Spicy Brazilian Coconut Chicken (Printable version)
Tender chicken in creamy coconut-tomato sauce with smoked paprika, cumin, chilies, cilantro and lime.
# What you need:
→ Meat
01 - 1.75 pounds boneless, skinless chicken thighs, cut into bite-size pieces
→ Marinade
02 - 2 tablespoons lime juice
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon ground cumin
05 - 1 teaspoon ground coriander
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon ground black pepper
→ Vegetables and Aromatics
08 - 1 large yellow onion, finely chopped
09 - 4 garlic cloves, minced
10 - 1 red bell pepper, diced
11 - 2 fresh red chilies, minced (or to taste)
→ Sauce
12 - 14 ounces full-fat coconut milk (1 can)
13 - 3/4 cup chicken broth
14 - 2 tablespoons tomato paste
15 - 1 tablespoon brown sugar
→ Finishing and Garnish
16 - 2 tablespoons chopped fresh cilantro
17 - Lime wedges, for serving
# How To:
01 - In a mixing bowl, combine chicken pieces with lime juice, smoked paprika, cumin, coriander, salt, and black pepper. Toss thoroughly to coat. Set aside to marinate for at least 15 minutes.
02 - Heat a large skillet or Dutch oven over medium-high heat. Add a splash of oil, then cook the marinated chicken until browned on all sides. Remove the chicken and set aside.
03 - In the same pan, add onion and cook for 3 minutes until softened. Stir in garlic, red bell pepper, and chilies; sauté for an additional 2 minutes.
04 - Stir in tomato paste and brown sugar, mixing to combine. Pour in coconut milk and chicken broth, scraping up any browned bits from the pan bottom.
05 - Return the browned chicken to the pan. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 25 minutes, stirring occasionally, until chicken is tender and the sauce has thickened.
06 - Taste and adjust seasoning if necessary. Top with chopped cilantro and serve immediately with lime wedges.
# Expert Advice:
01 -
- The creamy coconut sauce manages to soothe and ignite your taste buds at the same time—it’s a little culinary magic trick.
- Once you master this, you’ll crave the tropical twist it brings to any regular chicken dinner.
02 -
- Once I tried to rush the browning step—the chicken steamed instead of caramelizing, and the flavor just wasn’t there.
- One day, I forgot to add the brown sugar, and the sauce tasted almost harsh; sweetness is the secret that rounds out all the heat and tang.
03 -
- Use chicken thighs instead of breast if you can—trust me, it makes all the difference for tenderness.
- The real secret: scraping up every gold-brown bit from the pan after browning transforms your sauce.