Spicy Brazilian Coconut Chicken Recipe
This Spicy Brazilian Coconut Chicken recipe features tender chicken thighs marinated with garlic, paprika, and cayenne, then cooked in a luscious coconut sauce with tomatoes, cumin, and coriander. It's a flavorful, spicy dish perfect for dinner.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Brazilian
- Diet: Halal
Ingredients
Scale
Chicken Marinade:
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste for spice)
- Salt and black pepper to taste
Coconut Sauce:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 1/2 cup chicken broth
- 1 bay leaf
- Salt and black pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- Marinate the chicken: In a bowl, combine chicken thighs, garlic, paprika, cayenne pepper, salt, and black pepper. Mix well and let sit for 20 minutes.
- Cook the sauce: In a large pan, heat vegetable oil over medium heat. Add onion and red bell pepper, and sauté until soft. Stir in cumin, coriander, and smoked paprika.
- Add tomatoes and simmer: Add diced tomatoes, coconut milk, chicken broth, and bay leaf. Bring to a simmer.
- Cook the chicken: Add marinated chicken to the sauce. Simmer until chicken is cooked through and the sauce thickens.
- Garnish and serve: Remove bay leaf, adjust seasoning with salt and black pepper, garnish with fresh cilantro leaves, and serve.
Notes
- Adjust the cayenne pepper according to your spice preference.
- Serve with rice or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg