Spicy Brazilian Coconut Chicken (Printable Version)
Tender chicken thighs in a creamy, spicy coconut sauce enriched with Brazilian spices and fresh cilantro.
# Ingredients Required:
→ Poultry
01 -
680 grams boneless, skinless chicken thighs
→ Vegetables & Aromatics
02 -
2 cloves garlic, minced
03 -
1 medium onion, chopped
04 -
1 red bell pepper, diced
→ Canned Goods
05 -
400 grams diced tomatoes (1 can)
06 -
400 milliliters coconut milk (1 can)
07 -
240 milliliters chicken broth
→ Spices
08 -
1 teaspoon paprika
09 -
1/2 teaspoon cayenne pepper
10 -
1 teaspoon ground cumin
11 -
1 teaspoon ground coriander
12 -
1 teaspoon smoked paprika
13 -
1 bay leaf
14 -
Salt, to taste
15 -
Black pepper, to taste
→ Oils & Fats
16 -
Vegetable oil for sautéing
→ Garnish
17 -
Fresh cilantro, chopped
→ Accompaniments
18 -
Cooked rice, for serving
# Guide to Cooking:
01 -
Combine minced garlic, paprika, cayenne pepper, salt, and black pepper with chicken thighs in a large bowl. Mix well and let marinate for at least 30 minutes.
02 -
Heat vegetable oil in a large pan over medium heat. Add chopped onion and diced red bell pepper and cook until softened, about 5 minutes.
03 -
Stir in ground cumin, ground coriander, and smoked paprika with the sautéed vegetables. Cook for 1 to 2 minutes until fragrant.
04 -
Add diced tomatoes, coconut milk, chicken broth, and bay leaf to the pan. Season with salt and black pepper to taste. Bring mixture to a gentle simmer.
05 -
Place marinated chicken thighs into the pan. Simmer uncovered for 20 minutes, or until chicken is cooked through and sauce has thickened.
06 -
Remove bay leaf. Serve chicken hot over cooked rice and garnish generously with fresh cilantro.
# Extra Suggestions:
01 -
Marinating the chicken longer than 30 minutes intensifies the flavor. Adjust cayenne pepper to modify heat level. Pair with white, brown rice, or quinoa for variation.