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- 4 boneless chicken thighs - 1 can (400ml) coconut milk - 1 tablespoon olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 red bell pepper, diced - 2 teaspoons ground cumin - 1 teaspoon paprika - 1 teaspoon turmeric powder - Salt and pepper to taste - 1 lime, juiced - Fresh cilantro for garnish - Lime wedges In this recipe, you will need chicken thighs, which are juicy and tender. Coconut milk adds creaminess and rich flavor. Olive oil helps sauté the aromatics and keeps everything moist. The aromatics give your dish its unique taste. Use a medium onion, finely chopped, and three cloves of minced garlic. These provide a strong base. A diced red bell pepper adds sweetness and color. For spices, ground cumin brings warmth, while paprika adds depth. Turmeric gives the dish a lovely yellow hue and a hint of earthiness. Don’t forget salt and pepper for seasoning. Finish off with fresh lime juice for a zesty kick. Adding cilantro as a garnish adds freshness to your dish. Lime wedges on the side provide an extra burst of flavor. This simple list of ingredients creates a vibrant and flavorful meal. Get ready to dive into a warm bowl of Brazilian Coconut Chicken! {{ingredient_image_1}} Start by gathering all your ingredients. You need 4 boneless chicken thighs, a can of coconut milk, and some fresh veggies. Chop 1 medium onion finely and mince 3 cloves of garlic. Dice 1 red bell pepper. Next, wash the chicken thighs. Pat them dry with a paper towel. This step helps the chicken brown nicely. Season the chicken with salt, pepper, and the spices you'll use later. In a large skillet, pour in 1 tablespoon of olive oil. Heat it over medium heat. Once hot, add the chopped onion. Sauté for about 5 minutes until it becomes clear. Now, stir in the minced garlic and diced red bell pepper. Cook for an extra 2-3 minutes. This mix should smell amazing! Add the seasoned chicken thighs to the skillet. Sprinkle in 2 teaspoons of ground cumin, 1 teaspoon of paprika, and 1 teaspoon of turmeric powder. Cook each side for about 6-7 minutes until the chicken is browned. After browning, pour in the 400 ml of coconut milk. Stir it gently, then bring the mixture to a simmer. Cover the skillet and let it cook for 20-25 minutes. This allows the chicken to become tender and soak in all the flavors. Once done, add the juice of 1 lime. Taste and adjust the seasoning if needed. Serve the chicken warm, garnished with fresh cilantro on top. This dish looks great over fluffy jasmine rice! - Cooking times for chicken Cook chicken thighs for 6-7 minutes on each side. This helps them brown well. After browning, simmer in coconut milk for 20-25 minutes. This makes the chicken tender and juicy. - Adjusting seasoning to taste Taste the dish before serving. If it needs more flavor, add more salt or spices. A splash of lime juice can brighten the dish. - Sautéing vs. braising Sautéing the onion, garlic, and pepper adds depth. It builds a flavor base for the dish. Braising the chicken in coconut milk makes it rich and tender. - Importance of simmering Simmering allows the flavors to meld. Keep the heat low to avoid boiling. This gentle cooking keeps the chicken moist and infuses it with coconut flavor. - Serving suggestions Serve the coconut chicken over fluffy jasmine rice. Spoon extra coconut milk sauce over the chicken. Add a lime wedge on the side for color. - Dish pairings Pair this dish with a fresh salad or grilled veggies. These sides add crunch and balance the rich flavors. For a drink, try coconut water or a light beer. Pro Tips Use Fresh Herbs: Fresh cilantro adds a vibrant flavor that enhances the dish. Add it just before serving to maintain its freshness. Adjust Spice Levels: If you prefer a spicier dish, consider adding diced jalapeños or a pinch of cayenne pepper to the skillet along with the other spices. Let It Rest: Allow the chicken to rest for a few minutes after cooking. This helps the juices redistribute, ensuring each bite is tender and juicy. Pair with Coconut Rice: For a complete experience, serve this chicken over coconut rice, which complements the coconut milk and adds an extra layer of flavor. {{image_2}} You can change the meat in this dish. Instead of chicken thighs, try chicken breasts or even shrimp. Both options work well with coconut milk. For a plant-based choice, use firm tofu or chickpeas. These will soak up the flavors too. If you need a dairy-free option, you can skip the coconut milk. Use vegetable broth instead. This will give you a lighter flavor but still taste good. Brazil has many local versions of coconut chicken. In some areas, they add unique spices or extra herbs. For example, some cooks use fresh ginger or cilantro to boost flavor. You can also find recipes that include plantains or beans, giving a different twist. Internationally, people have their own takes on this dish. In Asia, they might add lemongrass or chili for heat. In the Caribbean, they often include allspice for a warm flavor. These changes can add a fun spin to your coconut chicken. Adding vegetables can brighten up your dish. Try mixing in spinach, carrots, or peas. These will not only add color but also nutrients. You can toss them in when you add the coconut milk for a quick cook. Different spice blends can also change the taste. For a smokier flavor, use smoked paprika instead of regular paprika. If you like it spicy, add red pepper flakes or cayenne. Adjust the spices to match your taste and enjoy a new version of this classic dish. To store leftovers, cool the chicken first. Place it in an airtight container. Keep it in the fridge for up to four days. This helps keep it fresh and tasty. For the best flavor retention, avoid opening the container too much. Each time you do, air can spoil the taste. Reheat leftovers gently on the stove or in the microwave. To freeze coconut chicken, let it cool completely. Then, place it in a freezer-safe bag or container. Remove as much air as you can. This helps prevent freezer burn. You can freeze it for up to three months. When you want to eat it, thaw the chicken overnight in the fridge. To reheat, warm it on the stove over low heat. Stir often to keep it from sticking. In the fridge, Brazilian coconut chicken lasts about four days. After that, it may not taste good. Look for signs of spoilage. If it smells sour or has a strange color, toss it out. Always check before eating to stay safe. You can pair Brazilian Coconut Chicken with several tasty sides. Here are some popular options: - Jasmine rice: The fluffy rice soaks up the coconut sauce well. - Quinoa: A nutty, healthy option that complements the dish. - Steamed vegetables: Broccoli or green beans add a fresh touch. - Plantains: Sweet fried plantains offer a nice contrast. To enhance your meal, I recommend adding a fresh salad. A simple green salad with lime dressing works well. You can also include black beans for a hearty side. Yes, you can easily make Brazilian Coconut Chicken ahead of time. Here are some meal prep tips: - Cook the chicken: Prepare the dish as usual, then cool it down. - Store properly: Place it in an airtight container in the fridge. It stays good for up to three days. For reheating, follow these best practices: - Microwave: Heat in short bursts, stirring in between. - Stovetop: Warm it on low heat in a skillet. Add a splash of coconut milk if it seems dry. This recipe is not spicy. The flavors come from cumin, paprika, and turmeric, which are mild. If you want to add heat, try these tips: - Chili flakes: Add a pinch for a little kick. - Fresh chili: Slice fresh chili and add it to the skillet with the onion. - Hot sauce: Serve it on the side for those who like it spicy. This recipe for Brazilian Coconut Chicken brings together tasty ingredients and simple steps. You learned how to prep and cook chicken thighs in a creamy coconut sauce. I shared tips on seasoning and serving for the best flavor. You can even customize your dish with different meats or spices. In the end, this meal is both comforting and adaptable. Enjoy exploring the flavors and make it your own!

Brazilian Coconut Chicken

A flavorful dish featuring chicken thighs cooked in a creamy coconut milk sauce with spices and garnished with fresh cilantro.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Brazilian
Servings 4

Ingredients
  

  • 4 thighs boneless chicken
  • 1 can coconut milk (400ml)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper diced
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric powder
  • to taste salt and pepper
  • 1 lime juiced
  • for garnish fresh cilantro

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
  • Stir in the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes until fragrant.
  • Add the chicken thighs to the skillet, and season with cumin, paprika, turmeric, salt, and pepper. Cook the chicken for about 6-7 minutes on each side, or until browned.
  • Once the chicken is browned, pour the coconut milk into the skillet. Bring the mixture to a gentle simmer.
  • Cover the skillet and let it cook for 20-25 minutes, or until the chicken is cooked through and tender.
  • Stir in the lime juice and taste to adjust seasoning if needed. Remove from heat.
  • Serve the chicken warm, garnished with freshly chopped cilantro on top.

Notes

Serve the coconut chicken over a bed of fluffy jasmine rice, drizzled with extra coconut milk sauce, and a lime wedge on the side for an added splash of color and flavor.
Keyword Brazilian cuisine, chicken, coconut, easy recipe