Description
Savor the vibrant flavors of Spicy Brazilian Coconut Chicken, a creamy and aromatic dish that transports you to tropical paradise with every bite.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp turmeric
- Juice of 1 lime
- Fresh cilantro leaves for garnish
Instructions
- Chop chicken thighs into bite-sized pieces. Mince garlic and grate ginger. Slice red bell pepper into thin strips; set aside.
- In a large skillet over medium heat, add a splash of oil. Sauté minced garlic and grated ginger until fragrant (about 1 minute).
- Add chicken pieces to the pan and sauté until golden brown on all sides (approximately 6 minutes). Ensure they are cooked through.
- Stir in sliced red bell pepper along with cumin, paprika, and turmeric. Cook for another 3 minutes until veggies soften slightly.
- Pour in coconut milk and let the mixture simmer gently for about 10-15 minutes until slightly thickened, stirring occasionally.
- Just before serving, add lime juice and sprinkle chopped cilantro on top. Serve hot over rice or with crusty bread.
Notes
- For added depth of flavor, marinate the chicken overnight in spices.
- This recipe can be easily modified by substituting chicken with tofu or shrimp for a different protein option.
- Adjust spice levels by varying the amount of cumin or adding chili flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 368
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 115mg