Spicy Brazilian Coconut Chicken

why make this recipe

This dish is quick, bold, and full of flavor. It mixes creamy coconut with warm spices and a spicy kick. You can make it on a weeknight or for guests. It needs few ingredients and little hands-on time.

introduction

Spicy Brazilian Coconut Chicken is a warm, creamy dish with a touch of heat. Chicken cooks in coconut milk with garlic, ginger, and spices. Fresh cilantro adds a bright finish. The result is comforting and a little spicy.

how to make Spicy Brazilian Coconut Chicken

Heat oil, cook onion until soft, then add garlic and ginger. Brown the chicken on both sides. Pour in coconut milk and add chili paste, cumin, paprika, salt, and pepper. Simmer until the chicken is cooked through. Taste and adjust the heat and salt. Garnish with chopped cilantro and serve hot.

Ingredients :

• 1 lb chicken thighs, boneless and skinless
• 1 can (13.5 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1-2 tbsp chili paste or cayenne pepper (adjust to taste)
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions :

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add the chicken thighs to the skillet and cook until browned on both sides.
4. Pour in the coconut milk and sprinkle with chili paste, cumin, paprika, salt, and pepper.
5. Bring to a simmer, cover, and reduce heat to low. Cook for about 20-25 minutes, or until the chicken is cooked through.
6. Taste and adjust seasoning if needed.
7. Serve hot, garnished with fresh cilantro.

how to serve Spicy Brazilian Coconut Chicken

Serve with plain rice to soak up the sauce. You can also serve it with quinoa or warm bread. Add a simple salad or steamed vegetables for color and crunch.

how to store Spicy Brazilian Coconut Chicken

Cool the dish to room temperature before storing. Put in an airtight container and refrigerate for up to 3 days. To freeze, place in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.

tips to make Spicy Brazilian Coconut Chicken

• Taste as you go. Adjust the chili and salt at the end.
• Use boneless thighs for juicier meat. Cut into even pieces for even cooking.
• If coconut milk separates when reheating, stir gently on low heat to bring it back together.
• For less heat, use 1/2 tbsp chili paste or leave it out.

variation (if any)

• Add chopped bell peppers or tomatoes for more color and sweetness.
• Use chicken breasts if you prefer white meat; reduce cooking time slightly.
• Stir in a squeeze of lime for a fresh tang before serving.

FAQs

Q: Can I use light coconut milk?
A: Yes. Light coconut milk works, but the sauce will be thinner and less rich.

Q: How do I make it less spicy?
A: Use less chili paste or leave it out. You can add a little honey if you want a mild sweet balance.

Q: Can I make this in a slow cooker?
A: Yes. Brown the chicken first, then add everything to the slow cooker and cook on low for 4-5 hours.

Q: Is this safe for freezing?
A: Yes. Freeze in an airtight container for up to 2 months. Thaw in the fridge before reheating.

Conclusion

For the original recipe and extra tips, see Spicy Brazilian Coconut Chicken – Craving Home Cooked.

Spicy Brazilian Coconut Chicken

A quick and bold dish featuring creamy coconut milk and warm spices, perfect for a weeknight meal or entertaining guests.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Brazilian, Comfort Food

Calories: 500

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 lb chicken thighs, boneless and skinless Use boneless thighs for juicier meat.
• 1 can (13.5 oz) coconut milk Light coconut milk can be used, but the sauce will be thinner.
• 1 onion, chopped Adds sweetness and flavor.
• 2 cloves garlic, minced Enhances the dish with aroma.
• 1 tbsp ginger, grated Provides a warm spice.
• 1-2 tbsp chili paste or cayenne pepper Adjust to taste for spiciness.
• 1 tbsp olive oil For cooking the chicken.
• 1 tsp cumin Adds depth of flavor.
• 1 tsp paprika For color and sweetness.
• to taste Salt
• to taste Pepper
• Fresh cilantro for garnish Adds brightness to the dish.

Method

 

Preparation

1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in garlic and ginger, cooking for another minute until fragrant.

Cooking

1. Add the chicken thighs to the skillet and cook until browned on both sides.
2. Pour in the coconut milk and sprinkle with chili paste, cumin, paprika, salt, and pepper.
3. Bring to a simmer, cover, and reduce heat to low.
4. Cook for about 20-25 minutes, or until the chicken is cooked through.
5. Taste and adjust seasoning if needed.

Serving

1. Serve hot, garnished with fresh cilantro.

Notes

Cool the dish to room temperature before storing. Store in an airtight container and refrigerate for up to 3 days. To freeze, place in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.