Spicy Brazilian Coconut Chicken (Printable Version)

Tender chicken in a creamy coconut sauce with bold Brazilian spices and fresh herbs, ready in under an hour.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
02 - 1 tsp kosher salt
03 - ½ 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
11 - 2 tsp sweet paprika
12 - 1 tsp ground cumin
13 - 1 tsp ground coriander
14 - ½ tsp chili flakes

→ Sauce

15 - 1 (14 oz) can full-fat coconut milk
16 - 1 (14 oz) can diced tomatoes
17 - 1 tbsp tomato paste
18 - ½ cup chicken stock

→ Finishing

19 - ¼ cup fresh cilantro, chopped
20 - 2 tbsp fresh parsley, chopped
21 - Lime wedges, for serving

# How-To:

01 - Season chicken chunks with salt, pepper, and lime juice. Let stand at room temperature for 10 minutes to allow flavors to penetrate.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and sear until golden brown on both sides, approximately 3-4 minutes per side. Remove chicken from pan and set aside.
03 - In the same pan, add chopped onion and sauté for 2-3 minutes until softened and translucent. Add minced garlic, diced red and green bell peppers, and chopped chilies. Continue cooking for 2 minutes until vegetables begin to soften.
04 - Add paprika, cumin, coriander, and chili flakes to the vegetable mixture. Stir constantly for 1 minute until spices become fragrant, being careful not to burn them.
05 - Return seared chicken to the pan. Pour in coconut milk, diced tomatoes with their juices, tomato paste, and chicken stock. Stir thoroughly to combine all ingredients and dissolve tomato paste.
06 - Bring mixture to a gentle simmer, then reduce heat to low. Cover and cook for 20-25 minutes until chicken is cooked through and sauce has thickened slightly, stirring occasionally.
07 - Remove from heat and stir in chopped cilantro and parsley. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
08 - Serve immediately while hot, garnished with extra fresh herbs and accompanied by lime wedges. Pair with steamed white rice, coconut rice, or farofa.

# Expert Tips:

01 -
  • The coconut cream creates this luxurious velvety texture that clings to every bite of chicken
  • One pan does all the work, meaning less cleanup and more time enjoying dinner
  • The spices build layers of warmth without overwhelming anyone who usually fears heat
02 -
  • Pat the chicken completely dry before searing, or you will steam instead of brown and miss all that flavor
  • Do not be tempted to use light coconut milk, the sauce will separate and taste disappointingly thin
  • The sauce continues thickening as it cools, so do not panic if it looks slightly loose in the pan
03 -
  • Toast your spices in a dry pan before adding them to the dish for exponentially more flavor
  • Use the back of your spoon to smash some of the tomatoes against the pan for a thicker sauce

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