Spicy Brazilian Coconut Chicken (Printable)
Tender chicken in creamy, spiced coconut milk sauce with fresh herbs and zesty heat.
# What You'll Need:
→ Meats
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, 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
14 - 13.5 fl oz (1 can) full-fat coconut milk
15 - 2 tbsp vegetable oil
16 - 1/3 cup chicken broth or water
# Steps:
01 - Pat the chicken thighs dry and cut into large, even chunks. Toss with salt, pepper, ground cumin, coriander, and turmeric until evenly coated.
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, add the finely chopped onion, sliced red bell pepper, and chopped red chili. Sauté over medium heat until the vegetables are softened, about 5 minutes.
04 - Add the minced garlic and smoked paprika to the skillet. Stir continuously and cook for 1 minute until fragrant, being careful not to let the garlic brown.
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 the chicken to cook through completely.
07 - Remove from heat and stir in 2 tablespoons of chopped fresh cilantro. Taste and adjust salt and pepper as needed.
08 - Serve hot, garnished with additional fresh cilantro and lime wedges alongside steamed white rice.
# Expert Tips:
01 -
- The coconut milk sauce is rich without being heavy, and it soaks into rice like nothing else you have tasted.
- It looks like you spent all day cooking, but the active work is barely fifteen minutes of chopping and stirring.
02 -
- Do not rush the browning step because that crust on the chicken is where half the flavor lives.
- Shaking the coconut milk can before opening prevents clumps and gives you a smoother sauce from the start.
03 -
- Pat the chicken pieces dry before seasoning them, because moisture is the enemy of a good sear.
- If the sauce is too thin at the end, just let it simmer another five minutes uncovered and it will come together beautifully.