Description
Indulge in the rich and exotic flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe. Tender chicken cooked in a creamy coconut sauce with a kick of spices, served over rice or flatbread for a satisfying meal.
Ingredients
Scale
Chicken:
- 1½ lbs boneless, skinless chicken thighs, cut into chunks
Seasonings:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 jalapeño pepper, finely chopped (seeds removed for less heat)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Sauce:
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon tomato paste
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
Instructions
- Prepare the Chicken: Heat olive oil in a skillet, brown the chicken, then set aside.
- Sauté Aromatics: In the same pan, cook onion, garlic, and ginger until fragrant.
- Add Peppers and Spices: Stir in bell pepper, jalapeño, cumin, paprika, turmeric, and red pepper flakes.
- Make the Sauce: Mix in tomato paste and coconut milk, then return chicken to the pan.
- Simmer: Cover and cook until chicken is tender. Finish with lime juice and cilantro.
- Serve: Enjoy hot over rice or with flatbread.
Notes
- For a milder version, omit the jalapeño and red pepper flakes.
- Thighs add more flavor and tenderness compared to chicken breasts.
- Add spinach or kale for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
