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Dish of Spicy Brazilian Coconut Chicken served with rice and fresh herbs

Spicy Brazilian Coconut Chicken

A tropical and spicy dish that's creamy and comforting. Perfect for a weeknight dinner or entertaining guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Brazilian, Tropical
Calories: 380
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb boneless, skinless chicken thighs Cut into bite-sized pieces.
  • 2 tablespoons olive oil For sautéing.
  • 1 medium onion, chopped For flavor base.
  • 3 cloves garlic, minced For flavor.
  • 1 tablespoon fresh ginger, minced For spice and warmth.
  • 2 teaspoons ground cumin For earthy flavor.
  • 1 teaspoon paprika For color and sweetness.
  • 1 teaspoon cayenne pepper Adjust to taste for heat level.
  • 1 can (14 oz) coconut milk Choose a high-quality brand.
  • 1 tablespoon soy sauce For umami flavor.
  • 1 tablespoon lime juice To brighten the dish.
  • to taste salt and pepper For seasoning.
  • as needed Fresh cilantro, for garnish Add fresh for a burst of flavor.

Method
 

Preparation
  1. Cut the chicken thighs into bite-sized pieces. Season with salt and pepper.
  2. In a large skillet, heat olive oil over medium-high heat.
  3. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
  4. Add the seasoned chicken pieces to the skillet. Cook until browned on all sides (about 5-7 minutes).
  5. Stir in the chopped red and green bell peppers, along with minced ginger. Cook for another 2-3 minutes until slightly tender.
  6. Sprinkle in the ground cumin, paprika, and cayenne pepper. Stir well to coat the chicken and vegetables.
  7. Pour in the coconut milk and soy sauce. Bring to a gentle simmer.
  8. Reduce the heat and let it simmer for 15-20 minutes until the sauce thickens and flavors meld.
  9. Stir in the lime juice just before serving.
  10. Top with fresh cilantro for a burst of flavor and color.

Notes

This dish pairs wonderfully with rice or crusty bread to soak up the sauce. Adjust the cayenne pepper to control the heat level.