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Brazilian cuisine is a vibrant tapestry woven from the diverse cultural influences of its indigenous peoples, Portuguese colonizers, and African slaves. The result is a culinary landscape that is rich in flavor, color, and texture. From the feijoada, a hearty black bean stew, to the famous pão de queijo, a cheese bread beloved by many, Brazilian food offers a unique gastronomic experience that captures the essence of its multicultural heritage. One standout dish that embodies the spirit of Brazil is *Spicy Brazilian Coconut Chicken*.
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Spicy Brazilian Coconut Chicken

Discover the rich flavors of Brazilian cuisine with this delicious Spicy Brazilian Coconut Chicken recipe! Combining tender chicken thighs, creamy coconut milk, and a blend of aromatic spices, this dish is sure to impress. Perfect for a cozy dinner or a gathering, it's both comforting and exciting to the palate. Follow the simple steps to create an authentic taste of Brazil right at home. #BrazilianCuisine #CoconutChicken #SpicyRecipes #HomeCooking #DeliciousDinners #Foodie

Ingredients

4 boneless, skinless chicken thighs

1 can (14 oz) coconut milk

2 tablespoons olive oil

2 tablespoons soy sauce

2 tablespoons lime juice

1 tablespoon red chili paste (adjust to taste)

4 cloves garlic, minced

1 inch ginger, grated

1 medium onion, diced

1 bell pepper (red or yellow), sliced

1 teaspoon cumin powder

1 teaspoon paprika

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Marinate the Chicken: In a large bowl, mix the coconut milk, olive oil, soy sauce, lime juice, red chili paste, garlic, ginger, cumin, paprika, salt, and pepper. Add the chicken thighs, ensuring they're well coated. Cover and marinate for at least 30 minutes (or up to 2 hours for more flavor) in the refrigerator.

    Prepare the Vegetables: While the chicken is marinating, chop the onion and bell pepper. Set them aside.

      Cook the Chicken: Heat a large skillet or a wok over medium-high heat. Add a splash of olive oil if necessary. Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Sear the chicken for about 4-5 minutes on each side until browned and fully cooked (internal temperature should reach 165°F or 75°C). Transfer the chicken to a plate and cover it to keep warm.

        Sauté the Vegetables: In the same skillet, add the diced onion and sliced bell pepper. Sauté for about 3-4 minutes, until softened.

          Create the Sauce: Pour the reserved marinade into the skillet with the sautéed vegetables. Bring it to a simmer and let it cook for about 5 minutes to thicken slightly.

            Combine and Serve: Return the chicken to the skillet, spooning over the sauce to coat well for a minute. Remove from heat.

              Plating: Serve the spicy Brazilian coconut chicken hot, garnished with freshly chopped cilantro and lime wedges on the side.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4