Spicy Brazilian Coconut Chicken
An exciting blend of spices and creamy coconut milk makes this Brazilian chicken dish a deliciously vibrant experience.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs
- 14 ounces coconut milk 1 can
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 tablespoon turmeric
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups chicken broth
- Fresh cilantro for garnish
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and sauté until the onion becomes translucent.
- Stir in minced garlic and grated ginger, cooking for about 1 minute until fragrant.
- Add the chicken thighs, seasoning them with cumin, turmeric, chili powder, salt, and pepper. Cook until the chicken is browned on all sides.
Cooking
- Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
- Once it simmers, add the chopped red and green bell peppers and cook for 20 to 25 minutes, allowing the flavors to meld and the chicken to become tender.
- Before serving, drizzle lime juice over the chicken for a fresh kick.
- Taste and adjust seasoning if needed, then garnish with fresh cilantro.
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Notes
To enhance flavors, marinate chicken for a few hours or overnight. Adjust spices to taste: increase chili for heat or decrease for milder flavor. Serve with rice or flatbreads for a complete meal.