Go Back
–+ servings
Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken for a Cozy Comfort Meal

Spicy Brazilian Coconut Chicken is a comforting dish that combines chicken thighs with a coconut milk sauce and cayenne pepper for a vibrant meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, Skinless Chicken Thighs Chicken breasts can be a quicker substitute.
For the Aromatics
  • 2 tablespoons Olive Oil Canola or coconut oil work as alternatives.
  • 1 Onion 1 medium, chopped; shallots are a milder option.
  • 3 cloves Garlic Minced; fresh garlic is essential.
For the Vegetables
  • 1 Red Bell Pepper Chopped; yellow or orange bell peppers can replace it.
  • 1 Green Bell Pepper Chopped; mix with other pepper varieties.
For the Spice Mix
  • 1 tablespoon Fresh Ginger Minced; ground ginger can be a substitute.
  • 2 teaspoons Ground Cumin No substitutes recommended.
  • 1 teaspoon Paprika For a deeper taste, opt for smoked paprika.
  • 1 teaspoon Cayenne Pepper Adjust to taste.
For the Sauce
  • 14 oz Coconut Milk Best not to substitute.
  • 1 tablespoon Soy Sauce Tamari is great for gluten-free.
  • 1 tablespoon Lime Juice Lemon juice can be swapped.
For the Finish
  • 1 cup Fresh Cilantro Or use parsley.
  • Salt and Pepper Essential for seasoning.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Cut the boneless, skinless chicken thighs into bite-sized pieces. Season them with salt and pepper.
  2. In a large skillet, heat about two tablespoons of olive oil over medium-high heat until it shimmers.
  3. Add the chopped onion and minced garlic, sauté for 3-4 minutes until onion is translucent.
  4. Add the seasoned chicken pieces to the skillet and cook for 5-7 minutes until browned.
  5. Stir in the chopped red and green bell peppers and minced ginger, cooking for an additional 2-3 minutes.
  6. Sprinkle ground cumin, paprika, and cayenne pepper, stirring to coat the chicken and vegetables.
  7. Pour in coconut milk and soy sauce, bringing to a gentle simmer for 2-3 minutes.
  8. Reduce heat to low and let simmer uncovered for 15-20 minutes, stirring occasionally.
  9. Stir in lime juice just before serving to add brightness.
  10. Serve topped with fresh cilantro for garnish.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 14gProtein: 30gFat: 28gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 110mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 100mgCalcium: 50mgIron: 2mg

Notes

Ensure the chicken is cut evenly for proper cooking. Adjust cayenne for spice preference. Patience in simmering enhances flavor.

Tried this recipe?

Let us know how it was!