Spicy Brazilian Coconut Chicken (Print View)
Tender chicken in creamy spicy coconut sauce with peppers and aromatic spices
# Ingredient List:
→ Proteins
01 - 1.75 lb boneless, skinless chicken thighs, cut into bite-size pieces
→ Vegetables & Aromatics
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 3 cloves garlic, minced
06 - 1 thumb-sized piece fresh ginger, grated
07 - 1 to 2 fresh red chilies, finely sliced (adjust to taste)
08 - 2 tablespoons fresh cilantro, chopped
→ Liquids
09 - 1 can (13.5 fl oz) full-fat coconut milk
10 - 2/3 cup chicken broth
11 - Juice of 1 lime
→ Spices & Pantry
12 - 2 tablespoons olive oil
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon ground coriander
16 - 1/2 teaspoon turmeric
17 - Salt and black pepper, to taste
→ Garnish
18 - Extra chopped fresh cilantro
19 - Lime wedges
# How to Make:
01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and black pepper, then sauté until lightly golden on all sides, approximately 5 to 6 minutes. Transfer to a plate and set aside.
02 - In the same pan, add the onion, bell peppers, garlic, ginger, and chilies. Sauté for 4 to 5 minutes until the vegetables begin to soften and release their fragrance.
03 - Stir in the ground cumin, smoked paprika, ground coriander, and turmeric. Cook for 1 minute, stirring constantly, to bloom the spices and deepen their flavor.
04 - Return the seared chicken to the pan. Pour in the coconut milk and chicken broth, stirring well to combine and scraping up any browned bits from the bottom of the pan.
05 - Bring the mixture to a gentle simmer. Cover and cook for 20 to 25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has slightly thickened.
06 - Remove from heat. Stir in the lime juice and chopped cilantro, mixing gently to incorporate throughout the dish.
07 - Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. Serve hot, garnished with extra fresh cilantro and lime wedges alongside steamed rice, farofa, or crusty bread.
# Expert Advice:
01 -
- The coconut milk sauce is so good you will catch yourself scraping the pan clean with a piece of bread when nobody is looking.
- It tastes like you spent hours on it, but the whole thing comes together in under an hour with mostly pantry staples.
02 -
- Do not rush the searing step, those golden bits on the chicken are what give the finished sauce its depth and richness.
- Shaking the coconut milk can before opening prevents clumps and gives you a smoother sauce from the start.
03 -
- Let the finished dish sit for five minutes off the heat before serving, it thickens up and the flavors meld in a way that is worth the wait.
- A crisp Sauvignon Blanc or a cold Caipirinha beside this dish turns a regular dinner into something that feels like a small celebration.