Go Back
Brazilian cuisine is a vibrant tapestry of flavors, influenced by a rich blend of indigenous, African, and Portuguese culinary traditions. This fusion results in dishes that are not only delicious but also diverse, showcasing a wide array of ingredients and cooking techniques. Among the many gems of Brazilian cooking, Spicy Brazilian Coconut Chicken stands out as a perfect representation of this flavorful journey. This dish marries the heat of spices with the creaminess of coconut milk, creating a comforting yet invigorating meal that is sure to tantalize your taste buds.
Print

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazilian cuisine with Spicy Brazilian Coconut Chicken! This dish combines tender chicken thighs marinated in zesty lime, simmered in creamy coconut milk and red curry paste. Each bite offers a delightful balance of spice and sweetness, perfect for a comforting meal. Elevate your culinary journey and impress your loved ones with this simple yet flavorful recipe. #BrazilianCuisine #CoconutChicken #SpicyRecipes #ComfortFood #HomeCooking #Foodie #HealthyEating #Yummy

Ingredients

1.5 lbs chicken thighs, boneless and skinless

1 can (13.5 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, grated

1 red bell pepper, sliced

1 small jalapeño, seeded and minced

1 tablespoon lime juice

Zest of 1 lime

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked rice or quinoa, for serving

Instructions

Marinate the Chicken: In a large bowl, combine the chicken thighs with coconut milk, red curry paste, lime juice, lime zest, ground cumin, smoked paprika, salt, and pepper. Mix well until the chicken is well coated. Cover and let it marinate in the refrigerator for at least 1 hour (or overnight for best flavor).

    Sauté Vegetables: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add garlic, ginger, sliced bell pepper, and minced jalapeño. Cook for another 3-4 minutes until the vegetables are tender.

      Cook the Chicken: Remove the chicken from the marinade (reserve the marinade) and add the thighs to the skillet with sautéed vegetables. Brown the chicken on both sides for 5-7 minutes.

        Add Marinade and Simmer: Pour the reserved marinade into the skillet over the chicken. Bring the mixture to a gentle simmer, cover, and let it cook for 25-30 minutes until the chicken is fully cooked and tender. Stir occasionally.

          Adjust Seasoning: Taste the sauce and adjust seasoning with additional salt, pepper, or lime juice if desired.

            Serve: Serve the spicy Brazilian coconut chicken over cooked rice or quinoa, garnished with fresh cilantro for added flavor and color.

              Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4