Spicy Brazilian Coconut Chicken is a delightfully savory dish that’s rich and topped with a creamy coconut sauce with a hint of spice. It’s not overly heavy or rich either. I think it’s a perfect dish for any occasion, and if you’re not a fan of spice, feel free to adjust the heat level. It will still be undeniably delicious! If you’re looking for a flavorful & creamy dish that’s not overly rich, you’ve come to the right place.
When you make tender chicken and pair it with a spicy coconut sauce, you get the perfect dish. The addition of fresh herbs just sends it over the top. I’ve really been in the mood for something comforting yet exotic, and this dreamy dish fits the bill. Not a fan of too much spice? Don’t worry, it’s still delicious with a milder touch.
Kitchen Equipment Needed
- Large skillet or frying pan
- Cutting board
- Knife
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Directions
- Prepare the Chicken:
- Season the chicken pieces with salt and black pepper.
- In a large skillet or frying pan, heat the olive oil over medium-high heat.
- Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Add the sliced red and yellow bell peppers and cook until they start to soften, about 5 minutes.
- Make the Sauce:
- Stir in the ground cumin, ground coriander, paprika, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant.
- Add the tomato paste and cook for another 1 minute.
- Pour in the coconut milk and diced tomatoes, stirring to combine. Bring the mixture to a simmer.
- Combine and Cook:
- Return the browned chicken pieces to the skillet, stirring to coat them in the sauce.
- Reduce the heat to medium-low and simmer the chicken in the sauce until fully cooked and tender, about 15-20 minutes. Stir occasionally to prevent sticking.
- Serve:
- Once the chicken is cooked through and the sauce has thickened slightly, remove the skillet from the heat.
- Garnish the Spicy Brazilian Coconut Chicken with fresh chopped cilantro and serve with lime wedges on the side.
- Serve the dish over rice, quinoa, or with a side of crusty bread to soak up the delicious sauce.
This Spicy Brazilian Coconut Chicken recipe is perfect for any occasion, offering a comforting and flavorful meal that brings a touch of exotic flair to your table. Enjoy!
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