Description
This Spicy Brazilian Coconut Chicken is a flavorful and creamy dish featuring tender chicken simmered in coconut milk with a blend of aromatic spices, fresh vegetables, and a touch of heat. Perfectly paired with white rice, this Brazilian-inspired main course brings vibrant colors and bold flavors to your dinner table.
Ingredients
Scale
Chicken and Sauce
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 jalapeño, finely chopped (optional, for extra heat)
- 1 can (14 oz) coconut milk
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tbsp chopped fresh cilantro (plus more for garnish)
To Serve
- Cooked white rice
Instructions
- Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken chunks and sear for 2–3 minutes on each side until lightly browned. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the diced onion and cook for 2 minutes until softened. Stir in the minced garlic, sliced red bell pepper, and finely chopped jalapeño (if using). Continue to sauté for another 2–3 minutes until the vegetables have softened and fragrant.
- Add spices and tomato paste: Stir in the tomato paste, ground cumin, paprika, ground coriander, cayenne pepper (if using), salt, and black pepper. Mix well to coat the vegetables and develop the spice base.
- Simmer with coconut milk: Pour in the coconut milk and bring the mixture to a gentle simmer. Return the seared chicken pieces to the skillet, covering them with the sauce.
- Cook the chicken through: Cover the skillet and let everything simmer on low-medium heat for 15–20 minutes, or until the chicken is fully cooked, tender, and infused with the flavors of the sauce.
- Finish with fresh cilantro: Stir in the chopped fresh cilantro for brightness and flavor. Serve the spicy Brazilian coconut chicken hot over cooked white rice, garnished with extra cilantro if desired.
Notes
- Omit the jalapeño and cayenne pepper for a milder version of the dish.
- This recipe pairs well with quinoa or cauliflower rice as a low-carb alternative.
- Leftover chicken tastes even better the next day as the flavors deepen and meld.
