Spicy Brazilian Coconut Chicken
A flavorful dish combining tender chicken thighs with creamy coconut milk and spices, perfect for weeknight meals or gatherings.
Ingredients
Chicken Marinade
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper adjust to taste
- to taste Salt and black pepper
Coconut Sauce
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 0.5 cup chicken broth can substitute with vegetable broth for a vegetarian option
- to taste Salt and black pepper
For Serving
- Cooked rice
- Fresh cilantro leaves for garnish
Instructions
Marination
- In a mixing bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Allow it to marinate for at least 15 minutes to infuse the flavors.
Cooking
- In a large skillet, heat the vegetable oil over medium-high heat.
- Add the marinated chicken and cook until browned on all sides, then remove from the pan and set aside.
- In the same skillet, sauté the chopped onion and diced red bell pepper until softened and fragrant.
- Stir in the ground cumin, ground coriander, and smoked paprika. Allow the spices to cook for about 1-2 minutes to release their flavors.
- Add the diced tomatoes with their juices and the coconut milk, stirring until well combined.
- Return the seared chicken to the skillet, adding the chicken broth and bay leaf. Mix thoroughly.
- Reduce the heat to low, cover, and let simmer for about 20-25 minutes until chicken is cooked through and the sauce has thickened.
- Taste and adjust the seasoning with salt and black pepper as necessary, then remove the bay leaf.
- Serve the chicken and sauce spooned over bowls of cooked rice, garnished with fresh cilantro leaves.
Notes
Leftovers keep well in the fridge for 3-4 days and can be reheated on the stove or in the microwave. For longer storage, freeze for up to 3 months.