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
Units
Scale
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