This Spicy Brazilian Coconut Chicken is bursting with flavors! Tender chicken is cooked in a creamy coconut sauce with a kick of spice, making it a delightful dish for any day of the week.
Key Ingredients & Substitutions
Chicken: I recommend using chicken thighs for their juiciness, but breasts work just as well. If you’re looking for a lighter option, try skinless breast pieces. You could also use tofu for a vegetarian twist!
Chili Peppers: Fresh red chili peppers give a nice kick. Adjust the amount according to your spice preference. For milder heat, use bell peppers or a pinch of red pepper flakes; for more heat, opt for jalapeños or serranos.
Coconut Milk: Canned coconut milk is the star here, providing creaminess. If you prefer a light version, look for a reduced-fat option, but the regular one enhances flavor. For a nut-free substitute, use unsweetened almond milk mixed with a little cornstarch.
Spices: Smoked paprika adds depth, while cumin and coriander bring warmth. If you don’t have smoked paprika, regular paprika or chili powder could work in a pinch! Fresh spices really boost the aroma!
How Do I Ensure the Chicken Remains Tender and Juicy?
Cooking the chicken just right is crucial for this recipe. Here’s how to keep it tender:
- Start by browning the chicken pieces on medium-high heat. This locks in moisture, about 5-7 minutes is usually enough.
- Once browned, lower the heat and let it simmer gently in the coconut milk. High heat can make the chicken tough, so slow cooking is key.
- Cover the pan to trap steam, which helps cook the chicken thoroughly while keeping it juicy.
Lastly, avoid overcooking. Chicken should be cooked just until it’s no longer pink inside, then let it rest for a few minutes before serving. This way, every bit stays moist and delicious!
How to Make Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Chicken:
- 1.5 pounds (700g) chicken thighs or breasts, cut into bite-sized pieces
For the Sauce:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-2 fresh red chili peppers, finely chopped (adjust for heat preference)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 can (14 oz / 400 ml) coconut milk
- 1 cup chicken broth
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh cilantro, chopped, for garnish
- Optional: 1 tablespoon tomato paste (for extra depth of flavor)
How Much Time Will You Need?
The preparation will take about 10-15 minutes, and cooking the chicken will take an additional 20-25 minutes. Overall, you’ll be ready to enjoy this delicious dish in under an hour!
Step-by-Step Instructions:
1. Start Cooking the Aromatics:
Begin by heating the olive oil in a large skillet or saucepan over medium-high heat. Once the oil is hot, add the chopped onion. Sauté for about 4-5 minutes, until the onion turns soft and translucent. Smells great already!
2. Add Garlic and Chili:
Next, stir in the minced garlic and chopped chili peppers. Cook for another 1-2 minutes until fragrant. This is where the spiciness starts to kick in!
3. Mix in the Spices:
Now it’s time to add the smoked paprika, cumin, and coriander. Stir everything together to coat the onions and garlic evenly with the spices. The color will become vibrant, and the aroma will be irresistible!
4. Incorporate Optional Tomato Paste:
If you’re using tomato paste, add it now and let it cook for another minute while stirring continuously. This extra step gives your sauce more depth of flavor.
5. Brown the Chicken Pieces:
Add the chicken pieces to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides. This step helps lock in the moisture.
6. Add Coconut Milk and Broth:
Pour in the coconut milk and chicken broth, stirring well to combine. You’re creating a luscious sauce here!
7. Simmer to Perfection:
Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover the skillet and let it cook for 20-25 minutes, stirring occasionally. This allows the chicken to become tender and soak up all the flavors.
8. Final Seasoning:
After the chicken is cooked through, season with salt, pepper, and freshly squeezed lime juice. Taste and adjust the seasoning if necessary.
9. Serve and Enjoy:
Garnish with freshly chopped cilantro before serving. Enjoy your Spicy Brazilian Coconut Chicken hot over steamed rice or with crusty bread to savor every drop of that delicious sauce!
Frequently Asked Questions (FAQ)
Can I Use Boneless Chicken for This Recipe?
Absolutely! Boneless chicken thighs or breasts work perfectly in this recipe. They cook quickly and stay juicy. Just be sure to adjust the cooking time slightly if using thinner cuts.
What Can I Substitute for Coconut Milk?
If you’re looking for a lighter alternative or are allergic to coconut, you can use unsweetened almond milk with a splash of cream or a bit of cornstarch to thicken it. Soy milk is another option, but it may change the flavor slightly.
How Spicy Is This Dish?
The spiciness largely depends on the number and type of chili peppers you use. For a milder dish, reduce the number of peppers or use a sweeter variety. You can also remove the seeds to lessen the heat further!
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat or in the microwave, adding a little extra broth or coconut milk if needed to keep the sauce creamy.