This Spicy Brazilian Coconut Chicken is a tasty dish that combines tender chicken with creamy coconut milk and spices. It’s warming and full of flavor that will make your taste buds dance!
When I make this dish, I can’t resist the wonderful aroma filling my kitchen. Plus, who doesn’t love a meal that’s both spicy and comforting? Serve it with rice for a complete plate!
Key Ingredients & Substitutions
Chicken Thighs: I recommend using boneless, skinless chicken thighs as they remain juicy during cooking. If you’re looking for a leaner option, chicken breast will work, but keep an eye on cooking time to avoid drying them out.
Chili Peppers: Malagueta or bird’s eye chilies add wonderful heat. If unavailable, try jalapeños for a milder kick. You can use red pepper flakes if you like, just adjust the amount to suit your spice tolerance.
Coconut Milk: Full-fat coconut milk gives a rich creaminess. If you’re looking for a lighter option, you can use light coconut milk or even unsweetened almond milk, but it will change the flavor and texture slightly.
Smoked Paprika: This adds depth to the dish. If you don’t have it, regular paprika or cayenne pepper can be used, but the smoky flavor will be missed.
Cilantro: Fresh cilantro brightens the dish. If you’re not a fan, fresh parsley or green onions can be a lovely alternative.
How Do I Get My Chicken Cooked Just Right?
Cooking chicken can be tricky, but following a few steps can ensure it turns out perfectly every time. Here’s what to keep in mind:
- Brown the chicken first. This adds flavor and a nice texture.
- Don’t overcrowd the skillet; give each piece enough space to sear properly.
- When simmering with the sauce, cover the skillet. This keeps the moisture in and helps the chicken cook evenly.
- Check for doneness with a meat thermometer. Chicken should reach an internal temperature of 165°F (75°C).
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Dish:
- 2 lbs (900g) boneless, skinless chicken thighs, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-2 fresh red chili peppers (such as malagueta or bird’s eye chili), chopped (adjust to taste)
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup (240ml) coconut milk (full fat preferred)
- 1/2 cup (120ml) chicken broth
- 1 large tomato, diced
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes approximately 15 minutes for preparation, and about 25-30 minutes for cooking. In total, you’re looking at around 45 minutes from start to finish. Perfect for a weeknight dinner that’s both quick and flavorful!
Step-by-Step Instructions:
1. Browning the Chicken:
Start by heating the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken chunks, spreading them out evenly. Brown the chicken on all sides for about 5-7 minutes. Remove the chicken from the skillet and set it aside for now.
2. Sautéing the Aromatics:
In the same skillet, add the chopped onion. Sauté for about 4-5 minutes, or until the onion becomes soft and translucent. This will build a great base flavor for your dish!
3. Adding Flavor:
Next, add the minced garlic and chopped chili peppers to the skillet. Cook everything together for another 1-2 minutes until you can smell the delicious aroma. Be careful not to let the garlic burn!
4. Toasting the Spices:
Now, stir in the smoked paprika, ground cumin, and dried oregano. Cook for about 1 minute to let the spices toast and release their flavors.
5. Incorporating the Tomato:
Add the diced tomato and allow it to cook for 3-4 minutes, stirring occasionally. You want it to soften and start breaking down, blending with the other ingredients.
6. Combining Ingredients:
Return the browned chicken to the skillet. Pour in the coconut milk and chicken broth, stirring well to combine all the flavors.
7. Simmering to Perfection:
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the skillet, and let it cook for 20-25 minutes. This will tenderize the chicken and meld all the flavors together!
8. Finishing Touches:
After the cooking time, stir in the fresh cilantro and lime juice. Season with salt and pepper to taste, adjusting as you prefer.
9. Serving it Up:
Garnish with extra cilantro for a fresh look. Serve the spicy coconut chicken hot with fluffy white rice or some crusty bread to soak up all that delicious sauce!
Enjoy your spicy and creamy Brazilian coconut chicken!
Can I Use Different Cuts of Chicken?
Absolutely! While boneless, skinless chicken thighs are recommended for their juiciness, you can use chicken breasts or even drumsticks. Just be sure to adjust cooking times; chicken breasts may cook faster, so check for doneness to avoid drying them out.
What If I Can’t Find Specific Chili Peppers?
If malagueta or bird’s eye chilies are unavailable, feel free to substitute with jalapeños for a milder flavor. For a bit more heat, use serrano peppers. Alternatively, a bit of red pepper flakes can also work—just adjust based on your spice preference!
Can I Make This Recipe Dairy-Free?
This recipe is already dairy-free due to the use of coconut milk! If you want an even lighter option, you can use light coconut milk, although it might alter the creaminess slightly. Ensure to use fresh or dried spices that are free from any added dairy ingredients.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat or in the microwave, stirring occasionally. You can splash in a bit of water or extra coconut milk to revive the sauce if it thickens too much.
