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This Spicy Brazilian Coconut Chicken recipe features tender chicken simmered in a creamy, flavorful coconut sauce with a kick of spice. It’s a perfect dish to bring vibrant Brazilian flavors to your table, with a blend of spices like cumin, coriander, and paprika. The coconut milk adds richness, while the cayenne pepper and chili give it a slight heat. This is a dish that will transport your taste buds to Brazil, especially when served with a side of rice!

Full Recipe:

Ingredients

For the Chicken Marinade:

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

For the Coconut Sauce:

2 tbsp vegetable oil
1 onion (finely chopped)
1 red bell pepper (diced)
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
1/2 cup chicken broth
1 bay leaf
Salt and black pepper (to taste)
Fresh cilantro (for garnish)

For Serving:

Cooked rice

Directions

Marinate the Chicken:
- In a bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Let it marinate for at least 15 minutes.
Sear the Chicken:
- In a large skillet, heat the vegetable oil over medium-high heat. Add the marinated chicken and cook until browned on all sides. Remove the chicken and set it aside.
Sauté the Aromatics:
- In the same skillet, add the chopped onion and diced red bell pepper. Sauté until soft and fragrant.
Spice It Up:
- Stir in the ground cumin, ground coriander, and smoked paprika. Cook for 1–2 minutes to release their flavors.
Add Tomatoes and Coconut Milk:
- Pour in the diced tomatoes (with juices) and coconut milk. Stir everything together.
Simmer with Chicken:
- Return the chicken to the skillet, add chicken broth and the bay leaf. Mix well. Reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
Season and Garnish:
- Taste the sauce and adjust the seasoning with salt and black pepper if needed. Remove the bay leaf and garnish with fresh cilantro.
Serve:
- Serve the Spicy Brazilian Coconut Chicken over cooked rice for a complete meal.

Nutrients (approximate per serving)

Calories: 450
Carbohydrates: 16g
- Sugar: 5g
Fat: 28g
- Saturated Fat: 18g
Protein: 35g
Cholesterol: 105mg
Sodium: 780mg
Potassium: 500mg

The Chicken Marinade: Flavorful and Spicy

The chicken marinade sets the tone for the dish, infusing the chicken with layers of flavor before it’s even cooked. Garlic, paprika, and cayenne pepper are the key ingredients here, providing a base of savory depth and a subtle kick of spice. The cayenne pepper gives the chicken its heat, but you can easily adjust the amount based on your preferred spice level. The paprika adds a touch of smokiness, while salt and black pepper balance the overall flavor. Marinating the chicken for at least 15 minutes allows the spices to permeate the meat, creating a flavorful foundation for the coconut sauce that follows.

The Coconut Sauce: Creamy and Rich

The coconut sauce is where the magic happens in this dish. Coconut milk adds a rich, velvety texture that balances the heat of the spices with its creamy sweetness. Ground cumin and coriander contribute earthy and citrusy notes, while smoked paprika deepens the sauce’s flavor. Diced tomatoes add a touch of acidity and sweetness, rounding out the sauce with a perfect balance of richness and freshness. The chicken broth and bay leaf tie everything together, creating a sauce that’s both savory and aromatic. The sauce not only coats the chicken beautifully but also makes the dish incredibly satisfying when served with rice.

Cooking the Chicken: Searing and Simmering

To get that perfect balance of crispy and tender, the chicken is first seared in vegetable oil. This step adds a nice golden-brown color and enhances the flavor of the chicken. Once browned on all sides, the chicken is set aside while the aromatics (onion and red bell pepper) are sautéed. This step builds a foundation of flavor before the spices are added. The ground cumin, coriander, and smoked paprika are stirred in to release their full flavors before the liquid ingredients—diced tomatoes, coconut milk, and chicken broth—are added. After that, the chicken is returned to the pan to simmer in the sauce until fully cooked and tender. This process allows the chicken to absorb all the flavorful spices and sauce.

How to Make Spicy Brazilian Coconut Chicken

Here’s how to make this delicious dish step-by-step:

Marinate the Chicken: In a bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Let it marinate for at least 15 minutes to let the flavors infuse.
Sear the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Add the marinated chicken and cook until browned on all sides. Remove the chicken and set it aside.
Sauté the Aromatics: In the same skillet, add the chopped onion and diced red bell pepper. Sauté until softened and fragrant, about 4–5 minutes.
Spice It Up: Stir in the ground cumin, ground coriander, and smoked paprika. Cook for 1–2 minutes to let the spices bloom and release their flavors.
Add Tomatoes and Coconut Milk: Pour in the diced tomatoes (with juices) and coconut milk. Stir to combine and bring the mixture to a simmer.
Simmer with Chicken: Return the chicken to the skillet, and add the chicken broth and bay leaf. Mix everything together. Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
Season and Garnish: Taste the sauce and adjust the seasoning with salt and black pepper as needed. Remove the bay leaf and garnish the dish with fresh cilantro.
Serve: Serve the Spicy Brazilian Coconut Chicken over a bed of cooked rice for a complete, satisfying meal.

Nutritional Benefits of Spicy Brazilian Coconut Chicken

Each serving of Spicy Brazilian Coconut Chicken provides approximately 450 calories, making it a rich but balanced dish. With 35 grams of protein, it offers a good amount of lean protein from the chicken, which is important for muscle building and repair. The 28 grams of fat, including 18 grams of saturated fat, come from the coconut milk and oil, contributing to the creamy texture and richness of the dish. The carbohydrates are relatively low, with 16 grams of carbs per serving, and only 5 grams of sugar. This makes the dish a filling, flavorful option for those watching their sugar intake.

Additionally, the chicken provides essential vitamins and minerals such as Vitamin A (200 IU), potassium (500mg), and calcium (40mg), supporting immune health, muscle function, and bone strength.

Serving Suggestions

This dish is great on its own, but there are a few ways to enhance it further:

With Rice: Serve the Spicy Brazilian Coconut Chicken over a bed of fluffy rice to soak up the creamy sauce. You can use white, brown, or even coconut rice for an extra coconut flavor.
With Vegetables: Add some sautéed vegetables like zucchini, bell peppers, or spinach to the pan to incorporate more color and nutrients.
With Avocado: For a creamy, cool contrast, add slices of fresh avocado on top or on the side.
With Lime Wedges: A squeeze of fresh lime juice over the chicken just before serving adds a burst of freshness that complements the richness of the dish.

Conclusion

Spicy Brazilian Coconut Chicken is a flavorful and satisfying dish that brings together creamy coconut milk, bold spices, and tender chicken. The balance of heat from cayenne and chili flakes, combined with the richness of the coconut sauce, makes for a dish that is as comforting as it is exciting. It’s easy to make and customizable with extra veggies, making it a great weeknight dinner. Whether you’re cooking for yourself or for a crowd, this dish is sure to bring vibrant Brazilian flavors to your table. Enjoy it with a side of rice, and you’ll have a complete, hearty meal that’s both delicious and filling!

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