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Spicy Brazilian Coconut Chicken Recipe

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This spicy Brazilian coconut chicken recipe features tender chicken marinated with lime and spices, cooked in a rich coconut sauce with bell peppers, tomatoes, and fragrant spices. Garnished with fresh cilantro and served with lime wedges, it’s a perfect meal for any occasion.

Ingredients

Scale

For the Chicken and Marinade

  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste

For the Coconut Sauce

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 tomatoes, chopped
  • 1 can (13.5 ounces) coconut milk
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon ginger, grated
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground nutmeg
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  • Marinate the Chicken:
    1. In a large bowl, combine the chicken pieces, lime juice, minced garlic, ground cumin, paprika, turmeric, cayenne pepper, salt, and black pepper.
    2. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.
  • Prepare the Coconut Sauce:
    1. Heat olive oil in a large skillet over medium heat.
    2. Add the chopped onion and sauté until translucent, about 5 minutes.
    3. Add the sliced red and yellow bell peppers and cook until they start to soften, about 5 minutes.
    4. Stir in the chopped tomatoes and cook for another 3 minutes.
  • Cook the Chicken:
    1. Add the marinated chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
    2. Stir in the grated ginger, ground coriander, and ground nutmeg.
    3. Add the coconut milk, chicken broth, and tomato paste. Mix well to combine.
    4. Bring to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
  • Serve:
    1. Garnish with freshly chopped cilantro.
    2. Serve hot with lime wedges on the side.

Notes

  • Adjust the cayenne pepper to your preferred spice level.
  • Serve with rice or flatbread to soak up the delicious sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://avarecipes.com/spicy-brazilian-coconut-chicken-recipe/