Spicy Brazilian Coconut Chicken Recipe
Spicy Brazilian Coconut Chicken combines tender chicken thighs with a flavorful blend of spices, creamy coconut milk, and a tangy lime finish. This vibrant and aromatic dish offers a perfect balance of heat and creaminess, inspired by Brazilian coastal flavors, making it a delicious and comforting meal perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Brazilian
- Diet: Halal
Ingredients
Scale
Chicken:
- 1.5 lb (680 g) chicken thighs or breasts, cubed
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (2 g) paprika
- 1/2 teaspoon (1 g) cumin
- 1/2 teaspoon (1 g) chili flakes or cayenne
- Salt & black pepper, to taste
Sauce:
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) crushed tomatoes
- Juice of 1 lime (30 ml)
Optional Garnish:
- Chopped cilantro or parsley
Instructions
- Season the chicken: In a medium bowl, combine the cubed chicken thighs or breasts with paprika, cumin, chili flakes or cayenne, salt, and black pepper. Mix well to ensure all pieces are evenly coated with the spices.
- Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook until golden brown on all sides, about 5-7 minutes, ensuring the chicken is seared but not fully cooked through.
- Cook the vegetables: Add the finely chopped onion, diced red bell pepper, and minced garlic to the skillet with the chicken. Stir and cook for about 3 minutes until the vegetables soften and become fragrant.
- Add liquids and simmer: Pour in the coconut milk, crushed tomatoes, and freshly squeezed lime juice. Stir to combine all ingredients, then reduce the heat to medium-low. Let the mixture simmer gently for 10 minutes, stirring occasionally, until the sauce thickens and becomes creamy, and the chicken is cooked through.
- Garnish and serve: Once cooked, sprinkle chopped cilantro or parsley over the top for a fresh pop of color and flavor. Serve the Spicy Brazilian Coconut Chicken hot, ideally with steamed rice or crusty bread to soak up the delicious sauce.
Notes
- For a milder version, reduce or omit the chili flakes or cayenne pepper.
- Chicken thighs provide more flavor and moisture, but breasts can be used for a leaner option.
- Adjust the lime juice amount to taste for more or less tanginess.
- This dish pairs well with white rice, quinoa, or crusty bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approximately 230 g)
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 29 g
- Saturated Fat: 19 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: Spicy Brazilian Chicken, Coconut Chicken, Brazilian cuisine, One-pan chicken recipe, Coconut milk chicken, Spicy chicken recipe
Find it online: https://maicook.com/spicy-brazilian-coconut-chicken-recipe/