This Spicy Brazilian Coconut Chicken is a warm and tasty dish! It’s made with juicy chicken cooked in a rich coconut milk sauce, spiced just right to keep your tastebuds dancing.
If you’re like me, you can’t resist a meal that’s both creamy and zesty. I love serving it over rice to soak up all that delicious sauce! 🍚❤️
Key Ingredients & Substitutions
Chicken Thighs: I like using boneless skinless chicken thighs because they stay juicy and tender during cooking. If you prefer, chicken breasts or drumsticks can be used instead, but adjust cooking times since they may differ.
Coconut Milk: This is key for the creamy texture. If you’re looking for a lighter version, low-fat coconut milk works too. For a non-dairy option, consider using almond or soy milk, but it won’t be as rich.
Red Chili Peppers: I love using fresh red chilies for their heat and color. If you can’t find them, jalapeño or even cayenne pepper can work. Adjust the amount based on your heat tolerance!
Spices: The combination of smoked paprika, cumin, turmeric, and coriander gives the dish its unique flavor. If you lack any, feel free to swap with similar spices you have at home, but each spice brings its special touch.
How Can I Get the Chicken Nice and Golden Brown?
Searing the chicken properly is crucial for flavor! Here’s how to do it right:
- Make sure your pan is heated well before adding the chicken. It should sizzle when it hits the oil.
- Don’t overcrowd the skillet; this allows the chicken to brown instead of steam. Cook in batches if necessary.
- Let the chicken cook undisturbed for several minutes before flipping it. This helps develop a nice crust.
By following these tips, you’ll achieve beautifully golden chicken that’s packed with flavor!
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/2 tsp ground coriander
- Salt and pepper, to taste
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-2 red chili peppers, sliced (adjust for heat preference)
- 1 can (14 oz) coconut milk
- 1 tbsp tomato paste
- 1 tbsp fresh lime juice
- Fresh cilantro, chopped (for garnish)
- Cooked white rice, to serve
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prep and about 30 minutes to cook, making it perfect for a weekday dinner or a weekend treat. The total time is roughly 40 minutes, so you’ll have a flavorful meal ready to enjoy in no time!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning the chicken thighs with smoked paprika, cumin, turmeric, ground coriander, salt, and pepper. Make sure to coat them evenly and set them aside for a bit to let the flavors soak in.
2. Sear the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken thighs and sear them until golden brown on both sides. This should take about 4-5 minutes per side. Once cooked, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Vegetables:
In the same skillet where you cooked the chicken, add the chopped onion. Sauté until it is softened and slightly translucent, around 3-4 minutes. Then, add the minced garlic and sliced red chili peppers, cooking for another 1-2 minutes until fragrant.
4. Add Tomato Paste:
Stir in the tomato paste and let it cook for about a minute. This will help deepen the flavors and give your dish a richer taste.
5. Add Coconut Milk:
Pour in the coconut milk and bring the mixture to a gentle simmer. Use a spatula to scrape the bottom of the pan, loosening any delicious browned bits that have stuck—these add so much flavor!
6. Cook the Chicken:
Return the seared chicken thighs to the skillet. Spoon some of that tasty sauce over the chicken, cover the skillet, and let it simmer for about 15-20 minutes. This step ensures the chicken cooks through and remains tender.
7. Finish the Dish:
Once the chicken is fully cooked, stir in the fresh lime juice. Taste the sauce and adjust the seasoning with more salt and pepper if needed for that perfect finish.
8. Serve and Enjoy:
Serve the creamy, spicy coconut chicken over a bed of warm, cooked white rice. Garnish generously with fresh chopped cilantro and extra sliced chili peppers for a pop of color and flavor. Enjoy this delightful Brazilian dish!
Bon appétit! Enjoy your meal!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts can be used instead of thighs; however, be mindful that they may cook faster, so check for doneness around the 10-15 minute mark to avoid overcooking.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk, you can use almond milk or soy milk for a lighter version. Keep in mind that the richness will be less pronounced, so consider adding a bit of cream or using coconut cream for a thicker consistency.
Can I Make This Dish Spicier?
How Long Do Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave until heated through. You might want to add a splash of water or coconut milk to refresh the sauce if it thickens too much.
