This Spicy Brazilian Coconut Chicken is a tasty treat! Juicy chicken pieces cooked in rich coconut milk and a mix of spices gives it a warm and vibrant flavor that’s hard to resist.
Get ready to enjoy a little kick! I love serving this dish over rice, letting the creamy sauce soak in. It’s easy to make and always a hit—trust me, you’ll want seconds! 🌶️🥥
Key Ingredients & Substitutions
Chicken: I prefer using chicken thighs for their juicy texture, but chicken breasts work well too. If you’re looking for a lighter option, you can even use tofu or chickpeas for a vegetarian twist!
Coconut Milk: This gives the dish its creamy base. If you’re looking for a lighter version, try using light coconut milk or unsweetened almond milk, but the flavor might be less rich.
Red Chili Peppers: Fresh chilies add heat! Feel free to adjust how many you use based on your spice tolerance. If you can’t find fresh chilies, dried red pepper flakes can be a good substitute.
Herbs: Fresh cilantro adds brightness, but if you’re not a fan, parsley works as a milder alternative. You could also use basil for a different flavor twist!
How Do You Achieve the Perfect Balance of Flavors?
Getting the flavors just right is crucial for a dish like this. When sautéing the onions and garlic, allow them to soften fully. This helps build a flavor base. It’s also important to season the chicken well with spices—a mix of smoked paprika and cumin brings out the best flavors.
- Cook the onions until they’re a bit golden; it adds a nice depth to the dish.
- When adding the coconut milk and broth, make sure to scrape up any bits stuck to the pan; they contribute great flavor!
- Let the dish simmer gently. This allows the chicken to absorb the spices and those lovely coconut flavors to meld together.
- Always taste and adjust the seasoning before serving. A splash of lime juice at the end brightens it all up!
How to Make Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
For the Flavor Base:
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-2 fresh red chili peppers (such as malagueta or finger chilies), finely chopped (adjust heat to taste)
For the Spices:
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (adjust to taste)
For the Sauce:
- 1 can (14 oz/400 ml) coconut milk
- 1/2 cup chicken broth or water
- 1 tablespoon tomato paste
- 1 tablespoon lime juice
For Garnish:
- Fresh cilantro or parsley, chopped
- Cooked white rice, for serving
How Much Time Will You Need?
This yummy dish takes about 10 minutes to prepare and around 30 minutes to cook. So, in total, you should expect to spend about 40 minutes from start to finish. Perfect for a tasty weeknight meal!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the vegetable oil in a large skillet or pot over medium-high heat. This is where we’ll sauté our vegetables and chicken.
2. Sauté the Onion:
Add the chopped onion to the skillet. Sauté for about 3-4 minutes until the onion becomes translucent and softens up.
3. Add Garlic and Chili:
Stir in the minced garlic and finely chopped chili peppers. Cook for another 1-2 minutes until everything is fragrant and enticing!
4. Brown the Chicken:
Now, add the chicken pieces to the skillet. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s browned on all sides.
5. Add the Spices:
Sprinkle in the smoked paprika, ground cumin, dried oregano, black pepper, and salt. Give it a good stir to coat the chicken evenly with those delicious spices.
6. Mix in Tomato Paste:
Stir in the tomato paste and let it cook for about 1 minute. This step enhances the flavor, making it even yummier!
7. Combine the Liquids:
Pour in the coconut milk and chicken broth (or water). Stir everything together, making sure to scrape up any browned bits stuck to the pan—these bits add fantastic flavor!
8. Simmer:
Bring the mixture to a gentle simmer. Once it starts bubbling, reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, or until the chicken is fully cooked and tender.
9. Thicken the Sauce:
After 25 minutes, remove the lid and let it simmer uncovered for an additional 5 minutes. This will help to thicken the sauce a bit.
10. Final Touch:
Stir in the lime juice for a bright finish, and taste the sauce. Adjust the seasoning with more salt or chili if you like it spicier!
11. Garnish and Serve:
Garnish your dish with freshly chopped cilantro or parsley. Serve the Spicy Brazilian Coconut Chicken hot over a bed of steamed white rice.
Enjoy the delightful flavors of your Spicy Brazilian Coconut Chicken! 🌶️🥥
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer! Just keep in mind that chicken breasts may cook a bit faster, so check for doneness at around 20 minutes to avoid overcooking.
How Can I Adjust the Spice Level?
If you like it milder, reduce the number of chili peppers or remove the seeds before chopping. You can also add a little sugar to balance the heat. For extra spice, consider using a spicier variety of chili or incorporating red pepper flakes.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken and sauce a day in advance. Store it in an airtight container in the refrigerator. Reheat it gently on the stove over low heat before serving. The flavors will actually develop even more overnight!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or coconut milk to keep the sauce creamy!
