Description
Spicy Brazilian Coconut Chicken is a creamy and flavorful dish that combines tender chicken with the richness of coconut milk and bold spices like cumin, paprika, and chili flakes. The tangy lime and fresh cilantro add a burst of flavor to this Brazilian-inspired recipe. Perfect for spice lovers, it pairs wonderfully with rice or crusty bread, offering a comforting, exotic meal with vibrant flavors. This dish is easy to prepare and ideal for weeknight dinners or impressing guests.
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)
Instructions
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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.
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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.
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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.
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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.
Notes
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Vegetarian Version: Replace the chicken with tofu or a combination of vegetables like sweet potatoes and zucchini for a hearty vegetarian version.
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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.
