This Spicy Brazilian Coconut Chicken is a warming dish that combines juicy chicken with creamy coconut milk and zesty spices. It’s a taste of tropical heaven in every bite!
I love how the creamy coconut and a little kick from the spices make this dish special. Serve it over rice for a cozy meal that will have everyone asking for seconds! 🌶️🥥
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless chicken thighs for their juiciness. If you prefer a lighter option, you can use chicken breasts. Tofu or chickpeas are great plant-based alternatives if you want a vegetarian version.
Chili Peppers: Fresh red chilies add heat, but you can adjust to your taste. Jalapeños or even red pepper flakes can be used in their place. For less spice, try bell peppers.
Coconut Milk: Full-fat coconut milk gives a creamy texture. If you’re watching calories, light coconut milk works too, but it may be less rich. Also, if you can’t find coconut milk, dairy-free cream or greek yogurt might work in a pinch, though it’ll change the flavor.
Cilantro: Fresh cilantro is a bright finish to the dish. If you’re not a fan, try parsley or basil instead, but remember they will give a different flavor.
How Do I Get the Chicken Perfectly Cooked?
Cooking the chicken just right is key for this dish! Here’s how to do it:
- Use medium-high heat to brown the chicken quickly. This seals in the juices.
- Ensure the pieces are not overcrowded in the pan to allow even cooking.
- Cook until golden brown on the outside—about 5-7 minutes—before adding spices and liquids.
- Simmer gently to keep the chicken tender. Overcooking can make it dry!
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Chicken Dish:
- 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-2 fresh red chili peppers (like dedo de moça or serrano), finely chopped (adjust to desired spiciness)
- 1 tbsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 can (14 oz / 400 ml) coconut milk
- 1/2 cup (120 ml) chicken broth or water
- 1 tbsp tomato paste
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
For Serving:
- 1/4 cup fresh cilantro leaves, chopped (for garnish)
- Cooked white rice, to serve
How Much Time Will You Need?
This delightful dish takes about 10 minutes for prep and about 25 minutes for cooking, making the total time around 35 minutes. Perfect for a quick weeknight dinner with an exotic twist!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large skillet or pot over medium-high heat. Add the chopped onion and sauté it until it’s soft and translucent, which should take about 5 minutes. This will build your flavor base!
2. Add Garlic and Chili:
Next, add in the minced garlic and chopped red chili peppers. Cook for another 2 minutes, stirring often to avoid burning. You want that lovely aroma to fill your kitchen!
3. Brown the Chicken:
Now it’s time to add the chicken pieces to the skillet! Cook them until they start to brown on all sides, which will take about 5-7 minutes. This gives the chicken a nice texture and flavor.
4. Spice It Up:
Stir in the paprika, cumin, ground coriander, and turmeric, cooking everything together for 1 minute. You’ll notice how fragrant the spices become!
5. Create the Sauce:
Mix in the tomato paste and then pour in the coconut milk and chicken broth. Stir everything well to combine into a delicious sauce.
6. Simmer It Down:
Bring this wonderful mixture to a gentle simmer. Cover it and let it cook for about 15-20 minutes, until the chicken is fully cooked through and the sauce thickens slightly. This is when the magic happens!
7. Season and Adjust:
Give it a taste and season with lime juice, salt, and pepper. If you like it spicier, this is the time to add more chopped chili or a dash of hot sauce!
8. Serve it Up:
Garnish your spicy coconut chicken with fresh chopped cilantro. Serve it hot over a fluffy bed of cooked white rice. Enjoy a delightful taste of Brazil!
Dig in and savor the flavors! This dish brings a little spice and a whole lot of love to your dinner table!
FAQ for Spicy Brazilian Coconut Chicken
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to thaw the chicken completely beforehand. The best method is to leave it in the refrigerator overnight or you can place it in a sealed plastic bag and submerge it in cold water for a quicker thaw. Pat it dry before cooking to avoid excess moisture in the pan.
How Can I Adjust the Spice Level?
If you prefer a milder dish, you can use only half of the chili peppers or substitute them with bell peppers. Alternatively, you can add more heat by incorporating red pepper flakes or a dash of hot sauce at the end of cooking to taste.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the entire dish ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of coconut milk or broth to refresh the sauce.
What Should I Serve with Spicy Brazilian Coconut Chicken?
This dish pairs wonderfully with white rice to soak up the creamy sauce. You can also serve it with quinoa or a side of roasted vegetables for a healthier option. A simple green salad would complement the flavors nicely as well!
