Spicy Brazilian Coconut Chicken (Printable)
Tender chicken in creamy coconut sauce with Brazilian spices and fresh herbs
# 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 (14 fl oz) full-fat coconut milk
15 - 2 tbsp vegetable oil
16 - 1/3 cup chicken broth or water
# How To Make:
01 - Pat the chicken thigh pieces dry and toss with salt, pepper, ground cumin, ground coriander, and turmeric until evenly coated.
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 browned chicken to a plate and set aside.
03 - In the same skillet, add the chopped onion, sliced red bell pepper, and minced chili. Sauté until the vegetables are softened and fragrant, about 5 minutes.
04 - Add the minced garlic and smoked paprika to the skillet, stirring constantly for 1 minute until deeply aromatic.
05 - Return the browned chicken and any accumulated juices to the pan. Pour in the coconut milk and chicken broth, stirring well to combine and scrape 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, stirring occasionally, until the sauce has thickened and the chicken is cooked through and tender.
07 - Remove from heat and stir in 2 tablespoons of chopped fresh cilantro. Taste and adjust salt and pepper as needed.
08 - Serve hot, garnished with additional fresh cilantro and lime wedges alongside steamed white rice.
# Expert Tips:
01 -
- The coconut milk sauce is so rich and golden you will want to drink it straight from the pan.
- It looks like you spent hours but the whole thing comes together in under an hour.
- Everything cooks in one skillet so cleanup is almost nonexistent.
02 -
- Do not rush the browning step because those golden bits on the chicken create flavor you cannot get any other way.
- Shake the can of coconut milk well before opening so the fat and liquid combine smoothly into the sauce.
03 -
- Pat the chicken completely dry before seasoning so you get a proper sear instead of steaming.
- Taste the sauce before adding cilantro and adjust the salt because coconut milk can mellow the seasoning more than you expect.