Spicy Coconut Chicken Recipe

Let me tell you, weeknight dinners in our house can sometimes feel like a culinary tightrope walk. Balancing flavor, health, and speed is always the goal, but so often, one of those elements gets sacrificed. That was until I stumbled upon this Spicy Brazilian Coconut Chicken recipe. From the moment the tantalizing aroma of coconut milk and vibrant spices began to fill my kitchen, I knew this was something special. And I wasn’t wrong! My family, usually a tough crowd when it comes to trying new dishes, devoured it. The creamy coconut milk perfectly mellowed the subtle heat, while the medley of spices created a depth of flavor that was both exotic and comforting. Even my spice-averse child asked for seconds! This recipe has become a regular in our rotation, not just for its incredible taste, but also for its ease of preparation. It’s a dish that transports you to the vibrant streets of Brazil with every bite, all from the comfort of your own kitchen. Trust me, you need this recipe in your life!

Ingredients

To embark on this flavorful Brazilian journey, gather these fresh and aromatic ingredients. This recipe is designed to serve approximately 4-6 people, making it perfect for a family dinner or a small gathering.

For the Chicken Marinade:

• 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts: Chicken thighs are recommended for their richer flavor and ability to stay moist during cooking, but breasts work equally well if you prefer a leaner option. Cut the chicken into bite-sized pieces, about 1-inch cubes, for even cooking and better sauce absorption.
• 2 Tablespoons Lime Juice: Freshly squeezed lime juice is key for adding brightness and acidity to the marinade, tenderizing the chicken and enhancing the overall flavor profile.
• 2 Cloves Garlic, Minced: Garlic is a foundational flavor in Brazilian cuisine, providing a pungent and savory base. Mince it finely to release its aroma and ensure it infuses the chicken evenly.
• 1 Tablespoon Olive Oil: Olive oil helps to carry the flavors of the marinade and prevents the chicken from drying out during the initial cooking process. Extra virgin olive oil adds a richer, fruitier note.
• 1 Teaspoon Smoked Paprika: Smoked paprika brings a depth of smoky flavor that complements the other spices and adds complexity to the dish. It’s a crucial element for achieving that authentic Brazilian taste.
• 1 Teaspoon Ground Cumin: Cumin offers a warm, earthy, and slightly bitter note that is a staple in many global cuisines, including Brazilian. It adds a grounding element to the spice blend.
• 1/2 Teaspoon Chili Powder: Chili powder provides a mild to moderate heat and a complex, slightly fruity flavor. Adjust the amount to your spice preference. For a milder dish, reduce to 1/4 teaspoon or omit entirely; for more heat, increase to 1 teaspoon or add a pinch of cayenne pepper.
• 1/2 Teaspoon Dried Oregano: Oregano contributes a slightly peppery and herbaceous flavor that complements the other spices and adds a Mediterranean touch to the Brazilian profile.
• 1/4 Teaspoon Salt: Salt is essential for seasoning the chicken and enhancing all the flavors in the marinade. Use kosher salt or sea salt for the best results.
• 1/4 Teaspoon Black Pepper: Freshly ground black pepper adds a subtle warmth and spice, balancing the other flavors and enhancing the overall seasoning.

For the Coconut Chicken Stew:

• 1 Tablespoon Olive Oil: Olive oil is used again for sautéing the vegetables and building the base of the stew.
• 1 Medium Onion, Chopped: Yellow or white onion works well. Chopped onion provides a foundational savory flavor and sweetness as it cooks down.
• 1 Red Bell Pepper, Chopped: Red bell pepper adds sweetness, color, and a slight crunch to the stew. Feel free to use other colors like yellow or orange for variety and visual appeal.
• 1 Green Bell Pepper, Chopped: Green bell pepper offers a slightly more bitter and grassy flavor compared to red. The combination of red and green bell peppers creates a balanced and flavorful vegetable base.
• 2 Cloves Garlic, Minced: More garlic is added to the stew base for an extra layer of savory depth and aroma.
• 1 (14.5 oz) Can Diced Tomatoes, Undrained: Diced tomatoes provide acidity, moisture, and a rich tomato flavor to the stew. Using undrained tomatoes adds extra liquid and flavor from the tomato juices.
• 1 (13.5 oz) Can Full-Fat Coconut Milk: Full-fat coconut milk is crucial for achieving the creamy and rich texture that is characteristic of this dish. Light coconut milk will result in a thinner and less flavorful sauce.
• 1/2 Cup Chicken Broth: Chicken broth adds depth of flavor and liquid to the stew, helping to create a luscious sauce. Low-sodium chicken broth is recommended to control the saltiness of the dish.
• 1 Tablespoon Tomato Paste: Tomato paste intensifies the tomato flavor and adds richness and depth to the sauce.
• 1 Teaspoon Ground Coriander: Ground coriander offers a warm, citrusy, and slightly nutty flavor that complements the coconut milk and other spices.
• 1/2 Teaspoon Turmeric Powder: Turmeric not only adds a vibrant golden color to the dish but also provides a warm, slightly bitter, and earthy flavor. It also boasts anti-inflammatory properties.
• 1/4 Teaspoon Red Pepper Flakes (Optional): For an extra kick of heat, red pepper flakes can be added to the stew. Adjust the amount to your spice preference or omit if you prefer a milder dish.
• Salt and Black Pepper to taste: Season the stew to your liking with salt and freshly ground black pepper. Taste and adjust seasoning throughout the cooking process.
• Fresh Cilantro, Chopped, for Garnish (Optional): Fresh cilantro adds a bright, herbaceous, and citrusy finish to the dish. It’s a classic garnish that complements the Brazilian flavors perfectly.

Instructions

Follow these step-by-step instructions to create your own delicious Spicy Brazilian Coconut Chicken. Each step is designed to ensure optimal flavor development and a perfectly cooked dish.

Step 1: Marinate the Chicken (Minimum 30 minutes, Ideally 2-4 hours or Overnight)

1. Combine Marinade Ingredients: In a medium-sized bowl, whisk together the lime juice, minced garlic, 1 tablespoon olive oil, smoked paprika, ground cumin, chili powder, dried oregano, salt, and black pepper. Ensure all spices are well incorporated into the liquid base.
2. Add Chicken: Add the cubed chicken pieces to the bowl with the marinade.
3. Coat Chicken Evenly: Toss the chicken thoroughly to ensure each piece is evenly coated with the marinade. Use your hands or a spoon to mix well.
4. Marinate: Cover the bowl with plastic wrap or transfer the chicken to a resealable bag. Marinate in the refrigerator for at least 30 minutes. For deeper flavor development, marinate for 2-4 hours, or even overnight for maximum impact. The longer the chicken marinates, the more flavorful and tender it will become.

Step 2: Sauté Vegetables and Build Flavor Base (10-15 minutes)

1. Heat Olive Oil: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Ensure the skillet is adequately heated before adding the vegetables to prevent sticking and promote even cooking.
2. Sauté Onion: Add the chopped onion to the hot skillet and sauté for 3-5 minutes, or until softened and translucent. Stir occasionally to prevent burning and ensure even cooking. Sautéing the onion first releases its sweetness and forms the aromatic base of the stew.
3. Add Bell Peppers and Garlic: Add the chopped red and green bell peppers and minced garlic to the skillet. Sauté for another 5-7 minutes, or until the bell peppers are slightly softened but still have a bit of a bite. Stir frequently to prevent garlic from burning and to ensure even cooking of the peppers. The bell peppers add sweetness and texture to the dish, while the garlic further enhances the savory base.

Step 3: Simmer the Chicken and Develop the Stew (20-25 minutes)

1. Add Marinated Chicken: Add the marinated chicken to the skillet with the sautéed vegetables. Cook over medium-high heat, stirring occasionally, until the chicken is browned on all sides. This step helps to sear the chicken and lock in its juices, while also adding another layer of flavor through browning.
2. Stir in Tomatoes and Tomato Paste: Add the undrained diced tomatoes and tomato paste to the skillet. Stir well to combine, ensuring the tomato paste is fully incorporated into the mixture. The tomato paste adds richness and depth of flavor, while the diced tomatoes provide acidity and moisture.
3. Pour in Coconut Milk and Chicken Broth: Pour in the full-fat coconut milk and chicken broth. Stir to combine all ingredients. The coconut milk creates the creamy base of the stew, while the chicken broth adds liquid and depth of flavor.
4. Add Spices: Stir in the ground coriander, turmeric powder, and red pepper flakes (if using). Mix well to distribute the spices throughout the stew. These spices add warmth, complexity, and a touch of heat to the Brazilian flavor profile.
5. Simmer: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly. Simmering allows the flavors to meld together and the sauce to develop a rich and creamy consistency. Stir occasionally to prevent sticking and ensure even cooking.
6. Season to Taste: Taste the stew and season with additional salt and black pepper as needed. Adjust seasoning according to your preference.

Step 4: Garnish and Serve (Immediate)

1. Garnish: Remove the skillet from the heat. Stir in fresh chopped cilantro (if using). Cilantro adds a fresh, bright finish to the dish.
2. Serve: Serve the Spicy Brazilian Coconut Chicken hot over your choice of accompaniments (see “How to Serve” section below). Enjoy the vibrant flavors of Brazil!

Nutrition Facts

(Estimated, per serving, assuming 6 servings per recipe. Nutritional values can vary based on specific ingredients and serving sizes.)

• Serving Size: Approximately 1.5 cups
• Calories: 450-550 kcal
• Protein: 35-40g
• Fat: 25-35g
  • Saturated Fat: 15-20g (primarily from coconut milk)
• Carbohydrates: 15-20g
  • Fiber: 3-4g
  • Sugar: 5-7g (naturally occurring from vegetables and tomatoes)
• Sodium: 500-700mg (can vary based on broth and added salt)

Important Note: These nutritional facts are estimates and should be used as a general guideline. For precise nutritional information, use a nutrition calculator and input the specific brands and quantities of ingredients used. This recipe is a good source of protein and healthy fats, primarily from the chicken and coconut milk. It also provides some fiber and vitamins from the vegetables. Be mindful of the saturated fat content from the full-fat coconut milk, especially if you are watching your saturated fat intake.

Preparation Time

This recipe is relatively quick to prepare, making it ideal for weeknight meals.

• Prep Time: 20-25 minutes (includes chopping vegetables, preparing marinade, and marinating chicken)
• Cook Time: 30-40 minutes (includes sautéing vegetables, browning chicken, and simmering stew)
• Total Time: 50-65 minutes (excluding marinating time)

Marinating Time: While the active preparation and cooking time is under an hour, allowing the chicken to marinate for at least 30 minutes, or ideally longer, significantly enhances the flavor. Factor in marinating time when planning your meal.

How to Serve

Spicy Brazilian Coconut Chicken is incredibly versatile and pairs well with a variety of side dishes. Here are some delicious serving suggestions to create a complete and satisfying meal:

Classic Grain Accompaniments:

• White Rice: Fluffy white rice is a classic and simple accompaniment that perfectly soaks up the flavorful coconut sauce. Basmati or jasmine rice are excellent choices for their aroma and texture.
• Brown Rice: For a healthier and nuttier option, serve with brown rice. Its slightly chewy texture provides a nice contrast to the creamy chicken stew.
• Quinoa: Quinoa is a protein-rich and gluten-free grain that offers a healthy and flavorful alternative to rice. Its slightly nutty flavor complements the Brazilian spices.
• Couscous: Light and fluffy couscous is another great grain option. It cooks quickly and readily absorbs the flavorful sauce.

Vegetable Side Dishes:

• Steamed or Roasted Broccoli: Broccoli provides a healthy and vibrant green side dish. Steaming or roasting broccoli florets with a touch of olive oil and salt brings out their natural sweetness.
• Green Beans: Sautéed or steamed green beans offer a crisp and refreshing counterpoint to the richness of the coconut chicken.
• Roasted Sweet Potatoes: Roasted sweet potatoes add sweetness and vibrant color to the meal. Their caramelized edges and soft interior are a delicious complement.
• Collard Greens or Kale: Sautéed or braised collard greens or kale, seasoned with garlic and a touch of vinegar, provide a healthy and slightly bitter green vegetable side.

Brazilian-Inspired Sides:

• Black Beans and Rice (Moros y Cristianos Variation): Elevate your rice and beans by incorporating Brazilian flavors into a black bean and rice dish, seasoned with cumin, garlic, and bay leaf.
• Farofa (Toasted Cassava Flour): For a truly authentic Brazilian experience, serve with farofa. This toasted cassava flour adds a unique textural element and nutty flavor.
• Pão de Queijo (Brazilian Cheese Bread): While slightly more involved, homemade or store-bought pão de queijo are delicious cheesy bread rolls that would be a delightful addition to the meal.

Garnishes and Toppings:

• Fresh Cilantro: Sprinkle freshly chopped cilantro over the chicken for a burst of freshness and vibrant flavor.
• Lime Wedges: Serve with lime wedges for squeezing over the dish, adding a final touch of acidity and brightness.
• Chopped Peanuts or Cashews: For added texture and a nutty flavor, sprinkle chopped roasted peanuts or cashews over the chicken before serving.
• Hot Sauce: For those who like extra heat, offer a side of your favorite hot sauce to allow everyone to customize their spice level.

Additional Tips for Perfect Spicy Brazilian Coconut Chicken

Here are five helpful tips to elevate your Spicy Brazilian Coconut Chicken and ensure it’s a culinary success every time:

1. Don’t Skimp on the Coconut Milk (Use Full-Fat): For the richest, creamiest, and most authentic flavor, always use full-fat coconut milk. Light coconut milk will result in a thinner sauce that lacks the desired richness and depth. The fat content is crucial for the texture and flavor of this dish. If you are concerned about fat, you can slightly reduce the amount of coconut milk but avoid substituting with light coconut milk entirely.
2. Marinate the Chicken for Maximum Flavor Penetration: While a 30-minute marinade is acceptable, marinating the chicken for 2-4 hours, or even overnight, will significantly enhance the flavor. The lime juice and spices will penetrate deeper into the chicken, resulting in a more flavorful and tender final dish. Plan ahead and marinate the chicken in the morning or the night before for a truly flavorful experience.
3. Adjust the Spice Level to Your Preference: This recipe is designed to be mildly spicy, but you can easily adjust the heat to your liking. For a milder dish, reduce or omit the chili powder and red pepper flakes. For a spicier version, increase the chili powder, add a pinch of cayenne pepper to the marinade or stew, or add a finely chopped chili pepper (like a Scotch bonnet or habanero, used sparingly!) to the vegetable sauté. Taste as you go and adjust accordingly.
4. Don’t Overcook the Chicken: Chicken thighs are more forgiving, but chicken breasts can become dry if overcooked. Cook the chicken until it is just cooked through and tender. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Overcooking will result in dry and less enjoyable chicken. Simmering gently and not over-boiling the stew also helps to keep the chicken moist.
5. Make it Ahead for Even Deeper Flavors: This dish is excellent made fresh, but it also tastes even better the next day! The flavors meld and deepen overnight in the refrigerator. Spicy Brazilian Coconut Chicken is a fantastic make-ahead meal for busy weeknights or for meal prepping. Simply prepare the stew a day or two in advance, store it in an airtight container in the refrigerator, and reheat it gently on the stovetop or in the microwave when ready to serve.

FAQ Section

Here are some frequently asked questions about making Spicy Brazilian Coconut Chicken, to help you troubleshoot and customize the recipe:

Q1: Can I use chicken breasts instead of chicken thighs?

A: Yes, you can definitely use boneless, skinless chicken breasts instead of thighs. Chicken breasts are leaner and cook slightly faster. Just be mindful not to overcook them, as they can become dry. Reduce the simmering time slightly and check for doneness a bit earlier. Cut the chicken breasts into similar sized cubes as you would thighs for even cooking.

Q2: I don’t have smoked paprika. Can I substitute it with regular paprika?

A: While smoked paprika adds a distinctive smoky flavor that is highly recommended, you can substitute it with regular paprika if needed. However, the smoky depth will be missing. Consider adding a tiny pinch of smoked salt or a drop of liquid smoke (use very sparingly!) to try and replicate some of that smoky flavor if you have those on hand, but regular paprika will still provide color and a mild peppery note.

Q3: Can I make this recipe vegetarian or vegan?

A: Yes, you can easily adapt this recipe to be vegetarian or vegan! Substitute the chicken with firm or extra-firm tofu, chickpeas, or even white beans. For tofu, press it to remove excess water, then cube and marinate it similarly to the chicken. Chickpeas or beans can be added directly to the stew without marinating. Ensure your broth is vegetable broth to keep it vegetarian/vegan. The rest of the recipe remains largely the same, and the coconut milk and spices will create a delicious vegetarian/vegan stew.

Q4: How long can I store leftover Spicy Brazilian Coconut Chicken?

A: Leftover Spicy Brazilian Coconut Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure it cools down to room temperature before refrigerating. Reheat gently on the stovetop over low heat or in the microwave until heated through. Adding a splash of water or broth when reheating can help to restore moisture.

Q5: Can I freeze Spicy Brazilian Coconut Chicken?

A: Yes, this dish freezes quite well! Allow the cooked chicken stew to cool completely to room temperature. Transfer it to freezer-safe containers or freezer bags, leaving some headspace for expansion. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Reheating instructions are the same as for refrigerated leftovers. The texture of the vegetables might be slightly softer after freezing and thawing, but the flavor will remain delicious.

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