Spicy Brazilian Coconut Chicken (Printable)
Tender chicken in creamy coconut sauce with Brazilian spices and fresh herbs
# What You 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
# Steps:
01 - Season the chicken pieces thoroughly with salt, pepper, and lime juice. Let sit for 10 minutes to absorb flavors.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken on both sides until golden brown, approximately 3-4 minutes per side. Remove chicken and set aside.
03 - In the same pan, add onion and sauté for 2-3 minutes until softened. Add garlic, red and green bell peppers, and chilies; cook for another 2 minutes until vegetables begin to soften.
04 - Stir in paprika, cumin, coriander, and chili flakes. Cook for 1 minute until spices become fragrant, being careful not to burn them.
05 - Return the chicken to the pan. Pour in coconut milk, diced tomatoes, tomato paste, and chicken stock. Stir well to combine all ingredients evenly.
06 - Bring to a simmer, reduce heat to low, cover, and cook for 20-25 minutes until chicken is cooked through and sauce has thickened slightly.
07 - Stir in chopped cilantro and parsley. Taste and adjust seasoning with additional salt, pepper, or lime juice as desired.
08 - Serve hot, garnished with extra fresh herbs and lime wedges. Pair with steamed rice, coconut rice, or farofa.
# Expert Hints:
01 -
- The way the coconut milk transforms into this velvety sauce that coats every single piece of chicken feels like magic.
- One pan and less than an hour to something that tastes like it came from a restaurant.
- The heat hits you first then this beautiful creaminess follows and suddenly dinner is an adventure.
02 -
- The sauce will look thin at first but it thickens beautifully as it simmers so do not be tempted to add flour or cornstarch.
- Let the chicken rest in the sauce for at least 5 minutes off the heat before serving because this is when all the flavors really marry together.
03 -
- Pat your chicken completely dry before searing because any moisture will stop that gorgeous browning from happening.
- Use a heavy bottomed pan or Dutch oven because it holds heat evenly and prevents hot spots that might burn the spices.