This Spicy Brazilian Coconut Chicken is full of flavor! It’s made with tender chicken, creamy coconut milk, and a kick of spice that will warm you right up. Perfect for a cozy dinner!
I love how the coconut milk makes everything so rich and delicious. Plus, it’s easy to make—just cook the chicken, add the sauce, and let it bubble away. It’s like a warm hug in a bowl! 😊
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are great for their tenderness and flavor. If you need a lighter option, use chicken breasts, but keep an eye on cooking time to avoid dryness.
Coconut Milk: Full-fat coconut milk gives a rich and creamy texture. If you’re aiming for lower calories, light coconut milk can work, though the sauce may be less creamy.
Chili Peppers: Fresh red chili peppers add a nice kick! If they’re too spicy for you, consider using jalapeños or even bell peppers for less heat. You can also adjust the amount based on your spice tolerance.
Spices: Smoked paprika, cumin, and coriander bring warmth and depth. You could swap smoked paprika with regular paprika for a milder flavor, but I highly recommend the smoky touch!
How Can I Get the Chicken Perfectly Cooked?
Cooking chicken just right is crucial for this dish. Here’s how to ensure it’s perfectly done:
- Brown the chicken in batches to avoid overcrowding the pan. This allows for even cooking.
- After adding coconut milk, simmer gently, as high heat can toughen the chicken.
- Check the chicken after about 20 minutes. It should reach an internal temperature of 165°F (75°C) to be safe to eat.
Using a meat thermometer can help; it’s a handy tool for ensuring optimal doneness every time!
Spicy Brazilian Coconut Chicken Recipe
Ingredients You’ll Need:
For the Chicken:
- 2 lbs (900g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
For the Sauce:
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-2 fresh red chili peppers (such as malagueta or bird’s eye), minced (adjust for heat preference)
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 can (14 oz/400ml) coconut milk (full fat preferred)
- 1/2 cup chicken broth or water
- Juice of 1 lime
- 1 tbsp fresh ginger, grated
- Salt and black pepper to taste
For Garnish:
- Fresh cilantro (coriander) leaves
- Cooked rice, to serve
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time and about 30 minutes of cooking time. In total, you should be ready to serve this delicious dish in about 40 minutes!
Step-by-Step Instructions:
1. Browning the Chicken:
Start by heating the olive oil in a large skillet or pot over medium-high heat. Once the oil is hot, add the chicken pieces. Sear them until golden brown on all sides—this should take about 5-7 minutes. Once browned, remove the chicken from the skillet and set it aside on a plate.
2. Sautéing the Vegetables:
In the same skillet, add the chopped onion and sauté until it becomes soft and translucent, which will take about 5 minutes. This will build a flavorful base for your dish!
3. Adding Garlic, Ginger, and Spices:
Next, add the minced garlic, grated ginger, and chopped chili peppers. Cook for an additional 1-2 minutes until they are fragrant and the garlic starts to soften.
4. Toasting the Spices:
Sprinkle in the smoked paprika, cumin, and coriander. Stir them into the onion mixture, cooking for around 1 minute to toast the spices and enhance their flavor.
5. Making the Sauce:
Now, pour in the coconut milk and chicken broth (or water). Be sure to scrape the bottom of the pan to get all those wonderfully browned bits mixed into the sauce.
6. Simmering the Chicken:
Return the browned chicken to the skillet. Bring the mixture to a gentle simmer. Cook uncovered for 20-25 minutes, or until the chicken is fully cooked through and the sauce has thickened slightly. Stir occasionally!
7. Final Seasoning:
Once cooked, squeeze in the lime juice and season with salt and black pepper to taste. Mix well so all the flavors meld together.
8. Garnishing and Serving:
To finish, garnish with fresh cilantro leaves. Serve your Spicy Brazilian Coconut Chicken hot over a bed of cooked rice and enjoy every delicious bite!
This dish is sure to be a hit with its creamy, spicy, and tangy flavors! Enjoy your meal! 🥥🌶️
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts! Just keep an eye on the cooking time, as they may cook faster than thighs. Aim for an internal temperature of 165°F (75°C) to ensure they’re fully cooked.
How Can I Adjust the Spice Level?
If you prefer a milder dish, reduce the number of chili peppers or remove the seeds before chopping. Alternatively, you can add a pinch of cayenne pepper for a different flavor without the heat of fresh peppers.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk, you can substitute it with full-fat dairy cream or a combination of chicken broth and a dairy alternative like almond milk. Keep in mind this will change the flavor and creaminess of the dish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.
