Spicy Brazilian Coconut Chicken (Printable)

Tender chicken in creamy coconut sauce with tomatoes and bold spices

# What You'll Need:

→ Chicken and Seasoning

01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
02 - 1 tsp kosher salt
03 - ½ 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 - ½ 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 Base

14 - 1 can (13.5 oz) full-fat coconut milk
15 - 2 tbsp tomato paste
16 - 1 tbsp olive oil

→ Garnish

17 - ¼ cup fresh cilantro, chopped
18 - Lime wedges, for serving

# How to Make It:

01 - Combine chicken pieces with salt, pepper, lime juice, garlic, smoked paprika, cumin, and red pepper flakes in a bowl. Toss well to coat, cover, and marinate for at least 15 minutes or 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 pieces and sear for 2-3 minutes per side until golden brown develops. Remove chicken to a plate, leaving juices in the pan.
03 - Add onion, bell peppers, and jalapeño to the same pan. Sauté for 5-7 minutes until vegetables begin to soften and onions become translucent.
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.
05 - Return chicken and any accumulated juices to the pan. Pour in coconut milk, stirring to incorporate everything evenly. 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. Serve hot, generously topped with fresh chopped cilantro and accompanied by lime wedges. Pairs excellently with white rice or crusty bread.

# Expert Suggestions:

01 -
  • The coconut milk creates this velvety sauce that clings to every single piece of chicken
  • Its one of those rare dinners that actually tastes better the next day
  • Looks impressive but comes together in under an hour
02 -
  • Don't rush the searing step, those browned bits on the bottom of the pan add so much flavor to the sauce
  • The sauce will thicken as it cools, so don't worry if it looks a bit thin while simmering
  • Coconut milk brands vary wildly in thickness, adjust your simmering time accordingly
03 -
  • Pat the chicken dry before marinating for better sear marks
  • Toast your spices in a dry pan for 30 seconds before adding to the marinade
  • Let the dish rest for 5 minutes off heat before serving, the sauce settles beautifully

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