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Spicy Brazilian Coconut Chicken

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Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish that combines the richness of coconut milk with the kick of Brazilian spices. Inspired by the traditional Brazilian flavors, this dish delivers a perfect balance of heat, creaminess, and aromatic spices. The chicken is simmered in a flavorful coconut sauce that’s infused with garlic, ginger, and chili, making it a satisfying meal that will transport your taste buds to the heart of Brazil. Whether you serve it over rice, with a side of vegetables, or as part of a larger feast, Spicy Brazilian Coconut Chicken is sure to become a family favorite.

Ingredients

Scale

Gather these ingredients to make your Spicy Brazilian Coconut Chicken:

  • 4 boneless, skinless chicken thighs (or breasts)
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 2 tablespoons tomato paste
  • 1 can (14 oz) full-fat coconut milk
  • 1–2 fresh red chilies, chopped (adjust to spice preference)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon turmeric
  • ½ teaspoon ground cinnamon
  • Salt and pepper, to taste
  • Fresh cilantro or parsley, chopped, for garnish
  • 1 tablespoon lime juice (optional)
  • Cooked rice, for serving

Instructions

Prepare the Chicken:

  1. Season the Chicken: Season the chicken thighs with salt, pepper, and a sprinkle of paprika. Set aside.

Cook the Chicken:

  1. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs and sear until golden brown on both sides (about 5-6 minutes per side). Remove the chicken from the skillet and set aside.

Prepare the Sauce:

  1. Sauté the Aromatics: In the same skillet, add the chopped onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
  2. Add Tomato Paste and Spices: Stir in the tomato paste, cumin, paprika, turmeric, and cinnamon. Cook for 1-2 minutes to allow the spices to bloom and become fragrant.
  3. Add Coconut Milk and Chilies: Pour in the coconut milk, followed by the chopped fresh chilies. Stir to combine and bring the sauce to a simmer. Taste and adjust seasoning with salt and pepper as needed.

Simmer the Chicken:

  1. Return the Chicken to the Skillet: Add the seared chicken back into the skillet, ensuring it’s coated in the coconut sauce. Reduce the heat to low, cover, and simmer for 30-35 minutes, or until the chicken is cooked through and tender.

Garnish and Serve:

  1. Finish the Dish: Once the chicken is cooked, remove it from the skillet. Stir the sauce to combine and adjust seasoning with lime juice, if desired. Serve the chicken with the sauce over rice, garnished with fresh cilantro or parsley.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/spicy-brazilian-coconut-chicken/