Spicy Brazilian Coconut Chicken (Printable)

Tender chicken in a rich, spiced coconut sauce with bell peppers and herbs

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
02 - 1 tsp kosher salt
03 - 1/2 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 - 1/2 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 - 1/2 cup chicken stock

→ Finishing

19 - 1/4 cup fresh cilantro, chopped
20 - 2 tbsp fresh parsley, chopped
21 - Lime wedges, for serving

# Directions:

01 - Season chicken pieces with salt, pepper, and lime juice. Let sit for 10 minutes to allow flavors to penetrate.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken on both sides until golden brown, about 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 fragrant.
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 chicken to the pan. Add coconut milk, diced tomatoes, tomato paste, and chicken stock. Stir well to combine all ingredients.
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. Adjust seasoning with additional salt, pepper, or lime juice if needed.
08 - Serve hot, garnished with extra herbs and lime wedges. Accompany with steamed rice or farofa if desired.

# Expert Tips:

01 -
  • The sauce comes together in one pan and tastes like you spent hours at the stove
  • Perfect balance of creaminess from coconut milk and bright heat from chilies
  • Leftovers actually taste better the next day as the spices deepen
02 -
  • Do not rush the searing step because those golden bits create the deep flavor base
  • Full fat coconut milk is nonnegotiable for the right consistency
  • The sauce will continue to thicken as it rests off the heat
03 -
  • Pat the chicken completely dry before searing for better browning
  • Let the sauce rest for ten minutes before serving to allow flavors to marry

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