Spicy Brazilian Coconut Chicken (Print Page)

Tender chicken in creamy coconut sauce with bold Brazilian spices and fresh herbs

# What You Need:

→ Chicken

01 - 1.5 lbs boneless skinless chicken thighs cut into large chunks
02 - 1 tsp kosher salt
03 - 0.5 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 - 0.5 tsp chili flakes

→ Sauce

15 - 14 oz can coconut milk full fat
16 - 14 oz can diced tomatoes
17 - 1 tbsp tomato paste
18 - 0.5 cup chicken stock

→ Finishing

19 - 0.25 cup fresh cilantro chopped
20 - 2 tbsp fresh parsley chopped
21 - Lime wedges for serving

# Directions:

01 - Season chicken chunks with salt pepper and lime juice. Let rest for 10 minutes to absorb flavors.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken on both sides until golden brown approximately 3-4 minutes per side. Remove 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.
04 - Stir in paprika cumin coriander and chili flakes. Cook for 1 minute until fragrant and spices release their oils.
05 - Return chicken to the pan. Add coconut milk diced tomatoes tomato paste and chicken stock. Stir well to incorporate all ingredients.
06 - Bring 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 Tips:

01 -
  • The sauce is rich and velvety without any dairy
  • One pan dinner that tastes like you spent hours
  • Freezes beautifully for those crazy weeknights
02 -
  • Do not rush the searing step or you miss out on deep flavor
  • Full fat coconut milk is non negotiable here
  • The sauce looks thin at first but thickens beautifully
03 -
  • Shake the coconut milk can before opening
  • Let the pan come back to temperature after adding vegetables
  • Taste the sauce before serving and adjust accordingly

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