Spicy Brazilian Coconut Chicken (Printable Version)
Juicy chicken in creamy coconut sauce with bold spices, peppers, and fresh herbs.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
→ Marinade & Base
04 - 1 tbsp lime juice
05 - 2 tbsp olive oil
06 - 1 large onion, finely chopped
07 - 4 cloves garlic, minced
08 - 1 red bell pepper, diced
09 - 1 green bell pepper, diced
→ Spices
10 - 1-2 red chilies, finely chopped
11 - 2 tsp sweet paprika
12 - 1 tsp ground cumin
13 - 1 tsp ground coriander
14 - ½ tsp chili flakes
→ Sauce
15 - 1 (14 oz) can coconut milk, full fat
16 - 1 (14 oz) can diced tomatoes
17 - 1 tbsp tomato paste
18 - ½ cup chicken stock
→ Finishing
19 - ¼ cup fresh cilantro, chopped
20 - 2 tbsp fresh parsley, chopped
21 - Lime wedges, for serving
# Directions:
01 - Season chicken chunks with salt, pepper, and lime juice. Let sit for 10 minutes to absorb flavors.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken on both sides until golden brown, about 3-4 minutes per side. Remove from pan and set aside.
03 - In the same pan, sauté onion for 2-3 minutes until softened. Add garlic, red and green bell peppers, and chilies; cook for another 2 minutes until fragrant.
04 - Stir in paprika, cumin, coriander, and chili flakes. Cook for 1 minute until spices become aromatic, stirring constantly to prevent burning.
05 - Return chicken to the pan. Add coconut milk, diced tomatoes, tomato paste, and chicken stock. Stir well to combine all ingredients.
06 - Bring to a simmer, reduce heat to low, cover, and cook for 20-25 minutes until chicken is cooked through and sauce has thickened slightly.
07 - Stir in chopped cilantro and parsley. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
08 - Serve hot, garnished with extra fresh herbs and lime wedges. Accompany with steamed rice or farofa if desired.
# Expert Tips:
01 -
- The creamy coconut sauce balances perfectly with the heat from fresh chilies, creating that addictive sweet and spicy combination that keeps you coming back for seconds.
- Everything cooks in one pan, meaning maximum flavor with minimum cleanup, and the leftovers taste even better the next day as the spices deepen.
02 -
- The sauce will look thin when you first add the coconut milk, but it thickens beautifully as it simmers, so resist the urge to add flour or cornstarch.
- Letting the chicken rest in the sauce for 5 minutes off the heat before serving makes it incredibly tender and lets all those flavors meld together.
03 -
- If your coconut milk has separated in the can, give it a good whisk or blend it briefly before adding to the pan for the smoothest sauce.
- Taste a piece of the chili pepper before adding it to gauge the heat level, since they vary wildly in spiciness.