Spicy Brazilian Coconut Chicken (Print version)

Tender chicken in creamy coconut sauce with tomatoes and vibrant Brazilian spices.

# Ingredient List:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper

→ Marinade

04 - 2 tbsp lime juice
05 - 2 garlic cloves, minced
06 - 1 tsp smoked paprika
07 - 1 tsp ground cumin
08 - 1/2 tsp crushed red pepper flakes

→ Vegetables

09 - 1 large onion, thinly sliced
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 jalapeño, seeded and chopped
13 - 2 large tomatoes, diced

→ Sauce

14 - 1 can (13.5 oz) full-fat coconut milk
15 - 2 tbsp tomato paste
16 - 1 tbsp olive oil

→ Garnish

17 - 1/4 cup fresh cilantro, chopped
18 - Lime wedges

# How To Make It:

01 - Combine chicken pieces with salt, pepper, lime juice, garlic, smoked paprika, cumin, and red pepper flakes. Toss well, cover, and marinate for at least 15 minutes, up to 1 hour in refrigerator for deeper flavor.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add marinated chicken and sear for 2-3 minutes per side until golden brown. Remove chicken to a plate, reserving juices.
03 - In the same pan, add onion, bell peppers, and jalapeño. Sauté for 5-7 minutes until vegetables begin to soften and onion becomes translucent.
04 - Stir in diced tomatoes and tomato paste. Cook for 2-3 minutes, stirring frequently, until tomatoes start to break down and release their juices.
05 - Return chicken and any accumulated juices to the pan. Pour in coconut milk, stirring well to combine all ingredients. Reduce heat to medium-low, cover, and simmer for 20 minutes until chicken is cooked through and sauce has slightly thickened.
06 - Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Serve hot, topped with fresh cilantro and accompanied by lime wedges.

# Expert Advice:

01 -
  • The coconut cream sauce is rich enough to feel indulgent while being naturally dairy-free
  • The marinade does double work as a flavor builder and tenderizer for the chicken
02 -
  • The sauce will seem thin at first but thickens beautifully as it simmers, so resist the urge to add anything to thicken it
  • Taste the sauce before adding any extra salt, as the coconut milk varies by brand
03 -
  • Pat the chicken dry before adding it to the hot pan for better browning
  • Let the sauce rest off the heat for 5 minutes before serving to let the flavors meld

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