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Spicy Brazilian Coconut Chicken
Alyssa

Spicy Brazilian Coconut Chicken

​Spicy Brazilian Coconut Chicken features tender chicken simmered in a creamy, spiced coconut sauce with bell peppers and tomatoes, offering a taste of Brazil.
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Ingredients Method

Ingredients
  

  • 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

Method
 

Prepare the Chicken:
  1. Season 1 pound of boneless, skinless chicken thighs or breasts (cut into bite-sized pieces) with salt and black pepper.
  2. In a large skillet or frying pan, heat 1 tablespoon of olive oil over medium-high heat.
  3. 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:
  1. In the same skillet, add 1 large finely chopped onion and cook until translucent, about 3-4 minutes.
  2. Add 3 minced garlic cloves and cook for another 1 minute until fragrant.
  3. Add 1 sliced red bell pepper and 1 sliced yellow bell pepper, cooking until they start to soften, about 5 minutes.
Make the Sauce:
  1. 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.
  2. Add 1 tablespoon of tomato paste and cook for another 1 minute.
  3. 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:
  1. Return the browned chicken pieces to the skillet, stirring to coat them in the sauce.
  2. 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:
  1. Once the chicken is cooked through and the sauce has thickened slightly, remove the skillet from the heat.
  2. Garnish the Spicy Brazilian Coconut Chicken with fresh chopped cilantro and serve with lime wedges on the side.
  3. Serve the dish over rice, quinoa, or with a side of crusty bread to soak up the delicious sauce. Enjoy the taste of Brazil!