Description
This Brazilian Coconut Chicken recipe features tender chicken thighs simmered in a rich, creamy coconut milk sauce infused with bold spices and fresh vegetables. It’s a comforting main dish that blends tropical flavors with a touch of heat, perfect for an easy yet impressive meal.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
Spices and Sauce
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes (optional)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon tomato paste
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
Instructions
- Brown the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper. Add the chicken pieces to the skillet and cook for about 6–8 minutes, turning occasionally, until browned on all sides. Remove the chicken from the skillet and set aside.
- Sauté the aromatics: In the same skillet, add the finely chopped onion and sauté for about 3 minutes until softened. Stir in the minced garlic, grated ginger, and sliced bell peppers. Continue cooking for 2 minutes until fragrant.
- Add spices and tomato paste: Sprinkle in the ground coriander, ground cumin, paprika, and red pepper flakes (if using). Stir well to combine and cook for an additional minute. Add the tablespoon of tomato paste and mix to coat the vegetables thoroughly.
- Simmer with coconut milk: Pour in the full-fat coconut milk and bring the mixture to a gentle simmer over medium heat. Return the browned chicken to the skillet, reduce the heat to low, and let it simmer uncovered for 15–20 minutes. Stir occasionally until the chicken is fully cooked and the sauce has thickened.
- Finish and serve: Stir in the juice of one lime and the chopped fresh cilantro just before serving. Adjust seasoning with salt and black pepper if needed. Serve hot over white rice, cauliflower rice, or with warm flatbread.
Notes
- Serve over white rice, cauliflower rice, or with warm flatbread for a complete meal.
- Chicken breast can be substituted, but chicken thighs provide a richer flavor and remain juicier.
- Adjust the spice level by adding or omitting the red pepper flakes according to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
