Spicy Brazilian Coconut Chicken (Print Page)

Creamy coconut and spiced Brazilian flavors coat tender chicken for a lively gluten-free main, served with rice.

# What You Need:

→ Meats

01 - 28 ounces boneless, skinless chicken thighs, cut into bite-size pieces

→ Marinade

02 - 2 tablespoons lime juice
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon ground cumin
05 - 1 teaspoon ground coriander
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper

→ Vegetables & Aromatics

08 - 1 large onion, finely chopped
09 - 4 cloves garlic, minced
10 - 1 red bell pepper, diced
11 - 2 fresh red chilies, minced

→ Sauce

12 - 13.5 fluid ounces full-fat coconut milk
13 - 6.75 fluid ounces chicken broth
14 - 2 tablespoons tomato paste
15 - 1 tablespoon brown sugar

→ Finishing & Garnish

16 - 2 tablespoons chopped fresh cilantro
17 - Lime wedges, for serving

# Directions:

01 - Combine chicken pieces with lime juice, smoked paprika, cumin, coriander, salt, and black pepper in a large bowl. Toss thoroughly and allow the chicken to marinate for at least 15 minutes.
02 - Heat a large skillet or Dutch oven over medium-high heat. Drizzle lightly with oil and add the marinated chicken. Brown on all sides, then transfer chicken to a plate and set aside.
03 - In the same pan, add chopped onion and sauté for 3 minutes until softened. Add garlic, red bell pepper, and minced chilies; cook for an additional 2 minutes, stirring frequently.
04 - Stir in tomato paste and brown sugar until fully combined. Pour in coconut milk and chicken broth, scraping up any browned bits from the bottom of the pan.
05 - Return the seared chicken to the pan. Bring mixture to a gentle simmer, reduce heat to low, and cook uncovered for 25 minutes, stirring occasionally, until chicken is tender and sauce is slightly thickened.
06 - Taste and adjust seasoning as needed. Sprinkle with chopped cilantro and serve immediately, accompanied by lime wedges.

# Expert Tips:

01 -
  • The creaminess of coconut milk mellows the spice for a crowd-pleasing balance you’ll crave again and again.
  • It’s a true one-pan meal that looks (and eats) like a long-labored feast.
02 -
  • If you rush the simmer, the chicken won’t become fork-tender and the sauce stays thin.
  • Browning the chicken until it almost sticks is a game-changer—the little caramelized bits fuel so much flavor.
03 -
  • Always taste before serving—a last pinch of salt or hit of citrus can wake up the whole dish.
  • If you want richer flavor, brown the chicken in batches so the pan stays hot and nothing steams.

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