Spicy Brazilian Coconut Chicken (Printable)

Tender chicken in a creamy coconut milk sauce with spices and fresh herbs

# What goes in:

→ Meats

01 - 1.75 lb boneless, skinless chicken thighs, cut into large chunks

→ Vegetables & Aromatics

02 - 1 large onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 3 garlic cloves, minced
05 - 1 red chili, finely chopped (adjust to taste)
06 - 2 tbsp fresh cilantro, chopped (plus extra for garnish)
07 - 1 lime, cut into wedges (for serving)

→ Spices & Seasonings

08 - 1 tsp ground cumin
09 - 1/2 tsp ground coriander
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp turmeric
12 - 1/2 tsp chili flakes (optional, for extra heat)
13 - Salt and black pepper to taste

→ Liquids

14 - 1 can (13.5 fl oz) full-fat coconut milk
15 - 2 tbsp vegetable oil
16 - 1/3 cup plus 1 tbsp chicken broth or water

# Directions:

01 - Pat the chicken thighs dry and cut into large chunks. Toss with salt, pepper, ground cumin, coriander, and turmeric until evenly coated.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer and brown on all sides, approximately 5 to 7 minutes. Transfer the seared chicken to a plate and set aside.
03 - In the same skillet, add the chopped onion, sliced red bell pepper, and finely chopped red chili. Sauté over medium heat until the vegetables soften, about 5 minutes.
04 - Add the minced garlic and smoked paprika to the skillet. Stir continuously and cook for 1 minute until fragrant.
05 - Return the seared chicken and any accumulated juices to the pan. Pour in the full-fat coconut milk and chicken broth, stirring to scrape up any browned bits from the bottom of the pan and combine everything evenly.
06 - Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered for 20 minutes, allowing the sauce to thicken and the chicken to cook through completely.
07 - Stir in 2 tablespoons of chopped fresh cilantro. Taste the sauce and adjust salt and pepper as needed.
08 - Serve hot, garnished with additional fresh cilantro and lime wedges. Pairs well with steamed white rice.

# Expert Advice:

01 -
  • The coconut milk sauce is so rich and velvety you will want to eat it with a spoon straight from the pan.
  • It transforms basic chicken thighs into something that tastes like it came from a beachside kitchen in Bahia.
  • Everything cooks in one skillet, which means cleanup is almost nonexistent.
02 -
  • Do not skip browning the chicken first because those caramelized bits on the bottom of the pan are where half the flavor lives.
  • Full-fat coconut milk makes all the difference and low-fat versions will leave you with a thin, watery sauce that never comes together.
03 -
  • Shake the can of coconut milk vigorously before opening so the cream and water are fully combined and your sauce is smooth from the start.
  • Let the finished dish rest off the heat for five minutes before serving because the sauce thickens further and the flavors settle into something extraordinary.

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