Spicy Brazilian Coconut Chicken (Printable)
Tender chicken in creamy, spiced coconut sauce with fresh herbs and zesty heat
# What You'll Need:
→ Meats
01 - 1.75 lb boneless, skinless chicken thighs, cut into large chunks
→ Vegetables & Aromatics
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 3 garlic cloves, minced
05 - 1 red chili, finely chopped (adjust to taste)
06 - 2 tbsp fresh cilantro, chopped (plus extra for garnish)
07 - 1 lime, cut into wedges for serving
→ Spices & Seasonings
08 - 1 tsp ground cumin
09 - 1/2 tsp ground coriander
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp turmeric
12 - 1/2 tsp chili flakes (optional, for extra heat)
13 - Salt and black pepper to taste
→ Liquids
14 - 1 can (13.5 fl oz) full-fat coconut milk
15 - 2 tbsp vegetable oil
16 - 1/3 cup chicken broth or water
# Directions:
01 - Pat the chicken thigh pieces dry and season generously with salt, black pepper, ground cumin, ground coriander, and turmeric, tossing to coat evenly.
02 - Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer and brown on all sides, approximately 5 to 7 minutes. Transfer the seared chicken to a plate and set aside.
03 - In the same skillet, add the chopped onion, sliced red bell pepper, and finely chopped red chili. Sauté over medium heat until the vegetables soften, about 5 minutes.
04 - Add the minced garlic and smoked paprika to the softened aromatics. Stir and cook for 1 minute until fragrant, being careful not to burn the garlic.
05 - Return the seared chicken and any accumulated juices back to the skillet. Pour in the full-fat coconut milk and chicken broth, stirring well to combine and scraping up any browned bits from the bottom of the pan.
06 - Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered for 20 minutes, allowing the sauce to thicken and the chicken to cook through completely.
07 - Remove from heat and stir in 2 tablespoons of chopped fresh cilantro. Taste and adjust the salt and pepper as needed.
08 - Serve hot, garnished with additional fresh cilantro and lime wedges on the side. This dish pairs excellently with steamed white rice.
# Expert Tips:
01 -
- The coconut milk sauce is so velvety you will want to drag bread through every last drop.
- It tastes like you spent all day at the stove, but the real work is barely half an hour.
- Naturally dairy free and gluten free, which means almost everyone at the table can dig in without a second thought.
02 -
- Do not rush the browning step, those caramelized bits on the bottom of the pan are where half the flavor lives.
- Shake the coconut milk can vigorously before opening, otherwise you may get a separated, lumpy pour instead of something smooth.
03 -
- Pat the chicken completely dry before seasoning, moisture is the enemy of a proper sear.
- Toast the cumin and coriander in the dry pan for thirty seconds before adding oil, it doubles their fragrance instantly.