Spicy Brazilian Coconut Chicken (Printer-friendly)

Tender chicken in creamy spicy coconut sauce with peppers and aromatic spices.

# What You’ll Need:

→ Proteins

01 - 1¾ lb boneless, skinless chicken thighs, cut into bite-size pieces

→ Vegetables & Aromatics

02 - 1 large yellow onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 3 cloves garlic, minced
06 - 1 thumb-sized piece fresh ginger, grated
07 - 1–2 fresh red chilies, finely sliced (adjust to taste)
08 - 2 tablespoons fresh cilantro, chopped

→ Liquids

09 - 1 can (13.5 fl oz) full-fat coconut milk
10 - ⅔ cup chicken broth
11 - Juice of 1 lime

→ Spices & Pantry

12 - 2 tablespoons olive oil
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon ground coriander
16 - ½ teaspoon turmeric
17 - Salt and black pepper, to taste

→ Garnish

18 - Extra chopped cilantro
19 - Lime wedges

# How-To Guide:

01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and black pepper, then sauté until lightly golden on all sides, about 5–6 minutes. Transfer the chicken to a plate and set aside.
02 - In the same pan, add the onion, bell peppers, garlic, ginger, and chilies. Sauté for 4–5 minutes until the vegetables begin to soften and release their aroma.
03 - Stir in the cumin, smoked paprika, coriander, and turmeric. Cook for 1 minute, stirring constantly, to bloom the spices and deepen their flavor.
04 - Return the seared chicken to the pan. Pour in the coconut milk and chicken broth, stirring well to combine and scraping up any browned bits from the bottom of the pan.
05 - Bring the mixture to a gentle simmer. Cover and cook for 20–25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has slightly thickened.
06 - Remove from heat. Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra cilantro and lime wedges.

# Expert Advice:

01 -
  • The coconut milk sauce is velvety and rich without a drop of dairy, making it friendly for nearly every diet at the table.
  • It looks like you spent hours on it, but most of the cooking time is hands off simmering.
  • The blend of smoky, bright, and spicy flavors hits every part of your palate in the best way.
02 -
  • Do not rush the searing step, those golden edges on the chicken create layers of flavor that the simmer alone cannot replicate.
  • If you use chicken breast instead of thighs, reduce the simmer time to about fifteen minutes or the meat will dry out.
  • Coconut milk sometimes separates in the can, so shake it well or stir it until smooth before pouring it in.
03 -
  • Pat the chicken pieces completely dry before searing so they brown instead of steam in the pan.
  • A glass of citrusy Sauvignon Blanc or a freshly muddled Caipirinha alongside this dish will make you feel like you are dining somewhere far closer to the equator.

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