This Spicy Brazilian Coconut Chicken is a warm hug in a bowl! With juicy chicken, creamy coconut milk, and a kick of spices, it’s full of flavor and comfort.
My favorite part is the rich coconut taste mixed with heat—it’s like a tropical fiesta! 🌴 I love serving it with rice to soak up all that delicious sauce. Yum!
Key Ingredients & Substitutions
Chicken Thighs: I recommend using boneless, skinless chicken thighs for their juiciness. If you prefer, chicken breasts also work well, but may be a bit drier. You can also use tofu for a vegetarian version!
Fresh Red Chili Peppers: Adjust the heat to your liking! If you can’t find fresh chilies, red pepper flakes or cayenne pepper are good substitutes. For less spiciness, use bell peppers instead.
Coconut Milk: This is key for that creamy texture and tropical flavor. If you want a lighter option, you could use light coconut milk or even unsweetened almond milk, but it will change the richness.
Spices: Smoked paprika adds depth. If you’re out, regular paprika works, but it won’t have the same smoky flavor. For a twist, try a pinch of cinnamon for warmth!
How Do You Achieve the Perfect Balance of Spices?
Getting the flavors just right is essential for this dish. Start by cooking your spices in oil—as you do with onions and garlic before adding chicken—this helps release their natural oils and flavors.
- Don’t rush the sautéing process; this helps build your base flavor.
- Always taste as you go, especially when adding salt and lime. You want a balance of savory, spicy, and tangy.
And remember, it’s easier to add more spice than to take it away, so add gradually! Enjoy your cooking!
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Chicken:
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into chunks
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-2 fresh red chili peppers, finely chopped (adjust to taste)
For the Spices:
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust as needed)
For the Sauce:
- 1 can (14 oz / 400 ml) coconut milk
- 1 tablespoon tomato paste
- 1 tablespoon lime juice
- Fresh cilantro leaves, chopped (for garnish)
To Serve:
- Cooked rice
How Much Time Will You Need?
This delicious Spicy Brazilian Coconut Chicken takes about 10-15 minutes to prepare and roughly 20-25 minutes to cook. In total, you’re looking at about 35-40 minutes from start to finish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large skillet or pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until the onion is translucent and soft. This is where the flavor begins!
2. Add the Garlic and Chili:
Next, stir in the minced garlic and chopped chili peppers. Cook for another minute or two until everything smells amazing and fragrant. Be cautious not to burn the garlic!
3. Mix in the Spices:
Add the smoked paprika, ground cumin, coriander, turmeric, black pepper, and salt to the pan. Stir everything together and let the spices cook for about 1 minute—this will help develop their flavors.
4. Brown the Chicken:
Now it’s time to add the chicken pieces! Stir them around in the pan, ensuring they are well-coated with the spice mixture. Cook the chicken for about 5-7 minutes or until it’s just starting to brown.
5. Add Tomato Paste:
Mix in the tomato paste thoroughly, ensuring it’s evenly distributed among the chicken and spices. This will add a rich flavor to your dish!
6. Pour in the Coconut Milk:
Now, pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low and cover the skillet partially. Let it cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
7. Finish with Lime Juice:
Once cooked, remove the skillet from heat and stir in the lime juice for a touch of brightness that elevates the flavors.
8. Garnish and Serve:
Garnish your dish with chopped fresh cilantro to add a pop of color and flavor. Serve hot over a bed of cooked rice, ready to enjoy your Spicy Brazilian Coconut Chicken!
Dig in and enjoy this delightful and hearty dish with the perfect blend of spices and creaminess! 🌶️🥥
FAQ for Spicy Brazilian Coconut Chicken
Can I Use Different Cuts of Chicken?
Absolutely! While boneless, skinless chicken thighs are ideal for their tenderness, you can also use chicken breasts. Just keep in mind that they may cook a bit faster and could be drier. If using chicken drumsticks or bone-in pieces, you might need to adjust the cooking time to ensure they’re fully cooked.
How Can I Adjust the Spice Level?
If you prefer a milder dish, reduce the number of chili peppers or remove the seeds before chopping them. Alternatively, you can add more chili if you like it spicy! A dash of cayenne or red pepper flakes can also increase the heat without using fresh peppers.
What Should I Serve with This Dish?
This Spicy Brazilian Coconut Chicken pairs excellently with cooked rice to absorb the creamy sauce. You can also serve it with quinoa, cauliflower rice for a low-carb option, or alongside a simple green salad for freshness.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. If the sauce thickens too much in the fridge, add a splash of coconut milk or water when reheating to loosen it up!
