Spicy Brazilian Coconut Chicken (Printable)

Tender chicken in a rich, spicy coconut sauce with peppers and fresh herbs

# Ingredient List:

→ Chicken

01 - 1.5 lbs boneless skinless chicken thighs, cut into large chunks
02 - 1 tsp kosher salt
03 - ½ 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 - ½ 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 - 13.5 oz full-fat coconut milk
15 - 2 tbsp tomato paste
16 - 1 tbsp olive oil

→ Garnish

17 - ¼ cup fresh cilantro, chopped
18 - Lime wedges, for serving

# Steps:

01 - Combine chicken chunks with salt, pepper, lime juice, garlic, smoked paprika, cumin, and red pepper flakes in a bowl. Toss thoroughly to coat, cover, and refrigerate for 15 minutes to 1 hour.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add marinated chicken pieces and sear for 2 to 3 minutes per side until golden brown. Transfer chicken to a plate, leaving drippings in the pan.
03 - Add onion, bell peppers, and jalapeño to the same pan. Sauté for 5 to 7 minutes until vegetables begin to soften and release their aromas.
04 - Stir in diced tomatoes and tomato paste. Cook for 2 to 3 minutes, stirring occasionally, until tomatoes start to break down and form a base.
05 - Return chicken and accumulated juices to the pan. Pour in coconut milk and stir to incorporate all ingredients. Reduce heat to medium-low, cover, and simmer for 20 minutes until chicken is fully cooked and sauce has slightly thickened.
06 - Taste the sauce and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Serve hot, garnished with fresh cilantro and accompanied by lime wedges. Pairs well with white rice or crusty bread.

# Expert Tips:

01 -
  • The coconut cream sauce creates this velvety richness that clings to every bite of chicken
  • Its one of those rare dishes that actually tastes better the next day
02 -
  • Do not skip searing the chicken first because those browned bits become the foundation of flavor
  • Let the sauce simmer gently rather than boil or the coconut milk might separate
03 -
  • Shake your coconut milk can well before opening because the cream settles
  • Pat chicken dry before marinating so the spices stick better

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