Description
This Spicy Brazilian Coconut Chicken recipe features tender chicken simmered in a creamy, spicy coconut sauce inspired by Brazilian flavors.
Ingredients
For the Chicken Marinade:
1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 cloves garlic, minced
1 teaspoon paprika
½ teaspoon cayenne pepper
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) diced tomatoes
1 can (14 ounces) coconut milk
½ cup chicken broth
1 bay leaf
Salt and black pepper to taste
Fresh cilantro leaves for garnish
For Serving:
Cooked rice
Instructions
1. Marinate the chicken with garlic, paprika, cayenne, salt, and black pepper for 30 minutes.
2. Sauté onions and red bell pepper in vegetable oil until soft.
3. Add cumin, coriander, and smoked paprika; cook until fragrant.
4. Pour in tomatoes, coconut milk, chicken broth, and add bay leaf.
5. Simmer chicken in the sauce for about 20 minutes.
6. Remove bay leaf and serve over rice with cilantro.
Notes
Adjust cayenne to preferred spice level.
Use chicken breasts if preferred.
Leftovers last up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 610mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg