Description
This Spicy Brazilian Coconut Chicken is a fiery, tropical-inspired dish that blends tender seared chicken with creamy coconut milk, vibrant peppers, and bold spices. It’s rich, colorful, and loaded with warming flavors, making it a perfect one-skillet weeknight dinner that’s both comforting and exotic. Serve with rice or crusty bread to soak up every last drop of sauce!
Ingredients
For the Chicken:
-
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
-
1 tablespoon olive oil
-
Salt and black pepper, to taste
For the Veggies:
-
1 large onion, finely chopped
-
3 cloves garlic, minced
-
1 red bell pepper, sliced
-
1 yellow bell pepper, sliced
For the Coconut Sauce:
-
1 can (14 oz) coconut milk
-
1 can (14.5 oz) diced tomatoes, drained
-
1 tablespoon tomato paste
-
1 teaspoon ground cumin
-
1 teaspoon ground coriander
-
1 teaspoon paprika
-
½ teaspoon cayenne pepper (adjust to taste)
For Garnish:
-
Fresh cilantro, chopped
-
Lime wedges, for serving
Instructions
-
Sear the Chicken:
Season the chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the chicken for about 5–7 minutes until golden brown. Remove from skillet and set aside. -
Cook the Aromatics:
In the same skillet, add chopped onion and sauté for 3–4 minutes until translucent. Add garlic and cook for 1 minute more. Stir in the red and yellow bell peppers and cook for another 5 minutes until softened. -
Build the Sauce:
Sprinkle in cumin, coriander, paprika, and cayenne pepper. Stir and cook for 1–2 minutes until fragrant. Add tomato paste and cook for another minute. -
Simmer It All Together:
Pour in the coconut milk and drained diced tomatoes. Stir to combine. Return the browned chicken to the skillet and coat in the sauce. Reduce heat to medium-low and let simmer uncovered for 15–20 minutes, until chicken is fully cooked and the sauce is slightly thickened. -
Garnish and Serve:
Remove from heat and garnish with chopped fresh cilantro. Serve hot with lime wedges over rice, quinoa, or with crusty bread.
Notes
-
Adjust Heat: Reduce cayenne pepper or omit it entirely for a milder version.
-
Add More Veggies: Feel free to add spinach or mushrooms for extra nutrition.
-
Make It Creamier: Stir in a splash of cream or more coconut milk for a richer sauce.
-
Storage: Leftovers keep well in the fridge for 3–4 days and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Brazilian, Fusion