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
Scale
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.
