Description
Spicy Brazilian Coconut Chicken – a rich, creamy, and fragrant coconut milk-based chicken stew with bold Brazilian flavors. Tender chicken thighs simmered in a spiced coconut and tomato sauce with bell peppers and onions. This dairy-free, gluten-free dish is perfect served over rice for a satisfying weeknight dinner!
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 cloves garlic
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 onion
- 1 red bell pepper
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- Fresh cilantro for garnish
Instructions
- Marinate chicken thighs with minced garlic, paprika, cayenne pepper, salt, and black pepper in a large bowl for at least 30 minutes.
- In a large pan over medium heat, sauté chopped onion and diced red bell pepper in vegetable oil until softened.
- Stir in ground cumin, ground coriander, and smoked paprika; cook until fragrant.
- Add diced tomatoes, coconut milk, chicken broth, and bay leaf. Season as needed and bring to a simmer.
- Add marinated chicken to the pan and simmer for 20 minutes until cooked through and sauce thickens.
- Remove bay leaf. Serve hot over rice and garnish with fresh cilantro.
Notes
- Use chicken thighs for the juiciest, most flavorful results – they stay tender during simmering.
- Marinate for at least 30 minutes, but up to 4 hours for deeper flavor.
- For a spicier version, add more cayenne pepper or a chopped habanero pepper.
- Use full-fat coconut milk for the richest, creamiest sauce – light coconut milk will be thinner.
- Add vegetables like zucchini, spinach, or sweet potatoes for extra nutrition.
- Serve over white rice, brown rice, quinoa, or cauliflower rice.
- Leftovers can be refrigerated for up to 5 days – flavors intensify overnight!
- This dish freezes beautifully for up to 3 months.
- Garnish with fresh lime juice and extra cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Simmer, Sauté
- Cuisine: Brazilian