Spicy Brazilian Coconut Chicken

Elevate your dinner with this Spicy Brazilian Coconut Chicken recipe! Enjoy the perfect blend of tender chicken thighs simmered in creamy coconut milk, infused with aromatic spices and fresh ingredients. In just a few simple steps, impress your family and friends with a flavorful dish that’s easy to make. Ready to spice up your meals? Click through for the full recipe and let the cooking adventure begin!

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Ingredients

4 chicken thighs (bone-in, skin-on)

1 can (14 oz) coconut milk

2 tablespoons coconut oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 red bell pepper, sliced

1-2 fresh red chilies, sliced (adjust for spice preference)

1 tablespoon ginger, grated

1 teaspoon ground cumin

1 teaspoon paprika

Salt and black pepper to taste

Juice of 1 lime

Fresh cilantro for garnish

Instructions

Prepare the Chicken: Pat the chicken thighs dry and season with salt and pepper on both sides.

Sauté Aromatics: In a large skillet or Dutch oven, heat coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add Garlic and Spices: Stir in the minced garlic, ginger, sliced red bell pepper, and chilies. Cook for another 2-3 minutes until fragrant. Add in the ground cumin and paprika, stirring to combine.

Brown the Chicken: Push the vegetable mixture to the sides of the pan, and add the seasoned chicken thighs skin-side down. Brown them for about 5 minutes on each side until golden.

Coconut Milk Infusion: Pour in the coconut milk and lime juice, ensuring the chicken is mostly submerged. Bring the mixture to a gentle simmer.

Cook Through: Reduce the heat to low, cover the skillet, and let it simmer for 30-35 minutes, or until the chicken is fully cooked and tender.

Finish and Garnish: Taste and adjust seasoning if necessary. Garnish with freshly chopped cilantro before serving.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

- Presentation Tips: Serve the Spicy Brazilian Coconut Chicken over fluffy white rice or quinoa to soak up the rich sauce, and garnish with lime wedges and extra cilantro for a pop of color.