This Spicy Brazilian Coconut Chicken is a warm hug in a bowl! It combines juicy chicken with creamy coconut milk and a kick of spices that will make your taste buds dance.
Trust me, the creamy coconut really brings everything together. I love serving this dish with rice to soak up all the delicious sauce. You won’t want to miss a bite!
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless thighs as they’re more tender and flavorful. If you prefer, chicken breasts work just fine, but they can dry out a bit more, so be careful not to overcook them!
Coconut Milk: Full-fat coconut milk adds creaminess, but if you’re looking for a lighter version, you can use light coconut milk. I’d recommend sticking with full-fat for a richer sauce, though.
Chili Peppers: Fresh red chili peppers bring heat! If you want less spice, opt for a milder variety or omit them altogether. You can also use red pepper flakes for a similar flavor with less heat.
Herbs: Fresh cilantro or parsley brighten the dish. If you’re not a fan of cilantro, parsley is a great substitute, or you can leave it out altogether. A bit of fresh lime juice adds an extra zing!
What’s the Best Way to Brown Chicken for Flavor?
Getting that nice, golden brown color on chicken is key for flavor. Here’s how to do it:
- Make sure your skillet is hot before adding the oil; this helps to get a good sear.
- Don’t overcrowd the pan! Cook the chicken in batches if necessary. This prevents steaming and keeps the chicken juicy.
- Let the chicken sit undisturbed for a few minutes before flipping. This helps develop that delicious crust.
- Keep an eye on the temperature; medium-high heat usually works best without burning.
By following these tips, you’ll have perfectly browned chicken that elevates your dish. Enjoy cooking!
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Chicken:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons olive oil or vegetable oil
For the Vegetables and Spices:
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-2 fresh red chili peppers (like dedo de moça or serrano), finely chopped (adjust to taste)
- 1 red bell pepper, sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon dried oregano
For the Sauce:
- 1 can (14 oz/400 ml) coconut milk (full fat)
- 1 tablespoon tomato paste
- 1/2 cup chicken broth or water
For Finishing:
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped for garnish
- Cooked white rice or farofa, for serving
How Much Time Will You Need?
This delicious Spicy Brazilian Coconut Chicken takes about 35-45 minutes in total, including preparation and cooking time. You’ll need around 10 minutes for prep and about 20-30 minutes of cooking. Let’s get cooking!
Step-by-Step Instructions:
1. Brown the Chicken:
Start by heating the oil in a large skillet or pan over medium-high heat. Once hot, add the chicken pieces. Cook them until they’re golden brown on all sides, around 5-7 minutes. Once browned, remove the chicken from the pan and set it aside for later.
2. Sauté the Vegetables:
In the same pan, toss in the chopped onion. Sauté for about 3-4 minutes, or until the onion becomes translucent. Next, add the minced garlic, chopped chili peppers, and sliced red bell pepper. Cook for another 2-3 minutes until everything is fragrant and slightly softened.
3. Toast the Spices:
Now it’s time to add flavor! Stir in the smoked paprika, cumin, coriander, and oregano. Cook for about 1 minute, stirring constantly to toast the spices and release their aroma.
4. Combine Chicken and Vegetables:
Return the browned chicken pieces back to the pan. Mix everything together well to coat the chicken with those delicious spices and vegetables.
5. Create the Sauce:
Add the tomato paste to the chicken mixture, stirring to incorporate it. Then pour in the coconut milk and chicken broth, mixing everything together until well combined.
6. Simmer to Perfection:
Bring the mixture to a gentle simmer. Lower the heat to keep it simmering gently and cook uncovered for about 15-20 minutes, or until the chicken is tender and the sauce has thickened slightly.
7. Season Your Dish:
After simmering, taste your dish! Season with salt, pepper, and the juice of one lime. Adjust the flavors to your liking.
8. Garnish and Serve:
Serve your spicy Brazilian coconut chicken hot, garnished with fresh cilantro or parsley. Enjoy it over a bed of fluffy cooked white rice or alongside farofa for an authentic touch!
Enjoy this creamy, spicy, and richly flavored Brazilian-inspired chicken!
FAQ about Spicy Brazilian Coconut Chicken
Can I Use Other Cuts of Chicken?
Absolutely! While boneless, skinless thighs or breasts work best, you can also use bone-in chicken thighs or drumsticks. Just keep in mind that they will require a longer cooking time to ensure they’re fully cooked and tender.
How Can I Adjust the Spice Level?
If you prefer a milder dish, reduce the number of chili peppers or omit them altogether. You can also substitute them with a pinch of red pepper flakes for a milder heat, or choose sweeter peppers like bell peppers instead.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce thickens too much.
Can I Make This Recipe Vegan?
Yes, you can easily convert this recipe! Substitute the chicken with cubed tofu or chickpeas and replace the chicken broth with vegetable broth. Use full-fat coconut milk for the same creamy texture and flavor.
