Spicy Brazilian Coconut Chicken (Printer-Friendly)
Creamy coconut and lime-infused chicken with smoked paprika, chilies and cilantro for a lively Brazilian-style main.
# What You'll Need:
→ Meats
01 - 28 ounces boneless, skinless chicken thighs, cut into bite-size pieces
→ Marinade
02 - 2 tablespoons freshly squeezed lime juice
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon ground cumin
05 - 1 teaspoon ground coriander
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
→ Vegetables & Aromatics
08 - 1 large yellow onion, finely chopped
09 - 4 garlic cloves, minced
10 - 1 medium red bell pepper, diced
11 - 2 fresh red chilies, minced (adjust to taste)
→ Sauce
12 - 13.5 fluid ounces full-fat coconut milk
13 - 7 fluid ounces chicken broth
14 - 2 tablespoons tomato paste
15 - 1 tablespoon light brown sugar
→ Finishing & Garnish
16 - 2 tablespoons chopped fresh cilantro
17 - Lime wedges, for serving
# How to Make It:
01 - In a large bowl, combine chicken thighs with lime juice, smoked paprika, cumin, coriander, salt, and black pepper. Toss thoroughly and marinate for a minimum of 15 minutes.
02 - Heat a large skillet or Dutch oven over medium-high heat. Add a small amount of oil and brown the marinated chicken pieces on all sides. Remove chicken from the pan and set aside.
03 - In the same pan, add chopped onion and sauté for 3 minutes until softened. Add minced garlic, diced red bell pepper, and minced chilies; cook for an additional 2 minutes, stirring regularly.
04 - Stir in tomato paste and brown sugar until well blended. Slowly pour in coconut milk and chicken broth, scraping any browned bits from the bottom of the pan.
05 - Return browned chicken pieces to the pan. Bring mixture to a gentle simmer, reduce heat to low, and cook uncovered for 25 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened slightly.
06 - Taste and adjust seasoning if necessary. Garnish with chopped cilantro and serve with lime wedges on the side.
# Expert Advice:
01 -
- The coconut milk transforms everything into silky warmth with a subtle tropical twist, and you won’t want to leave a drop behind.
- The chicken soaks up layers of spice and tang, making every bite feel like a tiny escape to Brazil on a weeknight.
02 -
- The one time I hurried and skipped the marinating, the flavor stayed flat—take those extra minutes.
- Using low fat coconut milk once made the sauce watery and sad, so now I always double check the can.
03 -
- Always brown your chicken well, even if you’re tempted to rush—it builds fond and deepens flavor tenfold.
- Stir the sauce often as it simmers to stop anything from sticking, especially if you walk away for rice.