Description
A bold and creamy Spicy Brazilian Coconut Chicken made with tender chicken, warm spices, and coconut milk—ready in under an hour!
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 red bell pepper, sliced
- 1–2 red chilies, finely chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- Salt and pepper to taste
- 1 (14 oz) can full-fat coconut milk
- 1 tbsp tomato paste
- Juice of 1 lime
- Fresh cilantro for garnish
- Cooked rice, for serving (optional)
Instructions
- Season and sear chicken until golden brown. Remove and set aside.
- Sauté onion, garlic, ginger, and peppers until fragrant.
- Stir in spices, tomato paste, and coconut milk. Simmer.
- Return chicken to the skillet and simmer for 20 minutes.
- Finish with lime juice and fresh cilantro. Serve hot over rice.
Notes
- Adjust the heat by using more or fewer red chilies.
- Chicken breasts can be substituted but thighs stay juicier.
- Garnish with lime wedges or serve with naan for extra flair.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian, Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
Keywords: spicy chicken recipe, coconut milk chicken, Brazilian dinner, easy chicken skillet, creamy chicken coconut