Spicy Brazilian Coconut Chicken (Print View)
Tender chicken in creamy coconut and tomato sauce with smoked paprika, fresh chilies and cilantro.
# What You Need:
→ Meats
01 - 1.75 pounds boneless, skinless chicken thighs, cut into bite-size pieces
→ Marinade
02 - 2 tablespoons lime juice
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon ground cumin
05 - 1 teaspoon ground coriander
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon ground black pepper
→ Vegetables & Aromatics
08 - 1 large yellow onion, finely chopped
09 - 4 cloves garlic, minced
10 - 1 medium red bell pepper, diced
11 - 2 fresh red chilies, minced (adjust to taste)
→ Sauce
12 - 1 can (13.5 ounces) full-fat coconut milk
13 - 3/4 cup chicken broth
14 - 2 tablespoons tomato paste
15 - 1 tablespoon brown sugar
→ Finishing & Garnish
16 - 2 tablespoons chopped fresh cilantro
17 - Lime wedges, for serving
# How-To Steps:
01 - Combine chicken thighs with lime juice, smoked paprika, cumin, coriander, salt, and black pepper in a bowl. Toss thoroughly and set aside to marinate for at least 15 minutes.
02 - Heat a large skillet or Dutch oven over medium-high heat with a drizzle of oil. Add marinated chicken and sear until browned on all sides. Remove the chicken and reserve.
03 - In the same pan, add chopped onion and sauté for approximately 3 minutes until translucent. Add minced garlic, diced red bell pepper, and minced chilies, cooking for 2 minutes longer.
04 - Stir in tomato paste and brown sugar, mixing until fully combined. Pour in coconut milk and chicken broth, scraping any browned bits from the pan’s surface.
05 - Return browned chicken to the skillet. Bring the mixture to a gentle simmer. Lower the heat and cook uncovered for 25 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened slightly.
06 - Taste and adjust seasoning with additional salt or pepper if needed. Sprinkle fresh cilantro over the top and serve hot with lime wedges.
# Expert Hints:
01 -
- It's the sort of dish that tastes like you've gone on holiday without leaving your dining table.
- The sauce—creamy, rich, and spicy—will have you chasing every last drop with a spoon.
02 -
- Letting the coconut milk boil too hard can cause it to split, so keep the heat gentle after adding it.
- I once tried it with light coconut milk for fewer calories, but the sauce never became as luscious—it’s worth going full fat.
03 -
- Browning the chicken in batches prevents steaming and guarantees great flavor.
- Add the fresh cilantro just before serving for the brightest taste and color.