Description
This Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish featuring tender chicken simmered in a rich coconut milk and tomato sauce, enhanced with aromatic spices and colorful bell peppers. Perfectly balanced with a hint of heat and freshness from cilantro and lime, it makes a delightful main course ideal for a comforting weeknight dinner or a casual gathering.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tbsp olive oil
Vegetables & Aromatics
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
Sauce & Spices
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp cayenne pepper (adjust to taste)
Garnish & Serving
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Chicken: Season the chicken pieces with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- Sauté the Vegetables: In the same skillet, cook the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the bell peppers and cook until softened, about 5 minutes.
- Make the Sauce: Stir in the cumin, coriander, paprika, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant. Add tomato paste and cook for another minute. Pour in coconut milk and diced tomatoes, stirring to combine. Bring to a simmer.
- Combine & Cook: Return the chicken to the skillet and stir to coat in the sauce. Reduce heat and let simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
- Serve & Enjoy: Remove from heat, garnish with fresh cilantro, and serve with lime wedges. Pair with rice, quinoa, or crusty bread for a complete meal.
Notes
- Adjust the cayenne pepper amount to control the spiciness level.
- Chicken thighs provide more flavor and moisture, but breasts can be used for a leaner option.
- For extra richness, use full-fat coconut milk.
- This dish pairs well with steamed rice, couscous, or warm flatbreads.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
