This Easy Spicy Brazilian Coconut Chicken is a flavorful delight that’s ready in no time! With tender chicken simmered in creamy coconut milk and a kick of spice, it’s a cozy meal.
You’ll love how the chicken soaks up the rich flavors. I often pair it with rice for a satisfying dinner. Trust me, you’re going to want seconds…possibly thirds! 😋
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are perfect here for their tenderness and flavor. You can swap them for chicken breasts if you prefer, just be sure not to overcook them.
Coconut Milk: For a rich and creamy sauce, go for full-fat coconut milk. If you’re looking for a lighter option, light coconut milk works too, but the sauce will be less rich.
Chili Peppers: Fresh red chili peppers add a spicy kick. You can replace them with red pepper flakes or jalapeños if you’re short on fresh peppers, adjusting to your heat preference.
Tomato Paste: This ingredient adds depth to the sauce. If you don’t have tomato paste, crushed tomatoes can be a good alternative; just reduce the amount of coconut milk slightly to maintain a thick consistency.
How Do You Achieve the Best Flavor in This Dish?
The key to unlocking amazing flavors in this chicken dish is in the cooking technique. Start by sautéing the onions slowly until they’re soft—they’re the base flavor. Follow up with garlic and peppers to build a sturdy flavor foundation.
- Cook your spices just until fragrant before adding chicken; this helps release their oils and intensifies flavor.
- Don’t rush the browning of the chicken; it adds a lovely caramelization that enhances the dish.
- Finally, remember to finish with lime juice. It brightens everything up and balances the richness of the coconut milk.
How to Make Easy Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
- For the Chicken:
- 2 lbs (900g) boneless, skinless chicken thighs, cut into chunks
- 2 tablespoons olive oil
- For the Flavor Base:
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-2 fresh red chili peppers (like dedo de moça or red jalapeño), finely chopped (adjust to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- For the Sauce:
- 1 can (13.5 oz/400 ml) coconut milk (full fat for richness)
- 1 tablespoon tomato paste
- Juice of 1 lime
- For Serving:
- Fresh cilantro or parsley, chopped, for garnish
- Cooked white rice or farofa, for serving
How Much Time Will You Need?
This delicious Easy Spicy Brazilian Coconut Chicken takes about 10 minutes of prep time and 30-35 minutes of cooking time, making a total of about 45 minutes from start to finish. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large skillet or pot over medium heat. Once it’s hot, add the finely chopped onion. Sauté until the onion becomes soft and translucent, which should take about 4-5 minutes. This step builds a flavorful base for your dish.
2. Add Garlic and Chili:
Next, add the minced garlic and chopped chili peppers to the skillet. Cook them together for another 1-2 minutes, stirring until you can smell the garlic’s fragrant aroma swelling in the air.
3. Spice it Up:
Now, stir in the smoked paprika, cumin, coriander, black pepper, and salt. Cook the spices for about a minute, allowing them to release their delightful aromas and deepen the flavor of the dish.
4. Brown the Chicken:
It’s time to add the chicken! Toss in the chicken chunks and brown them on all sides, cooking for about 5-7 minutes. This step gives the chicken a nice color and locks in the flavors.
5. Mix in the Tomato Paste:
Once the chicken is nicely browned, stir in the tomato paste, making sure to coat the chicken evenly. This adds richness to the sauce.
6. Add Coconut Milk:
Pour in the coconut milk and stir well to combine all the ingredients. Bring the mixture to a gentle simmer. You’ll start to see the sauce thicken up beautifully.
7. Let it Simmer:
Now, reduce the heat to low, cover your skillet or pot, and let it cook for 20-25 minutes. This slow cooking allows the chicken to become tender and absorb all the lovely flavors.
8. Brighten the Flavors:
Once the chicken is fully cooked, remove it from the heat and stir in the fresh lime juice. This simple addition brings a bright freshness to the dish.
9. Garnish and Serve:
Just before serving, sprinkle your chicken with freshly chopped cilantro or parsley. Then, scoop the delicious chicken over a bed of cooked white rice or serve it with farofa for an authentic Brazilian experience. Enjoy your meal!
FAQ for Easy Spicy Brazilian Coconut Chicken
Can I Use Bone-In Chicken for This Recipe?
Yes, you can! Bone-in chicken pieces will add more flavor, but you’ll need to adjust the cooking time. Cook the chicken longer until it reaches an internal temperature of 165°F (74°C). You may also need to increase the simmering time to ensure the meat is fully tender and cooked through.
How Can I Adjust the Spice Level?
If you want a milder dish, reduce the amount of chili peppers or remove the seeds before chopping them. For extra heat, consider adding a pinch of cayenne pepper or more fresh chilies. Always taste as you go to find the perfect level for you!
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the dish in advance and store it in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stove before serving. The flavors will continue to develop as it sits.
What Should I Serve with Easy Spicy Brazilian Coconut Chicken?
This dish pairs wonderfully with cooked white rice to soak up the flavorful sauce. You can also serve it with farofa (toasted cassava flour) or a simple side salad for a fresh contrast. Enjoy your meal!
