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Spicy Brazilian Coconut Chicken Recipe

Spicy Brazilian Coconut Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 27 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Brazilian
  • Diet: Non-Vegetarian

Description

This Spicy Brazilian Coconut Chicken recipe is a flavorful and creamy dish that is sure to impress. Tender chunks of chicken are simmered in a rich coconut milk sauce with a blend of spices, creating a deliciously satisfying meal. Serve over rice for a complete and satisfying dinner.


Ingredients

Scale

Ingredients:

  • 1 ½ pounds boneless, skinless chicken thighs (cut into chunks)
  • 2 tablespoons olive oil
  • 1 medium onion (chopped)
  • 4 garlic cloves (minced)
  • 1 red bell pepper (sliced)
  • 1 jalapeño or red chili (sliced, seeds removed for less heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (14-ounce) can full-fat coconut milk
  • 1 tablespoon tomato paste
  • juice of 1 lime
  • 2 tablespoons chopped fresh cilantro
  • cooked rice for serving


Instructions

  1. Heat the olive oil: In a large skillet over medium-high heat, add the olive oil. Sear the chicken for 3–4 minutes on each side until browned but not fully cooked through. Remove chicken and set aside.
  2. Sauté aromatics: In the same skillet, add the onion, garlic, bell pepper, and jalapeño. Cook for 4–5 minutes until softened.
  3. Add spices: Stir in the cumin, paprika, turmeric, salt, and pepper. Cook for 1 minute to toast the spices.
  4. Combine ingredients: Add the tomato paste and coconut milk. Bring to a simmer.
  5. Simmer: Return the chicken to the skillet, reduce heat to medium-low, and simmer uncovered for 15–20 minutes, or until the chicken is cooked through and the sauce has thickened.
  6. Finish and serve: Stir in lime juice and cilantro just before serving. Serve hot over rice.

Notes

  • For extra heat, leave the seeds in the chili or add a pinch of cayenne.
  • You can substitute chicken breasts if preferred, though thighs are more flavorful.
  • This dish is also great with a side of sautéed greens or fried plantains.

Nutrition

  • Serving Size: 1 portion without rice
  • Calories: 410
  • Sugar: 3g
  • Sodium: 480mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 115mg