Spicy Brazilian Coconut Chicken (Printable Version)
Tender chicken in a creamy coconut and tomato sauce spiced with smoked paprika, cumin and fresh chilies.
# Ingredient List:
→ Meats
01 - 1.75 pounds boneless, skinless chicken thighs, cut into bite-size pieces
→ Marinade
02 - 2 tablespoons lime juice
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon ground cumin
05 - 1 teaspoon ground coriander
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
→ Vegetables & Aromatics
08 - 1 large onion, finely chopped
09 - 4 cloves garlic, minced
10 - 1 red bell pepper, diced
11 - 2 fresh red chilies, minced
→ Sauce
12 - 1 can (13.5 ounces) full-fat coconut milk
13 - 3/4 cup chicken broth
14 - 2 tablespoons tomato paste
15 - 1 tablespoon brown sugar
→ Finishing & Garnish
16 - 2 tablespoons chopped fresh cilantro
17 - Lime wedges, for serving
# How to Make:
01 - Combine chicken thighs with lime juice, smoked paprika, ground cumin, ground coriander, salt, and black pepper in a mixing bowl. Toss to ensure even coating and marinate for at least 15 minutes.
02 - Heat a large skillet or Dutch oven over medium-high heat. Add a drizzle of oil and sauté the marinated chicken until golden on all sides. Remove chicken from pan and set aside.
03 - In the same pan, add the chopped onion and cook for 3 minutes until translucent. Stir in garlic, red bell pepper, and minced red chilies; continue cooking for 2 minutes.
04 - Add tomato paste and brown sugar, stirring to combine. Pour in coconut milk and chicken broth, scraping up any browned bits from the bottom of the pan.
05 - Return browned chicken to the pan. Bring mixture to a gentle simmer, reduce heat to low, and cook uncovered for 25 minutes, stirring occasionally, until chicken is tender and sauce thickens slightly.
06 - Taste and adjust seasoning as needed. Sprinkle with chopped fresh cilantro. Serve hot with lime wedges on the side.
# Expert Tips:
01 -
- Your tastebuds will think you booked a flight to Rio—this is bold, creamy, and completely craveable.
- The marinated chicken stays juicy while the sauce gives an irresistible hint of heat and sunshine.
02 -
- I once tossed in cold coconut milk straight from the fridge—it split! Always add it at room temperature for that dreamy, smooth sauce.
- Layering the ingredients and browning the chicken separately makes all the difference in depth of flavor.
03 -
- Marinate the chicken longer if you have time—the flavors deepen beautifully overnight.
- Don’t rush browning the chicken; good color equals big flavor in the finished sauce.