Description
This Spicy Brazilian Coconut Chicken recipe offers a rich and creamy stew full of bold flavors. Tender chicken thighs are marinated with aromatic spices, seared to lock in juices, and then simmered in a luscious sauce made with coconut milk, tomatoes, and warming spices like cumin and coriander. Served over rice and garnished with fresh cilantro, this comforting dish brings the vibrant taste of Brazilian cuisine to your table in just under an hour.
Ingredients
Scale
Chicken Marinade
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
Cooking Ingredients
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 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
- 1/2 cup chicken broth
- 1 bay leaf
- Salt and black pepper, to taste
To Serve
- Fresh cilantro leaves, for garnish
- Cooked rice
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Mix well to coat all the chicken evenly and let it marinate for at least 15 minutes to allow the flavors to penetrate deeply.
- Sear the Chicken: Heat vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces in a single layer and cook until browned on all sides, roughly 4 to 5 minutes. Remove from the pan and set aside—this step seals in the juices for tender, flavorful meat.
- Sauté the Aromatics: In the same pan, add the chopped onion and diced red bell pepper. Sauté while stirring often until the onion becomes soft and translucent and the pepper is fragrant, about 3 to 4 minutes.
- Spice It Up: Add ground cumin, ground coriander, and smoked paprika to the pan. Cook the spices for 1 to 2 minutes to bloom their flavors and intensify the base of the sauce.
- Add Tomatoes and Coconut Milk: Pour in the diced tomatoes along with their juices and the coconut milk. Stir everything well to combine, creating a rich and aromatic sauce base.
- Simmer with Chicken: Return the seared chicken pieces and any released juices to the pan. Add chicken broth and the bay leaf, stirring until all ingredients are combined.
- Simmer and Cook: Reduce the heat to low and cover the pan. Allow it to simmer gently for 20 to 25 minutes until the chicken is cooked through, tender, and the sauce has thickened to your desired consistency.
- Season and Garnish: Taste the sauce and adjust seasoning with salt and black pepper as needed. Remove and discard the bay leaf. The finished sauce should be creamy and fragrant.
- Serve: Spoon the chicken and coconut sauce over cooked rice and garnish generously with fresh cilantro leaves. Serve hot and enjoy this comforting, spicy Brazilian dish.
Notes
- Adjust cayenne pepper to control the spiciness level according to preference.
- Use boneless skinless chicken thighs for the best tenderness and flavor absorption.
- For a richer sauce, use full-fat coconut milk.
- Serve immediately for optimal flavor and texture, reheating gently if needed.
- Pair with steamed white rice or coconut rice to complement the dish.
