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Spicy Brazilian Coconut Chicken

A bold and creamy dish featuring juicy chicken thighs simmered in a spicy coconut sauce, perfect for a quick weeknight meal or impressing guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Brazilian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb boneless, skinless chicken thighs 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. Pat the chicken dry and cut into bite-size pieces. Mix salt, pepper, cumin, and paprika and rub on the chicken.
  2. Chop the onion, mince the garlic, and grate the ginger. Measure the coconut milk and chili paste.
Cooking
  1. Heat olive oil in a pan over medium-high heat. Add the chicken and brown for 3-4 minutes per side.
  2. Remove the chicken and set aside. In the same pan, add onion, garlic, and ginger. Cook until soft, about 3 minutes.
  3. Stir in chili paste or cayenne and cook for 1 minute.
  4. Pour in coconut milk and scrape the pan to mix the browned bits.
  5. Return chicken to the pan and lower heat. Simmer for 10-12 minutes until the chicken is cooked and the sauce thickens.
  6. Taste and add salt and pepper as needed.
Serving
  1. Spoon the chicken and sauce over rice, couscous, or bread. Garnish with fresh cilantro.

Notes

Cool the chicken to room temperature no longer than two hours. Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a sealed container for up to 2 months.