Spicy Brazilian Coconut Chicken (Printable)
Creamy coconut chicken with bold Brazilian spices 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 - Combine chicken chunks with salt, pepper, and lime juice in a bowl. Let marinate for 10 minutes at room temperature.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and sear until golden brown on both sides, about 3-4 minutes per side. Remove chicken and set aside.
03 - In the same pan, add chopped onion and cook for 2-3 minutes until softened. Add minced garlic, diced bell peppers, and chopped red chilies. Continue cooking for another 2 minutes.
04 - Add sweet paprika, ground cumin, ground coriander, and chili flakes to the vegetable mixture. Stir constantly for 1 minute until spices become fragrant.
05 - Return seared chicken to the pan. Pour in coconut milk, diced tomatoes with juices, tomato paste, and chicken stock. Stir thoroughly to combine all ingredients.
06 - Bring mixture to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes until chicken is cooked through and sauce has slightly thickened.
07 - Stir in chopped cilantro and parsley. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
08 - Transfer to serving plates and garnish with extra fresh herbs. Accompany with lime wedges, steamed rice, or farofa.
# Expert Advice:
01 -
- The sauce thickens into this incredible velvety texture that clings to every bite of chicken
- It comes together in under an hour but tastes like it simmered all afternoon
- The leftovers somehow taste even better the next day
02 -
- Don't skip searing the chicken first—that browning adds depth you can't get otherwise
- Letting the spices cook in the oil for a minute releases their essential oils
- The sauce will continue thickening as it cools slightly
03 -
- Room temperature coconut milk incorporates more smoothly into the sauce
- Prep all ingredients before you start cooking—this dish moves fast once you begin