Description
This Spicy Brazilian Coconut Chicken recipe is a flavorful and comforting dish that combines tender chicken with a rich coconut curry sauce. Packed with aromatic spices and creamy coconut milk, this Brazilian-inspired recipe is perfect for a satisfying meal.
Ingredients
Scale
Chicken:
- 1 ½ pounds boneless, skinless chicken thighs, cut into chunks
Seasoning:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to taste)
Additional:
- 1 can (14 ounces) full-fat coconut milk
- 1 tablespoon tomato paste
- 1 tablespoon lime juice
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- Salt and black pepper to taste
- Cooked white rice, for serving
Instructions
- Prepare the Chicken: In a large skillet, heat olive oil over medium heat. Sear chicken pieces seasoned with salt and pepper until golden. Set aside.
- Sauté Aromatics: In the same skillet, sauté onion until soft. Add garlic, ginger, and bell peppers, cooking until tender.
- Add Spices: Stir in cumin, coriander, paprika, and cayenne pepper. Cook until fragrant.
- Combine Ingredients: Add tomato paste, coconut milk, and chicken back to the pan. Simmer until chicken is cooked through.
- Finish and Serve: Stir in lime juice and cilantro. Adjust seasoning and serve over rice, garnished with cilantro.
Notes
- For a milder dish, reduce or omit cayenne pepper.
- Chicken breast can be used as a substitute, though thighs are juicier.
- Pairs well with rice, quinoa, or flatbread.
Nutrition
- Serving Size: 1 cup chicken with sauce
- Calories: 420
- Sugar: 4g
- Sodium: 510mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 115mg
