Spicy Brazilian Coconut Chicken
Discover authentic spicy Brazilian coconut chicken recipe with step-by-step guide. Rich coconut milk, bold spices & tropical flavors await
Ingredients
- 2 lbs chicken thighs, bone-in, skin-on, cut into pieces
- 1 can (14 oz) full-fat coconut milk
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2-3 malagueta peppers or jalapeños, minced
- 1 tablespoon sweet paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 bay leaves
- 2 limes, juiced and zested
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil or palm oil
- Salt and black pepper to taste
Instructions
- Marinate the chicken: In a large bowl, combine chicken pieces with lime juice, 2 minced garlic cloves, 1 teaspoon salt, and half the paprika. Mix well and marinate for 30 minutes at room temperature.
- Prepare aromatics: While chicken marinates, dice the onion, mince remaining garlic, grate ginger, and finely chop the peppers. Measure out all spices into small bowls.
- Heat the oil: In a large, heavy-bottomed Dutch oven or deep skillet, heat oil over medium-high heat until shimmering.
- Brown the chicken: Remove chicken from marinade and brown in batches, 3-4 minutes per side until golden. Don't overcrowd the pan. Transfer browned chicken to a plate and set aside.
- Sauté aromatics: In the same pan, reduce heat to medium and add diced onion. Cook for 3-4 minutes until translucent. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
- Add spices: Add paprika, cumin, coriander, and chopped peppers to the pan. Cook for 30 seconds, stirring constantly to prevent burning and release the spice oils.
- Add coconut milk: Slowly pour in the coconut milk, stirring to combine with the spice mixture. Add bay leaves and bring to a gentle simmer.
- Simmer the dish: Return browned chicken to the pan, ensuring pieces are mostly covered by the coconut milk. Reduce heat to low, cover, and simmer for 25-30 minutes until chicken is tender and cooked through (internal temperature 165°F/74°C).
- Final seasoning: Remove bay leaves. Taste and adjust seasoning with salt, pepper, and additional lime juice as needed. The sauce should be creamy and coat the back of a spoon.
- Garnish and serve: Remove from heat and stir in fresh cilantro. Serve immediately over Brazilian white rice with lime wedges on the side. Garnish with additional cilantro if desired.
Notes
Pros:
- Quick and easy weeknight dinner ready in under an hour
- Rich, creamy coconut sauce balances the heat perfectly
- Naturally gluten-free and dairy-free
- Uses affordable, accessible ingredients
- Impressive presentation for entertaining guests
- Leftovers taste even better the next day
- High protein content keeps you satisfied
- One-pot cooking means minimal cleanup
- Adaptable spice level for different heat preferences
- Authentic Brazilian flavors transport you to the tropics
Cons:
- Contains coconut, which some people are allergic to
- Can be quite spicy for those sensitive to heat
- Requires full-fat coconut milk for best results (higher calories)
- Some specialty peppers may be hard to find in certain areas
- Chicken thighs have higher fat content than breasts
- May be too rich for those watching fat intake
- Requires 30 minutes marinating time for best flavor
- Not suitable for nut-free diets (coconut classification varies)