Spicy Brazilian Coconut Chicken Recipe

Spicy Brazilian Coconut Chicken is a bold and aromatic dish that brings the vibrant flavors of Brazil to your table. This recipe is a delightful combination of tender chicken pieces simmered in a rich, creamy coconut sauce infused with exotic spices. It strikes a perfect balance between spicy heat and tropical sweetness, making it a favorite for those who love dishes with deep, complex flavors. With the warming notes of cumin, paprika, and coriander, every bite delivers a taste of traditional Brazilian comfort food with a gourmet twist. Ideal for dinner parties or a cozy night in, this recipe is sure to impress your guests and satisfy your cravings.

Ingredients

For the Chicken Marinade:

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

• 2 cloves garlic, minced

• 1 teaspoon paprika

• ½ teaspoon cayenne pepper (adjust to taste)

• Salt and black pepper to taste
  
  

For the Coconut Sauce:

• 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

• ½ cup chicken broth

• 1 bay leaf

• Salt and black pepper to taste

• Fresh cilantro leaves for garnish
  
  

For Serving:

• Cooked rice

Instructions

1. Marinate the Chicken:
   In a bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Mix well until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.

2. Prepare the Sauce Base:
   In a large skillet over medium heat, warm the vegetable oil. Add the chopped onion and diced red bell pepper. Sauté for about 5 minutes or until the vegetables become soft and translucent.

3. Add the Spices:
   Stir in the ground cumin, ground coriander, and smoked paprika. Let the spices toast for about 2 minutes, stirring frequently, until fragrant.

4. Build the Sauce:
   Pour in the diced tomatoes, coconut milk, and chicken broth. Add the bay leaf and stir well to combine. Bring the mixture to a gentle simmer.

5. Cook the Chicken:
   Add the marinated chicken to the skillet and stir to coat it in the sauce. Reduce the heat to low, cover the pan, and let it simmer for 20–25 minutes, or until the chicken is fully cooked and tender.

6. Final Touches:
   Taste and adjust the seasoning with additional salt and pepper if needed. Discard the bay leaf before serving.

7. Serve and Garnish:
   Spoon the chicken and coconut sauce over freshly cooked rice. Garnish with chopped fresh cilantro for a burst of color and freshness.

Serving Suggestions

This dish pairs beautifully with plain white or jasmine rice, which absorbs the luscious coconut sauce. You can also serve it with quinoa or cauliflower rice for a lighter option. Add a side of roasted or steamed vegetables, such as broccoli, green beans, or plantains, to create a complete and nutritious meal. A few lime wedges on the side can add a zesty touch that cuts through the richness of the sauce.

Nutritional Information (Per Serving)

• Calories: 450

• Fat: 30g

  • Saturated Fat: 15g

  • Unsaturated Fat: 12g

• Cholesterol: 100mg

• Sodium: 620mg

• Carbohydrates: 20g

  • Sugar: 5g

  • Fiber: 3g

• Protein: 25g
  
  

Note: These values are approximate and may vary depending on specific ingredients and portion sizes.