Spicy Brazilian Coconut Chicken (Printable version)
Tender chicken in creamy spiced coconut sauce with fresh herbs and aromatic vegetables.
# What you need:
→ Meats
01 - 1.75 lb boneless, skinless chicken thighs, cut into large chunks
→ Vegetables & Aromatics
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 3 garlic cloves, minced
05 - 1 red chili (or to taste), finely chopped
06 - 2 tbsp fresh cilantro, chopped (plus extra for garnish)
07 - 1 lime, cut into wedges (for serving)
→ Spices & Seasonings
08 - 1 tsp ground cumin
09 - 1/2 tsp ground coriander
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp turmeric
12 - 1/2 tsp chili flakes (optional, for extra heat)
13 - Salt and black pepper to taste
→ Liquids
14 - 1 can (13.5 fl oz) full-fat coconut milk
15 - 2 tbsp vegetable oil
16 - 1/3 cup chicken broth or water
# How To:
01 - Pat the chicken thigh pieces dry and toss with salt, pepper, ground cumin, ground coriander, and turmeric until evenly coated.
02 - Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and brown on all sides, approximately 5 to 7 minutes. Transfer the browned chicken to a plate and set aside.
03 - In the same skillet, add the chopped onion, sliced red bell pepper, and minced chili. Sauté until the vegetables have softened, about 5 minutes.
04 - Add the minced garlic and smoked paprika to the skillet, stirring constantly for about 1 minute until fragrant.
05 - Return the browned chicken and any accumulated juices to the pan. Pour in the coconut milk and chicken broth, stirring well to combine and scrape up any browned bits from the bottom of the pan.
06 - Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered for 20 minutes, allowing the sauce to thicken and the chicken to cook through completely.
07 - Remove from heat and stir in 2 tablespoons of chopped fresh cilantro. Taste and adjust salt and pepper as needed.
08 - Serve hot, garnished with additional fresh cilantro and lime wedges. Traditionally accompanied by steamed white rice.
# Expert Advice:
01 -
- The sauce basically builds itself while you stand there tasting and adjusting, which makes you feel like a genius.
- It is dairy free and gluten free without trying, so it disappears at potlucks without anyone asking questions.
02 -
- If you stir the coconut milk too aggressively while simmering it can break and look curdled, so keep the heat low and stir gently.
- The sauce thickens significantly as it cools, so pull it off the stove when it looks slightly thinner than you want.
03 -
- Shake the can of coconut milk before opening because separated cream and water make the sauce inconsistent.
- Let the chicken brown without poking at it and you will be rewarded with flavor that stirring too soon destroys.