Spicy Brazilian Coconut Chicken

A Flavorful Fusion of Heat and Creaminess

Spicy Brazilian Coconut Chicken is a rich and aromatic dish that combines the bold flavors of Brazilian cuisine with the creamy, indulgent texture of coconut milk. This dish is a perfect balance of heat and smoothness, making it a standout for those who love vibrant, spicy food with a tropical twist.

Why You’ll Love This Recipe

• Bold and Spicy: A blend of chili peppers, garlic, and spices create a mouthwatering heat.
• Creamy and Comforting: Coconut milk softens the spice, adding depth and richness.
• Easy to Make: With simple ingredients and a straightforward process, this dish is perfect for weeknight dinners or special occasions.
• Versatile: Pairs well with rice, plantains, or crusty bread to soak up the delicious sauce.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon chili flakes (adjust to taste)
• 1 red bell pepper, diced
• 1 jalapeño or red chili, finely chopped (optional for extra heat)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 tablespoon tomato paste
• Salt and black pepper to taste
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

Step 1: Sear the Chicken

1. Heat olive oil in a large skillet or pan over medium-high heat.
2. Add the chicken pieces and sear until golden brown on all sides (about 5 minutes). Remove from the pan and set aside.

Step 2: Sauté the Aromatics

3. In the same pan, add the diced onion and cook until soft and translucent (about 3 minutes).
4. Stir in the minced garlic, cumin, paprika, coriander, and chili flakes, cooking for 1 minute until fragrant.

Step 3: Build the Sauce

5. Add the diced bell pepper and jalapeño, cooking for another 2 minutes.
6. Stir in the diced tomatoes, tomato paste, and coconut milk, mixing well to combine.
7. Bring to a gentle simmer, then return the chicken to the pan.

Step 4: Simmer and Serve

8. Reduce heat to low and let the dish simmer uncovered for 15-20 minutes, or until the chicken is fully cooked and the sauce thickens.
9. Stir in lime juice and season with salt and pepper to taste.
10. Garnish with fresh cilantro and serve with rice or your preferred side.

Variations

• Milder Version: Reduce the chili flakes and omit the jalapeño for a less spicy dish.
• Seafood Twist: Substitute chicken with shrimp or white fish for a delicious seafood alternative.
• Extra Vegetables: Add carrots, zucchini, or spinach for additional texture and nutrients.
• Creamier Texture: Blend a portion of the sauce before adding the chicken back in for a smoother consistency.

Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Storage and Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze for up to 3 months; thaw in the fridge overnight before reheating.
• Reheating: Warm on the stove over low heat or microwave in short intervals, stirring occasionally.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, but chicken thighs tend to be more flavorful and tender in this dish. If using chicken breasts, be careful not to overcook them.

What can I serve with this dish?

It pairs well with white or brown rice, quinoa, or even mashed potatoes. A side of fried plantains or a fresh salad also complements it well.

Can I make this dish less spicy?

Absolutely! Reduce or omit the chili flakes and jalapeño to adjust the spice level to your preference.

Is this dish gluten-free?

Yes! This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Can I make it ahead of time?

Yes, this dish reheats beautifully, so you can make it a day in advance and warm it up before serving.

What kind of coconut milk should I use?

Use full-fat coconut milk for the creamiest texture. Light coconut milk works but will result in a thinner sauce.

How do I thicken the sauce?

Let it simmer uncovered for a few extra minutes, or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).

Can I use fresh tomatoes instead of canned?

Yes, about 2 cups of chopped fresh tomatoes can replace the canned ones. Simmer a little longer to develop the flavors.

What can I use instead of cilantro?

If you’re not a fan of cilantro, try fresh parsley or green onions for a different fresh flavor.

Can I add coconut flakes for extra texture?

Yes, lightly toasted coconut flakes can add a slight crunch and deepen the coconut flavor.

Conclusion

Spicy Brazilian Coconut Chicken is a comforting, flavorful dish that brings a taste of Brazil to your kitchen. With its perfect balance of spice, creaminess, and freshness, it’s a guaranteed crowd-pleaser. Try it today and enjoy a vibrant, restaurant-quality meal right at home!

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