This Spicy Brazilian Coconut Chicken is bursting with flavors! It’s made with tender chicken cooked in creamy coconut milk and a delightful mix of spices that give it a tasty kick. Yum!
I love serving it with rice to soak up that delicious sauce. Trust me, it’s hard to resist going back for seconds—just keep the drinks handy to cool off! 😄
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs keep the meat juicy and flavorful. If you prefer leaner meat, boneless skinless chicken thighs or breasts can work, but keep an eye on cooking time.
Coconut Milk: Use full-fat coconut milk for a rich and creamy texture. Light coconut milk or nut milk can be substituted for a lighter version, but you’ll lose some creaminess.
Fresh Chilies: Fresh red chilies add heat! If they’re hard to find, you can use red pepper flakes or cayenne pepper instead. Adjust the amount to suit your spice level!
Cilantro: Fresh cilantro adds a fantastic brightness to the dish. If you’re not a fan, parsley can be a good replacement, though the flavor will be a bit different.
How Do I Get My Chicken to Be Perfectly Crispy?
Getting crispy chicken skin is all about the searing process. Follow these simple steps for best results:
- Start with dry chicken thighs. Pat them with paper towels to remove moisture; this helps in achieving a good sear.
- Make sure your skillet is hot enough before adding the chicken. A medium-high heat is ideal to get that nice golden brown.
- Don’t overcrowd the pan! Sear in batches if needed to avoid steaming the chicken.
- Let the chicken cook on one side without moving it for at least 5-7 minutes. This helps develop a crispy surface before flipping.
By following these tips, you’ll have beautifully crispy chicken every time!
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-2 fresh red chilies, finely chopped (adjust to taste)
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- Salt, to taste
- 1 can (14 oz) coconut milk (full-fat preferred)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 1 lime
- Cooked white rice, for serving
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 30-35 minutes to cook, giving you a total time of approximately 45 minutes from start to finish. Enjoy this delicious meal in no time!
Step-by-Step Instructions:
1. Season the Chicken:
Start by patting the chicken thighs dry with a paper towel. This helps to achieve crispy skin! Generously season each thigh with salt, black pepper, ground turmeric, smoked paprika, ground cumin, and chili powder. Massage the spices into the chicken for great flavor.
2. Sear the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, place the chicken thighs skin-side down in the skillet. Sear them for about 5-7 minutes until they’re golden brown and crispy. Flip the chicken and sear the other side for another 5 minutes. Once done, remove the chicken from the pan and set aside.
3. Sauté Vegetables:
In the same skillet with the flavorful drippings, add the chopped onion, sliced red bell pepper, minced garlic, and fresh chilies. Sauté for about 4-5 minutes until the onions are translucent and the peppers start to soften.
4. Add the Coconut Milk:
Pour the can of coconut milk into the skillet, stirring well to combine with the sautéed vegetables and spices. Bring the mixture to a gentle simmer.
5. Combine Chicken and Sauce:
Return the seared chicken thighs to the pan, placing them skin-side up. Spoon some of the creamy sauce over the chicken. This keeps the chicken moist as it cooks.
6. Cook Until Tender:
Cover the skillet and reduce the heat to low. Let the chicken simmer gently for about 20-25 minutes, or until it’s cooked through and tender. The internal temperature should reach 165°F (75°C).
7. Finish with Cilantro and Lime:
Stir in the chopped cilantro and lime juice into the sauce. Give it a taste and adjust the seasoning with more salt or chili if desired. This adds a fresh, bright flavor to the dish!
8. Serve and Enjoy:
Spoon the spicy Brazilian coconut chicken onto plates over a bed of fluffy cooked rice. Garnish with extra cilantro if you like. Dig in and savor the rich, coconut goodness and delicious spices!
Enjoy a flavorful, rich, and slightly spicy dish that combines creamy coconut with Brazilian-inspired spices!
Can I Use Different Cuts of Chicken?
Absolutely! While the recipe calls for bone-in, skin-on chicken thighs for juiciness and flavor, you can substitute with boneless skinless chicken thighs or breasts. Just be mindful to adjust the cooking time, as they may cook more quickly.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk, you can use heavy cream or full-fat dairy milk for a similar creaminess. However, this will alter the flavor slightly, making it less tropical. For a lighter option, try using low-fat coconut milk.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the dish in advance and store it in the refrigerator for up to 2 days. Reheat it gently on the stove or in the microwave. The flavors may even deepen after a day!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep it fresh, avoid letting it sit out at room temperature for too long. Reheat on the stove or in the microwave, stirring occasionally until warmed through.
