Spicy Brazilian Coconut Chicken
A flavorful and comforting dish featuring coconut milk, chicken, and spices, perfect for weeknight dinners or festive occasions.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts Thighs stay juicy; breasts are leaner.
- 1 tablespoon vegetable oil Or use coconut oil for extra coconut aroma.
- 1 medium onion, thinly sliced Adds sweetness as it caramelizes.
- 3 cloves garlic, minced Swap with 1 teaspoon garlic paste for convenience.
- 1 red bell pepper, thinly sliced Colorful and slightly sweet; orange peppers work, too.
- 1-2 red chiles seeded and chopped (like jalapeño or fresno) Adjust for desired heat.
- 1 can full-fat coconut milk (14 oz) Canned gives the creamiest result; light coconut milk is a lighter option.
- 1 unit lime, zested and juiced Brightness that lifts the dish.
- 1 teaspoon smoked paprika Or regular paprika for milder smoke.
- 1 teaspoon ground cumin Warm and earthy.
- 1 teaspoon sugar or honey Balances the acidity.
- Salt and freshly ground black pepper to taste
- 1 bunch fresh cilantro or parsley, chopped Garnish and freshness.
- 1 tablespoon tomato paste (optional) For depth.
- 1/4 cup chopped roasted cashews (optional) For crunch.
Instructions
Preparation
- Pat the chicken dry, then season both sides with salt, pepper, smoked paprika, and cumin. Let rest while you heat the pan.
- Heat oil in a large skillet over medium-high heat. Add the chicken and cook 3–4 minutes per side until golden. Remove and set aside.
- In the same skillet, reduce heat to medium. Add onion and a pinch of salt, cooking until soft and translucent.
- Stir in garlic, peppers, and chiles; cook 1–2 minutes until fragrant.
- Stir in tomato paste (if using), sugar or honey, and lime zest. Pour in the coconut milk and lime juice, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
- Nestle the lightly browned chicken pieces into the sauce. Spoon the coconut mixture over the pieces and simmer uncovered for 10–12 minutes, or until the chicken reaches 165°F and the sauce thickens slightly.
- Taste and adjust seasoning. Stir in chopped cilantro or parsley and a squeeze more lime if you like extra brightness.
- Serve over fluffy white rice or cauliflower rice.
Notes
Cool completely before storing. Keeps well in the fridge for 3–4 days or in the freezer for up to 3 months. Reheat gently with a splash of water or broth.