Description
Welcome to my kitchen, where I’m so excited to share a recipe that will whisk you away to a tropical paradise—Spicy Brazilian Coconut Chicken! This flavorful dish isn’t just another dinner option; it’s a delicious escape, perfect for busy weeknights or when you want to impress loved ones without spending hours in the kitchen. Imagine tender chicken thighs swirled in a rich coconut sauce, tangy lime, and a hint of heat. Trust me; this dish will become a cherished favorite in your recipe box!
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tablespoon ginger, grated
- 1–2 red chili peppers, chopped (adjust for spice level)
- 1 can (13.5 oz) coconut milk
- 2 tablespoons tomato paste
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Marinade: In a bowl, combine the coconut milk, lime juice, brown sugar, cumin, smoked paprika, salt, and pepper. Add the chicken thighs, ensuring they are fully submerged in the marinade. Let it marinate for at least 30 minutes (or up to overnight in the fridge for more flavor).
- Cook the Chicken: In a large skillet over medium heat, heat the olive oil. Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Sear for about 3-4 minutes on each side or until golden brown. Remove the chicken and set aside.
- Sauté the Vegetables: In the same skillet, add the onion and sauté for about 2-3 minutes until translucent. Add the garlic, ginger, and chili peppers, cooking for an additional minute until fragrant. Then stir in the red and green bell peppers and cook for about 5 minutes until they begin to soften.
- Build the Sauce: Pour the reserved marinade and tomato paste into the skillet, mixing well with the sautéed vegetables. Bring the mixture to a gentle simmer.
- Combine and Simmer: Return the chicken to the skillet, ensuring it is coated in the sauce. Cover and let it simmer on low heat for about 20-25 minutes, or until the chicken is cooked thoroughly and tender (internal temperature should reach 165°F).
- Serve: Once cooked, remove from heat and let it rest for a few minutes. Garnish with fresh chopped cilantro and serve with lime wedges on the side. This dish pairs wonderfully with rice or quinoa to soak up the delicious sauce.
Notes
- Adjust the number of chili peppers based on your desired spice level.
- For best flavor, marinate the chicken overnight.
- Serve with rice or quinoa to complement the dish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg