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Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken That'll Brighten Your Summer

A vibrant Spicy Brazilian Coconut Chicken dish that combines tender chicken thighs with a creamy coconut sauce, perfect for summer meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken thighs Can substitute with chicken breasts; reduce simmer time to prevent dryness.
For the Sauce
  • 1 can Full-fat coconut milk Use full-fat for best results; light coconut milk may make a lighter dish.
  • 1 teaspoon Kosher salt Can be replaced with sea salt if preferred.
  • 1 teaspoon Black pepper Freshly cracked is ideal for optimum flavor.
  • 1 teaspoon Smoked paprika Regular paprika can be used but lacks the smokiness.
  • 2 tablespoons Olive oil Any cooking oil may suffice (e.g., vegetable oil).
  • 1 medium Yellow onion Shallots can be used for a milder flavor.
  • 3 cloves Garlic Shallots can be used in lieu of garlic for a different taste.
  • 1 tablespoon Fresh ginger Ground ginger can be a backup, but fresh offers superior flavor.
  • 1-2 whole Red chili peppers Jalapeño or Fresno peppers work well; adjust quantity for desired spice levels.
  • 1 medium Red bell pepper Other bell peppers can be substituted.
  • 1 cup Chicken broth Water can be used as a substitute.
  • 2 tablespoons Tomato paste Ketchup can be an alternative, though taste may vary.
  • 1 teaspoon Ground cumin No direct substitute, but coriander can provide a different profile.
  • 1 teaspoon Turmeric powder Would not recommend substitutes for similar benefits.
  • 1/4 teaspoon Cayenne pepper Omit for milder flavors.
For Brightness
  • 1 whole Lime (zest and juice) Lemon juice can be used for a similar effect.
  • 1/4 cup Fresh cilantro Can substitute with parsley or omit for personal preference.
For Serving
  • 2 cups Cooked rice Optional white or brown rice.
  • 1/2 cup Toasted coconut flakes Optional topping for sweetness and texture.

Equipment

  • large skillet

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering, about 1-2 minutes.
  2. Season 1 pound of chicken thighs with kosher salt and black pepper. Sear for about 5-7 minutes per side until golden brown. Set aside.
  3. In the same skillet, sauté a diced yellow onion for 3-4 minutes until translucent. Stir in 3 minced garlic cloves, 1 tablespoon of grated ginger, and 1-2 chopped red chili peppers for an additional 2 minutes.
  4. Add 1 diced red bell pepper and cook for 2-3 minutes. Pour in 1 can of coconut milk, 1 cup of chicken broth, 2 tablespoons of tomato paste, 1 teaspoon of ground cumin, and 1 teaspoon of turmeric powder. Stir and bring to a simmer.
  5. Return the chicken thighs to the skillet and cover. Reduce heat to low and simmer for about 20 minutes until chicken is cooked through.
  6. Stir in the zest and juice of 1 lime. Adjust seasoning as needed.
  7. Serve the chicken over cooked rice, garnished with chopped cilantro and toasted coconut flakes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 38gProtein: 28gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 125mgSodium: 650mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat slowly over low heat.

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