This Spicy Brazilian Coconut Chicken is a warm hug for your taste buds! Juicy chicken simmered in creamy coconut milk, mixed with spicy peppers and aromatic herbs, is simply wonderful.
You won’t believe how easy it is to make! Just throw everything in one pot and let it work its magic. Serve it over rice, and your dinner is a hit! Trust me, you’ll want second helpings! 😊
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for extra juiciness. If you want a leaner option, chicken breasts work too. For a vegetarian twist, try replacing chicken with firm tofu or chickpeas.
Coconut Milk: Full-fat coconut milk is rich and creamy, making your dish delicious. If you want a lighter version, light coconut milk will work as well. Almond or cashew milk can be a good non-dairy alternative, though it’ll change the flavor a bit.
Chili Peppers: Fresh red chili peppers give a nice kick. If you prefer milder heat, use bell peppers or jalapeños instead. Alternatively, if you want it spicier, add more chilies or even a splash of hot sauce!
Spices: Ground cumin and smoked paprika are key for flavor, but you can swap smoked paprika for regular paprika or even use chili powder for extra heat. Don’t have dried oregano? Italian seasoning is a nice substitute!
How Do I Ensure My Chicken Stays Juicy and Tender?
To make sure your chicken is juicy, avoid cooking it on high heat for too long. Browning the chicken in olive oil creates flavor, but keep the cooking time to just a few minutes before adding it back to the sauce. Here’s how:
- Heat the skillet until it’s hot but not smoking, then add oil.
- Brown the chicken in batches to avoid overcrowding the pan. This helps it cook evenly and stay juicy.
- After browning, let the chicken simmer in the coconut sauce. The longer cooking time in the liquid keeps it moist.
Chicken should reach an internal temperature of 165°F (75°C) for safety. Letting it rest for a few minutes after cooking also helps keep it tender!
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Chicken Dish:
- 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into chunks
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-2 fresh red chili peppers, finely chopped (adjust to taste for spiciness)
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 can (14 oz/400 ml) coconut milk (full-fat preferred)
- 1 cup chicken broth
- 1 tbsp tomato paste
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and about 30-35 minutes to cook. In total, you’ll spend around 50 minutes in the kitchen, and then it’s ready to serve! You can have a flavorful dinner on the table in almost no time.
Step-by-Step Instructions:
1. Brown the Chicken:
Start by heating the olive oil in a large skillet or pot over medium-high heat. Once the oil is hot, add in the chicken chunks. Brown them well on all sides, which should take about 5-7 minutes. When done, remove the chicken from the pan and set it aside on a plate.
2. Sauté the Aromatics:
In the same pan, drop in the finely chopped onion. Sauté it until it becomes translucent, about 5 minutes. Then, add the minced garlic, grated ginger, and chopped chili peppers. Cook for an additional 2 minutes until everything is fragrant. You’ll love the smell!
3. Add the Spices:
Now, it’s time to add in the ground cumin, smoked paprika, and dried oregano. Stir everything together and cook for about 1 minute to toast the spices. This step enhances the flavor of your dish!
4. Incorporate the Bell Pepper:
Add in the sliced red bell pepper and cook for about 3 minutes, until it softens slightly. This adds a nice crunch and sweetness to the dish.
5. Mix in the Chicken and Liquids:
Return the browned chicken to the pan and stir in the tomato paste, coconut milk, and chicken broth. Mix everything well to ensure the chicken is nicely coated in the sauce.
6. Simmer Away:
Bring your mixture to a gentle simmer, then reduce the heat to low and cover the pot. Let it cook for 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender. It will soak up all the delicious flavors!
7. Final Touches:
Once the chicken is cooked, season your dish with salt, black pepper, and freshly squeezed lime juice to taste. Give it a good stir so the flavors meld together.
8. Serve and Enjoy:
Garnish your Spicy Brazilian Coconut Chicken with freshly chopped cilantro before serving. It’s amazing served hot over steamed white rice or with warm crusty bread to soak up all that delicious sauce!
FAQ for Spicy Brazilian Coconut Chicken
Can I Use Different Cuts of Chicken?
Absolutely! You can use boneless, skinless chicken breasts or thighs. Thighs are juicier and more forgiving if overcooked, but breasts work just fine too. You can even use drumsticks or wings; just adjust the cooking time accordingly!
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk, you can use light coconut milk for a lower-fat option. Alternatively, almond or cashew milk can work, but they will change the flavor profile. For a richer taste, you can mix half-and-half or heavy cream with some chicken or vegetable broth.
How Can I Adjust the Spiciness of This Dish?
To control the heat, simply adjust the number of chili peppers to your liking. If you prefer it milder, remove the seeds from the peppers or use bell peppers instead. For extra heat, add a pinch of cayenne pepper or a dash of hot sauce when cooking!
Can I Make This Dish Ahead of Time?
Yes! You can prepare it ahead and store it in the fridge for up to 3 days. Just reheat gently on the stove over low heat, adding a splash of coconut milk or chicken broth to thin it out if needed. Enjoy it again with fresh rice!
