Description
This Delicious Brazilian Coconut Chicken recipe combines tender, juicy chicken thighs simmered in a rich and creamy coconut milk sauce with aromatic spices, bell peppers, and fresh tomatoes. Perfectly seasoned and cooked to perfection, this dish offers vibrant flavors that embody the essence of Brazilian comfort food. Serve it over rice or with crusty bread to soak up the luscious sauce for a satisfying family meal.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs (or boneless chicken breasts)
Vegetables & Herbs
- 1 medium fresh onion, chopped
- 3 cloves fresh garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 fresh tomatoes, diced (or 1 cup canned diced tomatoes)
- Fresh cilantro (or parsley) for garnish, chopped
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper or red pepper flakes (optional)
- Salt to taste (approximately 1 teaspoon)
- Black pepper to taste (about ½ teaspoon)
Liquids & Oil
- 1 tablespoon cooking oil (vegetable or olive oil)
- 1 ½ cups full-fat coconut milk (or light coconut milk)
Instructions
- Season the Chicken: Start by seasoning your chicken pieces with salt, pepper, and a sprinkle of cumin. Let them sit for about 15 minutes to absorb the flavors, enhancing the depth of seasoning in the final dish.
- Sauté Aromatics: In a large skillet or Dutch oven, heat a tablespoon of oil over medium heat. Add chopped onions and minced garlic, sautéing until the onions become translucent and fragrant, about 3-4 minutes, which will build the flavor base.
- Sear the Chicken: Push the onions and garlic to the side of the pan and add the seasoned chicken pieces. Sear them for about 5 minutes on each side until they are golden brown. This step locks in moisture and flavor.
- Add Vegetables: Next, add the chopped red and yellow bell peppers along with the diced tomatoes to the skillet. Stir everything together and let it cook for a couple of minutes, allowing the vegetables to soften slightly and meld with the chicken.
- Simmer with Coconut Milk: Pour in the coconut milk, stirring well to combine all ingredients. Bring the mixture to a gentle simmer, then cover the pan. Let it cook for about 25-30 minutes, or until the chicken is thoroughly cooked and tender, allowing the sauce to thicken and absorb the flavors.
- Adjust Seasoning: Taste the sauce and adjust the seasoning if needed by adding more salt, pepper, or spices according to your preference to balance out the flavors.
- Garnish and Serve: Once done, remove the skillet from the heat and sprinkle fresh cilantro on top. Serve the Brazilian Coconut Chicken with rice or crusty bread to soak up the delicious sauce, completing this hearty and flavorful meal.
Notes
- You can substitute chicken thighs with chicken breasts for a leaner option, but thighs remain juicier and more flavorful.
- Using full-fat coconut milk provides a richer sauce, but light coconut milk can be used for a lighter version.
- Add cayenne pepper or red pepper flakes sparingly if you prefer a mild heat; omit for a milder dish.
- This recipe pairs beautifully with steamed jasmine or basmati rice to soak up the coconut sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
