Description
Succulent Brazilian coconut chicken brings tropical flavors straight to your dinner table with zesty spices and creamy coconut milk that’ll make your taste buds dance. Serve this comforting dish over fluffy rice, and watch your family savor each delicious bite.
Ingredients
Scale
Main Protein:
- 2 lbs boneless, skinless chicken thighs
Spices and Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- 1 teaspoon turmeric powder
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
Supporting Ingredients:
- 2 tablespoons olive oil
- 1 medium onion
- 4 garlic cloves
- 1 teaspoon fresh ginger
- 1 bell pepper
- 1 can coconut milk
- 1 cup diced tomatoes
- Juice of 1 lime
- ¼ cup fresh cilantro
- Fresh cilantro leaves
- Lime wedges
- Cooked white rice or Brazilian farofa
Instructions
- Dry chicken thighs completely using paper towels. Mix 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon cumin, and ½ teaspoon red pepper flakes in a small bowl.
- Coat your chicken thoroughly with the spice mixture. Heat 2 tablespoons olive oil in a large skillet at 375°F for 2 minutes until shimmering.
- Place seasoned chicken into hot skillet, ensuring each piece touches the surface. Sear for 4-5 minutes per side until golden brown, creating a crispy exterior.
- Remove chicken and set aside. Reduce skillet heat to medium. Add finely chopped onion and cook for 2-3 minutes until translucent.
- Toss in 4 minced garlic cloves, 1 teaspoon grated ginger, and sliced bell pepper. Sauté for 2-3 minutes until vegetables become fragrant.
- Stir 1 cup diced tomatoes into the skillet. Sprinkle 1 teaspoon turmeric, ½ teaspoon coriander, and optional ½ teaspoon chili powder. Cook 3-4 minutes.
- Pour entire 13.5 oz can of coconut milk into skillet. Gently mix and simmer at 325°F for 5 minutes.
- Return seared chicken to skillet, nestling pieces into sauce. Cover and simmer for 15-20 minutes at 300°F until chicken reaches 165°F internal temperature.
- Add juice from 1 whole lime and ¼ cup chopped cilantro. Stir and taste, adjusting seasonings as needed.
- Serve immediately over hot rice. Garnish with fresh cilantro leaves and lime wedges.
Notes
- Toast whole spices like cumin and coriander before grinding to enhance their deep, rich flavors and release more complex aromatics into the dish.
- Select bone-in chicken thighs for maximum moisture and richer taste, which will create a more succulent final result compared to chicken breasts.
- Use full-fat coconut milk to ensure a creamy, luxurious sauce that coats the chicken with authentic Brazilian depth and richness.
- Let the chicken rest in the sauce for 5-10 minutes after cooking to allow the meat to absorb more flavor and become extra tender.
- Prep Time: 10-15 minutes
- Cook Time: 31-38 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Brazilian
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg