Spicy Brazilian Coconut Chicken (Printer-friendly)

Tender chicken in rich coconut milk sauce with aromatic spices and fresh herbs delivers vibrant Brazilian flavors.

# What You Need:

→ Meats

01 - 1.75 lb boneless, skinless chicken thighs, cut into large chunks

→ Vegetables & Aromatics

02 - 1 large onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 3 garlic cloves, minced
05 - 1 red chili (or to taste), finely chopped
06 - 2 tbsp fresh cilantro, chopped (plus extra for garnish)
07 - 1 lime, cut into wedges (for serving)

→ Spices & Seasonings

08 - 1 tsp ground cumin
09 - 1/2 tsp ground coriander
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp turmeric
12 - 1/2 tsp chili flakes (optional, for extra heat)
13 - Salt and black pepper to taste

→ Liquids

14 - 13.5 fl oz (1 can) full-fat coconut milk
15 - 2 tbsp vegetable oil
16 - 3.4 fl oz chicken broth or water

# How to Make It:

01 - Pat the chicken thighs dry and cut into large chunks. Toss with salt, pepper, ground cumin, ground coriander, and turmeric until evenly coated.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer and brown on all sides, approximately 5 to 7 minutes. Transfer the browned chicken to a plate and set aside.
03 - In the same skillet, add the finely chopped onion, sliced red bell pepper, and chopped red chili. Sauté over medium heat until the vegetables have softened, about 5 minutes.
04 - Add the minced garlic and smoked paprika to the skillet. Stir continuously and cook for 1 minute until fragrant, being careful not to let the garlic brown.
05 - Return the browned chicken to the pan. Pour in the coconut milk and chicken broth, stirring well to combine and scrape up any browned bits from the bottom. Bring the mixture to a simmer, then reduce the heat to low. Cook uncovered for 20 minutes, allowing the sauce to thicken and the chicken to cook through completely.
06 - Stir in 2 tablespoons of chopped fresh cilantro. Taste the sauce and adjust salt and pepper as needed.
07 - Serve hot, garnished with extra fresh cilantro and lime wedges. Traditionally accompanied by steamed white rice.

# Expert Tips:

01 -
  • The coconut milk sauce tastes like it took all day but the whole thing comes together in under an hour.
  • It is naturally dairy free and gluten free so you can serve it to almost anyone without a second thought.
02 -
  • Do not stir the chicken too often while browning or it will never develop that flavorful crust the sauce needs.
  • Shaking the coconut milk can before opening prevents clumps from landing in your sauce uninvited.
03 -
  • Pat the chicken completely dry with paper towels before seasoning or the spices slide right off and the sear turns pale instead of golden.
  • Adding a handful of diced tomatoes along with the coconut milk introduces a gentle tang that makes the whole sauce taste more complex with zero extra effort.

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