Spicy Brazilian Coconut Chicken

Why You’ll Love This Recipe

This dish is a true flavor explosion. The combination of tender chicken, spicy chili flakes, earthy cumin, and smoky paprika, all simmered in a creamy coconut sauce, is incredibly satisfying. It’s also easy to make, and the ingredients are simple yet deliver a rich and vibrant result. The freshness of cilantro and lime at the end of the cooking process adds a burst of freshness that balances out the creaminess of the coconut milk. This recipe is perfect for a weeknight dinner or when you want to impress guests with a dish that’s both exotic and comforting.

Ingredients

• 2 lbs chicken thighs or breasts (cut into chunks)

• 1 tbsp olive oil

• 1 small onion (diced)

• 3 cloves garlic (minced)

• 1 red bell pepper (sliced)

• 1 tsp paprika

• 1 tsp ground cumin

• ½ tsp chili flakes (adjust to spice preference)

• 1 can (14 oz) diced tomatoes

• 1 can (14 oz) coconut milk

• ½ cup chicken broth

• Salt & black pepper (to taste)

• Juice of 1 lime

• ¼ cup fresh cilantro (chopped)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Aromatics: Heat olive oil in a pan over medium heat. Add the diced onion, minced garlic, and sliced red bell pepper. Sauté for about 3-4 minutes until softened and fragrant.

2. Brown the Chicken: Add the chicken chunks to the pan. Season with paprika, ground cumin, chili flakes, salt, and black pepper. Cook the chicken for about 3-4 minutes per side until browned and cooked through.

3. Simmer: Pour in the diced tomatoes, coconut milk, and chicken broth. Stir everything together to combine. Bring the mixture to a gentle simmer and cook for 15-20 minutes until the sauce thickens and the chicken is tender.

4. Finish & Serve: Stir in the lime juice and fresh cilantro. Serve the dish over steamed rice or with some crusty bread to soak up the creamy sauce.

Enjoy this rich, spicy, and creamy coconut chicken dish!

Servings and Timing

• Servings: 4-6

• Prep time: 10 minutes

• Cook time: 25-30 minutes

• Total time: 35-40 minutes

Variations

• Protein Swap: You can substitute chicken with shrimp or pork for a different twist.

• Vegetarian Version: Replace the chicken with tofu or a combination of vegetables like sweet potatoes and zucchini for a hearty vegetarian version.

• Spice Level: Adjust the chili flakes to your preferred level of heat. Add more if you like it extra spicy, or omit them for a milder dish.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day.

• Reheating: Reheat in a pan over medium heat, adding a little extra chicken broth or coconut milk to loosen the sauce if necessary. You can also microwave it in short intervals, stirring occasionally.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, chicken breasts work just as well. Just be sure to adjust the cooking time as they cook faster than thighs.

2. How can I make this dish spicier?

Increase the amount of chili flakes, or add some fresh chopped jalapeños or other hot peppers to ramp up the heat.

3. Can I freeze leftovers?

Yes, this dish freezes well. Store it in an airtight container for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove.

4. Can I use light coconut milk instead of regular?

Yes, you can substitute light coconut milk if you prefer a lighter version, but the sauce may not be as rich.

5. Can I add vegetables to this dish?

Absolutely! You can add vegetables like spinach, zucchini, or carrots for extra nutrition and flavor.

6. Is this dish gluten-free?

Yes, this dish is naturally gluten-free, as long as your broth and other ingredients don’t contain any hidden gluten.

7. Can I make this dish in a slow cooker?

Yes, you can. Brown the chicken and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 4-6 hours.

8. What can I serve this with besides rice?

This dish pairs well with quinoa, couscous, or mashed potatoes. You could also serve it with a fresh green salad or crusty bread.

9. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Just dice them and cook them down until they release their juices and soften.

10. How do I know when the chicken is cooked through?

The chicken should reach an internal temperature of 165°F (75°C). You can also cut a piece of chicken open to check if it’s no longer pink inside.

Conclusion

Spicy Brazilian Coconut Chicken is a delightful, flavorful dish that’s perfect for any occasion. Whether you’re craving something bold and comforting or looking to impress your dinner guests, this recipe delivers a perfect balance of spice, creaminess, and freshness. It’s quick, easy to make, and guaranteed to satisfy your taste buds!