Spicy Brazilian Coconut Chicken (Printable version)

Tender chicken in creamy coconut sauce with aromatic 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 - 13.5 fl oz (1 can) full-fat coconut milk
15 - 2 tbsp vegetable oil
16 - 3.4 fl oz chicken broth or water

# How to Prepare:

01 - Pat the chicken thigh pieces dry and season generously with salt, black pepper, ground cumin, ground coriander, and turmeric, tossing to coat evenly.
02 - Set a large skillet or Dutch oven over medium-high heat and pour in the vegetable oil, allowing it to shimmer before adding the chicken.
03 - Arrange the seasoned chicken pieces in the hot oil in a single layer and brown on all sides for 5 to 7 minutes. Transfer the browned chicken to a plate and set aside.
04 - In the same skillet, add the finely chopped onion, sliced red bell pepper, and chopped red chili. Sauté over medium heat until the vegetables soften, about 5 minutes.
05 - Add the minced garlic and smoked paprika to the softened vegetables, stirring constantly for about 1 minute until fragrant.
06 - Return the browned chicken to the skillet. Pour in the full-fat coconut milk and chicken broth, stirring well to combine and scrape up any browned bits from the bottom of the pan.
07 - Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered for 20 minutes, allowing the sauce to thicken and the chicken to cook through completely.
08 - Remove from heat and stir in 2 tablespoons of chopped fresh cilantro. Taste and adjust the salt and pepper as needed.
09 - Serve hot, garnished with additional fresh cilantro and lime wedges alongside steamed rice.

# Expert advice:

01 -
  • The coconut milk sauce is so rich and golden you will want to eat it with a spoon straight from the pan.
  • It tastes like something you would order at a beachside restaurant but comes together on a Tuesday night with almost no fuss.
  • Every single person I have served this to has asked for the recipe before leaving the table.
02 -
  • Do not rush the browning step because those caramelized bits on the bottom of the pan are where half the flavor lives.
  • Full fat coconut milk will sometimes separate in the can and that is completely normal so just shake it or stir it well before pouring.
  • The sauce will continue to thicken as it sits off the heat so if it looks a little loose when you first take it off the stove just give it a few minutes.
03 -
  • Pat the chicken pieces completely dry with paper towels before seasoning them because moisture is the enemy of a good sear.
  • Let the finished dish rest for five minutes off the heat before serving so the sauce has time to settle and the flavors can fully meld together.

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