This Spicy Brazilian Coconut Chicken is a flavorful dish that blends juicy chicken with rich coconut milk and zesty spices. It’s both creamy and bursting with a kick!
Every bite is a little taste of Brazil, and it’s perfect with rice. I love how easy it comes together, making dinner feel like a warm hug on a plate! 🌶️🥥
Key Ingredients & Substitutions
Chicken Thighs: I love using thighs for this dish as they stay juicy and tender. You can substitute with chicken breasts, but keep an eye on cook time as they might dry out sooner.
Coconut Milk: Full-fat coconut milk adds richness. If you’re looking for a lighter option, you can use light coconut milk, but it might be less creamy.
Chili Peppers: Adjust the amount of chili to your taste. If you can’t find the specific peppers, jalapeños or even crushed red pepper flakes work well too!
Smoked Paprika: This adds a lovely depth of flavor. If you don’t have it, regular paprika is a good substitute, although it won’t have the same smoky flavor.
How Can You Get the Chicken Perfectly Cooked and Tender?
Cooking the chicken just right is key for flavor and texture. Here’s how to do it:
- Brown the chicken on medium-high heat first. This creates a nice crust and locks in juices.
- After browning, don’t skip the simmering step. This helps the chicken absorb all the flavors from the coconut milk and spices.
- Cook with the lid on, but check occasionally to avoid overcooking.
Remember, the chicken is done when it’s tender and reaches an internal temperature of 165°F (74°C). Enjoy your cooking!
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 lbs (900g) boneless, skinless chicken thighs, cut into chunks
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-2 fresh red chili peppers (like dedo de moça or bird’s eye), seeded and finely chopped (adjust to taste)
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 can (14 oz/400 ml) coconut milk (full fat)
- 1 cup chicken broth
- 1 tbsp tomato paste
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
For the Garnish and Serving:
- Fresh cilantro (coriander) leaves, chopped, for garnish
- Cooked white rice or farofa (toasted cassava flour) for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 30 minutes of cooking time, making it a quick and delicious option for dinner. Total time: around 40 minutes!
Step-by-Step Instructions:
1. Brown the Chicken:
In a large skillet or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chicken pieces. Cook them for about 5-7 minutes until they are browned on all sides. Once done, remove the chicken from the pan and set it aside on a plate.
2. Sauté the Vegetables:
In the same pan, add the finely chopped onion. Sauté for about 5 minutes until the onion becomes soft and translucent. Then, add the minced garlic and chopped chili peppers, cooking for an additional 1-2 minutes until fragrant.
3. Add the Spices:
Stir in the smoked paprika, ground cumin, and dried oregano. Continue to cook while stirring for about 1 minute. This will toast the spices and bring out their flavors.
4. Combine Everything:
Return the browned chicken to the pan. Add the tomato paste and mix everything well to coat the chicken with the spices. Then pour in the coconut milk and chicken broth, stirring to combine all ingredients smoothly.
5. Simmer to Perfection:
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low and cover the pan. Let it cook for 20-25 minutes, or until the chicken is tender and cooked through.
6. Final Touches:
After the chicken is cooked, season the dish with salt, pepper, and lime juice to taste. Give it a good stir to mix everything together.
7. Serve:
Garnish with freshly chopped cilantro and serve your delicious spicy Brazilian coconut chicken over cooked white rice or alongside farofa. Enjoy every bite of this creamy, flavorful delight!
Frequently Asked Questions (FAQ)
Can I Substitute Chicken Thighs for Chicken Breasts?
Absolutely! While chicken thighs keep the dish juicy, chicken breasts can work too. Just reduce the cooking time slightly to prevent them from drying out—cook until they reach an internal temperature of 165°F (74°C).
What If I Don’t Like Spicy Food?
No problem! You can reduce the amount of chili peppers or use milder varieties, such as bell peppers. Alternatively, omit the fresh chilies altogether for a flavorful dish without the heat.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stovetop or in the microwave, stirring occasionally for even heating.
Can I Make This Dish in Advance?
Yes, you can make this dish ahead of time! Cook it fully, then let it cool before refrigerating. Just reheat on the stovetop when ready to serve. The flavors might even taste better the next day!
