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Spicy Brazilian Coconut Chicken served with herbs and spices

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
Cook Time 25 minutes
Total Time 35 minutes
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.