This Spicy Brazilian Coconut Chicken is a tasty adventure on your plate! It’s made with tender chicken cooked in a creamy coconut milk sauce, flavored with spices that give it a warm kick.
You won’t believe how easy it is! I love to serve it over rice, so every last drop of that yummy sauce gets soaked up. It’s a dish that’ll make you feel like you’re on a tropical getaway! 🌴
Key Ingredients & Substitutions
Chicken Thighs: I love using chicken thighs for their juiciness and flavor. If needed, you can substitute with chicken breasts, but be careful not to overcook them as they can dry out quickly.
Chili Peppers: Fresh red chilies add heat, but you can adjust the quantity based on your spice tolerance. Green bell pepper can be used instead for a milder flavor.
Coconut Milk: The richness from coconut milk is key to this dish. If you’re in a pinch, unsweetened almond milk can work, but it won’t have the same creaminess.
Spices: You can mix and match spices based on availability. If you don’t have cumin or coriander, try curry powder as a quick alternative to keep that warmth in the dish.
How Do I Make Chicken Tender and Flavorful?
To ensure the chicken turns out tender and packed with flavor, make sure to brown it well before adding any liquid. This first step locks in juices and creates a nice crust. Here’s how to do it:
- Heat the oil before adding the onions; it should sizzle when you drop them in.
- Don’t crowd the pan when browning the chicken, as this lowers the temperature and steams rather than browns.
- Allow the chicken to cook without stirring too much. This will help create that delicious golden crust.
This method will help elevate the overall texture and taste of your Spicy Brazilian Coconut Chicken, making it a dish you and your friends will love!
Spicy Brazilian Coconut Chicken Recipe
Ingredients You’ll Need:
- 2 lbs (900g) chicken thighs, boneless and skinless, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-2 fresh red chili peppers (like malagueta or bird’s eye chili), finely chopped (adjust to taste)
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 can (14 oz / 400 ml) coconut milk
- 1 cup (240 ml) chicken broth
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro leaves, chopped (for garnish)
- Optional: 1 tablespoon tomato paste for deeper flavor
- Optional: 1 small bell pepper, sliced
How Much Time Will You Need?
This dish will take about 10 minutes to prep and around 30 minutes to cook. So, in total, you can have a delicious Spicy Brazilian Coconut Chicken ready in about 40 minutes—perfect for a quick dinner!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent. This will give a lovely flavor base for your dish!
2. Add Garlic and Chilies:
Next, stir in the minced garlic and finely chopped red chili peppers. Cook for 1-2 minutes more until fragrant. The smell will start to get really good!
3. Brown the Chicken:
Now, add the chicken chunks to your skillet. Season everything with salt, pepper, paprika, cumin, coriander, and oregano. Cook until the chicken is browned on all sides, which should take about 5-7 minutes. This step adds lots of flavor!
4. Mix in Tomato Paste (Optional):
If you want an extra depth of flavor, stir in the tomato paste and let it cook for another minute.
5. Create the Sauce:
Pour in the coconut milk and chicken broth. Stir well to combine and bring it all to a simmer. This will create that delicious creamy sauce we love!
6. Cook the Chicken:
Reduce the heat to low, cover the skillet, and let it simmer for about 20-25 minutes. This will help the chicken cook through and soak up all the great flavors.
7. Final Touches:
Add fresh lime juice and the sliced bell pepper (if using) into the mixture. Cook uncovered for another 5 minutes, allowing the sauce to thicken slightly. Now, it’s time to taste it! Adjust the seasoning if needed.
8. Serve and Garnish:
Once everything is cooked and tasting amazing, garnish with fresh cilantro. Serve hot over white rice or with farofa (toasted cassava flour) for a truly authentic Brazilian meal!
Enjoy your flavorful and spicy Brazilian Coconut Chicken! It’s sure to be a hit at the dinner table!
FAQ: Spicy Brazilian Coconut Chicken
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use chicken breasts if you prefer! Just be cautious not to overcook them as they can dry out more quickly than thighs. Reduce cooking time slightly and ensure they are cooked through to an internal temperature of 165°F (74°C).
How Spicy Is This Dish?
The spice level depends on how many chili peppers you add. If you’re unsure, start with one and taste as you go. You can always add more spice later, but reducing it is a bit trickier!
Can I Make This Ahead of Time?
Absolutely! You can prepare the dish in advance and store it in an airtight container in the refrigerator for up to 3 days. When ready to eat, simply reheat on the stove over low heat until warmed through.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for 3-4 days. You can also freeze it for up to 2 months. Just remember to reheat it gently to preserve the coconut milk’s creaminess!
Feel free to reach out if you have any more questions while making your Spicy Brazilian Coconut Chicken! Enjoy!
