Brazilian Spicy Coconut Chicken
Brazilian Spicy Coconut Chicken
Ingredients
For the Chicken
- 2 chicken thighs, bone-in, skin-on
- 3 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon coriander
- 1 teaspoon cumin
For the Sauce
- 1/2 yellow onion, diced
- 1 jalapeno, diced
- 2 garlic cloves, minced
- 2 teaspoons ginger, minced
- 1 tablespoon gochujang
- 1 1/2 cups crushed tomatoes
- 1 pinch salt
- 1/2 lemon juice, from 1/2 lemon
- 1 cup coconut milk
- 1/4 cup fresh cilantro, chopped, for garnish, as needed
Instructions
- 1
Preheat your oven to 375°F. Place the bone-in, skin-on chicken thighs in a large bowl.
⏱️ 5 min•🌡️ 375
- 2
Add 3 tablespoons of olive oil, 2 teaspoons of salt, 2 teaspoons of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of onion powder, 1 teaspoon of coriander, and 1 teaspoon of cumin to the chicken.
⏱️ 2 min
- 3
Using your hands, thoroughly mix the chicken with the seasonings until each thigh is well coated.
⏱️ 3 min
- 4
Heat a large oven-safe pan (such as a cast iron skillet) over medium-high heat. Once hot, place the seasoned chicken thighs skin-side down in the pan to sear.
⏱️ 2 min
- 5
Sear the chicken for 6-8 minutes, or until the skin is golden brown and crispy. Flip the chicken and sear the other side for 1-2 minutes.
⏱️ 8 min
- 6
Remove the browned chicken from the pan and set it aside on a plate.
⏱️ 1 min
- 7
Add the 1/2 diced yellow onion and 1 diced jalapeno to the same pan. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pan, until the onion softens.
⏱️ 7 min
- 8
Add the 2 minced garlic cloves and 2 teaspoons of minced ginger to the pan. Sauté for 1 minute until fragrant.
⏱️ 1 min
- 9
Stir in 1 tablespoon of gochujang, mixing it well with the sautéed vegetables.
⏱️ 1 min
- 10
Pour in 1 1/2 cups of crushed tomatoes and add a pinch of salt. Stir to combine.
⏱️ 1 min
- 11
Squeeze in the juice from 1/2 lemon.
⏱️ 1 min
- 12
Pour in 1 cup of coconut milk and stir to thoroughly combine all the sauce ingredients.
⏱️ 1 min
- 13
Return the seared chicken thighs to the pan, nestling them into the sauce.
⏱️ 1 min
- 14
Cover the pan tightly with aluminum foil.
⏱️ 1 min
- 15
Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
⏱️ 35 min•🌡️ 375
- 16
Carefully remove the pan from the oven and take off the foil. Garnish with fresh chopped cilantro, if desired.
⏱️ 1 min
- 17
Serve the Brazilian Spicy Coconut Chicken hot, optionally with rice.
Kitchen Tools
Nutrition Facts (per serving)
Brazilian Spicy Coconut Chicken
For the Chicken
- 2 chicken thighs, bone-in, skin-on
- 3 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon coriander
- 1 teaspoon cumin
For the Sauce
- 1/2 yellow onion, diced
- 1 jalapeno, diced
- 2 garlic cloves, minced
- 2 teaspoons ginger, minced
- 1 tablespoon gochujang
- 1 1/2 cups crushed tomatoes
- 1 pinch salt
- 1/2 lemon juice, from 1/2 lemon
- 1 cup coconut milk
- 1/4 cup fresh cilantro, chopped, for garnish, as needed
Instructions
- 1
Preheat your oven to 375°F. Place the bone-in, skin-on chicken thighs in a large bowl.
⏱️ 5 min•🌡️ 375 - 2
Add 3 tablespoons of olive oil, 2 teaspoons of salt, 2 teaspoons of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of onion powder, 1 teaspoon of coriander, and 1 teaspoon of cumin to the chicken.
⏱️ 2 min - 3
Using your hands, thoroughly mix the chicken with the seasonings until each thigh is well coated.
⏱️ 3 min - 4
Heat a large oven-safe pan (such as a cast iron skillet) over medium-high heat. Once hot, place the seasoned chicken thighs skin-side down in the pan to sear.
⏱️ 2 min - 5
Sear the chicken for 6-8 minutes, or until the skin is golden brown and crispy. Flip the chicken and sear the other side for 1-2 minutes.
⏱️ 8 min - 6
Remove the browned chicken from the pan and set it aside on a plate.
⏱️ 1 min - 7
Add the 1/2 diced yellow onion and 1 diced jalapeno to the same pan. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pan, until the onion softens.
⏱️ 7 min - 8
Add the 2 minced garlic cloves and 2 teaspoons of minced ginger to the pan. Sauté for 1 minute until fragrant.
⏱️ 1 min - 9
Stir in 1 tablespoon of gochujang, mixing it well with the sautéed vegetables.
⏱️ 1 min - 10
Pour in 1 1/2 cups of crushed tomatoes and add a pinch of salt. Stir to combine.
⏱️ 1 min - 11
Squeeze in the juice from 1/2 lemon.
⏱️ 1 min - 12
Pour in 1 cup of coconut milk and stir to thoroughly combine all the sauce ingredients.
⏱️ 1 min - 13
Return the seared chicken thighs to the pan, nestling them into the sauce.
⏱️ 1 min - 14
Cover the pan tightly with aluminum foil.
⏱️ 1 min - 15
Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
⏱️ 35 min•🌡️ 375 - 16
Carefully remove the pan from the oven and take off the foil. Garnish with fresh chopped cilantro, if desired.
⏱️ 1 min - 17
Serve the Brazilian Spicy Coconut Chicken hot, optionally with rice.