Description
This Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish combining tender chicken cooked in a rich coconut milk and tomato sauce infused with aromatic spices. Perfectly balanced with a hint of heat from cayenne and garnished with fresh cilantro and lime wedges, it brings a comforting tropical flair to your dinner table in just 40 minutes.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
Vegetables and Aromatics
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
Sauce Ingredients
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp cayenne pepper (adjust to taste)
To Garnish & Serve
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Chicken: Season the bite-sized chicken pieces generously with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat, then add the chicken pieces. Cook them until they are browned on all sides, about 5 to 7 minutes. Once browned, remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the chopped onion and cook it until it becomes translucent, about 3 to 4 minutes. Next, add the minced garlic and cook for another minute until fragrant. Stir in the sliced red and yellow bell peppers and sauté until they soften, which should take about 5 minutes.
- Make the Sauce: Sprinkle the ground cumin, ground coriander, paprika, and cayenne pepper into the skillet with the vegetables. Cook the spices for 1 to 2 minutes to release their aromas. Add the tomato paste and stir it in, cooking for an additional minute. Then, pour in the coconut milk and drained diced tomatoes, stirring everything together. Bring the mixture to a gentle simmer.
- Combine & Cook: Return the browned chicken pieces to the skillet, stirring them into the sauce to coat evenly. Reduce the heat to low and allow the dish to simmer gently for 15 to 20 minutes, stirring occasionally. This will ensure the chicken is fully cooked and the sauce thickens to the perfect consistency.
- Serve & Enjoy: Once cooked through, remove the skillet from heat. Garnish the Spicy Brazilian Coconut Chicken with chopped fresh cilantro and serve with lime wedges on the side. This dish pairs beautifully with rice, quinoa, or crusty bread for a satisfying meal.
Notes
- Adjust the cayenne pepper according to your preferred spice level.
- Chicken thighs are recommended for juicier, more flavorful results, but chicken breasts work well too.
- For a thicker sauce, simmer a bit longer or add a teaspoon of cornstarch slurry.
- Leftovers can be refrigerated for up to 3 days and reheat well.
- Serve with rice or grains to balance the spice and creamy sauce.
