This Easy Spicy Brazilian Coconut Chicken is a quick and tasty dish that brings a tropical vibe to your dinner table. Creamy coconut milk and just the right amount of spice make it special!
I love how the flavors mix so well together, and the chicken stays super juicy. Serve it over rice, and you’ll be dreaming of warm beaches while you eat! 🌴🍛
Key Ingredients & Substitutions
Chicken Breasts: These are the main protein in the dish. If you prefer dark meat, chicken thighs work wonderfully and add more flavor. You can even use cubed chicken if you like smaller pieces.
Olive Oil: A great choice for cooking, olive oil adds flavor. You can substitute it with avocado oil or any other neutral oil if you prefer.
Coconut Milk: Full-fat coconut milk gives a creamy texture. If you’re looking for a lighter option, use light coconut milk or even unsweetened almond milk, though it may change the flavor a bit.
Fresh Chili Peppers: Adjust these for your spice level. If you want less heat, consider using bell peppers or even a pinch of red pepper flakes instead.
Spices: The cumin, paprika, and turmeric create a delightful warmth. If you’re out of smoked paprika, regular paprika or a dash of chili powder can work as a substitute, but adjust to taste.
How Do I Ensure the Chicken Stays Juicy?
To keep the chicken tender and juicy, focus on browning it properly and not overcooking it during the simmering stage. Here’s how:
- Make sure your skillet is hot before adding the chicken. This helps seal in juices.
- Browning for just a few minutes on each side is enough; it will finish cooking in the sauce.
- Cooking it covered in the sauce keeps the moisture in, so resist the urge to peek too often!
Keep a close eye on the cooking time; even a few extra minutes can dry it out. Trust that it will finish cooking in that rich, creamy coconut sauce. Enjoy this delicious recipe!
Easy Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 small red bell pepper, finely diced
- 1-2 fresh chili peppers (such as jalapeño or serrano), finely chopped (adjust for spice preference)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric powder
- Salt and freshly ground black pepper, to taste
- 1 can (14 oz) coconut milk (full-fat preferred)
- 1 tablespoon tomato paste
- Juice of 1 lime
- Fresh cilantro or parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 30 minutes to cook, meaning you’ll have a delicious meal ready in about 40 minutes! Perfect for a weeknight dinner.
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning the chicken breasts on both sides with salt, pepper, cumin, smoked paprika, and turmeric. Make sure it’s evenly coated for full flavor!
2. Brown the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts to the skillet. Cook them for about 3-4 minutes on each side until they are golden brown. After browning, remove the chicken from the skillet and set it aside.
3. Sauté the Veggies:
In the same skillet, add in the chopped onion, minced garlic, diced red bell pepper, and chopped chili peppers. Sauté these for about 3-5 minutes until they are softened and fragrant.
4. Add the Tomato Paste:
Stir in the tomato paste and cook for an additional minute. This step helps enhance the flavors of the dish!
5. Mix in the Coconut Milk:
Pour the coconut milk into the skillet and stir well to combine everything. Bring the mixture to a gentle simmer.
6. Cook the Chicken:
Return the browned chicken breasts to the skillet and spoon some of the sauce over them. Cover the skillet and let simmer on low heat for 15-20 minutes, or until the chicken is cooked through and tender.
7. Add Lime Juice:
Once the chicken is cooked, stir in the lime juice and taste the sauce. Adjust the seasoning with salt and pepper if needed.
8. Garnish and Serve:
Finally, garnish your delicious chicken with freshly chopped cilantro or parsley. Serve hot over steamed rice or alongside crusty bread to soak up that delightful coconut sauce.
Enjoy your spicy Brazilian-inspired chicken! This dish is sure to bring smiles to everyone at the table.
FAQs for Easy Spicy Brazilian Coconut Chicken
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great substitute and can add more flavor and moisture to the dish. Just ensure you adjust the cooking time slightly if using bone-in thighs, as they may need a bit longer to cook through.
What If I Don’t Have Coconut Milk?
If you don’t have coconut milk, you can substitute it with unsweetened almond milk or chicken broth. Keep in mind that using broth will change the flavor and texture slightly, so consider adding a bit of cream or a few tablespoons of peanut butter to achieve creaminess.
How Can I Make This Dish Less Spicy?
If you prefer a milder flavor, reduce the number of chili peppers or switch to bell peppers instead. You can also remove the seeds from the chili peppers before chopping, as most of the heat resides there.
Can I Prepare This Recipe Ahead of Time?
Yes, you can prepare the chicken and sauce ahead of time! Simply follow the recipe up to step 6, let it cool, and then transfer it to an airtight container. Store in the refrigerator for up to 2 days. Reheat gently on the stove before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally until heated through. The coconut sauce will keep the chicken moist and delicious!
