This Spicy Brazilian Coconut Chicken is a tasty surprise! It’s made with tender chicken simmered in creamy coconut milk, paired with a kick of warm spices. A true crowd-pleaser!
Just wait until you smell it cooking—your kitchen will become the coziest place! I love serving it over rice, letting that creamy goodness soak right in. Yum! 🥥🍗
Key Ingredients & Substitutions
Chicken: I recommend using chicken thighs for their juicy texture, but drumsticks work well too! If you prefer something leaner, boneless, skinless chicken breasts can be a substitute, though they may cook faster.
Coconut Milk: Full-fat coconut milk gives the best creamy texture. If you want a lighter version, light coconut milk is acceptable. You could also use almond milk for a non-coconut alternative, but the flavor will change.
Spices: The mix of smoked paprika, cumin, and turmeric is what gives this dish its signature flavor. If you don’t have smoked paprika, regular paprika works. For extra heat, you can add cayenne pepper instead of fresh chili.
Cilantro: Fresh cilantro adds brightness. If you’re not a fan, parsley is a good substitute, though it will alter the flavor slightly. You can skip it entirely if needed!
How Do I Make Sure My Chicken Is Tender and Flavorful?
To achieve perfectly tender and juicy chicken, start by browning it well in olive oil. This step not only adds flavor but also creates a nice texture. Don’t rush during this process!
- Heat oil and season chicken with salt and pepper before adding it to the hot pan.
- Watch closely while browning for 5-7 minutes until all sides are golden. This creates depth of flavor.
- When simmmering, keep the lid on to lock in moisture, cooking it on low heat helps the chicken cook evenly and become tender.
Enjoy the cooking process, and remember that patience is key for great dishes! Your kitchen will smell amazing, and your meal will taste even better.
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 lbs (900g) chicken thighs or drumsticks, skin on, bone-in
- 1 tablespoon olive oil
For the Vegetables and Spices:
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1-2 fresh red chili peppers, finely chopped (adjust based on heat preference)
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
For the Sauce:
- 1 can (14 oz/400 ml) coconut milk (full fat)
- 1 cup chicken broth or water
- Juice of 1 lime
For Serving:
- Salt and freshly ground black pepper, to taste
- 1/2 cup fresh cilantro, chopped (for garnish)
- Cooked white rice, to serve
How Much Time Will You Need?
This Spicy Brazilian Coconut Chicken will take about 10 minutes of prep time and around 40 minutes for cooking, totaling around 50 minutes. After initial prep, it simmers and cooks gently, filling your kitchen with delightful aromas!
Step-by-Step Instructions:
1. Browning the Chicken:
Start by heating olive oil in a large skillet or deep pan over medium-high heat. While it’s heating, season your chicken pieces generously with salt and pepper. Once the oil is hot, carefully add the chicken to the pan. Brown the chicken on all sides for about 5-7 minutes until it’s golden. This step adds a lot of flavor! Once done, remove the chicken from the pan and set it aside.
2. Sautéing the Vegetables:
In the same pan, add the chopped onion, minced garlic, diced red bell pepper, and chopped chili peppers. Sauté these ingredients together for about 5 minutes until they’re soft and fragrant. This is where the base flavor of your dish develops—don’t rush it!
3. Adding the Spices:
Now it’s time to add the spices! Stir in the smoked paprika, cumin, turmeric, and coriander. Let these cook with the vegetables for 1-2 minutes so the spices can release their delicious aromas.
4. Introducing the Coconut Milk:
Return the browned chicken to the pan and pour in the coconut milk and chicken broth. Give everything a good stir to combine and make sure to scrape up any tasty browned bits from the bottom of the pan. Those bits are packed with flavor!
5. Simmer Until Tender:
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pan, and let it cook for 25-30 minutes. The chicken will become tender and infuse into the creamy sauce.
6. Thicken the Sauce:
If you find the sauce too thin, remove the lid and increase the heat slightly to let it reduce and thicken for about 5-7 minutes. Stir occasionally to avoid sticking to the bottom.
7. Finishing Touches:
Once thickened, stir in the lime juice and adjust the seasoning with salt and pepper to taste. This step brightens up the entire dish!
8. Serve and Garnish:
Serve the spicy Brazilian coconut chicken on a bed of hot cooked white rice. Top generously with fresh chopped cilantro for a vibrant finish. Enjoy every bite of your delicious meal!
This dish combines the richness of coconut milk with the perfect spice level, making it a delightful and satisfying meal. Dig in and savor the flavors of Brazil!
Can I Use Boneless Chicken for This Recipe?
Yes, you can use boneless chicken thighs or breasts! Just remember that boneless cuts may cook faster, so check for doneness a bit earlier, around 20-25 minutes.
What Can I Substitute for Coconut Milk?
If you’re looking for a substitute, almond milk or cream can work, but they will change the flavor and creaminess. For a similar taste, you could also try using cashew cream if you have it on hand!
How Can I Adjust the Spice Level?
You can easily adjust the spice level by modifying the amount of fresh chili peppers or smoked paprika. For milder flavors, remove the seeds from the chili peppers or use less paprika. Adding a spoonful of sugar can also help balance the heat if it gets too spicy!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much.
