Spicy Brazilian Coconut Chicken Recipe

Why Make This Recipe

Spicy Brazilian Coconut Chicken is a delightful dish that combines the richness of coconut milk with the heat of spices, creating a wonderful flavor profile that everyone will enjoy. The tender chicken thighs soak in the marinade, making every bite juicy and flavorful. This recipe is perfect for a cozy dinner or a gathering with friends, and it pairs beautifully with rice. It’s an easy way to bring a taste of Brazil into your home kitchen.

How to Make Spicy Brazilian Coconut Chicken

Ingredients:

For the Chicken Marinade:

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste for spice)
• Salt and black pepper to taste

For the Coconut Sauce:

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) coconut milk
• 1/2 cup chicken broth
• 1 bay leaf
• Salt and black pepper to taste
• Fresh cilantro leaves for garnish

For Serving:

• Cooked rice

Directions:

1. In a bowl, mix the chicken thighs with garlic, paprika, cayenne pepper, salt, and black pepper. Let it marinate for at least 30 minutes.

2. Heat vegetable oil in a large pan over medium heat. Add the onion and red bell pepper, and sauté until they are soft.

3. Stir in the cumin, coriander, and smoked paprika. Cook for another minute until fragrant.

4. Add the diced tomatoes, coconut milk, chicken broth, and bay leaf. Season with salt and black pepper. Bring to a simmer.

5. Add the marinated chicken pieces to the pan. Simmer for about 20 minutes, or until the chicken is cooked through and the sauce has thickened.

6. Remove the bay leaf. Serve the chicken and sauce over cooked rice. Garnish with fresh cilantro leaves.

How to Serve Spicy Brazilian Coconut Chicken

This dish is best served warm, over a bed of fluffy cooked rice. The rice helps absorb the delicious coconut sauce. You can also add a side of vegetables or a simple salad to complement the meal. For an extra touch, serve with lime wedges for squeezing over the top.

How to Store Spicy Brazilian Coconut Chicken

Leftover Spicy Brazilian Coconut Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan over medium heat or in the microwave until hot. If you plan to store it for longer, you can freeze the chicken in an airtight container for up to 2 months. Just thaw in the refrigerator before reheating.

Tips to Make Spicy Brazilian Coconut Chicken

• For a creamier sauce, add a little more coconut milk.
• Adjust the cayenne pepper amount depending on your spice preference.
• Try marinating the chicken overnight for even more flavor.
• Fresh herbs like cilantro not only garnish the dish but add a fresh taste.

Variation

You can customize this recipe by adding vegetables like spinach or peas into the sauce for additional nutrition. For a vegetarian version, substitute the chicken with tofu or chickpeas and adjust the cooking time accordingly.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts, but they may dry out more easily than thighs, so be mindful of cooking time.

2. Is this dish very spicy?
The spice level can be adjusted by reducing the amount of cayenne pepper. You can also omit it entirely if you prefer a milder flavor.

3. Can I make this recipe ahead of time?
Yes, you can marinate the chicken and prepare the sauce ahead of time. Just combine everything and let it simmer right before serving.

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