Spicy Brazilian Coconut Chicken (Print)

Tender chicken in creamy coconut sauce with tomatoes, peppers, and aromatic spices inspired by Brazilian cuisine.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless skinless chicken thighs cut into chunks
02 - 1 tsp kosher salt
03 - 0.5 tsp black pepper

→ Marinade

04 - 2 tbsp lime juice
05 - 2 garlic cloves minced
06 - 1 tsp smoked paprika
07 - 1 tsp ground cumin
08 - 0.5 tsp crushed red pepper flakes

→ Vegetables

09 - 1 large onion thinly sliced
10 - 1 red bell pepper sliced
11 - 1 yellow bell pepper sliced
12 - 1 jalapeño seeded and chopped
13 - 2 large tomatoes diced

→ Sauce

14 - 13.5 oz full-fat coconut milk
15 - 2 tbsp tomato paste
16 - 1 tbsp olive oil

→ Garnish

17 - 0.25 cup fresh cilantro chopped
18 - Lime wedges for serving

# How To Make It:

01 - Combine chicken pieces with salt, pepper, lime juice, garlic, smoked paprika, cumin, and red pepper flakes in a bowl. Toss thoroughly, cover, and marinate for at least 15 minutes, up to 1 hour refrigerated for deeper flavor penetration.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add marinated chicken and sear for 2-3 minutes per side until golden brown. Remove chicken to a plate, leaving juices in the pan.
03 - Add onion, bell peppers, and jalapeño to the same pan. Sauté for 5-7 minutes until vegetables begin to soften and develop slight color.
04 - Stir in diced tomatoes and tomato paste. Cook for 2-3 minutes, stirring occasionally, until tomatoes start to break down and release their juices.
05 - Return chicken and accumulated juices to the pan. Pour in coconut milk, stirring to combine thoroughly. Reduce heat to medium-low, cover, and simmer for 20 minutes until chicken is cooked through and sauce has slightly thickened.
06 - Taste sauce and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Serve hot, garnished generously with fresh cilantro and accompanied by lime wedges. Pairs excellently with white rice or crusty bread.

# Expert Advice:

01 -
  • The sauce is so good you will want to drink it straight from the bowl
  • It comes together in under an hour but tastes like it simmered all day
  • The heat is adjustable so everyone at your table stays happy
02 -
  • Do not skip the searing step because those browned bits create the depth of flavor
  • Full-fat coconut milk is non-negotiable here for the right texture
  • The sauce continues to thicken as it rests so do not over-reduce it
03 -
  • Pat the chicken dry before marinating so the spices adhere better
  • Let the pan get properly hot before searing to get the best color

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