Spicy Brazilian Coconut Chicken (Printable Version)
Tender chicken in a rich coconut sauce with tomatoes and peppers
# What You Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
→ Marinade
04 - 2 tbsp lime juice (about 1 lime)
05 - 2 garlic cloves, minced
06 - 1 tsp smoked paprika
07 - 1 tsp ground cumin
08 - 1/2 tsp crushed red pepper flakes
→ Vegetables
09 - 1 large onion, thinly sliced
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 jalapeño, seeded and chopped
13 - 2 large tomatoes, diced
→ Sauce
14 - 1 can (13.5 oz) full-fat coconut milk
15 - 2 tbsp tomato paste
16 - 1 tbsp olive oil
→ Garnish
17 - 1/4 cup fresh cilantro, chopped
18 - Lime wedges, for serving
# How-To Steps:
01 - Combine chicken pieces with salt, pepper, lime juice, garlic, smoked paprika, cumin, and red pepper flakes in a bowl. Toss thoroughly to coat, cover, and marinate for at least 15 minutes, up to 1 hour in the refrigerator for deeper flavor penetration.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add marinated chicken and sear for 2-3 minutes per side until golden brown, developing a flavorful crust. Remove chicken to a plate, leaving fond in the pan.
03 - In the same pan, add onion, bell peppers, and jalapeño. Sauté for 5-7 minutes until vegetables begin to soften and onions become translucent, scraping up browned bits from the bottom.
04 - Stir in diced tomatoes and tomato paste. Cook for 2-3 minutes, stirring frequently, until tomatoes start to break down and release their juices, creating a thickened base.
05 - Return chicken and any accumulated juices to the pan. Pour in coconut milk, stirring to fully incorporate. Reduce heat to medium-low, cover, and simmer for 20 minutes until chicken is cooked through and sauce has slightly thickened.
06 - Taste the sauce and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. The sauce should be rich, creamy, and well-balanced with spice.
07 - Serve hot, generously topped with fresh chopped cilantro and accompanied by lime wedges for squeezing. Pairs excellently with steamed white rice or crusty bread to soak up the sauce.
# Helpful Tips:
01 -
- The coconut milk creates the most luxurious silky sauce that clings to every bite of chicken
- Its that perfect balance of heat and cream that makes you want to lick your plate clean
02 -
- Letting the chicken marinate even for just 15 minutes makes a noticeable difference in flavor penetration
- Full-fat coconut milk is non-negotiable here, light version creates a thin disappointing sauce
03 -
- Pat the chicken dry before adding the marinade so the spices adhere better
- Use a wide pan so the chicken sears instead of steams in its own juices