Spicy Brazilian Coconut Chicken (Printable)

Tender chicken in creamy coconut sauce with Brazilian spices and fresh herbs

# What you'll need:

→ Meats

01 - 1.75 lb boneless, skinless chicken thighs, cut into large chunks

→ Vegetables & Aromatics

02 - 1 large onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 3 garlic cloves, minced
05 - 1 red chili, finely chopped (adjust to taste)
06 - 2 tbsp fresh cilantro, chopped (plus extra for garnish)
07 - 1 lime, cut into wedges (for serving)

→ Spices & Seasonings

08 - 1 tsp ground cumin
09 - 1/2 tsp ground coriander
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp turmeric
12 - 1/2 tsp chili flakes (optional, for extra heat)
13 - Salt and black pepper to taste

→ Liquids

14 - 1 can (13.5 fl oz) full-fat coconut milk
15 - 2 tbsp vegetable oil
16 - 1/3 cup chicken broth or water

# Directions:

01 - Pat the chicken thigh pieces dry and toss with salt, pepper, ground cumin, ground coriander, and turmeric until evenly coated.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer and brown on all sides, approximately 5 to 7 minutes. Transfer the seared chicken to a plate and set aside.
03 - In the same skillet, add the chopped onion, sliced red bell pepper, and minced chili. Sauté over medium heat until the vegetables have softened, about 5 minutes.
04 - Add the minced garlic and smoked paprika to the skillet. Stir continuously and cook for 1 minute until fragrant.
05 - Return the seared chicken and any accumulated juices to the pan. Pour in the full-fat coconut milk and chicken broth, stirring well to combine and scrape up any browned bits from the bottom. Bring the mixture to a simmer, then reduce the heat to low and cook uncovered for 20 minutes, allowing the sauce to thicken and the chicken to cook through completely.
06 - Remove from heat and stir in 2 tablespoons of chopped fresh cilantro. Adjust salt and pepper to taste. Serve hot, garnished with additional cilantro and lime wedges alongside steamed rice.

# Expert Suggestions:

01 -
  • The coconut milk sauce is rich without being heavy, and it reheats beautifully the next day for lunch.
  • You probably have most of the spices sitting in your cabinet already, which makes this an easy weeknight win.
02 -
  • Do not use low fat coconut milk or the sauce will be thin and watery instead of rich and coating.
  • Letting the chicken develop a real sear before simmering makes a massive difference in the depth of flavor.
03 -
  • Pat the chicken pieces completely dry before seasoning so the spices stick and the sear is much better.
  • Toast the cumin and coriander in the dry pan for thirty seconds before adding oil to intensify their flavor dramatically.

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