Ever sat there thinking, “I want something exotic, spicy, creamy, AND easy because I am not mentally preparedfor a cooking marathon today”? Yeah, me too. That’s where Spicy Brazilian Coconut Chicken struts in—like a flamingo in a chicken coop—bringing the flavor, the flair, and just enough heat to wake up your taste buds without making you cry in the corner (unless you’re into that).
This dish is basically your weeknight dinner fairy godmother. It’s comforting, packed with flavor, and somehow makes you feel like you’ve traveled to Brazil without even leaving your sweatpants. Let’s getll we?
Why This Recipe is Awesome?
Look, not all recipes are created equal. Some are a pain. This one? Deliciously simple.
- Spice level? Adjustable. Burn your face off or keep it mild—dealer’s choice.
- One pan wonder – Less cleanup = more Netflix time.
- Freakishly flavorful – Like, suspiciously good for how little effort it takes.
- Tropical vibes – Because you deserve a vacation (even if it’s just in your mouth).
Oh, and did I mention it looks fancy enough to impress someone but easy enough for your cat to supervise?
Ingredients You’ll Need
Alright, here’s your no-BS shopping list. Nothing too weird, I promise.
- 1.5 lbs boneless, skinless chicken thighs – Breast works too, but thighs = flavor bombs.
- 1 tbsp olive oil – Or coconut oil, if you’re feelin’ fancy.
- 1 medium onion, chopped – Don’t cry, it’s worth it.
- 3 garlic cloves, minced – Vampires, beware.
- 1 red bell pepper, sliced – Adds color and sweetness. Don’t skip!
- 1 jalapeño or chili pepper, diced – You decide the heat level. Go wild… or mild.
- 1 tsp paprika – Smoked if you’ve got it. Life-changing.
- 1/2 tsp cumin – Earthy goodness.
- 1 can (14 oz) full-fat coconut milk – No lite nonsense. We’re going all in.
- 1 tbsp tomato paste – Trust me.
- Salt & pepper to taste – Obviously.
- Fresh cilantro for garnish – Optional, unless you’re morally opposed to flavor.
Optional bonus:
- Lime wedges – For that final zesty mwah.
Step-by-Step Instructions
Let’s get this spicy, coconutty party started:
- Heat oil in a large skillet over medium heat. Think sizzle, not smoke.
- Season chicken with salt, pepper, and paprika. Be generous. You’re feeding your tastebuds, not punishing them.
- Sear chicken on both sides (about 3-4 mins per side) until golden. It doesn’t need to be fully cooked yet—this ain’t its final form.
- Remove chicken and set aside. Let it rest like the drama queen it is.
- In the same pan, sauté onions, garlic, and peppers until soft and fragrant. If your kitchen doesn’t smell amazing by now, something went wrong.
- Stir in tomato paste, cumin, and a little more salt. Let it get toasty for about a minute.
- Pour in the coconut milk and stir until everything is friends.
- Add the chicken back in, cover, and simmer for 15 minutes. Chicken will finish cooking and soak up all that flavor.
- Uncover and let the sauce thicken for 5 minutes. Bonus points if you dramatically flick the pan like a pro.
- Serve with rice, couscous, or bread to mop up the sauce. Garnish with cilantro and squeeze of lime.
Eat. Moan. Repeat.
Common Mistakes to Avoid
We’ve all been there. Let’s save you the embarrassment.
- Overcooking the chicken. Dry chicken is a crime. Don’t be that person.
- Using low-fat coconut milk. Why even bother? Just don’t.
- Skipping the sauté step. The onions and garlic need their moment to shine.
- Not tasting as you go. You’re the chef here. Own it.
- Pan too crowded? Chicken won’t sear, it’ll steam. Give it space like an introvert at a party.
Aternatives & Substitutions
Cooking’s not a dictatorship. Feel free to play around:
- Chicken breast instead of thighs? Sure, but watch the cook time.
- No jalapeño? Use red pepper flakes or just skip it. Your call.
- Coconut allergy? Sub heavy cream, but the flavor won’t be the same. Still good, just not Brazilian-level good.
- Vegan version? Use tofu or chickpeas and veggie broth. Still slaps.
- Hate cilantro? You’re wrong… but fine. Try parsley or leave it off.
FAQ (Frequently Asked Questions)
Can I use chicken breast instead of thighs?
Totally. Just keep an eye on it so it doesn’t turn into cardboard.
Is it super spicy?
Depends on your chili situation. Want it mild? Ditch the jalapeño. Want it fiery? Toss in a second one. YOLO.
Can I make this ahead of time?
Heck yes. It gets even better the next day. Like revenge, but tastier.
Can I freeze it?
Yep. Freeze the leftovers in an airtight container. Just don’t forget it’s there like that lasagna from 2021.
What should I serve it with?
Rice is the go-to. But couscous, quinoa, naan, or a spoon straight into your mouth? All valid choices.
Can I skip the tomato paste?
I mean… you could. But it adds depth. Your call, chef.
How do I thicken the sauce?
Let it simmer uncovered for a few extra minutes. Or be sneaky and add a cornstarch slurry (but shhh, don’t tell grandma).
Related Recipes
- Garlic Butter Sausage Bites with Creamy Parmesan Pasta Recipe
- Japanese Fried Rice Recipe
- Ground Beef and Gravy Over Mashed Potatoes Recipe
Final Thoughts
There you have it—your one-way ticket to flavor-town with a tropical detour. Spicy Brazilian Coconut Chicken is the kind of recipe that makes you look like a kitchen rockstar with minimal actual effort. We love that for you.
So go on, whip it up, make a mess, lick the spoon (you know you will), and then bask in the glory of your culinary prowess.
Now go impress someone—or just eat it in your pajamas while watching trash TV. No judgment. You’ve earned it. 🙌
Spicy Brazilian Coconut Chicken
Ingredients
- 1 ½ lbs boneless chicken thighs cut into chunks
- 2 tbsp olive oil
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 red bell pepper sliced
- 1 can 13.5 oz coconut milk
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili flakes or more for extra spice
- 1 tsp salt
- ½ tsp black pepper
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chicken and cook until lightly browned on all sides. Remove and set aside.
- In the same skillet, sauté onion, garlic, and red pepper until softened.
- Stir in tomato paste, paprika, cumin, chili flakes, salt, and pepper.
- Pour in coconut milk and mix until combined.
- Return chicken to the pan and simmer for 20 minutes until tender and sauce thickens.
- Add lime juice, garnish with fresh cilantro, and serve hot with rice.
Notes
- Adjust chili flakes to your spice level.
- Chicken breasts can be used, but thighs stay juicier.
- Serve with white rice, quinoa, or warm bread to soak up the sauce.
DID YOU MAKE THIS EASY RECIPE?
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