Description
This Spicy Brazilian Coconut Chicken is a creamy, vibrant, and flavor-packed dish simmered in a coconut-tomato sauce with warming spices. Quick to make and beginner-friendly, it’s perfect for busy weeknights or impressing guests with minimal effort.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Sear the Chicken: Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes. They don’t need to be fully cooked at this stage—just nicely seared. Remove them from the skillet and set aside.
- Cook the Aromatics: In the same skillet, add the chopped onion and sauté for about 3 to 4 minutes until translucent and soft. Stir in the garlic and cook for another minute until fragrant, making sure it doesn’t burn.
- Add the Vegetables: Add the red and yellow bell peppers to the skillet and cook for about 5 minutes until they begin to soften, stirring occasionally.
- Layer the Flavors: Sprinkle in the cumin, coriander, paprika, and cayenne pepper. Stir and let the spices toast for a minute or two to bring out their flavors. Mix in the tomato paste and stir until well blended.
- Create the Sauce: Pour in the coconut milk and drained diced tomatoes. Stir everything together, scraping the bottom of the pan to deglaze and combine the flavors. Bring the mixture to a simmer.
- Simmer the Chicken: Return the seared chicken to the skillet and stir to coat it in the sauce. Reduce the heat to medium-low and let everything simmer uncovered for 15 to 20 minutes, until the chicken is fully cooked and tender, and the sauce has thickened slightly.
- Finish and Serve: Turn off the heat, garnish with chopped fresh cilantro, and serve with lime wedges for an extra burst of brightness. Enjoy over rice, quinoa, or with crusty bread.
Notes
- You can substitute light coconut milk for a lighter version or swap cayenne pepper with smoked paprika for a less spicy, smoky flavor. If the sauce thickens too much, add a splash of water. Leftovers taste even better the next day and can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 415kcal
- Sugar: 6g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 110mg