Spicy Brazilian Coconut Chicken Recipe

Introduction

Spicy Brazilian Coconut Chicken is a flavorful dish that combines tender chicken thighs with rich coconut milk and bold spices. This comforting meal is perfect for those who enjoy a bit of heat balanced with creamy textures.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 can coconut milk (400 ml)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon chili flakes (adjust based on your spice preference)
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions

1. Step 1: Season the chicken thighs evenly with salt, pepper, and paprika.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
3. Step 3: Add the minced garlic and grated ginger to the skillet; cook for another minute until fragrant.
4. Step 4: Place the seasoned chicken thighs in the skillet and sear each side for 5-6 minutes until golden brown.
5. Step 5: Pour in the coconut milk and soy sauce, stirring to combine the flavors well.
6. Step 6: Sprinkle chili flakes over the chicken, then gently stir to mix everything evenly.
7. Step 7: Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes until the chicken is cooked through and tender.
8. Step 8: Remove from heat, garnish with fresh cilantro if using, and serve hot over rice with your favorite sides.

Tips & Variations

• For a milder version, reduce the chili flakes or substitute with sweet paprika.
• Add diced bell peppers or tomatoes during cooking for extra color and flavor.
• Use bone-in chicken thighs for a richer taste, but increase cooking time by 10 minutes.
• Serve with lime wedges to add a fresh, tangy contrast to the creamy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat to prevent curdling of the coconut milk. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but may cook faster and be less tender. Adjust simmering time accordingly to avoid drying out the meat.

Is there a substitute for soy sauce?

You can substitute soy sauce with tamari or coconut aminos for a gluten-free option. Keep in mind these alternatives might alter the flavor slightly.

Spicy Brazilian Coconut Chicken Recipe

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★★★★★

4.8 from 126 reviews

This Spicy Brazilian Coconut Chicken features tender, boneless chicken thighs simmered in a rich and creamy coconut milk sauce infused with garlic, ginger, and a perfect blend of chili flakes and paprika for a flavorful, mildly spicy dish. Inspired by Brazilian flavors, this recipe offers a comforting yet exciting meal that pairs wonderfully with rice or your favorite sides.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Brazilian

Ingredients

Scale 1x2x3x

Chicken

• 4 pieces chicken thighs, boneless and skinless

Sauce and Seasoning

• 1 can coconut milk (400 ml)
• 2 tablespoons olive oil
• 1 piece onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon chili flakes (adjust based on your spice preference)
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions

1. Preparation: Season the chicken thighs evenly with salt, pepper, and paprika, ensuring all sides are coated thoroughly for balanced flavor.
2. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes, allowing the natural sweetness to develop.
3. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until the mixture releases a fragrant aroma.
4. Sear Chicken: Place the seasoned chicken thighs in the skillet. Sear each side for 5-6 minutes until they turn golden brown, locking in moisture and flavor.
5. Add Coconut Milk and Soy Sauce: Pour in the coconut milk and soy sauce, stirring gently to blend the ingredients into a creamy sauce that will coat the chicken evenly.
6. Spice It Up: Sprinkle chili flakes over the chicken, adjusting the amount to suit your preferred spice level, and stir lightly to distribute.
7. Simmer: Reduce heat to low, cover the skillet tightly, and let it simmer gently for 20-25 minutes, allowing the chicken to cook thoroughly and absorb the flavors.
8. Final Touch: Remove from heat, garnish with fresh cilantro if using, and serve hot. This dish pairs excellently with steamed rice or your favorite side dishes.

Notes

• Adjust chili flakes as per your heat tolerance to make the dish milder or spicier.
• Using boneless, skinless chicken thighs ensures tenderness and quicker cooking.
• For a richer flavor, you may brown the chicken longer before adding coconut milk.
• Serve with rice, crusty bread, or steamed vegetables to complement the creamy sauce.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.

Keywords: Brazilian chicken, coconut chicken, spicy chicken, chicken thighs, stovetop chicken, coconut milk recipe