Spicy Brazilian Coconut Chicken

This Spicy Brazilian Coconut Chicken is a flavorful and comforting dish with a perfect balance of heat, richness, and tropical flavors. The chicken is marinated in a zesty mix of coconut milk, spices, and a touch of heat, then seared to golden perfection. Finished off with a vibrant coconut sauce, this dish is sure to bring a taste of Brazil to your dinner table!

Why You’ll Love This Dish

• Bold and Flavorful: The combination of coconut milk and Brazilian spices creates a mouthwatering sauce that perfectly complements the chicken.
• Spicy & Sweet: A kick of heat from chili peppers is balanced by the sweetness of coconut, making every bite exciting.
• One-Pan Wonder: Easy to make in just one pan for minimal cleanup.
• Tropical Vibes: This dish will transport you straight to Brazil with its rich and exotic flavors.

Ingredients for Spicy Brazilian Coconut Chicken For the Marinade:

• 4 boneless, skinless chicken thighs (or breasts)
• 1 cup coconut milk
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 tablespoon ground paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1-2 tablespoons sriracha or chili sauce (adjust to taste)
• Salt and pepper, to taste

For the Coconut Sauce:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon chili flakes (or more for extra spice)
• 1 can (14 oz) coconut milk
• 1/4 cup chicken broth
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)

Tools You’ll Need

• Large bowl (for marinating)
• Large skillet or sauté pan
• Knife and cutting board
• Tongs or spatula

How to Make Spicy Brazilian Coconut Chicken
Step 1: Marinate the Chicken In a large bowl, combine the coconut milk, lime juice, minced garlic, paprika, cumin, chili powder, turmeric, sriracha (or chili sauce), salt, and pepper. Whisk together until well combined. Add the chicken thighs to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

Step 2: Sear the Chicken Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, remove the chicken from the marinade (reserving the marinade for the sauce) and sear the chicken for 4-5 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F). Transfer the chicken to a plate and set aside.

Step 3: Make the Coconut Sauce In the same skillet, add the chopped onion and red bell pepper. Cook for 3-4 minutes until softened, stirring occasionally. Add the cumin, paprika, and chili flakes to the vegetables, and cook for another minute to release the spices’ flavors. Pour in the reserved marinade, coconut milk, and chicken broth. Bring the sauce to a simmer, stirring occasionally, and let it cook for 5-6 minutes until it thickens slightly. Stir in the lime juice and adjust seasoning with salt and pepper as needed.

Step 4: Combine and Serve Return the chicken to the skillet, spooning some of the sauce over the top. Let the chicken simmer in the sauce for an additional 3-4 minutes to reheat and absorb some of the flavors. Garnish with fresh cilantro and serve hot.

Serving Suggestions

• Serve with steamed white rice or brown rice to soak up the coconut sauce.
• Pair with sautéed vegetables, such as green beans or bell peppers, for a complete meal.
• Add a side of avocado or a refreshing salad with lime vinaigrette to balance the heat.

Tips for the Best Spicy Brazilian Coconut Chicken

• Adjust the Spice: You can adjust the amount of sriracha or chili flakes to your preferred spice level. If you like it milder, reduce the chili powder and sriracha.
• Use Bone-In Chicken: For even more flavor, try using bone-in chicken thighs or drumsticks.
• Add Vegetables: Add vegetables like zucchini or spinach to the sauce to make the dish heartier and add extra nutrients.
• Make it Creamier: If you prefer a richer sauce, you can add a bit of heavy cream to the coconut milk for extra creaminess.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: You can freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Frequently Asked Questions (FAQ) Q1: Can I use chicken breasts instead of thighs? Yes, you can use chicken breasts, but be sure to adjust the cooking time, as breasts cook faster and can become dry if overcooked. Make sure they reach an internal temperature of 165°F.

Q2: Can I make this dish vegetarian? Absolutely! You can replace the chicken with tofu or tempeh, or even use chickpeas for a plant-based version.

Q3: Can I use light coconut milk? Yes, you can use light coconut milk for a lower-fat version of this dish, but it might not be as rich and creamy.

Conclusion: A Bold and Flavorful Brazilian Feast! This Spicy Brazilian Coconut Chicken is the perfect combination of heat, coconut sweetness, and bold spices. Whether you’re looking for a weeknight dinner or an exotic weekend meal, this dish is sure to impress!

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Preparation Time: 10 minutes
Marinate Time: 30 minutes
Cooking Time: 20 minutes
Cuisine: Brazilian

Nutritional Information (per serving)
Calories: 350
Protein: 35g
Carbohydrates: 10g
Fat: 20g
Fiber: 2g

Enjoy the tropical flavors of Brazil with this spicy and creamy chicken dish!

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