This Spicy Brazilian Coconut Chicken is bursting with flavor! Tender chicken is cooked in creamy coconut milk, bringing a delightful blend of spices and warmth.
One taste of this dish, and you’ll feel like you’re on a sunny beach in Brazil! I love serving it over warm rice for a meal that’s both comforting and exciting!
Key Ingredients & Substitutions
Chicken Thighs: I prefer using boneless, skinless chicken thighs because they stay juicy and tender during cooking. If you need a substitute, chicken breasts work but may dry out more easily. You can also use tofu for a vegetarian option.
Fresh Red Chilies: These add a nice kick! You can adjust the amount based on your heat preference. If fresh chilies are hard to find, use a teaspoon of red pepper flakes or a dash of hot sauce instead.
Coconut Milk: This ingredient gives the dish its creamy richness. If you’re looking for a lower-fat option, light coconut milk can be used, but it may not be as creamy.
Spices: Spices like paprika and cumin flavor the dish. If you’re out of umami spices, try using curry powder or even taco seasoning in a pinch. Just keep the flavor in mind!
How Can I Get My Chicken Perfectly Cooked and Tender?
Cooking chicken just right ensures it’s not dry and packed with flavor. Here are some tips:
- Brown the chicken well! This adds flavor through a process called “searing.” Aim for about 5-7 minutes on medium-high heat.
- Don’t rush the simmering step. Letting the chicken cook gradually in the coconut milk keeps it moist and tender.
- Check for doneness! Chicken should reach an internal temperature of 165°F (75°C). If you don’t have a meat thermometer, cut into a piece; it should be white and juices should run clear.
Enjoy your cooking adventure with this dish!
How to Make Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 lbs (900g) boneless, skinless chicken thighs, cut into chunks
- 2 tablespoons vegetable oil
For the Flavors:
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-2 fresh red chilies, finely chopped (adjust to heat preference)
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
For the Sauce:
- 1 can (14 oz/400ml) coconut milk
- 1/2 cup chicken broth or water
- 1 lime, juiced
- Salt and black pepper, to taste
For Garnish and Serving:
- Fresh cilantro or parsley, chopped for garnish
- Cooked white rice, to serve
How Much Time Will You Need?
The total time to prepare this delicious Spicy Brazilian Coconut Chicken is about 40 minutes. You’ll need around 10 minutes to prep and 30 minutes to cook. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the vegetable oil in a large skillet or pot over medium-high heat. This will be the base for browning your chicken.
2. Brown the Chicken:
Add the chicken pieces to the hot oil. Sear them until they’re nicely browned on all sides, which should take about 5-7 minutes. Once browned, remove the chicken from the pan and set it aside.
3. Sauté the Onions:
In the same pan, add your finely chopped onion. Sauté it for about 4 minutes until it becomes soft and translucent. This adds loads of flavor to your dish!
4. Add Garlic and Chilies:
Next, toss in the minced garlic and chopped chilies. Cook them for another 1-2 minutes until fragrant. Your kitchen will smell amazing!
5. Toast the Spices:
Now it’s time to stir in the paprika, cumin, oregano, coriander, and cayenne pepper (if using). Cook for about 1 minute while stirring constantly. This toasts the spices and really brings out their flavors.
6. Return Chicken to the Pan:
Put the browned chicken back in the skillet, and stir everything together to coat the chicken in those lovely spices.
7. Add Coconut Milk and Broth:
Pour in the coconut milk and chicken broth, stirring well to mix everything. This will create a creamy and delicious sauce for the chicken.
8. Simmer:
Bring your chicken mixture to a gentle simmer. Then reduce the heat to low, cover the pan, and let it cook for about 20-25 minutes. You’ll know it’s done when the chicken is cooked through and tender.
9. Season:
Once the chicken is done, season it with fresh lime juice, salt, and black pepper to taste. This adds a nice zing to the dish!
10. Garnish:
Before serving, sprinkle chopped cilantro or parsley on top for a fresh touch.
11. Serve:
Serve your Spicy Brazilian Coconut Chicken hot over a bed of fluffy cooked white rice. The rice will soak up all the delicious sauce!
Enjoy your flavor-packed journey with this Spicy Brazilian Coconut Chicken! It’s sure to become a favorite at your dinner table!
Frequently Asked Questions
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can substitute chicken breasts for thighs, but keep in mind that breasts may dry out more easily. If you choose breasts, consider reducing the cooking time slightly to ensure they stay moist and tender.
How Can I Adjust the Spice Level?
If you prefer a milder dish, feel free to omit the cayenne pepper and reduce the number of chilies. You can also use sweet paprika instead of regular paprika for less heat. Conversely, if you love heat, add more chilies or use a spicier chili variety!
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the entire dish in advance and store it in the fridge for up to 3 days. Reheat it on the stove over low heat, adding a splash of chicken broth or coconut milk if needed to loosen the sauce.
What Can I Serve With This Chicken Dish?
This Spicy Brazilian Coconut Chicken is best served over cooked white rice to soak up the flavorful sauce. You can also pair it with quinoa, couscous, or a side of sautéed vegetables for a complete meal!
