Description
Sizzling Brazilian coconut chicken brings tropical heat to your dinner table with a perfect blend of zesty spices and creamy coconut milk. Succulent chicken pieces dance with bold flavors, promising an unforgettable culinary journey that transports you straight to Brazil’s vibrant kitchens.
Ingredients
Scale
Protein:
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Spices and Seasonings:
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 2 cloves garlic, minced
- Salt and black pepper to taste
Base and Additional Ingredients:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 can (14 ounces/400 milliliters) diced tomatoes
- 1 can (14 ounces/400 milliliters) coconut milk
- 1/2 cup (120 milliliters) chicken broth
- 1 bay leaf
- Fresh cilantro leaves for garnish
- Cooked rice
Instructions
- Massage chicken pieces with aromatic spices including garlic, paprika, cayenne, salt, and black pepper, allowing flavors to penetrate for a minimum of 30 minutes in the refrigerator.
- Warm vegetable oil in a spacious skillet over medium temperature, gently sautéing chopped onions and vibrant red bell peppers until they soften and become translucent.
- Introduce ground cumin, coriander, and smoked paprika to the pan, stirring continuously for approximately one minute to release their intense fragrance and develop deep flavor complexity.
- Pour diced tomatoes, creamy coconut milk, savory chicken broth, and add a single bay leaf into the skillet, blending ingredients thoroughly and allowing the mixture to reach a gentle bubbling state.
- Carefully nestle marinated chicken pieces into the simmering sauce, reducing heat to low, covering the pan, and allowing the chicken to cook slowly for 20-25 minutes until meat becomes fork-tender and fully cooked through.
- Taste and adjust seasoning with additional salt and black pepper as desired, then discard the bay leaf and sprinkle freshly chopped cilantro over the dish before serving alongside steamed rice.
Notes
- Ensure chicken marination develops deep flavor by letting it sit longer, ideally 2-4 hours in the refrigerator for maximum taste absorption.
- Swap cayenne pepper with milder chili powder for a less intense heat profile, perfect for those with lower spice tolerance.
- Use boneless, skinless chicken thighs for more tender and juicy meat that absorbs sauce flavors more effectively than chicken breasts.
- Consider dairy-free or vegan alternatives by replacing chicken with firm tofu or jackfruit, maintaining the rich coconut sauce’s complexity while creating a plant-based version.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Brazilian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 36 g
- Saturated Fat: 25 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg