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Spicy Brazilian Coconut Chicken Recipe

Spicy Brazilian Coconut Chicken Recipe
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★★★★★

4.7 from 29 reviews

A vibrant and flavorful Spicy Brazilian Coconut Chicken recipe featuring tender marinated chicken thighs simmered in a rich and creamy coconut-tomato sauce with warm spices, served over fluffy rice and garnished with fresh cilantro. This dish perfectly balances heat and creaminess for a comforting yet exciting meal.

Ingredients

Scale

For the Chicken Marinade

  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste for spice)
  • Salt and black pepper to taste

For the Coconut Sauce

  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 1 red bell pepper, diced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 can (14 ounces) diced tomatoes
  • 1 can (14 ounces) coconut milk
  • 1/2 cup chicken broth
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh cilantro leaves for garnish

For Serving

  • Cooked rice

Instructions

  1. Marinate the Chicken: In a bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Mix well to coat the chicken thoroughly and let it marinate for at least 15 minutes to absorb the flavors.
  2. Sear the Chicken: Heat the vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces and cook until browned on all sides, about 4-5 minutes. Remove the chicken from the pan and set aside.
  3. Sauté the Aromatics: In the same pan, add the chopped onion and diced red bell pepper. Sauté for about 5 minutes until the vegetables soften and become fragrant.
  4. Spice It Up: Stir in the ground cumin, ground coriander, and smoked paprika. Cook for 1-2 minutes to toast the spices and release their aromas, stirring frequently to prevent burning.
  5. Add Tomatoes and Coconut Milk: Pour in the diced tomatoes with their juices along with the coconut milk. Stir well to combine all ingredients into a creamy sauce base.
  6. Simmer with Chicken: Return the seared chicken pieces to the pan. Add the chicken broth and bay leaf, stirring to integrate everything evenly.
  7. Simmer and Cook: Reduce the heat to low, cover the pan, and let the mixture simmer gently for 20-25 minutes, or until the chicken is cooked through and tender, and the sauce has thickened to a creamy consistency.
  8. Season and Garnish: Taste the sauce and adjust seasoning with salt and black pepper as needed. Remove the bay leaf before serving.
  9. Serve: Spoon the spicy Brazilian coconut chicken over a bed of cooked rice for a satisfying meal.
  10. Garnish: Finish by sprinkling fresh cilantro leaves on top to add a fresh, herbal note and vibrant color.

Notes

  • Adjust cayenne pepper quantity depending on your preferred spice level.
  • Boneless, skinless chicken thighs work best for tender, juicy results.
  • Use full-fat coconut milk for the creamiest sauce.
  • This recipe pairs perfectly with jasmine or basmati rice.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.

Nutrition

Keywords: Brazilian chicken recipe, spicy coconut chicken, chicken thighs coconut sauce, quick Brazilian dinner, creamy coconut chicken, paprika chicken recipe

Find it online: https://leofoster.com/spicy-brazilian-coconut-chicken-recipe/