Description
Spicy Brazilian Coconut Chicken features tender chicken simmered in a creamy, spiced coconut sauce with bell peppers and tomatoes, offering a taste of Brazil.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes (drained)
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Fresh cilantro (chopped, for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Chicken:
- Season 1 pound of boneless, skinless chicken thighs or breasts (cut into bite-sized pieces) with salt and black pepper.
- In a large skillet or frying pan, heat 1 tablespoon of olive oil over medium-high heat.
- Add the seasoned chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add 1 large finely chopped onion and cook until translucent, about 3-4 minutes.
- Add 3 minced garlic cloves and cook for another 1 minute until fragrant.
- Add 1 sliced red bell pepper and 1 sliced yellow bell pepper, cooking until they start to soften, about 5 minutes.
- Make the Sauce:
- Stir in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of paprika, and 1/2 teaspoon of cayenne pepper. Cook for 1-2 minutes until the spices are fragrant.
- Add 1 tablespoon of tomato paste and cook for another 1 minute.
- Pour in 1 can (14 oz) of coconut milk and 1 can (14.5 oz) of drained diced tomatoes, stirring to combine. Bring the mixture to a simmer.
- Combine and Cook:
- Return the browned chicken pieces to the skillet, stirring to coat them in the sauce.
- Reduce the heat to medium-low and simmer the chicken in the sauce until fully cooked and tender, about 15-20 minutes. Stir occasionally to prevent sticking.
- Serve:
- Once the chicken is cooked through and the sauce has thickened slightly, remove the skillet from the heat.
- Garnish the Spicy Brazilian Coconut Chicken with fresh chopped cilantro and serve with lime wedges on the side.
- Serve the dish over rice, quinoa, or with a side of crusty bread to soak up the delicious sauce. Enjoy the taste of Brazil!