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Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken for a Flavor-Packed Dinner

Spicy Brazilian Coconut Chicken delivers a fantastic balance of sweet, spicy, and savory notes.
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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 Sauce
  • 2 tablespoons Vegetable Oil Heats quickly, softening onions and garlic without overpowering flavors.
  • 1 medium Onion Creates a sweet and savory foundation when sautéed to softness.
  • 4 cloves Garlic Adds rich warmth, enhancing the dish's complexity.
  • 1 tablespoon Ginger Brings a fresh, peppery zing that balances the flavors perfectly.
  • 2 tablespoons Tomato Paste Concentrates umami and adds subtle acidity.
  • 1 teaspoon Ground Cumin Infuses earthy, nutty notes.
  • 1 teaspoon Ground Chili Powder Offers customizable heat.
  • 1 can (13.5 oz) Coconut Milk Forms the luscious base of the sauce.
  • 1 cup Chicken Broth Adjusts the sauce's consistency.
  • 1 tablespoon Lime Juice Brightens the dish with acidity.
  • 1 tablespoon Fish Sauce Provides salty umami without a 'fishy' taste.
  • 1 tablespoon Brown Sugar Introduces gentle caramel notes.
For the Chicken and Veggies
  • 1 pound Boneless, Skinless Chicken Thighs Tender cuts that soak up essential flavors.
  • 1 each Red Bell Pepper Adds a sweet crunch and vibrant color.
  • 1 each Yellow Bell Pepper Complements with more sweetness.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.
For the Finish
  • to garnish Fresh Cilantro Offers a refreshing touch.
  • to serve Cooked Rice Absorbs the rich sauce.

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil shimmers, add one chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
  2. Add 4 minced garlic cloves and 1 tablespoon of grated ginger to the pan, cooking for an additional 2 minutes until fragrant.
  3. Stir in 2 tablespoons of tomato paste, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. Cook for 1 minute.
  4. Pour in 1 can (13.5 oz) of coconut milk and 1 cup of chicken broth, stirring gently to combine.
  5. Add the juice of 1 lime, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar to the pan.
  6. Add 1 pound of boneless, skinless chicken thighs, sliced red and yellow bell peppers, and season generously with salt and pepper.
  7. Cover and let the dish simmer for about 15-20 minutes, ensuring the chicken is cooked through.
  8. Remove the pan from heat and sprinkle freshly chopped cilantro over the dish.
  9. Ladle the chicken and sauce over hot cooked rice on each plate.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 90mgCalcium: 50mgIron: 2mg

Notes

Avoid overcrowding the pan and use gentle heat; check chicken doneness for safety; customize spice levels as desired.

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