Spicy Brazilian Coconut Chicken Recipe
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.
- 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
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
- Preparation: Season the chicken thighs evenly with salt, pepper, and paprika, ensuring all sides are coated thoroughly for balanced flavor.
- 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.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until the mixture releases a fragrant aroma.
- 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.
- 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.
- Spice It Up: Sprinkle chili flakes over the chicken, adjusting the amount to suit your preferred spice level, and stir lightly to distribute.
- 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.
- 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
Find it online: https://tastybynova.com/spicy-brazilian-coconut-chicken-recipe/
