Spicy Brazilian Coconut Chicken (Print Version)
Tender chicken in creamy coconut sauce with Brazilian spices and vegetables
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless skinless chicken thighs cut into chunks
02 - 1 tsp kosher salt
03 - 0.5 tsp freshly ground black pepper
→ Marinade and 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 - 1 (14 oz) can coconut milk full fat
16 - 1 (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
# How-To Steps:
01 - Season chicken pieces thoroughly with salt pepper and lime juice. Let stand at room temperature for 10 minutes allowing flavors to penetrate the meat.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces in batches and sear until golden brown on both sides approximately 3-4 minutes per side. Remove chicken and set aside on a plate.
03 - In the same pan add chopped onion and cook for 2-3 minutes until translucent. Add minced garlic diced bell peppers and chopped red chilies. Continue cooking for another 2 minutes until vegetables begin to soften.
04 - Add paprika cumin coriander and chili flakes to the vegetable mixture. Stir constantly for 1 minute until spices become fragrant and release their essential oils.
05 - Return seared chicken to the pan. Pour in coconut milk diced tomatoes tomato paste and chicken stock. Stir well to incorporate all ingredients and dissolve the tomato paste.
06 - Bring the mixture to a gentle simmer then reduce heat to low. Cover and cook for 20-25 minutes until chicken is thoroughly cooked and sauce has slightly thickened.
07 - Remove from heat and stir in chopped cilantro and parsley. Taste the sauce and adjust seasoning with additional salt pepper or lime juice as desired.
08 - Transfer to serving plates and garnish with extra fresh herbs. Serve hot with lime wedges on the side. Accompany with steamed rice or farofa for a complete Brazilian meal.
# Expert Tips:
01 -
- The coconut milk creates this velvety sauce that soaks into rice like nothing else you have ever tasted.
- It looks impressive enough for guests but honestly comes together with almost zero fuss.
02 -
- Do not rush the sear on the chicken because those browned bits on the bottom of the pan are where so much flavor lives.
- Full fat coconut milk makes all the difference, the light version breaks and leaves you with a thin, watery sauce.
03 -
- Taste your chilies before adding them because their heat can vary wildly depending on the batch and season.
- Let the dish rest for five minutes off the heat before serving so the sauce can settle and thicken slightly.