicken broth
- 1 bay leaf
- Salt and black pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- Marinate the Chicken: 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 to infuse the flavors.
- Sear the Chicken: Heat the vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces and cook until they are browned on all sides. Then, remove the chicken from the pan and set aside.
- Sauté the Aromatics: In the same pan, add the chopped onion and diced red bell pepper. Sauté until they become soft and fragrant, about 5 minutes.
- Spice It Up: Stir in the ground cumin, ground coriander, and smoked paprika. Cook for 1-2 minutes to release their aromas and deepen the flavor.
- Add Tomatoes and Coconut Milk: Pour in the diced tomatoes with their juices and the coconut milk. Stir well to combine all ingredients into a rich sauce.
- Simmer with Chicken: Return the seared chicken pieces to the pan. Add chicken broth and bay leaf, mixing everything well.
- Simmer and Cook: Reduce the heat to low, cover the pan, and let it simmer gently for 20 to 25 minutes, or until the chicken is fully cooked and the sauce thickens.
- Season and Garnish: Taste the sauce and adjust salt and black pepper as needed. Remove the bay leaf from the sauce. Garnish with fresh cilantro leaves.
- Serve: Serve the spicy Brazilian coconut chicken hot over a bed of cooked rice for a complete meal.
Notes
- Adjust cayenne pepper to control the heat level according to your taste.
- Bone-in chicken thighs can be used if preferred but will require a longer cooking time.
- Serve with white jasmine or basmati rice for authentic pairing.
- The sauce can be thickened by simmering uncovered for a few extra minutes if desired.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
Keywords: Brazilian chicken, spicy chicken recipe, coconut chicken, chicken thighs, coconut milk sauce, Brazilian cuisine, easy chicken recipes, spicy coconut sauce
Find it online: https://yumwithmia.com/spicy-brazilian-coconut-chicken-recipe/
