Spicy Brazilian Coconut Chicken (Printable View)
Tender chicken pieces braised in creamy coconut sauce with Brazilian spices, colorful peppers, and fresh herbs. A vibrant, aromatic dairy-free main ready in 55 minutes.
# Ingredient List:
→ 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 (adjust to taste)
11 - 2 tsp sweet paprika
12 - 1 tsp ground cumin
13 - 1 tsp ground coriander
14 - ½ tsp chili flakes (optional, for extra heat)
→ 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
# How to Make It:
01 - Season the chicken with salt, pepper, and lime juice. Set aside for 10 minutes to marinate.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken on both sides until golden, about 3-4 minutes per side. Remove 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.
04 - Stir in paprika, cumin, coriander, and chili flakes. Cook for 1 minute until fragrant.
05 - Return the chicken to the pan. Add coconut milk, diced tomatoes, tomato paste, and chicken stock. Stir well to combine.
06 - Bring to a simmer, reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through and sauce has thickened slightly.
07 - Stir in chopped cilantro and parsley. Adjust seasoning with salt, pepper, or extra lime juice if needed.
08 - Serve hot, garnished with extra herbs and lime wedges. Accompany with steamed rice or farofa if desired.
# Expert Suggestions:
01 -
- The coconut milk creates an incredibly silky sauce that coats every piece of chicken
- Brazilian spices bring a warmth that builds gradually without overwhelming your palate
- Everything cooks in one pan, meaning less cleanup and more flavor
02 -
- Letting the chicken rest after seasoning makes a huge difference in flavor penetration
- Searing the chicken properly creates fond (those brown bits) that add depth to the sauce
- Full fat coconut milk is nonnegotiable for the right texture
03 -
- Pat the chicken very dry before searing for better browning
- Taste the sauce before serving and adjust with more lime juice or salt
- Use fresh herbs not dried for that final burst of brightness