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Spicy Brazilian Coconut Chicken is a must-try recipe!

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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

Scale

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Find it online: https://friendlywell.com/spicy-brazilian-coconut-chicken-is-a-must-try-recipe/