Looking for a flavorful and easy-to-make dish for your next meal? Try this Spicy Brazilian Coconut Chicken recipe! This delicious dish is perfect for any occasion, whether you’re hosting a dinner party or just looking to spice up your weeknight dinner.
Why You’ll Love This Recipe?
- Bursting with great flavors from the coconut milk, spices, and fresh herbs.
- Quick and easy prep time, making it ideal for busy weeknights or meal prep.
- Versatile dish that can be served with rice, quinoa, or even a side salad.
Ingredient Notes:
For the Chicken Marinade:
- Boneless, skinless chicken thighs, cut into bite-sized pieces
- Garlic, minced
- Paprika
- Cayenne pepper (adjust to taste for spice)
- Salt and black pepper
For the Coconut Sauce:
- Vegetable oil
- Onion, finely chopped
- Red bell pepper, diced
- Ground cumin
- Ground coriander
- Smoked paprika
- Diced tomatoes
- Coconut milk
- Chicken broth
- Bay leaf
- Salt and black pepper
- Fresh cilantro leaves for garnish
For Serving:
- Cooked rice
Step-by-Step Instructions:
- In a bowl, mix together the chicken thighs, garlic, paprika, cayenne pepper, salt, and black pepper. Let it marinate for at least 30 minutes.
- In a large skillet, heat vegetable oil and sauté the onion and red bell pepper until softened.
- Add the ground cumin, coriander, smoked paprika, diced tomatoes, coconut milk, chicken broth, bay leaf, salt, and black pepper. Let it simmer for about 15 minutes.
- Add the marinated chicken to the coconut sauce and cook until the chicken is cooked through.
- Serve the Spicy Brazilian Coconut Chicken over cooked rice and garnish with fresh cilantro leaves.
Helpful Tips:
- For a milder version, reduce the amount of cayenne pepper.
- Feel free to add other vegetables like spinach or peas for extra nutrition.
- Make a double batch and freeze the leftovers for a quick and easy meal later on.
- Swap chicken thighs for chicken breast if desired.
Expert Tips for the Best Results:
- Toast the ground cumin and coriander in the skillet before adding the other ingredients for a deeper flavor.
- Use full-fat coconut milk for a richer and creamier sauce.
- Finish the dish with a squeeze of fresh lime juice for a pop of acidity.
Serving Suggestions:
Serve this Spicy Brazilian Coconut Chicken with a side of fluffy white rice, a fresh green salad, and a tropical fruit cocktail for a complete meal experience.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through, adding a splash of chicken broth to revive the sauce if needed.
Frequently Asked Questions:
- Can I use chicken breast instead of chicken thighs? Yes, you can use chicken breast for a leaner option.
- How spicy is this dish? The level of spice can be adjusted by increasing or decreasing the amount of cayenne pepper.
- Can I make this dish ahead of time? Yes, you can make the coconut sauce ahead of time and cook the chicken just before serving for a fresher taste.
Conclusion:
Try this Spicy Brazilian Coconut Chicken recipe for a delicious and exotic meal that will impress your family and friends. Don’t forget to share your feedback and tag us on social media when you recreate this flavorful dish!
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Spicy Brazilian Coconut Chicken Recipe
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Gluten Free
Description
This Spicy Brazilian Coconut Chicken recipe features tender chicken marinated in a flavorful blend of spices, cooked in a creamy coconut sauce with a kick of cayenne pepper. It’s a perfect balance of heat and creaminess that will transport your taste buds to Brazil.
Ingredients
For the Chicken Marinade:
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste for spice)
- Salt and black pepper to taste
For the Coconut Sauce:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 can (14 ounces) of diced tomatoes
- 1 can (14 ounces) of coconut milk
- 1/2 cup chicken broth
- 1 bay leaf
- Salt and black pepper to taste
- Fresh cilantro leaves for garnish
For Serving:
- Cooked rice
Instructions
- Marinate the chicken: In a bowl, combine chicken pieces with garlic, paprika, cayenne pepper, salt, and black pepper. Let it marinate for at least 30 minutes.
- Prepare the coconut sauce: In a large skillet, heat vegetable oil and sauté onion and bell pepper until softened. Add cumin, coriander, and smoked paprika. Stir in diced tomatoes, coconut milk, chicken broth, bay leaf, salt, and pepper.
- Cook the chicken: Add marinated chicken to the coconut sauce and simmer until chicken is cooked through and sauce has thickened.
- Serve: Garnish with fresh cilantro and serve over cooked rice.
Notes
- You can adjust the spiciness of the dish by increasing or decreasing the amount of cayenne pepper used.
- For a richer sauce, you can use full-fat coconut milk instead of light coconut milk.
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 16 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 95 mg