Spicy Brazilian Coconut Chicken (Printable Version)
Tender chicken in a creamy coconut milk sauce with aromatic spices and fresh herbs
# Ingredient List:
→ Chicken & Proteins
01 - 1.75 lb boneless, skinless chicken thighs, cut into large chunks
→ Vegetables & Aromatics
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 3 garlic cloves, minced
05 - 1 red chili pepper, finely chopped (adjust to taste)
06 - 2 tbsp fresh cilantro, chopped (plus extra for garnish)
07 - 1 lime, cut into wedges for serving
→ Spices & Seasonings
08 - 1 tsp ground cumin
09 - 1/2 tsp ground coriander
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp turmeric
12 - 1/2 tsp chili flakes (optional for extra heat)
13 - Salt and black pepper to taste
→ Liquids & Pantry
14 - 1 can (13.5 fl oz) full-fat coconut milk
15 - 2 tbsp vegetable oil
16 - 1/3 cup chicken broth or water
# How to Make:
01 - Pat the chicken thigh pieces dry and season generously with salt, black pepper, ground cumin, ground coriander, and turmeric. Toss to coat evenly and set aside.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer and brown on all sides, approximately 5 to 7 minutes. Transfer the seared chicken to a plate and set aside.
03 - In the same skillet with the rendered drippings, add the finely chopped onion, sliced red bell pepper, and chopped red chili. Sauté until the vegetables have softened, about 5 minutes, stirring occasionally.
04 - Add the minced garlic and smoked paprika to the skillet. Cook for 1 minute, stirring constantly, until fragrant and the spices are fully bloomed.
05 - Return the seared chicken and any accumulated juices back to the skillet. Pour in the full-fat coconut milk and chicken broth, stirring well to combine and scrape up any browned bits from the bottom of the pan.
06 - Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered for 20 minutes, allowing the sauce to thicken and reduce while the chicken finishes cooking through. Stir occasionally to prevent sticking.
07 - Remove from heat and stir in 2 tablespoons of chopped fresh cilantro. Taste the sauce and adjust salt and pepper as needed.
08 - Serve hot in shallow bowls, garnished with additional fresh cilantro and lime wedges on the side. This dish pairs excellently with steamed white rice to soak up the coconut sauce.
# Expert Tips:
01 -
- The coconut milk sauce is so rich and golden you will want to drag crusty bread through every last drop.
- It tastes like something that took all day but barely asks for an hour of your attention.
02 -
- Do not rush the simmer because the sauce needs that full 20 minutes to transform from thin liquid to luscious gravy.
- Browning the chicken properly before adding the liquid creates a flavor foundation you simply cannot fake.
03 -
- Shake the can of coconut milk vigorously before opening so the cream and water are fully blended into the sauce.
- A handful of diced tomatoes tossed in during the simmer adds a bright tangy twist that pairs wonderfully with the richness.