Spicy Brazilian Coconut Chicken
A bold and creamy chicken recipe infused with coconut milk, chili heat, and vibrant Brazilian spices. This Spicy Brazilian Coconut Chicken is perfect for a flavorful weeknight dinner or a weekend feast that feels exotic yet easy to make
Ingredients
- . Chicken thighs boneless, skinless
- . Coconut milk full-fat for creaminess
- . Garlic freshly minced
- . Ginger grated
- . Onion yellow or red
- . Fresh red chili or chili flakes adjust to taste
- . Ground turmeric
- . Ground cumin
- . Paprika
- . Olive oil or coconut oil
- . Lime juice freshly squeezed
- . Fresh cilantro for garnish
- . Salt and black pepper to taste
Instructions
- In a mixing bowl, combine chicken, turmeric, cumin, paprika, salt, and pepper. Let marinate for 15–30 minutes.
- Heat oil in a large skillet over medium heat. Add chicken and sear until golden brown. Remove and set aside.
- In the same skillet, sauté onions until soft. Add garlic, ginger, and chili. Cook until aromatic.
- Return the chicken to the pan. Pour in coconut milk and bring to a gentle simmer.
- Cook uncovered for 20–25 minutes until chicken is tender and sauce thickens slightly.
- Finish with a squeeze of fresh lime juice.
- Garnish with fresh cilantro and serve hot with rice or flatbread.