Go Back
–+ servings
Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken for a Flavorful Dinner Delight

This Spicy Brazilian Coconut Chicken combines creamy coconut sauce with savory chicken for a delightful meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Brazilian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Vegetable Oil Substitute with canola or sunflower oil.
  • 1 Onion Chopped; can substitute with shallots.
  • 4 cloves Garlic Minced; fresh is preferred.
  • 1 tablespoon Ginger Grated; can substitute with ½ teaspoon ground ginger.
For the Sauce
  • 2 tablespoons Tomato Paste No substitute needed.
  • 1 teaspoon Ground Cumin No substitutes recommended.
  • 1 teaspoon Ground Chili Powder Adjust according to preference.
  • 1 can (14 ounces) Coconut Milk Light coconut milk can be used.
  • 1 cup Chicken Broth Substitute with vegetable broth.
  • 1 tablespoon Lime Juice Can use lemon juice.
  • 1 tablespoon Fish Sauce Substitute with soy sauce or tamari.
  • 1 tablespoon Brown Sugar Honey can be a substitute.
For the Veggies & Chicken
  • 1 Red Bell Pepper Sliced; can substitute with yellow or orange.
  • 1 Yellow Bell Pepper Sliced; can use other colors.
  • 1 pound Boneless, Skinless Chicken Thighs Cut into bite-sized pieces.
  • Salt and Pepper To taste.
  • ¼ cup Fresh Cilantro Chopped; omit if desired.
For Serving
  • Cooked Rice Alternative options include quinoa or cauliflower rice.

Equipment

  • large pan

Method
 

Step-by-Step Instructions
  1. In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add 1 chopped onion and sauté for about 5 minutes until soft.
  2. Stir in 4 minced garlic cloves and 1 tablespoon of grated ginger. Cook for 2 minutes until fragrant.
  3. Add 2 tablespoons of tomato paste, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder to the pan. Mix well and let bloom for 1 minute.
  4. Pour in 1 can (14 ounces) of coconut milk and 1 cup of chicken broth, stirring until combined. Simmer gently.
  5. Add 1 tablespoon of lime juice, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar. Stir and simmer for a few minutes.
  6. Introduce 1 pound of chicken thighs and the sliced peppers. Season with salt and pepper, and cook for 15-20 minutes until chicken is cooked through.
  7. Once cooked, sprinkle chopped fresh cilantro over the top, then take off the heat.
  8. Serve over cooked rice, allowing each grain to soak up the sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 24gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 80mgCalcium: 45mgIron: 2mg

Notes

Use fresh garlic and ginger for vibrant flavors. Adjust chili powder to suit spice tolerance, and store leftovers in an airtight container for up to 3-4 days.

Tried this recipe?

Let us know how it was!