This Spicy Brazilian Coconut Chicken is a delicious mix of tender chicken cooked in creamy coconut milk with a kick of spice. It’s a dish full of bold flavors that will warm you up.
Trust me, the aroma will have everyone peeking into the kitchen! I love serving it with rice to soak up that yummy sauce—it’s hard to resist going for seconds! 😋
Key Ingredients & Substitutions
Chicken thighs: I recommend bone-in, skin-on chicken thighs for the juiciest flavor. If you’re watching fat intake, feel free to use boneless chicken breasts instead. They cook faster, so reduce the cooking time slightly.
Onion: A medium onion adds great base flavor. You can substitute it with shallots for a milder taste or green onions if you want a fresh twist. Just chop them finely!
Spices: The spices give this dish a unique flavor. If you don’t have smoked paprika, regular paprika will work, but it won’t have that smoky depth. For a twist, try adding curry powder.
Coconut milk: Full-fat coconut milk provides creaminess. Light coconut milk is a lower-fat choice but will not be as rich. For a dairy-free alternative, almond milk can work in a pinch, but the flavor will vary.
Lime juice: Fresh lime juice brightens up the dish. If you don’t have lime, lemon juice can be a decent substitute, offering similar acidity.
How Do I Get the Chicken Crispy Yet Juicy?
Achieving perfectly crispy yet juicy chicken involves a few key steps. Start by seasoning it well and allowing it to marinate. Here’s how to get that perfect texture:
- Heat your skillet before adding the chicken. This helps to sear the skin quickly for a crispy finish.
- Don’t overcrowd the pan; work in batches if needed. This ensures even cooking and browning.
- Cook initially on medium-high heat to develop a golden crust. After flipping, you can lower the heat to prevent burning while cooking through.
- Using a meat thermometer helps check for doneness without overcooking. Target an internal temperature of 165°F (75°C).
By following these steps, you’ll have chicken that’s crispy on the outside and tender on the inside—just what this dish needs!
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or olive oil
For the Sauce:
- 1 medium onion, finely chopped
- 3-4 cloves garlic, minced
- 1-2 red chilies (such as bird’s eye or fresno), thinly sliced, plus extra for garnish
- 1 tablespoon paprika (preferably smoked)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to heat preference)
- 1 (14 oz) can coconut milk (full-fat recommended for creaminess)
- 1 tablespoon tomato paste
- 1 cup chicken broth or water
- Juice of 1 lime
- Fresh cilantro (coriander leaves), chopped, for garnish
For Serving:
- Cooked white rice
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 30-35 minutes of cooking. If you’re marinating the chicken for a while, add some extra time to that. In total, you’ll have a delightful dish ready in just about 1 hour, including marination if you choose to do so!
Step-by-Step Instructions:
1. Season and Marinate the Chicken:
Begin by seasoning the chicken thighs generously with salt, pepper, paprika, cumin, coriander, turmeric, and chili powder. Make sure to rub the spices all over the chicken pieces so they soak in the flavor. Let them marinate for at least 20 minutes. If you have time, let it sit in the fridge for up to 2 hours for even more flavor!
2. Sear the Chicken:
Heat the vegetable oil in a large skillet or sauté pan over medium-high heat. Once hot, add the chicken thighs skin side down carefully. Sear them until they’re golden brown and crispy, about 5-7 minutes. Then, flip the chicken and continue cooking the other side until browned, about 4-5 more minutes. Remove the chicken from the pan and set it aside on a plate.
3. Sauté the Onions:
Reduce the heat to medium. In the same pan, add the chopped onion and sauté until it becomes soft and translucent—this should take around 5 minutes or so. Stir often to get even cooking!
4. Add Garlic and Chilies:
Add the minced garlic and sliced red chilies to the onions. Cook for an additional 1-2 minutes until fragrant. This combination will create a lovely aroma in your kitchen!
5. Mix in Tomato Paste:
Stir in the tomato paste and blend it well with the onion and garlic mixture. This adds depth and richness to your sauce. Cook for about 1 minute.
6. Pour in Coconut Milk:
Now, pour in the coconut milk and chicken broth, using a wooden spoon to scrape up any tasty browned bits clinging to the bottom of the pan. Bring the sauce to a gentle simmer.
7. Simmer the Chicken:
Return the seared chicken thighs to the pan, skin side up. Cover the pan with a lid and let it simmer on low heat for about 20-25 minutes, or until the chicken is fully cooked through (with an internal temperature of 165°F/75°C).
8. Adjust the Sauce Consistency:
After the chicken is cooked, remove the lid and increase the heat slightly. This helps reduce the sauce to your desired thickness. Stir occasionally while it simmers.
9. Add Lime Juice:
Stir in the lime juice to brighten up all those rich flavors. Adjust the seasoning with more salt and pepper if needed.
10. Serve and Enjoy:
Serve this vibrant spicy Brazilian coconut chicken over a bed of steamed white rice. Don’t forget to garnish with freshly chopped cilantro and extra sliced red chilies on top. Enjoy every bite!
This dish is a delightful mixture of creamy coconut and spicy goodness—perfect for a warm and comforting meal everyone will love!
Can I Use Different Cuts of Chicken?
Absolutely! While chicken thighs provide great flavor and moisture, you can use boneless chicken breasts or even drumsticks. Just adjust the cooking time, as boneless pieces cook faster—about 15-20 minutes should do it.
How Can I Adjust the Spice Level?
If you prefer a milder dish, you can reduce the amount of chili powder or use only one chili instead of two. Alternatively, you can remove the seeds from the chilies before slicing them, which will lower the heat level without compromising flavor.
What Can I Serve This With Besides Rice?
This dish pairs wonderfully with quinoa or couscous if you’re looking for a different grain. For a lighter option, serve it with a fresh salad or use it as a filling for tortillas or wraps for a unique twist!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water or coconut milk to keep the sauce creamy!
