If you’re searching for a dish that perfectly balances rich flavors and vibrant colors, the Brazilian Coconut Chicken with Bell Peppers Recipe is exactly what you need. This comforting meal brings together tender chicken simmered in creamy coconut milk, with the sweetness of red and yellow bell peppers adding a delightful crunch and freshness. Each bite offers a beautiful harmony of spices like cumin and paprika, making it a standout dinner that feels both exotic and incredibly cozy. It’s a recipe that’s as simple to make as it is satisfying, and once you try it, it might just become a new favorite to share with friends and family.
Ingredients You’ll Need
These ingredients may look straightforward, but each one plays a crucial role in crafting the intense flavor and inviting texture of this dish. From the creamy coconut milk to the fresh bell peppers, every component adds a unique touch that makes this Brazilian Coconut Chicken with Bell Peppers Recipe truly special.
- Bone-in, skin-on chicken thighs (or boneless chicken breasts): Provide juicy, tender meat that absorbs all the spices and coconut flavor beautifully.
- Full-fat coconut milk (or light coconut milk): Creates the luscious, creamy sauce that is signature to this recipe.
- Fresh onion: Adds natural sweetness and a savory base for the sauce.
- Fresh garlic: Infuses the dish with warm, aromatic undertones.
- Red bell pepper: Offers vibrant color and a subtle sweetness to balance the spices.
- Yellow bell pepper: Enhances the dish with brightness and crunch.
- Cumin: Brings a smoky, earthy flavor that’s essential to the Brazilian touch.
- Paprika: Adds mild heat and beautiful color.
- Cayenne or red pepper flakes (optional): For those who like a little kick of spice.
- Fresh tomatoes (or canned diced tomatoes): Provides acidity and freshness that rounds out the sauce perfectly.
- Fresh cilantro (or parsley for garnish): Adds a burst of herbal brightness at the end.
- Salt: Enhances all the flavors.
- Pepper: Adds a mild heat and depth.
- Oil: For sautéing onions, garlic, and searing the chicken with a golden crust.
How to Make Brazilian Coconut Chicken with Bell Peppers Recipe
Step 1: Season the Chicken
Start by giving your chicken pieces a generous seasoning of salt, pepper, and a touch of cumin. This simple step lets the spices marry with the meat, building the foundation for the dish’s complex flavor. Letting the chicken rest for about 15 minutes really helps those spices soak in and makes a noticeable difference once cooked.
Step 2: Sauté Onions and Garlic
In a large skillet or Dutch oven, warm a tablespoon of oil over medium heat. Toss in your chopped onions and minced garlic, then sauté them until the onions turn translucent and release their sweet aroma. This step takes about 3 to 4 minutes and sets up the savory base that’s essential for the rich sauce we’re developing.
Step 3: Brown the Chicken
Push the sautéed onions and garlic to the side of the pan and add your seasoned chicken pieces. Let them sear undisturbed for about five minutes on each side until they develop a golden-brown crust. This caramelization locks in juices and brings a deep, satisfying flavor to your Brazilian Coconut Chicken with Bell Peppers Recipe.
Step 4: Add Bell Peppers and Tomatoes
Once the chicken is beautifully browned, toss in chopped red and yellow bell peppers along with the diced tomatoes. Stir everything to combine, letting the vegetables soften slightly and marry with the chicken’s oils. This step adds texture and a splash of color you’ll love.
Step 5: Pour in Coconut Milk and Simmer
Next, pour in the creamy coconut milk, stirring to incorporate all the wonderful ingredients. Bring your mixture to a gentle simmer, then cover the pan. Let it cook for about 25 to 30 minutes, allowing the chicken to become tender and soak up those tropical flavors. This slow simmer is where the magic really happens.
Step 6: Adjust Seasoning
After simmering, taste your sauce and adjust the seasoning as needed. Whether you prefer it saltier, spicier, or more aromatic, this is your chance to tailor the dish perfectly to your liking. Adding a pinch more cumin or a sprinkle of cayenne pepper can elevate the flavors nicely.
Step 7: Garnish and Serve
Finally, remove the skillet from heat and scatter fresh cilantro over the top to brighten the dish. Your Brazilian Coconut Chicken with Bell Peppers Recipe is now ready to be enjoyed. Serve it alongside fluffy rice or crusty bread to soak up every drop of that luscious sauce.
How to Serve Brazilian Coconut Chicken with Bell Peppers Recipe
Garnishes
Fresh cilantro is the classic choice for garnishing this dish, adding a pop of color and crisp freshness that balances the rich coconut sauce. If cilantro isn’t your favorite, parsley works beautifully as an alternative, keeping the presentation vibrant and inviting.
Side Dishes
This meal pairs wonderfully with simple steamed rice to absorb the sauce or a crusty French bread for dipping. For a lighter option, try serving it with a green salad or sautéed greens like kale or spinach, which complement the flavors without overpowering the dish.
Creative Ways to Present
To impress at your next dinner party, try serving the chicken in individual mini coconuts for a fun, tropical twist. Alternatively, plate the chicken over cauliflower rice for a lighter, low-carb experience or wrap it in warm tortillas for an adventurous fusion-style meal.
Make Ahead and Storage
Storing Leftovers
Leftover Brazilian Coconut Chicken with Bell Peppers Recipe stores beautifully in an airtight container in the refrigerator for up to three days. The flavors often deepen after a day, making leftovers just as delightful as the first serving.
Freezing
You can freeze this dish by placing cooled portions in freezer-safe containers or bags. It keeps well for up to two months. Just be sure to thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
Reheat the chicken gently on the stovetop over medium-low heat, stirring occasionally until warmed through. This method helps preserve the creamy texture of the coconut sauce and keeps the chicken tender and juicy.
FAQs
Can I use boneless chicken breasts instead of thighs?
Absolutely! Boneless chicken breasts will work fine but keep in mind they may cook faster and be slightly less juicy than bone-in thighs. Adjust cooking time accordingly to avoid drying out the meat.
Is there a substitute for coconut milk?
While coconut milk is key for the authentic creamy flavor, you can use a mixture of heavy cream and a little coconut extract in a pinch. However, the dish will lose some of its tropical character.
Can I make this recipe spicy?
Definitely! Adding cayenne pepper or extra red pepper flakes in step 6 is an easy way to give this dish a spicy kick, allowing you to tailor the heat to your preference.
What can I use instead of bell peppers?
If you’re not a fan of bell peppers, sliced zucchini or even chunks of pineapple can be a creative swap. Both will add a nice texture and complement the coconut sauce beautifully.
Is this dish gluten-free?
Yes, Brazilian Coconut Chicken with Bell Peppers Recipe is naturally gluten-free, making it an excellent choice for those with gluten sensitivities or celiac disease.
Final Thoughts
There’s something truly heartwarming about the Brazilian Coconut Chicken with Bell Peppers Recipe that makes every dinner feel like a special occasion. The blend of creamy coconut, vibrant bell peppers, and fragrant spices come together in a dish that’s both comforting and exciting. Whether you’re cooking for a weeknight family meal or entertaining friends, this recipe is sure to delight. Give it a try—you’ll be hooked from the very first bite!
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Brazilian Coconut Chicken with Bell Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Description
This Brazilian Coconut Chicken recipe delivers tender, flavorful chicken simmered in a rich and creamy coconut milk sauce, infused with aromatic spices, fresh bell peppers, and tomatoes. Perfectly paired with rice or crusty bread, this dish is a delightful taste of Brazilian comfort food, easy to prepare in one skillet.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs (or boneless chicken breasts)
Vegetables & Aromatics
- 1 medium fresh onion, chopped
- 3 cloves fresh garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 fresh tomatoes, diced (or 1 cup canned diced tomatoes)
- Fresh cilantro or parsley, chopped (for garnish)
Spices & Seasonings
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon cayenne or red pepper flakes (optional)
- Salt, to taste (about 1 teaspoon)
- Black pepper, to taste (about ½ teaspoon)
Others
- 1 can (13.5 oz) full-fat coconut milk (or light coconut milk)
- 1 tablespoon cooking oil (vegetable or olive oil)
Instructions
- Season the Chicken: Start by seasoning your chicken pieces with salt, pepper, and a sprinkle of cumin. Let them sit for about 15 minutes to absorb the flavors.
- Sauté Aromatics: In a large skillet or Dutch oven, heat a tablespoon of oil over medium heat. Add chopped onions and minced garlic, and sauté until the onions become translucent and fragrant, about 3-4 minutes.
- Sear the Chicken: Push the onions and garlic to the side of the pan, and add the seasoned chicken pieces. Sear them for about 5 minutes on each side until they are golden brown.
- Add Vegetables: Next, add in the chopped bell peppers and diced tomatoes. Stir everything together and let it cook for a couple of minutes, allowing the vegetables to soften slightly.
- Simmer with Coconut Milk: Pour in the coconut milk, stirring well to combine. Bring the mixture to a gentle simmer and cover the pan. Let it cook for about 25-30 minutes, or until the chicken is cooked through and tender.
- Adjust Seasoning: Taste the sauce and adjust the seasoning if needed. You can add more salt, pepper, or spices according to your preference.
- Garnish and Serve: Once done, remove the skillet from the heat and sprinkle fresh cilantro on top. Serve the Brazilian Coconut Chicken with rice or crusty bread to soak up that delicious sauce!
Notes
- You can substitute chicken thighs with boneless breasts, but cooking time may vary slightly.
- Using full-fat coconut milk gives a richer flavor and creamier texture.
- For a spicier dish, increase the cayenne or red pepper flakes to your liking.
- Leftovers refrigerate well for up to 3 days and taste great reheated.
- This recipe pairs beautifully with steamed white rice or crusty artisan bread.
