Description
A delightful dish that combines rich coconut milk with spices for an authentic Brazilian flavor. Perfect for cozy dinners or gatherings.
Ingredients
Scale
- 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)
- Salt and black pepper to taste
- 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
- Fresh cilantro leaves for garnish
- Cooked rice for serving
Instructions
- In a bowl, mix the chicken thighs with garlic, paprika, cayenne pepper, salt, and black pepper. Let it marinate for at least 30 minutes.
- Heat vegetable oil in a large pan over medium heat. Add the onion and red bell pepper, and sauté until they are soft.
- Stir in the cumin, coriander, and smoked paprika. Cook for another minute until fragrant.
- Add the diced tomatoes, coconut milk, chicken broth, and bay leaf. Season with salt and black pepper. Bring to a simmer.
- 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.
- Remove the bay leaf. Serve the chicken and sauce over cooked rice. Garnish with fresh cilantro leaves.
Notes
For a creamier sauce, add more coconut milk. Customize with vegetables like spinach or peas. For a vegetarian version, use tofu or chickpeas.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg