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Brazilian cuisine is a vibrant tapestry of flavors, colors, and textures, influenced by a rich history of indigenous ingredients, African traditions, and Portuguese colonialism. This culinary diversity is celebrated in dishes that range from the rich, hearty stews of the Amazon to the refreshing seafood ceviches found along the coast. At the heart of this gastronomic landscape is the Spicy Brazilian Coconut Chicken, a dish that perfectly embodies Brazil’s multicultural heritage.

Spicy Brazilian Coconut Chicken

Discover the flavors of Brazil with this spicy Brazilian coconut chicken recipe! This dish features succulent chicken thighs marinated in a zesty blend of lime, cumin, and turmeric, then simmered in creamy coconut milk with vibrant red peppers and fresh chilies for a kick of heat. Serve it over fluffy rice and finish with a sprinkle of cilantro for an irresistible meal. Perfect for family dinners or impressing guests with a taste of tropical goodness!
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Ingredients
  

4 boneless chicken thighs

1 can (13.5 oz) coconut milk

2 tablespoons palm oil (or vegetable oil)

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 fresh red bird's eye chilies, chopped (adjust to taste)

1 red bell pepper, sliced

1 lime (juiced and zested)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon turmeric

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Cooked rice (to serve)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs, lime juice, lime zest, cumin, smoked paprika, turmeric, salt, and pepper. Mix well to coat the chicken evenly and let it marinate for at least 30 minutes.

    Sauté the Base: In a large skillet or pot, heat the palm oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Stir in the garlic, ginger, and chopped chilies and cook for an additional 2 minutes until fragrant.

      Brown the Chicken: Add the marinated chicken thighs to the skillet. Cook for about 4-5 minutes on each side until they are golden brown.

        Combine with Coconut Milk: Pour the coconut milk into the skillet, followed by the sliced red bell pepper. Stir gently to combine, ensuring the chicken is submerged in the coconut milk. Bring it to a gentle simmer.

          Cook Until Tender: Lower the heat and cover the skillet. Let the chicken simmer for about 20-25 minutes until cooked through and tender, stirring occasionally.

            Finish the Dish: Once the chicken is cooked, taste the sauce and adjust seasoning if necessary. If you want it spicier, add more chopped chilies or a pinch of cayenne pepper.

              Serve: Serve the spicy Brazilian coconut chicken hot over cooked rice, garnished with fresh cilantro.

                Prep Time, Total Time, Servings: 30 mins | 1 hour | Serves 4