Description
Spicy Brazilian Coconut Chicken Recipe is a delightful and flavorful dish that combines tender chicken with spicy coconut sauce. This recipe features succulent chicken thighs simmered in a rich, creamy coconut milk sauce with a blend of aromatic spices. Perfect for a hearty dinner, this dish pairs well with rice or quinoa to soak up the delicious sauce.
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp chili flakes (adjust to taste)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken thighs with salt and pepper. Add to the skillet and brown on both sides, about 5 minutes per side. Remove and set aside.
- In the same skillet, add onions and cook until translucent, about 3 minutes.
- Add garlic and red bell pepper, and cook for another 2-3 minutes.
- Stir in paprika, cumin, turmeric, and chili flakes. Cook for 1 minute until fragrant.
- Add coconut milk, diced tomatoes, and tomato paste. Stir to combine.
- Return the chicken to the skillet, ensuring it is covered with the sauce. Simmer for 20 minutes, until the chicken is cooked through and the sauce has thickened.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- Adjust the chili flakes for your preferred spice level.
- For a creamier sauce, add more coconut milk.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg