Spicy Brazilian Coconut Chicken Recipe
Spicy Brazilian Coconut Chicken is a rich and flavorful dish that combines tender chicken simmered in a creamy coconut milk sauce infused with vibrant Brazilian spices and garlic. This comforting meal offers a perfect balance of heat and creaminess, making it a delightful choice for those who enjoy bold, exotic flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Ingredients
Scale
Chicken
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into pieces
Coconut Milk Sauce
- 1 can (13.5 oz/400 ml) coconut milk
- 3 cloves garlic, minced
- 1 tablespoon olive oil or vegetable oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Prepare the Chicken: Rinse the chicken pieces under cold water and pat dry with paper towels. Season them lightly with salt, black pepper, and half of the smoked paprika and cumin.
- Sauté the Garlic and Spices: In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the remaining smoked paprika, cumin, oregano, and cayenne pepper, stirring to toast the spices slightly and release their aromas.
- Add the Chicken to the Pan: Place the seasoned chicken pieces into the skillet and cook for 5–7 minutes, turning occasionally, until the surface is lightly browned but the chicken is not fully cooked through.
- Pour in Coconut Milk and Simmer: Pour the coconut milk over the chicken, stirring gently to combine. Bring the mixture to a gentle simmer, reduce the heat to low, cover, and let it cook for 15–20 minutes until the chicken is tender and cooked through, and the sauce has thickened slightly.
- Final Seasoning and Serve: Taste the sauce and adjust salt, pepper, or cayenne for desired heat. Once done, garnish with freshly chopped cilantro or parsley if desired. Serve the spicy Brazilian coconut chicken hot, ideally over steamed rice or with crusty bread to soak up the luscious sauce.
Notes
- Use chicken thighs instead of breasts for juicier, more flavorful meat.
- Adjust cayenne pepper quantity to control the heat level.
- Serve with white rice, quinoa, or crusty bread for a complete meal.
- Leftovers keep well in the refrigerator for up to 3 days.
- Garnishing with fresh herbs brightens the dish visually and flavor-wise.
Keywords: Brazilian chicken, coconut milk chicken, spicy chicken recipe, coconut chicken stew, South American cuisine
Find it online: https://dylangranv.com/spicy-brazilian-coconut-chicken-recipe/
