Spicy Brazilian Coconut Chicken (Printable)

Tender chicken in creamy coconut sauce with tomatoes and bold spices

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
02 - 1 tsp kosher salt
03 - ½ tsp black pepper

→ Marinade

04 - 2 tbsp lime juice (about 1 lime)
05 - 2 garlic cloves, minced
06 - 1 tsp smoked paprika
07 - 1 tsp ground cumin
08 - ½ tsp crushed red pepper flakes

→ Vegetables

09 - 1 large onion, thinly sliced
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 jalapeño, seeded and chopped
13 - 2 large tomatoes, diced

→ Sauce

14 - 1 can (13.5 oz) full-fat coconut milk
15 - 2 tbsp tomato paste
16 - 1 tbsp olive oil

→ Garnish

17 - ¼ cup fresh cilantro, chopped
18 - Lime wedges, for serving

# Directions:

01 - Combine chicken pieces with salt, pepper, lime juice, garlic, smoked paprika, cumin, and red pepper flakes in a bowl. Toss well to coat evenly. Cover and marinate for at least 15 minutes, up to 1 hour in the refrigerator for deeper flavor penetration.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add marinated chicken pieces and sear for 2-3 minutes per side until golden brown. Do not cook through completely. Remove chicken to a plate and set aside.
03 - In the same pan, add onion, bell peppers, and jalapeño. Sauté for 5-7 minutes, stirring occasionally, until vegetables soften and onions become translucent.
04 - Stir in diced tomatoes and tomato paste. Cook for 2-3 minutes until tomatoes begin to break down and release their juices, creating a thickened base.
05 - Return chicken and any accumulated juices to the pan. Pour in coconut milk, stirring well to combine with the vegetable mixture. Reduce heat to medium-low, cover, and simmer for 20 minutes until chicken is cooked through and sauce has slightly thickened.
06 - Taste the sauce and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Serve hot, generously topped with fresh chopped cilantro and accompanied by lime wedges. Pairs excellently with white rice or crusty bread.

# Expert Tips:

01 -
  • The coconut milk creates an incredibly silky sauce that balances beautifully with the bold spices
  • Marinating the chicken ahead means every bite is infused with flavor from the inside out
  • This comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Dont skip the searing step because those browned bits add essential depth to the final sauce
  • Coconut milk can separate if boiled too aggressively, so keep the simmer gentle
  • The sauce will continue to thicken as it stands, so dont reduce it too much during cooking
03 -
  • If your coconut milk has separated, give the can a good shake or whisk it before adding
  • Leftovers taste even better the next day as the flavors continue to meld together

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