Brazilian Coconut Chicken
Brazilian Coconut Chicken
Ingredients
For the Spicy Coconut Chicken
- 400 g chicken thighs, boneless
- as needed salt
- as needed black pepper, freshly cracked
- 1/2 lime juice, from 1/2 lime
- 1 teaspoon paprika
- as needed chili flakes, adjust to taste
- 1/2 teaspoon cayenne pepper, adjust to taste
- as needed olive oil
For the Sauce
- 1 onion, small, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 tomatoes, medium sized, chopped
- 1 tablespoon tomato paste
- 400 ml coconut milk, 1 can / 13.5 oz
- 1/2 teaspoon turmeric
- 1 teaspoon paprika, or smoked paprika for a more smoky flavor
- 1/2 teaspoon cumin
To Serve
- as needed rice, white or coconut
- as needed lime wedges, for garnish
- as needed fresh cilantro, chopped
- as needed fresh red chili, optional, for extra heat
Instructions
- 1
In a bowl, mix the boneless chicken thighs with olive oil, salt, freshly cracked black pepper, juice of 1/2 lime, 1 teaspoon paprika, chili flakes (adjust to taste), and 1/2 teaspoon cayenne pepper (adjust to taste). Mix well with a spoon until the chicken is evenly coated in the spices. Let the seasoned chicken sit for 10-15 minutes.
⏱️ 5 min
- 2
Heat a skillet over medium-high heat. Add the seasoned chicken thighs to the hot skillet and sear for 6-8 minutes per side until golden brown and cooked. Remove the seared chicken from the pan and set it aside on a plate.
⏱️ 14 min
- 3
Prepare vegetables for the sauce: Chop 2 medium sized tomatoes, slice 1 red bell pepper, and chop 1 small onion. Mince 3 garlic cloves.
⏱️ 5 min
- 4
In the same pan used for the chicken, sauté the chopped onion until soft, approximately 3-4 minutes. Add the 3 minced garlic cloves and cook for an additional 30 seconds. Stir in the sliced red bell pepper and chopped tomatoes. Add 1 tablespoon tomato paste and the spices for the sauce: 1/2 teaspoon turmeric, 1 teaspoon paprika (or smoked paprika for a more smoky flavor), and 1/2 teaspoon cumin. Cook for 2-3 minutes until the mixture is fragrant.
⏱️ 8 min
- 5
Pour in the full can of coconut milk (400 ml / 13.5 oz) into the pan with the sauce ingredients. Stir everything together. Bring the sauce to a gentle simmer and cook for a few minutes until it is slightly thickened.
⏱️ 5 min
- 6
Return the seared chicken thighs to the pan, nestling them into the simmering sauce. Cover the pan with a lid and let it simmer for 5-10 minutes or until the chicken is fully cooked through and the sauce has become creamy.
⏱️ 10 min
- 7
Remove the lid and stir in fresh chopped cilantro into the sauce. Taste the sauce and adjust seasoning or spice as needed. Serve the chicken and creamy coconut sauce over a generous portion of white or coconut rice. Garnish with extra fresh cilantro, lime wedges, and optional fresh red chili for extra heat.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Brazilian Coconut Chicken
For the Spicy Coconut Chicken
- 400 g chicken thighs, boneless
- as needed salt
- as needed black pepper, freshly cracked
- 1/2 lime juice, from 1/2 lime
- 1 teaspoon paprika
- as needed chili flakes, adjust to taste
- 1/2 teaspoon cayenne pepper, adjust to taste
- as needed olive oil
For the Sauce
- 1 onion, small, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 tomatoes, medium sized, chopped
- 1 tablespoon tomato paste
- 400 ml coconut milk, 1 can / 13.5 oz
- 1/2 teaspoon turmeric
- 1 teaspoon paprika, or smoked paprika for a more smoky flavor
- 1/2 teaspoon cumin
To Serve
- as needed rice, white or coconut
- as needed lime wedges, for garnish
- as needed fresh cilantro, chopped
- as needed fresh red chili, optional, for extra heat
Instructions
- 1
In a bowl, mix the boneless chicken thighs with olive oil, salt, freshly cracked black pepper, juice of 1/2 lime, 1 teaspoon paprika, chili flakes (adjust to taste), and 1/2 teaspoon cayenne pepper (adjust to taste). Mix well with a spoon until the chicken is evenly coated in the spices. Let the seasoned chicken sit for 10-15 minutes.
⏱️ 5 min - 2
Heat a skillet over medium-high heat. Add the seasoned chicken thighs to the hot skillet and sear for 6-8 minutes per side until golden brown and cooked. Remove the seared chicken from the pan and set it aside on a plate.
⏱️ 14 min - 3
Prepare vegetables for the sauce: Chop 2 medium sized tomatoes, slice 1 red bell pepper, and chop 1 small onion. Mince 3 garlic cloves.
⏱️ 5 min - 4
In the same pan used for the chicken, sauté the chopped onion until soft, approximately 3-4 minutes. Add the 3 minced garlic cloves and cook for an additional 30 seconds. Stir in the sliced red bell pepper and chopped tomatoes. Add 1 tablespoon tomato paste and the spices for the sauce: 1/2 teaspoon turmeric, 1 teaspoon paprika (or smoked paprika for a more smoky flavor), and 1/2 teaspoon cumin. Cook for 2-3 minutes until the mixture is fragrant.
⏱️ 8 min - 5
Pour in the full can of coconut milk (400 ml / 13.5 oz) into the pan with the sauce ingredients. Stir everything together. Bring the sauce to a gentle simmer and cook for a few minutes until it is slightly thickened.
⏱️ 5 min - 6
Return the seared chicken thighs to the pan, nestling them into the simmering sauce. Cover the pan with a lid and let it simmer for 5-10 minutes or until the chicken is fully cooked through and the sauce has become creamy.
⏱️ 10 min - 7
Remove the lid and stir in fresh chopped cilantro into the sauce. Taste the sauce and adjust seasoning or spice as needed. Serve the chicken and creamy coconut sauce over a generous portion of white or coconut rice. Garnish with extra fresh cilantro, lime wedges, and optional fresh red chili for extra heat.
⏱️ 3 min