Spicy Brazilian Coconut Chicken
This vibrant and flavorful Brazilian-inspired dish combines tender chicken with a rich, spicy coconut sauce. It’s the perfect balance of heat and creaminess, making it a standout meal to serve over rice.
Ingredients:
2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1 red bell pepper, thinly sliced
1 (14 oz) can diced tomatoes, undrained
1 (13.5 oz) can full-fat coconut milk
1-2 tablespoons chopped fresh chili peppers (jalapeño, serrano, or habanero, depending on heat preference – remove seeds for less heat)
Alternatively, use ½-1 teaspoon red pepper flakes
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon dried oregano
Salt and freshly ground black pepper to taste
Fresh cilantro, chopped, for garnish
Cooked rice, for serving
Directions:
Season the chicken:
In a bowl, season the chicken pieces generously with salt and freshly ground black pepper.
Sauté aromatics:
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and sauté for 5 minutes until softened and translucent. Add the minced garlic and sliced red bell pepper, cooking for another 2-3 minutes until fragrant and the pepper begins to soften.
Add tomatoes and spices:
Stir in the diced tomatoes (with their juices), chopped chili peppers (or red pepper flakes), tomato paste, smoked paprika, cumin, and oregano. Let this cook for 2-3 minutes, stirring occasionally, to allow the flavors to meld together.
Simmer in coconut milk:
Pour in the coconut milk and bring the mixture to a gentle simmer.
Cook the chicken:
Add the seasoned chicken pieces to the skillet and stir to coat them in the sauce. Reduce the heat to medium-low, cover, and let the dish simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
Adjust seasoning and finish:
Taste the sauce and adjust the seasoning as needed, adding more salt, pepper, or chili for extra heat. Stir in fresh cilantro, if desired.
Serve:
Garnish the Spicy Brazilian Coconut Chicken with additional fresh cilantro and serve hot over cooked rice, spooning plenty of the rich sauce over the rice.
Prep Time: 15 minutes
Cooking Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 4-6