Description
Spicy Brazilian Coconut Chicken brings sizzling tropical flavors straight from your kitchen to the dinner table. Seasoned with zesty spices and creamy coconut milk, this Brazilian classic delivers a mouthwatering meal that sparks conversation and satisfies hunger.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken thighs
Vegetables and Aromatics:
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tablespoon ginger, grated
- 1–2 red chili peppers, chopped
Liquids, Spices, and Seasonings:
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Submerge 4 chicken thighs in a mixture of 13.5 oz coconut milk, 2 tablespoons lime juice, 1 tablespoon brown sugar, 1 teaspoon cumin, 1 teaspoon paprika, salt, and pepper. Marinate for 30 minutes at room temperature.
- Heat 1 tablespoon olive oil in a large skillet over medium heat at 350°F. Remove chicken from marinade, reserving liquid, and sear for 3-4 minutes per side until golden brown.
- Transfer chicken to a plate. In the same skillet, sauté 1 chopped onion for 2-3 minutes until translucent.
- Add 3 minced garlic cloves, 1 tablespoon grated ginger, and 1-2 chopped chili peppers. Cook for 1 minute until fragrant.
- Incorporate 1 diced red bell pepper and 1 diced green bell pepper. Cook for 5 minutes until they start softening.
- Pour reserved marinade and 2 tablespoons tomato paste into the skillet. Mix thoroughly with vegetables and bring to a gentle simmer.
- Return chicken to the skillet, coating it completely with sauce. Cover and simmer on low heat at 200°F for 20-25 minutes until chicken reaches 165°F internal temperature.
- Remove from heat and let rest for 3 minutes. Sprinkle with fresh chopped cilantro and serve with lime wedges.
Notes
- Marinate the chicken overnight in the refrigerator for deeper, more complex flavor that allows the spices to fully penetrate the meat.
- If spicy food isn’t your preference, reduce the number of chili peppers or remove the seeds to create a milder version of the dish.
- When searing chicken, ensure the skillet is hot enough to create a golden-brown crust, which helps lock in moisture and develop rich caramelized notes.
- For a gluten-free adaptation, verify that your tomato paste is certified gluten-free and serve the dish with cauliflower rice instead of traditional grains.
- Prep Time: 35 minutes
- Cook Time: 35-38 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Brazilian
Nutrition
- Serving Size: 4
- Calories: 372 kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 110 mg