Description
This Spicy Brazilian Coconut Chicken recipe features tender chicken thighs simmered in a rich and aromatic coconut milk and tomato sauce, infused with bold spices like cumin, coriander, and smoked paprika. Perfectly balanced with a hint of heat from cayenne pepper and garnished with fresh cilantro, this comforting dish is best served over fluffy cooked rice for a satisfying meal inspired by Brazilian flavors.
Ingredients
Scale
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)
- Salt and black pepper, to taste
Sauté and 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
To Serve
- Fresh cilantro leaves, for garnish
- Cooked rice, for serving
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Mix well to ensure all the chicken is coated, and let it marinate for at least 15 minutes to allow the flavors to deeply penetrate the meat.
- Brown the Chicken: Heat vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces in a single layer and cook until browned on all sides, about 4–5 minutes. Remove the chicken from the pan and set it aside; this step locks in the juices.
- Sauté Aromatics: In the same pan, add chopped onion and diced red bell pepper. Sauté, stirring often, until the onion is soft and translucent and the pepper is fragrant, about 3–4 minutes.
- Add Spices: Stir in the ground cumin, ground coriander, and smoked paprika. Cook for 1–2 minutes, allowing the spices to bloom and intensify the flavor of the base.
- Create the Sauce: Pour in the diced tomatoes with their juices and the coconut milk. Stir well to combine, forming a rich, aromatic sauce base.
- Combine Chicken and Sauce: Return the seared chicken to the pan, along with any released juices. Add the chicken broth and bay leaf. Mix until everything is well combined.
- Simmer: Lower the heat to a gentle simmer. Cover the pan and let it cook for 20–25 minutes, or until the chicken is tender and fully cooked through, and the sauce has thickened to your liking.
- Final Seasoning: Taste the sauce and adjust salt and black pepper if needed. Remove the bay leaf and discard. The sauce should be creamy and fragrant.
- Serve: Spoon the chicken and coconut sauce over cooked rice and garnish generously with fresh cilantro leaves. Enjoy this comforting, spicy Brazilian dish while hot.
Notes
- Adjust the cayenne pepper to control the heat level according to your preference.
- Boneless, skinless chicken thighs work best for tenderness and flavor absorption.
- Can be served with quinoa or couscous as alternatives to rice.
- The sauce thickens as it simmers; cook covered to retain moisture and enhance flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
