Description
This Spicy Brazilian Coconut Chicken recipe is a vibrant and flavorful dish featuring tender chicken simmered in a creamy coconut milk sauce infused with smoked paprika, chili flakes, ginger, and tomato paste. Finished with fresh lime juice and cilantro, this dish offers a tantalizing balance of spicy, savory, and tropical flavors perfect for an exotic weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes or crushed red pepper (adjust to taste)
Cooking and Aromatics
- 2 tablespoons olive oil or coconut oil, divided
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Sauce Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- Juice of 1 lime
- 1 tablespoon brown sugar or coconut sugar
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
Optional Garnishes and Serving Suggestions
- Fresh chili or jalapeño, sliced (for garnish)
- Toasted coconut flakes (for garnish)
- Cooked rice, quinoa, or cauliflower rice (for serving)
Instructions
- Prep the chicken: Pat the chicken dry with paper towels and slice into large bite-sized pieces. Season thoroughly with salt, black pepper, smoked paprika, and chili flakes. Let it rest for 5-10 minutes to allow the flavors to penetrate.
- Sear the chicken: Heat 1 tablespoon of olive or coconut oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and sear for 2-3 minutes per side until golden brown. Work in batches if needed to avoid overcrowding. Transfer the browned chicken to a plate.
- Cook the aromatics: Reduce heat to medium, add the remaining tablespoon of oil if necessary. Sauté the finely chopped onion for 3-4 minutes until soft and translucent. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Create the sauce: Stir in the tomato paste and cook for about one minute, stirring constantly to develop flavor. Pour in the full-fat coconut milk and chicken broth, scraping any browned bits from the pan to incorporate their flavor.
- Simmer to perfection: Return the seared chicken and any accumulated juices to the skillet. Bring the mixture to a gentle simmer and cook uncovered for 8-10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened beautifully.
- Finish with flair: Stir in fresh lime juice and brown sugar to balance the spiciness with a hint of sweetness. Taste the sauce and adjust seasoning if needed. Remove the skillet from heat and mix in chopped cilantro for freshness.
- Garnish and serve: Garnish with additional cilantro, sliced fresh chili or jalapeño, and toasted coconut flakes if desired. Serve hot over your choice of cooked rice, quinoa, or cauliflower rice for a complete meal.
Notes
- You can use either chicken breasts or thighs depending on preference; thighs will be more tender and juicy.
- Adjust the amount of chili flakes to control the heat level.
- For a dairy-free recipe, ensure all ingredients are plant-based (this recipe is already dairy-free).
- Toasting coconut flakes before garnish enhances flavor and texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Keywords: Brazilian chicken, coconut chicken, spicy chicken recipe, Brazilian cuisine, coconut milk chicken, easy stovetop chicken
