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Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken: A Flavor Explosion Awaits

Experience an unforgettable Spicy Brazilian Coconut Chicken dish that combines tender chicken, rich coconut milk, and a zesty kick of lime.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken thighs Chicken breast can be a lean alternative.
  • 2 tablespoons olive oil Can be swapped for vegetable or coconut oil.
  • to taste salt
  • to taste pepper
For the Veggies
  • 1 medium onion, chopped Choose yellow or red for the best flavor.
  • 3 cloves garlic, minced Fresh garlic offers robust flavor.
  • 1 red bell pepper, chopped Yellow or orange bell peppers are great substitutes.
  • 1 green bell pepper, chopped Adds a slight bitterness.
For the Flavor
  • 1 tablespoon fresh ginger, minced Ground ginger can substitute if needed.
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika Consider using smoked paprika for a deeper taste.
  • 1 teaspoon cayenne pepper Adjust to taste.
For the Sauce
  • 1 can (14 oz) coconut milk Light coconut milk can help lower calorie count.
  • 1 tablespoon soy sauce Tamari is a gluten-free alternative.
  • 1 tablespoon lime juice Lemon juice can be used if limes are unavailable.
For Garnish
  • fresh cilantro Omit if cilantro isn’t your thing or replace with parsley.

Equipment

  • Large skillet

Method
 

Step‑by‑Step Instructions
  1. Cut the boneless, skinless chicken thighs into bite-sized pieces and season generously with salt and pepper.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
  3. Add the chopped onion to the skillet and cook for approximately 3-4 minutes until translucent.
  4. Incorporate the minced garlic and continue to sauté for another minute.
  5. Add the seasoned chicken pieces to the skillet and cook for about 5-7 minutes, stirring occasionally.
  6. Introduce the chopped red and green bell peppers along with the minced ginger, and stir.
  7. Sprinkle in the ground cumin, paprika, and cayenne pepper, stirring well.
  8. Pour in the coconut milk and soy sauce, mixing well to combine.
  9. Reduce the heat to low and let the dish simmer uncovered for 15-20 minutes.
  10. Stir in the fresh lime juice to brighten the flavors.
  11. Garnish with freshly chopped cilantro, if desired, and serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 1500IUVitamin C: 90mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently and add liquid if needed to maintain creaminess.

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