This Spicy Brazilian Coconut Chicken is a tasty dish that brings some heat and creaminess together. Made with juicy chicken, coconut milk, and fiery spices, it’s sure to warm your heart!
If you love a dish with a kick, this one’s for you! I like to serve it with rice to soak up all that delicious sauce. It’s a party in your mouth! 🌶️🥥
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless chicken thighs for their juiciness and flavor. If you prefer, you can use chicken breasts, but they may dry out a bit faster. For a meatless version, try chickpeas or firm tofu!
Chili Peppers: Fresh red chili peppers give this dish its kick! Feel free to adjust according to your spice tolerance. Can’t find them? Use red pepper flakes or jalapeños instead for a milder heat.
Coconut Milk: Full-fat coconut milk makes the sauce rich and creamy. If you’re looking for a lighter option, light coconut milk works too, but it will be less creamy. A good alternative is cashew cream if you want a dairy-free option.
Tomato Paste: This adds depth to the flavor. If you don’t have it, a bit of fresh tomato or even a splash of canned diced tomatoes can work in a pinch, adding a bit of tanginess to the dish.
How to Make Sure the Chicken is Perfectly Cooked?
Cooking chicken so it’s tender and juicy can be tricky! Here’s how to achieve that perfect texture:
- Start by browning the chicken pieces for just a few minutes; it doesn’t need to be fully cooked at this stage.
- Simmering in the coconut milk allows the chicken to finish cooking gently. It should be cooked for about 15-20 minutes on medium-low heat.
- To check if it’s done, cut a piece in half—if it’s no longer pink inside and the juices run clear, it’s ready!
Remember, letting the chicken rest for a few minutes after cooking will help keep it juicy. Enjoy your meal! 🍽️
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
For the Vegetables and Aromatics:
- 2 tbsp olive oil or vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-2 fresh red chili peppers (such as malagueta or bird’s eye), finely chopped (adjust to your heat preference)
- 1 red bell pepper, sliced
For the Seasonings:
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 1/2 tsp salt (adjust to taste)
For the Sauce:
- 1 can (14 oz/400 ml) coconut milk (full fat preferred)
- 1/2 cup (120 ml) chicken broth or water
- 1 tbsp tomato paste
For Serving:
- Juice of 1 lime
- Fresh cilantro or parsley, chopped (for garnish)
- Cooked rice, for serving
How Much Time Will You Need?
You’ll need about 10 minutes for preparation and 30 minutes for cooking. So, in total, you’re looking at around 40 minutes to whip up this delicious dish!
Step-by-Step Instructions:
1. Start with Sautéing the Aromatics:
Heat the oil in a large skillet or saucepan over medium-high heat. Once hot, add the chopped onion. Cook for about 4-5 minutes until the onion is softened and slightly translucent.
2. Add the Flavor-Boosting Ingredients:
Next, toss in the minced garlic, chopped chili peppers, and sliced red bell pepper. Stir and cook for another 2-3 minutes, letting those fragrant smells fill your kitchen!
3. Toast the Spices:
Now, it’s time to add the smoked paprika, ground cumin, dried oregano, black pepper, and salt into the pan. Stir everything up and cook for about 1 minute, allowing the spices to release their amazing flavors.
4. Brown the Chicken:
Add the bite-sized chicken pieces to the skillet. Cook them, stirring occasionally, for about 5-7 minutes until they are browned on all sides, but not fully cooked through yet.
5. Create a Flavorful Sauce:
Stir in the tomato paste to coat the chicken evenly. Then, pour in the coconut milk and chicken broth, stirring everything together. Bring it to a gentle simmer.
6. Simmer to Perfection:
Reduce the heat to medium-low, cover the skillet, and let it simmer for 15-20 minutes. This will cook the chicken through and thicken the sauce slightly.
7. Finish with a Zing:
Once the chicken is cooked through and the sauce looks luscious, remove it from the heat and stir in the juice of one lime.
8. Serve with a Fresh Touch:
Garnish your dish with fresh cilantro or parsley for a pop of color and flavor. Serve hot over a bed of cooked rice.
Enjoy your homemade Spicy Brazilian Coconut Chicken! It’s a flavorful dish that’s sure to impress your family and friends. Bon appétit! 🌶️🥥
FAQ for Spicy Brazilian Coconut Chicken
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! While chicken thighs are recommended for their juiciness and flavor, you can certainly use boneless, skinless chicken breasts. Just be mindful, as breasts can dry out more quickly—be sure not to overcook them.
What If I Can’t Find Malagueta Peppers?
No problem! Malagueta peppers can be hard to find outside of Brazil. You can substitute with other small chili peppers like bird’s eye or even jalapeños. Adjust the amount based on your heat preference!
Can I Make This Recipe Ahead of Time?
Yes, you can prepare this dish ahead of time! Simply cook it as directed, then let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the chicken in a freezer-safe container for up to 3 months. Just make sure to thaw it in the fridge before reheating!
