Spicy Brazilian Coconut Chicken (Print Version)

Tender chicken in creamy coconut sauce with Brazilian spices and fresh herbs

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless skinless chicken thighs cut into large chunks
02 - 1 tsp kosher salt
03 - 0.5 tsp freshly ground black pepper

→ Marinade & Base

04 - 1 tbsp lime juice
05 - 2 tbsp olive oil
06 - 1 large onion finely chopped
07 - 4 cloves garlic minced
08 - 1 red bell pepper diced
09 - 1 green bell pepper diced

→ Spices

10 - 1-2 red chilies finely chopped adjust to taste
11 - 2 tsp sweet paprika
12 - 1 tsp ground cumin
13 - 1 tsp ground coriander
14 - 0.5 tsp chili flakes optional for extra heat

→ Sauce

15 - 1 (14 oz) can coconut milk full fat
16 - 1 (14 oz) can diced tomatoes
17 - 1 tbsp tomato paste
18 - 0.5 cup chicken stock

→ Finishing

19 - 0.25 cup fresh cilantro chopped
20 - 2 tbsp fresh parsley chopped
21 - Lime wedges for serving

# Step-by-Step Guide:

01 - Season the chicken chunks with salt, pepper, and lime juice. Let sit for 10 minutes to allow flavors to penetrate.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken on both sides until golden brown, approximately 3-4 minutes per side. Remove chicken and set aside.
03 - In the same pan, add onion and cook for 2-3 minutes until softened. Add garlic, red and green bell peppers, and chilies; continue cooking for another 2 minutes.
04 - Stir in paprika, cumin, coriander, and chili flakes. Cook for 1 minute until spices become fragrant, being careful not to burn them.
05 - Return the chicken to the pan. Pour in coconut milk, diced tomatoes, tomato paste, and chicken stock. Stir thoroughly to combine all ingredients.
06 - Bring mixture to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes until chicken is cooked through and sauce has slightly thickened.
07 - Stir in chopped cilantro and parsley. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
08 - Serve hot, garnished with extra herbs and lime wedges. Pair with steamed rice, coconut rice, or farofa if desired.

# Expert Suggestions:

01 -
  • The sauce is rich and creamy without any dairy, making it perfect for anyone avoiding lactose
  • It comes together in under an hour but tastes like it simmered all day
  • The leftovers might be even better than the fresh batch, if they last that long
02 -
  • Coconut milk can separate if you boil it too hard, so keep that simmer gentle
  • The sauce will continue to thicken as it stands, so don't worry if it seems a bit thin at first
  • Lime juice at the end is the secret ingredient that makes all the flavors pop
03 -
  • Pat the chicken dry before searing, otherwise you'll steam instead of getting that nice golden crust
  • Let the finished dish rest for 5 minutes before serving to let the flavors settle and the sauce thicken slightly

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