Description
This Spicy Brazilian Coconut Chicken recipe features tender chicken thighs simmered in a rich, aromatic sauce made with coconut milk, diced tomatoes, and vibrant spices. Infused with garlic, paprika, cumin, and coriander, this comforting dish offers a perfect balance of heat and creaminess, served best over fluffy cooked rice and garnished with fresh cilantro for an authentic Brazilian flavor experience.
Ingredients
Scale
Chicken Marinade
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
Cooking Ingredients
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 1/2 cup chicken broth
- 1 bay leaf
- Salt and black pepper, to taste
To Serve
- Fresh cilantro leaves, for garnish
- Cooked rice, for serving
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Mix well to ensure all the chicken is coated, and let it marinate for at least 15 minutes to allow the flavors to deeply penetrate the meat.
- Sear the Chicken: Heat vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces in a single layer and cook until browned on all sides, about 4 to 5 minutes. Remove the chicken from the pan and set it aside to lock in the juices.
- Sauté the Aromatics: In the same pan, add the chopped onion and diced red bell pepper. Sauté, stirring often, until the onion is soft and translucent and the pepper is fragrant, about 3 to 4 minutes.
- Spice It Up: Stir in the ground cumin, ground coriander, and smoked paprika. Cook for 1 to 2 minutes to allow the spices to bloom and intensify the flavor of the base.
- Add Tomatoes and Coconut Milk: Pour in the diced tomatoes with their juices and the coconut milk. Stir well to combine, forming a rich and aromatic sauce base.
- Simmer with Chicken: Return the seared chicken to the pan, including any released juices. Add the chicken broth and bay leaf. Mix until well combined.
- Simmer and Cook: Lower the heat to a gentle simmer. Cover the pan and let it cook for 20 to 25 minutes, or until the chicken is tender and fully cooked, and the sauce has thickened to your liking.
- Season and Garnish: Taste the sauce and adjust salt and black pepper as needed. Remove and discard the bay leaf. The sauce should be creamy and fragrant at this point.
- Serve: Spoon the chicken and rich coconut sauce over cooked rice and garnish generously with fresh cilantro leaves. Enjoy this comforting, spicy Brazilian dish while hot.
Notes
- Adjust cayenne pepper quantity according to your preferred spice level.
- Use boneless, skinless chicken thighs for juicier, more flavorful results compared to chicken breasts.
- Serve with rice to soak up the delicious coconut sauce.
- Fresh cilantro not only adds flavor but also a burst of color to the dish.
- To make the dish dairy-free and gluten-free, ensure broth and other ingredients comply with dietary restrictions.
