Spicy Brazilian Coconut Chicken (Print Version)
Tender chicken in creamy coconut sauce with Brazilian spices and fresh herbs, ready in under an hour.
# What You'll Need:
→ Meats
01 - 1.75 lb boneless, skinless chicken thighs, cut into large chunks
→ Vegetables & Aromatics
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 3 garlic cloves, minced
05 - 1 red chili, finely chopped (adjust to taste)
06 - 2 tbsp fresh cilantro, chopped (plus extra for garnish)
07 - 1 lime, cut into wedges for serving
→ Spices & Seasonings
08 - 1 tsp ground cumin
09 - 1/2 tsp ground coriander
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp turmeric
12 - 1/2 tsp chili flakes (optional, for extra heat)
13 - Salt and black pepper to taste
→ Liquids
14 - 13.5 fl oz (1 can) full-fat coconut milk
15 - 2 tbsp vegetable oil
16 - 1/3 cup chicken broth or water
# How to Make It:
01 - Pat the chicken thighs dry and cut into large, even chunks. Toss with salt, black pepper, ground cumin, ground coriander, and turmeric until evenly coated.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer and brown on all sides, approximately 5 to 7 minutes. Transfer the seared chicken to a plate and set aside.
03 - In the same skillet, add the finely chopped onion, sliced red bell pepper, and minced red chili. Sauté over medium heat until the vegetables soften and the onion turns translucent, about 5 minutes.
04 - Add the minced garlic and smoked paprika to the softened vegetables. Stir continuously and cook for 1 minute until fragrant, being careful not to let the garlic brown.
05 - Return the seared chicken and any accumulated juices to the skillet. Pour in the full-fat coconut milk and chicken broth, stirring well to combine and scrape up any browned bits from the bottom of the pan.
06 - Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered for 20 minutes, stirring occasionally, until the sauce has thickened and reduced and the chicken is cooked through and tender.
07 - Remove from heat and stir in 2 tablespoons of chopped fresh cilantro. Taste the sauce and adjust salt and pepper as needed.
08 - Serve hot, ladled over steamed white rice. Garnish with additional fresh cilantro and a squeeze of lime juice from the wedges. Pairs well with a crisp Sauvignon Blanc or a Brazilian caipirinha.
# Expert Advice:
01 -
- The coconut milk sauce is velvety and rich, but the fresh lime and cilantro cut right through it so every bite feels balanced and alive.
- It looks like you spent hours on it, yet the whole thing comes together in under an hour with one pan and zero fuss.
02 -
- Crowding the pan during browning is the fastest way to steam the chicken instead of searing it, so give the pieces room and work in batches if your skillet is on the smaller side.
- Do not skip the step where you return the chicken juices from the resting plate back into the pan, because those juices carry concentrated flavor that enriches the entire sauce.
03 -
- Shake the can of coconut milk vigorously before opening, because the cream and water often separate and you want a smooth, uniform sauce from the start.
- Use a heavy bottomed Dutch oven if you have one, since the even heat distribution prevents hot spots that can cause the coconut milk to scorch on the bottom.