Oh my goodness, let me tell you about this *spicy Brazilian coconut chicken*! It’s like a tropical vacation in a bowl! The moment you take a bite, you’re hit with the creamy goodness of coconut milk, perfectly paired with tender, juicy chicken and a delightful kick of spice. I remember the first time I made this dish for a cozy dinner with friends. The aroma filled the kitchen, and everyone couldn’t wait to dig in. It was a hit! The combination of the warm spices and the richness of the coconut milk creates such a comforting and vibrant flavor experience. Trust me, once you try it, you’ll be daydreaming about it! Perfect for a weeknight dinner or a special gathering, this dish is sure to impress.
Ingredients List
- 2 lbs chicken thighs, skinless and boneless for maximum tenderness
- 1 can (14 oz) of full-fat coconut milk to give that rich, creamy base
- 2 tablespoons of extra virgin olive oil for sautéing and flavor
- 1 onion, finely chopped to add a sweet depth to the dish
- 4 cloves garlic, minced for that aromatic kick
- 1 tablespoon ginger, grated for a zesty freshness
- 2 teaspoons paprika to enhance the color and flavor
- 1 teaspoon cayenne pepper for that spicy heat—adjust to your liking!
- Salt to taste, enhancing all the wonderful flavors
- Cilantro for garnish, adding a pop of color and freshness
How to Prepare Spicy Brazilian Coconut Chicken
Alright, let’s dive into the deliciousness of making *spicy Brazilian coconut chicken*! It’s super straightforward, and I promise it will fill your kitchen with the most amazing aromas. Here’s how you do it:
Step-by-Step Instructions
- First, grab a large skillet and heat the olive oil over medium heat. You want it nice and hot but not smoking.
- Once the oil is shimmering, toss in the chopped onion. Sauté it for about 3–4 minutes, until it’s translucent and starting to soften. Oh, that smell is heavenly!
- Next, add the minced garlic and grated ginger. Stir them in and let them cook for about 1 minute. Keep an eye on it; you don’t want the garlic to burn!
- Now, it’s time for the star of the show! Add the chicken thighs to the skillet, browning them on all sides. This should take about 5–7 minutes. You’re looking for a nice golden color.
- Once the chicken is browned, sprinkle in the paprika, cayenne pepper, and some salt. Stir everything together, letting the spices coat the chicken beautifully.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat slightly, then cover the skillet. Let it cook for about 30 minutes. This is where the magic happens—the chicken gets tender and infused with all those flavors!
- When the chicken is fully cooked, take the lid off, and let the dish sit for a couple of minutes. Garnish with fresh cilantro before serving. You’re ready to dig in!
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of coconut milk, spices, and tender chicken creates a mouthwatering dish that’s both comforting and exciting!
- Easy to Make: With just a few simple steps, you can whip up this dish in no time, perfect for busy weeknights.
- One-Pan Wonder: Everything cooks in one skillet, making cleanup a breeze while still delivering big flavor!
- Customizable Heat: Adjust the spice level to your liking by playing with cayenne pepper—perfect for spicy lovers and those who prefer milder dishes.
- Gluten-Free: This recipe is naturally gluten-free, making it a fantastic option for friends or family with dietary restrictions.
- Perfectly Paired: It pairs beautifully with rice or veggies, allowing you to create a well-rounded meal that satisfies everyone.
Tips for Success
To truly elevate your *spicy Brazilian coconut chicken*, here are a few pro tips that I swear by! First off, consider marinating the chicken thighs in a bit of lime juice, garlic, and spices for at least an hour before cooking. This adds an extra layer of flavor that you’ll love! If you’re nervous about the heat, start with just half the cayenne pepper and taste as you go; you can always add more for that perfect kick.
Also, make sure not to rush the browning of the chicken. This step adds so much depth to the dish, so let it get nice and golden. And remember, every stove is a little different, so keep an eye on your simmering coconut milk—too high of heat can lead to splatters! Enjoy the process, and trust me, the results will be worth it!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just estimates. For *spicy Brazilian coconut chicken*, a typical serving contains around 400 calories, 25g of fat, 30g of protein, and 10g of carbohydrates. It’s a hearty dish that packs a flavorful punch while still being balanced. If you keep an eye on your ingredients, you can customize it to fit your dietary needs while enjoying every delicious bite!
FAQ Section
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works just fine, though I recommend using skinless and boneless pieces to keep it tender. Just keep an eye on cooking time, as they may cook a bit faster than thighs.
How spicy is this dish?
The heat level can be adjusted to your preference! If you love spice, stick with the cayenne pepper as listed, but if you want a milder version, start with half the amount and add more if needed. Trust me, it’s all about finding your perfect balance!
Can I make this dish ahead of time?
Yes! You can prepare the *spicy Brazilian coconut chicken* a day in advance and reheat it when you’re ready to serve. Just store it in an airtight container in the fridge. The flavors will meld even more, making it even more delicious!
What can I serve with this dish?
I love serving it over a bed of fluffy rice or with a side of steamed veggies. You could even add a fresh salad for a pop of color and crunch. It’s all about creating a meal that feels complete and satisfying!
Can this recipe be frozen?
Definitely! You can freeze the cooked chicken in an airtight container for up to 3 months. Just thaw it in the fridge overnight before reheating. This makes for a fantastic meal prep option!
Serving Suggestions
When it comes to serving *spicy Brazilian coconut chicken*, the possibilities are endless, and I can’t wait to share a few of my favorite pairings! First off, a bed of fluffy jasmine or basmati rice is a fantastic choice—it soaks up that creamy coconut sauce beautifully, making every bite a delight. If you want to add a bit of crunch and freshness, a simple side salad with mixed greens, cherry tomatoes, and a zesty lime vinaigrette really complements the flavors of the chicken.
For a heartier option, consider serving it alongside roasted or steamed vegetables like broccoli, green beans, or bell peppers. They add a lovely pop of color and nutrients to your plate! You could even whip up some crispy plantains for a fun twist. No matter what you choose, these combinations will elevate your meal and keep everyone coming back for seconds!
Storage & Reheating Instructions
Got some leftovers? Lucky you! Storing your *spicy Brazilian coconut chicken* is super simple. Just let it cool down to room temperature, then transfer it to an airtight container. It’ll stay fresh in the fridge for up to 3 days. If you want to keep it longer, feel free to freeze it! Just make sure to portion it out in freezer-safe containers or bags, and it’ll last up to 3 months. When you’re ready to enjoy it again, just thaw it overnight in the fridge.
For reheating, I recommend gently warming it on the stovetop over low heat. This helps retain that creamy coconut texture and infuses the flavors! Stir occasionally to ensure it heats evenly. If it seems a bit thick, you can add a splash of coconut milk or water to loosen it up. Enjoy those tasty leftovers!
For more information on the health benefits of coconut milk, check out this Healthline article.
To learn more about the nutritional value of chicken, visit this Chicken Farmers of Canada page.
Print
Spicy Brazilian Coconut Chicken: 7 Easy Steps to Delight
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Spicy Brazilian coconut chicken is a flavorful dish that combines tender chicken with coconut milk and spices.
Ingredients
- 2 lbs chicken thighs
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- Salt to taste
- Cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in garlic and ginger, cooking for 1 minute.
- Add chicken thighs and brown on all sides.
- Mix in paprika, cayenne pepper, and salt.
- Pour in coconut milk and bring to a simmer.
- Cover and cook for 30 minutes until chicken is cooked through.
- Garnish with cilantro before serving.
Notes
- Serve with rice for a complete meal.
- Adjust spice level by increasing or decreasing cayenne pepper.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
Keywords: spicy brazilian coconut chicken
