This Spicy Brazilian Coconut Chicken is a tasty treat! With tender chicken, creamy coconut milk, and a kick of spices, each bite is full of flavor. Perfect for warming up your family dinners!
Trust me, the spices and coconut combine beautifully. I love serving it over rice, soaking up that delicious sauce. You’ll enjoy every mouthful—it’s a hug in a bowl! 😋
Key Ingredients & Substitutions
Chicken: Chicken thighs are juicy and tender, making them perfect for this dish, but you can use chicken breasts if you prefer. Just remember breasts can dry out faster, so don’t overcook them!
Red Chili Peppers: For that authentic Brazilian spice, I recommend dedo de moça, but jalapeños work too. If you’re sensitive to heat, reduce the amount or swap for bell peppers for flavor without the heat.
Coconut Milk: Full-fat coconut milk gives the best creaminess. If you want a lighter version, uselight coconut milk, but the sauce may be less rich. Alternatively, substitute it with almond or oat milk, but the flavor will change slightly.
Spices: I find the smoked paprika adds a lovely depth of flavor. If you don’t have it, try regular paprika or even chili powder for a different twist. Each spice brings its character, so don’t hesitate to adjust according to your taste!
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken correctly is key to a great dish. Here’s how to ensure it’s juicy and tender:
- Heat your pan and oil well before adding the chicken. This helps to sear the chicken, sealing in the juices.
- Don’t overcrowd the pan; cook in batches if necessary. This allows for even cooking and browning.
- Cook on medium-high heat until browned on each side—about 5-7 minutes. Then, lower the heat to let it simmer gently in the sauce.
Following these tips will help you achieve perfectly cooked chicken that absorbs all those wonderful flavors from the sauce!
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
- 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into chunks
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-2 fresh red chili peppers (such as dedo de moça or red jalapeño), finely chopped (adjust to spice preference)
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp ground black pepper
- 1 tsp salt (adjust to taste)
- 1 can (14 oz / 400 ml) coconut milk
- 1 cup (240 ml) chicken broth or water
- Juice of 1 lime
- Fresh cilantro or parsley, chopped, for garnish
How Much Time Will You Need?
This dish takes about 10 minutes for prep and around 30-35 minutes for cooking. In total, you should expect to spend about 45 minutes to prepare this delicious meal!
Step-by-Step Instructions:
1. Sauté the Onions:
Start by heating the olive oil in a large pan over medium heat. Once the oil is hot, add the chopped onion. Sauté it until it becomes translucent, which will take about 5 minutes. This gives a great base flavor for your dish!
2. Add Garlic and Chili:
Next, toss in the minced garlic and the chopped chili peppers. Cook these together for another 1-2 minutes until you can smell their lovely fragrance. This will give your dish a spicy kick!
3. Mix in the Spices:
Now, it’s time to add some warmth to the dish! Stir in the smoked paprika, ground cumin, ground coriander, turmeric, black pepper, and salt. Cook these for about a minute to let the spices release their aroma and blend nicely with the onion mixture.
4. Brown the Chicken:
Add the chicken chunks to the pan now. Cook them on all sides until they start to brown, which should take about 5-7 minutes. This helps lock in the flavors and keeps the chicken juicy!
5. Add Coconut Milk and Broth:
Pour in the coconut milk and chicken broth, stirring everything well to combine. You’ll see the magic happen as it transforms into a creamy sauce!
6. Simmer the Chicken:
Bring the mixture to a gentle simmer and then lower the heat. Cover the pan and let it cook gently for about 20-25 minutes. Give it a stir every now and then until the chicken is cooked through and tender.
7. Thicken the Sauce:
After 20-25 minutes, remove the lid and let it simmer uncovered for another 5 minutes. This will help thicken the sauce just a bit, making it even more delicious!
8. Add Lime Juice:
Stir in the lime juice for that zesty flavor and taste the sauce. Adjust seasoning with more salt if needed!
9. Garnish and Serve:
Before serving, sprinkle chopped fresh cilantro or parsley on top for bright freshness. Serve the dish hot over rice or with warm flatbreads, making sure to soak up that rich, spicy coconut sauce.
Enjoy your flavorful and creamy Spicy Brazilian Coconut Chicken! Each bite is sure to delight you!
Frequently Asked Questions (FAQs)
Can I Use Other Types of Meat for This Recipe?
Absolutely! While chicken is traditionally used, you can substitute it with shrimp or firm tofu for a different take. Just adjust the cooking time accordingly; shrimp cooks quickly, while tofu will take a bit longer to absorb the flavors.
How Does This Dish Reheat?
This dish reheats very well! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a saucepan over low heat, adding a splash of coconut milk or chicken broth to refresh the sauce if needed.
Can I Freeze Leftovers?
Yes, you can freeze any leftovers! Just make sure to cool it completely before transferring it to a freezer-safe container. It will last in the freezer for about 2-3 months. Thaw in the fridge overnight before reheating.
What Should I Serve This Dish With?
This Spicy Brazilian Coconut Chicken pairs beautifully with steamed rice or warm flatbreads. You could also serve it with a side of grilled vegetables or a fresh salad for a lighter meal. Enjoy experimenting with accompaniments!
