Description
A vibrant fusion of tender chicken thighs simmered in a rich, spicy coconut sauce with aromatic spices. This Brazilian-inspired dish brings together the creaminess of coconut milk with the boldness of Latin American spices for a comforting yet exotic meal.
Ingredients
Scale
- For the Chicken Marinade:
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste for spice)
- Salt and black pepper to taste
- For the Coconut Sauce:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 can (14 ounces) of diced tomatoes
- 1 can (14 ounces) of coconut milk
- 1/2 cup chicken broth
- 1 bay leaf
- Salt and black pepper to taste
- Fresh cilantro leaves for garnish
- For Serving:
- Cooked rice
Instructions
- Prepare the Marinade
- In a medium bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Mix thoroughly to ensure all pieces are evenly coated. Allow the chicken to marinate for at least 15 minutes to absorb the flavors, though longer marination (up to 2 hours in the refrigerator) will enhance the taste further.
- Sear the Chicken
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Cook for 3-4 minutes per side until golden brown. The chicken doesn’t need to be fully cooked at this stage. Remove the chicken from the pan and set aside on a plate.
- Create the Aromatic Base
- Using the same pan with its flavorful residue, add the chopped onion and diced red bell pepper. Sauté for 5-6 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent. Scrape up any browned bits from the bottom of the pan as you stir.
- Bloom the Spices
- Add the ground cumin, ground coriander, and smoked paprika to the sautéed vegetables. Stir continuously for 1-2 minutes until the spices become fragrant. This brief toasting helps release the essential oils in the spices, intensifying their flavors in the final dish.
- Build the Sauce
- Pour in the diced tomatoes with their juice and the coconut milk. Stir well to combine all ingredients and create a uniform sauce. Bring the mixture to a gentle simmer, allowing the flavors to begin melding together.
- Reunite the Chicken with the Sauce
- Return the seared chicken pieces to the pan, along with any accumulated juices. Add the chicken broth and bay leaf. Stir gently to ensure the chicken is evenly distributed throughout the sauce.
- Simmer to Perfection
- Reduce the heat to low, cover the pan, and let the mixture simmer for 20-25 minutes. This slow cooking process allows the chicken to become tender while absorbing the rich flavors of the sauce. The sauce will also reduce and thicken slightly during this time.
- Finalize the Dish
- After simmering, taste the sauce and adjust the seasoning with salt and black pepper as needed. Remove the bay leaf from the sauce. If you prefer a thicker sauce, you can continue simmering uncovered for a few more minutes.
- Serve and Present
- Spoon the spicy coconut chicken over freshly cooked rice in serving bowls. The rice will absorb the delicious sauce and complement the spicy flavors perfectly.
- Garnish
- Sprinkle fresh cilantro leaves over the dish just before serving. The bright, herbaceous notes of cilantro provide a refreshing contrast to the rich, spicy flavors of the dish.
Notes
- For an authentic Brazilian touch, consider adding 1-2 tablespoons of dendê oil (palm oil) to the sauce if available.
- The dish pairs wonderfully with traditional Brazilian sides like farofa (toasted cassava flour) or fried plantains.
- For a milder version, reduce the cayenne pepper or substitute with sweet paprika.
- This dish actually tastes even better the next day as the flavors continue to develop overnight.
- For a complete Brazilian feast, serve with a simple green salad dressed with lime juice.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: Brazilian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 107mg