Spicy Brazilian Coconut Chicken (Printable)

Creamy coconut-infused chicken with bold Brazilian spices and fresh vegetables

# Ingredient List:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
02 - 1 tsp kosher salt
03 - ½ 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 - ½ 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 - ½ cup chicken stock

→ Finishing

19 - ¼ cup fresh cilantro, chopped
20 - 2 tbsp fresh parsley, chopped
21 - Lime wedges, for serving

# Steps:

01 - Season chicken chunks with salt, pepper, and lime juice. Let marinate for 10 minutes at room temperature.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken on both sides until golden brown, about 3-4 minutes per side. Remove chicken and set aside.
03 - In the same pan, add onion and sauté for 2-3 minutes until softened. Add garlic, red and green bell peppers, and chilies; cook for another 2 minutes until fragrant.
04 - Stir in paprika, cumin, coriander, and chili flakes. Cook for 1 minute until spices are fragrant and evenly distributed.
05 - Return chicken to the pan. Add coconut milk, diced tomatoes, tomato paste, and chicken stock. Stir well to combine all ingredients.
06 - Bring mixture to a simmer, reduce heat to low, cover, and cook for 20-25 minutes until chicken is cooked through and sauce has thickened slightly.
07 - Stir in chopped cilantro and parsley. Adjust seasoning with additional salt, pepper, or lime juice if needed.
08 - Serve hot, garnished with extra herbs and lime wedges. Accompany with steamed rice or farofa if desired.

# Expert Advice:

01 -
  • The creamy coconut sauce balances the heat perfectly so you get flavor without overwhelming spice
  • Everything cooks in one pan which means less cleanup and more time enjoying dinner
  • The leftovers taste even better the next day as the flavors deepen
02 -
  • The sauce will seem thin at first but thickens beautifully as it simmers so do not be tempted to add anything to thicken it
  • Adjust the heat level gradually since you can always add more chilies but cannot take them back out
  • Letting the dish rest for five minutes off the heat before serving allows the sauce to set slightly
03 -
  • Pat the chicken completely dry before searing to achieve the best golden brown crust
  • Use a heavy Dutch oven if you have one as it distributes heat more evenly and prevents hot spots

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