Spicy Brazilian Coconut Chicken (Printable Version)
Tender chicken pieces in a creamy coconut sauce with cumin, coriander, and fresh herbs.
# What You'll Need:
→ Meats
01 - 1.75 lb boneless, skinless chicken thighs, cut into large chunks
→ Vegetables & Aromatics
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 3 garlic cloves, minced
05 - 1 red chili, finely chopped (adjust to taste)
06 - 2 tbsp fresh cilantro, chopped (plus extra for garnish)
07 - 1 lime, cut into wedges for serving
→ Spices & Seasonings
08 - 1 tsp ground cumin
09 - 1/2 tsp ground coriander
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp turmeric
12 - 1/2 tsp chili flakes (optional, for extra heat)
13 - Salt and black pepper to taste
→ Liquids
14 - 13.5 fl oz (1 can) full-fat coconut milk
15 - 2 tbsp vegetable oil
16 - 1/3 cup chicken broth or water
# Directions:
01 - Pat the chicken thigh pieces dry and toss with salt, pepper, ground cumin, ground coriander, and turmeric until evenly coated.
02 - Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer and brown on all sides, approximately 5 to 7 minutes. Transfer the seared chicken to a plate and set aside.
03 - In the same skillet, add the chopped onion, sliced red bell pepper, and finely chopped red chili. Sauté until the vegetables are softened, about 5 minutes.
04 - Add the minced garlic and smoked paprika to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
05 - Return the seared chicken and any accumulated juices to the pan. Pour in the coconut milk and chicken broth, stirring well to combine and scraping up any browned bits from the bottom of the pan.
06 - Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered for 20 minutes, allowing the sauce to thicken and the chicken to cook through completely.
07 - Stir in 2 tablespoons of chopped fresh cilantro. Taste and adjust the salt and pepper as needed.
08 - Serve hot, garnished with additional fresh cilantro and lime wedges alongside steamed white rice.
# Expert Tips:
01 -
- The coconut milk sauce is rich and comforting but never heavy, with a gentle heat that builds with every bite.
- It comes together in under an hour with pantry staples and one big skillet.
02 -
- Resist the urge to stir the chicken constantly while searing because letting it sit undisturbed is what builds that essential golden crust.
- Shaking the coconut milk can vigorously before opening prevents clumps and ensures the sauce comes together smoothly.
03 -
- Pat the chicken pieces completely dry with paper towels before seasoning so the spices adhere evenly and the sear is deeply golden rather than steamed.
- A squeeze of lime juice stirred right into the sauce at the very end, just before serving, brightens every layer of flavor in a way that makes people ask what your secret is.