Spicy Brazilian Coconut Chicken (Printable Version)
Tender chicken in creamy coconut sauce with Brazilian spices and fresh herbs
# What You Need:
→ Chicken
01 - 1.5 lbs boneless skinless chicken thighs, cut into large chunks
02 - 1 tsp kosher salt
03 - 0.5 tsp freshly ground black pepper
→ Marinade & Base
04 - 1 tbsp lime juice
05 - 2 tbsp olive oil
06 - 1 large onion, finely chopped
07 - 4 cloves garlic, minced
08 - 1 red bell pepper, diced
09 - 1 green bell pepper, diced
→ Spices
10 - 1-2 red chilies, finely chopped
11 - 2 tsp sweet paprika
12 - 1 tsp ground cumin
13 - 1 tsp ground coriander
14 - 0.5 tsp chili flakes
→ Sauce
15 - 1 (14 oz) can coconut milk, full fat
16 - 1 (14 oz) can diced tomatoes
17 - 1 tbsp tomato paste
18 - 0.5 cup chicken stock
→ Finishing
19 - 0.25 cup fresh cilantro, chopped
20 - 2 tbsp fresh parsley, chopped
21 - Lime wedges, for serving
# How to Make It:
01 - Season the chicken pieces with kosher salt, black pepper, and lime juice. Let stand for 10 minutes to allow flavors to penetrate the meat.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken chunks on both sides until golden brown, approximately 3-4 minutes per side. Remove chicken and set aside on a plate.
03 - In the same pan, add chopped onion and sauté for 2-3 minutes until translucent and softened. Add minced garlic, diced red and green bell peppers, and finely chopped chilies. Continue cooking for 2 minutes until vegetables begin to soften.
04 - Add sweet paprika, ground cumin, ground coriander, and chili flakes to the vegetable mixture. Stir constantly and cook for 1 minute until spices become fragrant, being careful not to burn them.
05 - Return the seared chicken to the pan. Pour in coconut milk, diced tomatoes with their juices, tomato paste, and chicken stock. Stir thoroughly to combine all ingredients and dissolve the tomato paste.
06 - Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes, or until chicken is completely cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
07 - Stir in chopped fresh cilantro and parsley. Taste the sauce and adjust seasoning with additional salt, pepper, or lime juice as needed to balance flavors.
08 - Serve hot while garnished with additional fresh herbs and lime wedges on the side. This dish pairs excellently with steamed white rice, coconut rice, or traditional Brazilian farofa.
# Expert Advice:
01 -
- The coconut milk creates an incredibly silky sauce that feels luxurious despite being dairy free
- Everything cooks in one pan so you get maximum flavor with minimal cleanup
02 -
- Full fat coconut milk is non negotiable here, light versions will never give you that luscious restaurant style sauce
- Letting the chicken sear properly before building the sauce creates flavor foundations you cant add later
03 -
- If your sauce looks too thin at the end, remove the chicken and let the sauce simmer uncovered for 5 minutes longer
- Toast your spices in a dry pan before adding them to the dish for even deeper flavor development