Spicy Brazilian Coconut Chicken (Printable)
Tender chicken in creamy spicy coconut sauce with peppers and aromatic spices.
# What You'll Need:
→ Chicken
01 - 1.75 pounds boneless, skinless chicken thighs, cut into bite-size pieces
→ Vegetables & Aromatics
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 3 cloves garlic, minced
06 - 1 thumb-sized piece fresh ginger, grated
07 - 1 to 2 fresh red chilies, finely sliced, adjust to taste
08 - 2 tablespoons fresh cilantro, chopped
→ Liquids
09 - 1 can (13.5 fl oz) coconut milk
10 - 2/3 cup chicken broth
11 - Juice of 1 lime
→ Spices & Pantry
12 - 2 tablespoons olive oil
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon ground coriander
16 - 1/2 teaspoon turmeric
17 - Salt and black pepper, to taste
→ Garnish
18 - Extra chopped cilantro
19 - Lime wedges
# How to Make It:
01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and black pepper, then sauté until lightly golden on all sides. Transfer to a plate and set aside.
02 - In the same pan, add the onion, bell peppers, garlic, ginger, and chilies. Sauté for 4 to 5 minutes until the vegetables begin to soften and release their fragrance.
03 - Stir in the cumin, smoked paprika, coriander, and turmeric. Cook for 1 minute to bloom the spices and deepen their flavor.
04 - Return the seared chicken to the pan. Pour in the coconut milk and chicken broth, stirring well to combine and scraping up any browned bits from the bottom of the pan.
05 - Bring to a gentle simmer. Cover and cook for 20 to 25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has slightly thickened.
06 - Remove from heat and stir in the lime juice and chopped cilantro. Taste and adjust seasoning as needed. Serve hot, garnished with extra cilantro and lime wedges.
# Expert Advice:
01 -
- The coconut sauce is rich without being heavy, and it absorbs every bit of spice you toast into it.
- It tastes like you spent all day cooking, but the whole thing comes together in under an hour.
- Leftovers the next day are arguably even better when the flavors have had time to mingle.
02 -
- Do not skip searing the chicken first because that browning creates a layer of flavor that you cannot get back later.
- Full fat coconut milk makes a enormous difference compared to light coconut milk, which can break and turn watery during the simmer.
- If you use chicken breast instead of thighs, reduce the simmer time by about 8 minutes or the meat will dry out.
03 -
- Shake the can of coconut milk vigorously before opening so the fat and liquid are fully combined and your sauce is silky smooth.
- Let the dish rest off the heat for five minutes before serving because the sauce thickens and the flavors concentrate as it cools slightly.