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Brazilian cuisine is a vibrant tapestry woven from diverse cultural influences and natural resources. This culinary style harmoniously blends indigenous ingredients with elements brought over by Portuguese colonizers, African slaves, and other immigrant groups. The result is a rich, flavorful gastronomy celebrated for its bold spices, fresh produce, and the generous use of ingredients like coconut, which is a staple in many Brazilian dishes, particularly those from the coastal regions.

Spicy Brazilian Coconut Chicken

Looking for a flavorful twist on dinner? Try this Spicy Brazilian Coconut Chicken recipe! Juicy marinated chicken thighs are simmered in creamy coconut milk with vibrant bell peppers and a kick of fresh chilies. This dish is not only easy to make but also packed with spice and flavor. Perfect served over rice or with crusty bread, it’s sure to impress. Garnish with fresh cilantro and lime for an added zest. Quick prep and absolutely delicious!
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Ingredients
  

1.5 lbs (680g) chicken thighs, boneless and skinless

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 fresh red chilies, finely chopped (adjust to taste)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Juice of 1 lime

Salt and pepper to taste

1 tablespoon fresh cilantro, chopped (for garnish)

1 lime wedge (for serving)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the chicken thighs with lime juice, salt, pepper, cumin, smoked paprika, and oregano. Allow it to marinate for at least 30 minutes to enhance the flavors.

    Sauté the Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

      Cook the Peppers & Chilies: Add the diced red and green bell peppers and fresh red chilies to the skillet. Sauté for 3-4 minutes until the peppers start to soften.

        Brown the Chicken: Push the vegetables to the side of the skillet and add the marinated chicken thighs. Sear them for about 5 minutes on each side until they are golden brown.

          Add Coconut Milk: Pour in the coconut milk, scraping the bottom of the skillet to deglaze and mix all the flavors. Bring the mixture to a gentle boil, then reduce the heat to low.

            Simmer: Cover the skillet and let it simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.

              Finishing Touches: Taste and adjust seasoning with more salt or pepper if needed. For an extra kick, add more chopped chilies if you prefer.

                Serve: Remove from heat and garnish with freshly chopped cilantro. Serve the spicy coconut chicken hot with steamed rice or crusty bread, and add lime wedges on the side for an extra zesty touch.

                  Prep Time: 15 mins | Total Time: 1 hr | Servings: 4