This Spicy Brazilian Coconut Chicken is a tasty blend of flavors! It’s made with juicy chicken simmered in a creamy coconut sauce, spiced just right for a little kick. 🌶️🥥
Whenever I make this dish, the whole house smells amazing. It’s like a tropical party on a plate! Serve it over rice, and you’re ready for a delicious meal that’s easy and fun to make!
Key Ingredients & Substitutions
Chicken: I love using chicken thighs for their juicy texture. If you prefer, chicken breasts work just fine, but they can dry out a bit if overcooked.
Coconut Milk: Full-fat coconut milk adds richness and creaminess. If you’re looking for a lighter option, light coconut milk can be used, though it may alter the texture slightly.
Chili Peppers: Fresh red chilies bring heat and flavor. If you don’t have them, you can substitute with dried red pepper flakes or even jalapeños if you prefer something milder.
Spices: Smoked paprika and cumin provide depth. If you don’t have smoked paprika, regular paprika is a good alternative, but it won’t have the smoky flavor.
Lime Juice: Fresh lime juice brightens the dish. If you don’t have any, lemon juice could be used as a substitute to add some acidity.
How Do I Ensure the Chicken is Juicy and Flavorful?
Getting perfectly cooked chicken is key! First, make sure you cut the chicken into uniform pieces—this helps them cook evenly. Searing the chicken until browned creates a beautiful layer of flavor. Don’t rush this step!
- Start with a hot pan and don’t overcrowd it. This way, the chicken will brown instead of steam.
- Cook until golden brown on all sides, usually about 6-8 minutes. This gives a nice flavor base.
- Finally, remember to check the chicken for doneness. It should reach an internal temperature of 165°F (75°C). A meat thermometer can help here!
By following these tips, you’ll create a delicious and satisfying Spicy Brazilian Coconut Chicken that everyone will love!
How to Make Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp olive oil
For the Sauce:
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-2 fresh red chili peppers (like malagueta or red jalapeño), finely chopped (adjust to taste)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1 can (14 oz/400 ml) coconut milk (full fat preferred)
- 1/2 cup (120 ml) chicken broth or water
- 1 tbsp tomato paste
- 1 tbsp fresh lime juice
- Salt and black pepper to taste
For Serving:
- Fresh cilantro or parsley, chopped for garnish
- Cooked white rice, for serving
How Much Time Will You Need?
This Spicy Brazilian Coconut Chicken recipe takes about 10 minutes to prepare and 25-30 minutes to cook, making the total time around 40 minutes. You’ll have a delicious, hearty meal ready to serve in no time!
Step-by-Step Instructions:
1. Heat the Oil:
Begin by heating the olive oil in a large skillet or pot over medium-high heat. This will help the chicken cook nicely without sticking.
2. Sauté the Aromatics:
Add the finely chopped onion to the pan. Sauté for about 5 minutes, or until the onion is soft and translucent. This builds a flavorful base for your dish!
3. Add Garlic and Chili:
Next, stir in the minced garlic and the finely chopped chili peppers. Cook for another 1-2 minutes until you can smell that delightful fragrance.
4. Cook the Chicken:
Now, add the cut chicken pieces to the pan. Cook them until they are browned on all sides, about 6-8 minutes. This step is crucial for locking in juices and flavors!
5. Season It Up:
Sprinkle in the smoked paprika, ground cumin, dried oregano, and optional cayenne pepper. Give everything a good stir to coat the chicken evenly with those spices.
6. Add Tomato Paste:
Mix in the tomato paste and let it cook for 2 minutes. This will help build a rich flavor profile in your sauce.
7. Pour in the Coconut Milk:
Now pour in the coconut milk and chicken broth, stirring to combine everything well. This is where the magic begins!
8. Simmer:
Bring the mixture to a gentle simmer. Then reduce heat to low and cover. Let it cook for about 15-20 minutes until the chicken is fully cooked and the sauce looks nicely thickened.
9. Final Touch:
Once the chicken is done, stir in fresh lime juice and season with salt and pepper to taste. This little bit of acidity will brighten up the whole dish!
10. Garnish & Serve:
Garnish your Spicy Brazilian Coconut Chicken with freshly chopped cilantro or parsley. Serve it hot over a bed of fluffy steamed rice and enjoy this delicious meal!
Get ready to savor the rich, creamy, and spicy flavors of Brazil in your very own kitchen! Enjoy! 🍛🌶️
Frequently Asked Questions (FAQ)
Can I Use a Different Protein in This Recipe?
Absolutely! You can substitute chicken with shrimp or firm tofu for a vegetarian option. If using shrimp, add them in the last few minutes of cooking to prevent overcooking. For tofu, make sure to press it to remove excess moisture before sautéing.
How Can I Adjust the Spice Level?
If you prefer a milder dish, reduce the number of chili peppers or omit the cayenne pepper altogether. For those who love heat, consider adding more chili peppers or even a sprinkle of hot sauce when serving.
Can I Prepare This Dish in Advance?
Yes! You can make this dish ahead of time and store it in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of chicken broth or water to loosen the sauce if needed.
What Should I Serve with Spicy Brazilian Coconut Chicken?
This dish pairs wonderfully with steamed white rice, quinoa, or even cauliflower rice for a low-carb option. You can also serve it with a side of vegetables or a fresh salad for a complete meal!
