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Brazilian Coconut Chicken

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A creamy, tropical delight featuring tender chicken simmered in coconut milk and aromatic spices, inspired by Brazilian cuisine.

Ingredients

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  • 2 lbs (900g) boneless, skinless chicken thighs or breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes (adjust to taste)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 1 red or yellow bell pepper, sliced
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup diced tomatoes (fresh or canned)
  • 1 teaspoon turmeric powder
  • ½ teaspoon ground coriander
  • ½ teaspoon chili powder (optional)
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped

Instructions

  1. Pat the chicken dry and cut it into bite-sized pieces. Season with salt, pepper, smoked paprika, cumin, and red pepper flakes, then let rest for 10 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 5 minutes until browned, then set aside.
  3. In the skillet, add onion, garlic, and ginger. Sauté for 3 minutes until fragrant.
  4. Add bell pepper and sauté for 4 minutes until tender.
  5. Pour in coconut milk and diced tomatoes; stir in turmeric, coriander, and chili powder (if using). Simmer for 5-7 minutes.
  6. Return the chicken to the skillet, ensuring it’s coated in the sauce, and let it simmer for another 10 minutes.
  7. Finish with lime juice and cilantro. Serve over rice or with flatbread.

Notes

Marinating the chicken ahead for a few hours enhances the flavor. Don’t skip the lime juice before serving; it brightens the dish.

Nutrition

Find it online: https://www.tastysavvy.com/brazilian-coconut-chicken/