Spicy Brazilian Coconut Chicken
A delightful fusion of succulent chicken thighs, aromatic spices, and creamy coconut milk, transporting you to the vibrant streets of Brazil with every bite.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs Cut into bite-sized pieces.
- 2 tablespoons olive oil For sautéing.
- 1 medium onion, chopped Used for sautéing.
- 3 cloves garlic, minced For flavor.
- 1 red bell pepper, chopped Adds sweetness and color.
- 1 green bell pepper, chopped Adds sweetness and color.
- 1 tablespoon fresh ginger, minced For freshness.
- 2 teaspoons ground cumin For spice.
- 1 teaspoon paprika For color and flavor.
- 1 teaspoon cayenne pepper Adjust to taste for heat level.
- 1 can coconut milk (14 oz) Creamy base.
- 1 tablespoon soy sauce
- 1 tablespoon lime juice For freshness and acidity.
Instructions
Preparation
- Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chopped onion and garlic, sautéing until the onion becomes translucent.
Cooking
- Add the seasoned chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
- Stir in the chopped red and green bell peppers, along with the minced ginger, and cook for another 2-3 minutes.
- Sprinkle in the ground cumin, paprika, and cayenne pepper, stirring well to coat the chicken and vegetables.
- Pour in the coconut milk and soy sauce, bringing the mixture to a gentle simmer.
- Reduce heat and let it simmer for 15-20 minutes to allow the sauce to thicken and flavors to meld.
Finishing Touch
- Stir in the lime juice just before serving.
- Garnish with fresh cilantro before serving.
Notes
Serve with jasmine or basmati rice, or use warm tortillas for tacos.