This Spicy Brazilian Coconut Chicken is a real treat! With tender chicken cooked in creamy coconut milk and a kick of spices, it’s both comforting and exciting!
I love how the flavors blend together—like a party in a pot! Serve it with rice, and trust me, you’ll want to lick the plate clean! 🤤
Key Ingredients & Substitutions
Chicken Thighs: I like using boneless, skinless chicken thighs for their juiciness. If you prefer, chicken breasts can be a lighter alternative, but they might dry out if overcooked.
Chili Peppers: Fresh red chilies give it the kick! If you can’t find them, red pepper flakes or even jalapeños work well. Just adjust the amount to your spice preference!
Coconut Milk: Full-fat coconut milk is creamy and rich, but light coconut milk can be used for fewer calories. You can also substitute with heavy cream for a different twist.
Lime Juice: Fresh lime juice brightens up the dish. If you’re out of limes, lemon juice is a good substitute, or try a splash of vinegar for a similar tang.
How Can I Ensure My Chicken is Tender and Flavorful?
The key to tender chicken in this recipe is cooking it gently. Here’s how to get it just right:
- Brown the chicken in batches to avoid overcrowding the pan, which helps it sear instead of steam.
- Keep the heat at medium-high for browning, then reduce to low for simmering. This slower cooking helps keep it juicy.
- Cover the pan while simmering; this keeps moisture in and enhances tenderness.
Don’t skip on seasoning with lime juice at the end! It adds a fresh burst that brightens the rich coconut flavor.
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 lbs (900g) chicken thighs, boneless and skinless, cut into chunks
- 2 tbsp olive oil or vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-2 fresh red chili peppers (such as malagueta or bird’s eye chili), finely chopped (adjust to taste)
- 1 red bell pepper, diced
For the Spices:
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional, for extra heat)
Other Ingredients:
- 1 can (14 oz/400 ml) coconut milk, full fat
- 1 cup (240 ml) chicken broth
- 1 tbsp fresh lime juice
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Cooked white rice, for serving
How Much Time Will You Need?
This delicious meal takes about 10 minutes to prep and 30 minutes to cook, making it perfect for a weeknight dinner. In total, you’ll need about 40 minutes to enjoy this flavorful dish!
Step-by-Step Instructions:
1. Brown the Chicken:
Start by heating the olive oil in a large skillet or pot over medium-high heat. Add the chicken chunks and brown them on all sides, which takes about 5-7 minutes. Once browned, remove the chicken from the pan and set it aside.
2. Sauté the Aromatics:
In the same skillet, add the finely chopped onion and sauté until it turns translucent, about 4 minutes. This step is essential for building flavor!
3. Add the Veggies:
Next, stir in the minced garlic, chopped chili peppers, and diced red bell pepper. Cook this mixture for another 2-3 minutes until everything becomes fragrant. Your kitchen will smell amazing!
4. Mix in the Spices:
Now, it’s time to spice things up! Stir in the smoked paprika, ground cumin, dried oregano, and cayenne pepper (if desired). Cook the spices for about 1 minute to enhance their flavors. This is where the magic happens!
5. Combine Ingredients:
Return the browned chicken to the skillet and stir it well to coat with all those delicious spices. Don’t forget to scrape up any tasty bits stuck to the bottom of the pan!
6. Pour in the Coconut Milk and Broth:
Pour in the coconut milk and chicken broth gently, stirring to combine everything. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for 20-25 minutes, or until the chicken is tender and fully cooked.
7. Finish with Lime and Seasoning:
Once the chicken is cooked, stir in the fresh lime juice and season with salt and pepper to taste. This adds the perfect zing to your dish!
8. Garnish and Serve:
To make everything look lovely, garnish with chopped fresh cilantro or parsley. Serve the spicy coconut chicken hot over cooked white rice.
Enjoy your rich, creamy, and spicy Brazilian Coconut Chicken! Feel free to adjust the heat level to your liking and soak up all those wonderful flavors!
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use chicken breasts in this recipe. Just keep in mind that they may dry out more easily, so watch the cooking time carefully—start checking for doneness around 15-20 minutes.
How Spicy Is This Dish?
The spice level can be adjusted based on your preference! You can use fewer chili peppers or omit the cayenne pepper if you prefer a milder dish. For added heat, try using spicier chili varieties!
Can I Make This Recipe Ahead of Time?
Definitely! You can prepare the dish up to a day in advance. Just let it cool and store it in an airtight container in the fridge. Reheat gently on the stove before serving.
What Sides Pair Well with Spicy Brazilian Coconut Chicken?
This dish is best served over rice, but you can also pair it with quinoa or cauliflower rice for a low-carb option. Roasted vegetables or a simple salad also complement the flavors beautifully!
