This Spicy Brazilian Coconut Chicken is bursting with flavor! Made with tender chicken cooked in a creamy coconut sauce and mixed with zesty spices, it’s a dish that warms you up from the inside out.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs are perfect for this dish because they stay juicy during cooking. You can substitute with chicken breasts, but they’re leaner and may dry out if overcooked. If you want a vegetarian option, try using firm tofu instead!
Coconut Milk: Full-fat coconut milk gives a rich, creamy texture. If you’re looking for a lighter version, you can use light coconut milk, but it may not be as creamy. For a different flavor, almond or cashew milk can be used, though it won’t have the same thickness.
Spices: The combination of paprika, cumin, and coriander adds depth. If you don’t have paprika, smoked paprika can offer a nice twist, while cumin and coriander can be replaced with taco seasoning in a pinch!
Fresh Herbs: Cilantro adds a fresh touch at the end. If you’re not a fan of cilantro, try parsley or basil for different flavor profiles.
How Do I Ensure My Chicken Stays Tender and Juicy?
Cooking chicken so it’s juicy is all about the right temperature and timing. Here are some tips:
- Start by seasoning your chicken well for flavor.
- Sear the chicken on medium-high heat until browned. This creates a nice crust that locks in moisture.
- Keep the heat to medium when adding the veggies and spices, so you don’t dry out the chicken.
- Cover the pan while simmering; it keeps the steam in and keeps the chicken tender.
- Make sure to check the internal temperature. It should reach 165°F (75°C) to be fully cooked.
By following these steps, you’ll serve up a chicken that’s both flavorful and succulent every time!
Spicy Brazilian Coconut Chicken
Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil or vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1-2 jalapeño peppers or green chili, finely chopped (adjust for spice level)
- 1 tablespoon fresh ginger, minced
- 1 tablespoon paprika (preferably smoked)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 to 1/2 teaspoon cayenne pepper or red chili powder (optional, for extra heat)
- 1 can (14 oz) full-fat coconut milk
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
- Fresh cilantro (coriander) leaves, chopped for garnish
- Cooked white rice, to serve
- Lime wedges, for serving
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and 30 minutes to cook, so you can enjoy this delicious meal in about 40 minutes total. Perfect for a quick weeknight dinner!
Step-by-Step Instructions
1. Season the Chicken:
Start by seasoning the chicken thighs or breasts with salt, pepper, and half of the paprika. Set them aside for a moment while you prepare the other ingredients.
2. Sear the Chicken:
In a large skillet or pan, heat the olive oil over medium-high heat. Once it’s hot, add the seasoned chicken pieces. Sear each side until they’re golden brown, about 4-5 minutes per side. After they’re nicely browned, remove them from the pan and set them aside on a plate.
3. Cook the Vegetables:
In the same pan, lower the heat to medium and add the chopped onion, minced garlic, ginger, diced red bell pepper, and chopped jalapeños. Sauté these ingredients until the onions become translucent and the peppers soften, which should take about 5-7 minutes.
4. Add Spices:
Once the vegetables have softened, stir in the remaining paprika, cumin, coriander, turmeric, and cayenne pepper (if using). Cook this mixture for 1-2 minutes until the spices are fragrant.
5. Make the Sauce:
Next, pour in the coconut milk. Stir well to combine all the spices with the creamy sauce you’ve just created.
6. Return the Chicken:
Now it’s time to put the chicken back in the pan. Cover it with a lid and let it simmer for about 15-20 minutes. This cooks the chicken through and keeps it juicy. Remember to stir occasionally.
7. Finish the Dish:
Once the chicken is cooked through, remove the pan from the heat. Stir in the juice of one lime and adjust the seasoning with salt and pepper according to your taste.
8. Garnish and Serve:
To finish, garnish your spicy Brazilian coconut chicken with freshly chopped cilantro. Serve hot over a bed of cooked white rice, alongside lime wedges for a little extra zing!
Enjoy every bite of this creamy, spicy Brazilian coconut chicken dish with its vibrant flavors and a touch of heat!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but ensure it’s completely thawed before cooking. The best way to thaw is in the refrigerator overnight or by placing it in a sealed bag and submerging it in cold water. Pat the chicken dry before seasoning.
What Can I Use Instead of Coconut Milk?
If you don’t have coconut milk, you can use unsweetened almond milk or cashew milk for a lighter version. Just keep in mind that this will change the flavor and texture a bit. If you want to maintain creaminess, consider using heavy cream or full-fat dairy alternatives.
How Do I Store Leftover Coconut Chicken?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much.
Can I Adjust the Spice Level?
Absolutely! To make it milder, you can reduce or omit the jalapeños and cayenne pepper. If you’d like more heat, consider adding more jalapeños or using a hotter chili variety, just make sure to taste as you go!
