Description
This Spicy Brazilian Coconut Chicken recipe combines tender chicken thighs with a rich, fragrant coconut and tomato sauce, infused with a blend of aromatic spices. Perfectly balancing heat and creaminess, this comforting dish is served over fluffy rice and garnished with fresh cilantro for an authentic Brazilian flavor experience.
Ingredients
Scale
Chicken and Marinade
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
Cooking
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 1/2 cup chicken broth
- 1 bay leaf
- Salt and black pepper, to taste
To Serve
- Fresh cilantro leaves, for garnish
- Cooked rice, for serving
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Mix well to coat all the chicken and let it marinate for at least 15 minutes to allow the flavors to deeply penetrate the meat.
- Sear the Chicken: Heat vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces in a single layer and cook until browned on all sides, about 4–5 minutes. Remove the chicken from the pan and set aside to lock in the juices.
- Sauté the Aromatics: In the same pan, add the chopped onion and diced red bell pepper. Sauté, stirring often, until the onion is soft and translucent and the bell pepper is fragrant, about 3–4 minutes.
- Spice It Up: Stir in the ground cumin, ground coriander, and smoked paprika. Cook for 1–2 minutes to bloom the spices and intensify the flavor base.
- Add Tomatoes and Coconut Milk: Pour in the diced tomatoes along with their juices and the coconut milk. Stir well to combine, creating a rich and aromatic sauce base.
- Simmer with Chicken: Return the seared chicken to the pan, including any juices released. Add the chicken broth and bay leaf. Mix until everything is well combined.
- Simmer and Cook: Reduce the heat to a gentle simmer. Cover the pan and cook for 20–25 minutes, or until the chicken is tender and thoroughly cooked and the sauce has thickened to your liking.
- Season and Garnish: Taste the sauce and adjust salt and black pepper if needed. Remove and discard the bay leaf. The sauce should be creamy and fragrant.
- Serve: Spoon the spicy coconut chicken and sauce over cooked rice and garnish generously with fresh cilantro leaves. Serve hot for a comforting and flavorful meal.
Notes
- Adjust cayenne pepper amount to control the heat level according to your preference.
- Bone-in chicken thighs can be used but will require slightly longer cooking time.
- For extra depth, add a splash of lime juice when serving.
- Leftovers keep well in the refrigerator for up to 3 days and are great reheated.
- Serve with rice or crusty bread to soak up the delicious sauce.
