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Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken: Easy Comfort Food Delight

This Spicy Brazilian Coconut Chicken recipe transforms simple ingredients into a comforting dish with vibrant flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Simmering Time 15 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Thighs Substitute with chicken breasts for a leaner option
  • 2 tablespoons Olive Oil Can replace with coconut oil
For the Vegetables
  • 1 medium Onion Yellow or white onion can be used interchangeably
  • 4 cloves Garlic Fresh minced garlic is recommended
  • 1 medium Red Bell Pepper Substitute with yellow or orange bell peppers if desired
  • 1 medium Green Bell Pepper Can skip or replace with zucchini
  • 1 tablespoon Fresh Ginger Fresh is preferred over ground ginger
For the Sauce
  • 1 teaspoon Ground Cumin Essential to Brazilian flavors
  • 1 teaspoon Paprika Can use smoked paprika for extra flavor
  • 0.25 teaspoon Cayenne Pepper Adjust according to heat preference
  • 1 can (13.5 oz) Coconut Milk Light coconut milk can reduce calories
  • 2 tablespoons Soy Sauce Tamari can be used for a gluten-free option
  • 1 tablespoon Lime Juice Can substitute with lemon juice if unavailable
For Garnishing
  • to taste Fresh Cilantro Can be omitted for non-cilantro lovers
  • to taste Salt and Pepper Enhances flavors

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Begin by cutting the boneless, skinless chicken thighs into bite-sized pieces, season with salt and pepper, and set aside.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  3. Add 1 diced onion and 4 minced garlic cloves, sauté until the onion is translucent, about 3-4 minutes.
  4. Introduce the seasoned chicken pieces to the skillet, sear until browned on all sides, roughly 5-7 minutes.
  5. Stir in 1 chopped red bell pepper, 1 chopped green bell pepper, and 1 tablespoon of freshly grated ginger, cook for 2-3 minutes.
  6. Sprinkle 1 teaspoon of ground cumin, 1 teaspoon of paprika, and 0.25 teaspoon of cayenne pepper into the skillet and stir.
  7. Pour in 1 can of coconut milk and 2 tablespoons of soy sauce, bring to a gentle simmer.
  8. Reduce heat to low, cover the skillet, and let simmer for 15-20 minutes.
  9. Stir in the juice of 1 lime just before serving.
  10. Serve hot, topped with chopped cilantro over jasmine rice or quinoa.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Let the dish rest after cooking for improved flavor melding.

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