This Easy Spicy Brazilian Coconut Chicken is a cozy delight! Juicy chicken pieces are simmered in a fragrant coconut milk sauce with a kick of spices. It’s creamy, savory, and oh-so-satisfying!
When I make this dish, I can’t help but imagine I’m on a sunny beach. The mix of coconut and spice always lifts my mood, and it’s super easy to whip up on a busy day!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect here, but you can use thighs for more flavor and moisture. If you prefer a vegetarian option, firm tofu or chickpeas can be a great replacement.
Spices: Smoked paprika adds a nice depth of flavor, but regular paprika works too. If you’re not a fan of cumin, coriander can be a good substitute. Just remember to adjust based on your taste preference!
Coconut Milk: This ingredient provides creaminess and a subtle sweetness. If you’re looking for a lighter version, try using light coconut milk or a mix of coconut milk and chicken broth. You can even use almond milk, but it’ll change the flavor a bit.
Peppers: Red bell peppers add sweetness, while green chili brings the heat. If you’re sensitive to spice, consider using bell peppers only or reducing the amount of chili.
How Do I Achieve the Perfect Sear on Chicken?
Searing the chicken well is crucial for flavor and texture. Start with a hot skillet to get a nice golden-brown crust! Here’s how:
- Pat chicken dry before seasoning. This helps achieve that beautiful crust.
- Use medium-high heat and add oil to the pan. Wait until it shimmers before adding the chicken.
- Don’t overcrowd the pan! Cook in batches if needed. This prevents steaming and ensures even cooking.
- Cook for just 3-4 minutes per side without moving it around too much.
This technique locks in juices and gives the chicken a flavor boost that’ll shine through in the final dish!
Easy Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
For the Vegetables and Spices:
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 small red bell pepper, finely chopped
- 1 small green chili or jalapeño, minced (adjust for spice preference)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground turmeric
- Salt and black pepper to taste
For the Coconut Sauce:
- 1 can (14 oz) coconut milk
- ¼ cup fresh cilantro or parsley, chopped (for garnish)
- Juice of half a lime (optional)
For Serving:
- Cooked rice
How Much Time Will You Need?
This delicious meal will take about 10 minutes to prepare and around 25 minutes to cook, so in total, you’re looking at about 35 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Season the Chicken:
Start by patting the chicken breasts dry with paper towels. This step helps them sear nicely. Next, season both sides of the chicken with salt, pepper, smoked paprika, cumin, oregano, and turmeric. Make sure the chicken is well-coated!
2. Sear the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and let them sear for about 3-4 minutes on each side, until they are golden brown but not fully cooked through. After they’re done, remove the chicken from the pan and set it aside on a plate.
3. Cook the Vegetables:
In the same skillet (don’t worry about the leftover bits; they add flavor), add the chopped onion, minced garlic, red bell pepper, and the minced green chili. Sauté everything for about 4-5 minutes, stirring occasionally, until the vegetables are soft and fragrant.
4. Make the Sauce:
Pour the coconut milk into the skillet and stir it together with the sautéed vegetables. Bring the mixture to a gentle simmer—this is where all the yummy flavors begin to meld together!
5. Finish Cooking the Chicken:
Return the chicken breasts to the skillet and spoon some of the sauce over the top. Reduce the heat to medium-low, cover the skillet, and let it cook for another 10-15 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C).
6. Taste and Adjust:
Once the chicken is cooked, taste the sauce and adjust the seasoning with more salt, pepper, or chili if you like it spicier. If you want an extra zing, stir in the fresh lime juice.
7. Garnish and Serve:
Sprinkle the chopped cilantro or parsley over the dish for a pop of freshness. Serve the chicken with that delicious coconut sauce generously poured over a bed of steamed rice. Enjoy each savory, creamy bite!
There you have it! A beautifully spiced dish that brings warmth and joy to your table. Enjoy!
FAQ for Easy Spicy Brazilian Coconut Chicken
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. The best way to thaw chicken is to place it in the refrigerator overnight or submerge it in cold water in a sealed plastic bag for a quicker option. Pat the chicken dry before seasoning to ensure a nice sear!
What Can I Substitute for Coconut Milk?
If you’re looking for a lighter alternative or have a dairy allergy, you can use light coconut milk, almond milk, or chicken broth. Keep in mind, using almond milk will alter the flavor slightly, so adjust spices according to your taste!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken and sauce in advance and store them separately in the fridge. To reheat, simply warm the sauce before adding the chicken to avoid overcooking!
