Spicy Brazilian Coconut Chicken (Printable Version)
Tender chicken in creamy spicy coconut sauce with peppers and aromatic spices
# What You Need:
→ Meats
01 - 1.75 lb boneless skinless chicken thighs, cut into bite-size pieces
→ Vegetables & Aromatics
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 3 cloves garlic, minced
06 - 1 thumb-sized piece fresh ginger, grated
07 - 1-2 fresh red chilies, finely sliced (adjust to taste)
08 - 2 tablespoons fresh cilantro, chopped
→ Liquids
09 - 1 can (13.5 fl oz) coconut milk
10 - 2/3 cup chicken broth
11 - Juice of 1 lime
→ Spices & Pantry
12 - 2 tablespoons olive oil
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon ground coriander
16 - 1/2 teaspoon turmeric
17 - Salt and black pepper, to taste
→ Garnish
18 - Extra chopped cilantro
19 - Lime wedges
# Directions:
01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken pieces with salt and black pepper, then sauté until lightly golden on all sides. Transfer to a plate and set aside.
02 - In the same pan, add the onion, bell peppers, garlic, ginger, and chilies. Sauté for 4-5 minutes until the vegetables soften and become fragrant.
03 - Stir in cumin, smoked paprika, coriander, and turmeric. Cook for 1 minute to bloom the spices and release their essential oils.
04 - Return the seared chicken to the pan. Pour in coconut milk and chicken broth, stirring well to combine and scraping up any browned bits from the bottom of the pan.
05 - Bring to a gentle simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has slightly thickened.
06 - Remove from heat and stir in lime juice and chopped cilantro. Taste and adjust seasoning as needed. Serve hot, garnished with extra cilantro and lime wedges.
# Expert Advice:
01 -
- The coconut sauce is so good you will catch yourself spooning it straight from the pan when nobody is looking.
- It tastes like you spent hours on it but the whole thing comes together in under an hour on a single weeknight.
02 -
- Do not rush the spice toasting step because burnt spices turn bitter fast and there is no recovering from that mistake.
- Shaking the coconut milk can before opening prevents clumpy patches and gives you a smooth sauce from the start.
03 -
- Cut all your chicken pieces roughly the same size so they cook evenly and you do not end up with some pieces overdone and others undercooked.
- A squeeze of lime over each individual bowl at the table makes a bigger flavor impact than stirring it all into the pot.