Description
This Spicy Brazilian Coconut Chicken recipe is a creamy, bold, one-pan dinner packed with warm spices, tender chicken, and a silky coconut milk sauce. Perfect with rice, it’s an easy, flavor-forward dish for weeknights or entertaining.
Ingredients
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1–2 tomatoes, diced (or 1 cup canned diced tomatoes, drained)
- 1 can (13.5 oz) full-fat coconut milk
- 1 red chili, chopped (or ½–1 tsp red pepper flakes, to taste)
- 1 tsp ground cumin
- 1 tsp paprika or smoked paprika
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Optional for serving:
- Cooked white rice or coconut rice
- Lime wedges
Instructions
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Heat oil in a large skillet over medium heat. Season chicken with salt and pepper and sear until browned on all sides. Remove and set aside.
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In the same pan, sauté onion until soft (about 5 minutes), then add garlic, ginger, and chili. Cook 1–2 minutes more until fragrant.
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Stir in the diced tomatoes, cumin, and paprika, simmering for a few minutes to blend flavors.
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Return the chicken to the pan and pour in coconut milk. Stir well.
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Reduce heat to medium-low and simmer uncovered for 15–20 minutes, until chicken is cooked through and sauce thickens slightly.
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Taste and adjust seasoning. Garnish with fresh cilantro and a squeeze of lime juice.
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Serve over warm rice.
Notes
- For a richer sauce, always use full-fat coconut milk.
- Adjust chili amount based on spice preference.
- Bell peppers or spinach can be added in the last 5 minutes of cooking.
