Spicy Brazilian Coconut Chicken (Printable)

Tender chicken in a creamy, spiced coconut sauce with aromatic herbs and zesty lime.

# What You'll Need:

→ Meats

01 - 1.75 lb boneless, skinless chicken thighs, cut into large chunks

→ Vegetables & Aromatics

02 - 1 large yellow onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 3 garlic cloves, minced
05 - 1 red chili pepper, finely chopped (adjust to taste)
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 ground turmeric
12 - 1/2 tsp crushed red pepper flakes (optional, for extra heat)
13 - Kosher salt and freshly ground black pepper to taste

→ Liquids & Pantry

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 Make It:

01 - Pat the chicken thigh pieces dry and season generously with salt, pepper, ground cumin, ground coriander, and turmeric. Toss to coat evenly.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer and brown on all sides, approximately 5 to 7 minutes. Transfer the seared chicken to a plate and set aside.
03 - In the same skillet, add the chopped onion, sliced red bell pepper, and minced chili pepper. Sauté until the vegetables are softened and translucent, about 5 minutes.
04 - Add the minced garlic and smoked paprika to the skillet. Stir continuously and cook for 1 minute until fragrant, being careful not to burn the garlic.
05 - Return the seared chicken and any accumulated juices to the skillet. Pour in the full-fat 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, stirring occasionally, until the sauce has thickened and reduced and the chicken is cooked through and tender.
07 - Remove from heat and stir in 2 tablespoons of chopped fresh cilantro. Taste the sauce and adjust salt and pepper as needed.
08 - Serve hot in shallow bowls, garnished with additional fresh cilantro and lime wedges alongside. This dish pairs excellently with steamed white rice to soak up the coconut sauce.

# Expert Tips:

01 -
  • The coconut milk sauce is so good you will want to drink it straight from the pan, and nobody would blame you.
  • It looks like you spent hours on it, but the actual hands on work is surprisingly relaxed.
  • Everything cooks in one skillet, which means cleanup is almost nonexistent.
02 -
  • Do not use low fat coconut milk or your sauce will separate into a greasy, thin mess instead of becoming creamy and luxurious.
  • Crowding the pan during the browning step will steam the chicken instead of searing it, so work in two batches if necessary.
03 -
  • Let the finished dish rest off the heat for five minutes before serving, as the sauce thickens further and the flavors meld into something even better.
  • Squeeze the lime juice directly into the sauce right at the end rather than just serving wedges on the side, because that bright acidity transforms the entire dish.

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