Description
This Spicy Brazilian Coconut Chicken features tender chicken pieces simmered in a creamy full-fat coconut milk sauce with bold spices, fresh lime, and cilantro. A quick and flavorful main course that’s naturally gluten-free, perfect for a vibrant summer dinner served over rice or quinoa.
Ingredients
Scale
Chicken and Seasoning
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes or crushed red pepper (adjust to taste)
Cooking Ingredients
- 2 tablespoons olive oil or coconut oil, divided
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Sauce
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- Juice of 1 lime
- 1 tablespoon brown sugar or coconut sugar
Garnishes and Serving Suggestions
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- Optional: fresh chili or jalapeño, sliced (for garnish)
- Optional: toasted coconut flakes (for garnish)
- Optional: cooked rice, quinoa, or cauliflower rice (for serving)
Instructions
- Prepare the Chicken: Pat the chicken dry using paper towels and slice it into large bite-sized pieces. Season them evenly with kosher salt, black pepper, smoked paprika, and chili flakes. Let the seasoned chicken sit for 5 to 10 minutes to absorb the flavors.
- Sear the Chicken: Heat 1 tablespoon of olive or coconut oil in a large skillet over medium-high heat. Place the chicken pieces in a single layer and sear for 2 to 3 minutes on each side until they develop a golden crust. Work in batches if necessary to avoid overcrowding. Transfer the browned chicken to a plate and set aside.
- Sauté Onions: Reduce the heat to medium. If needed, add the remaining tablespoon of oil to the skillet. Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant but not browned.
- Incorporate Tomato Paste: Add the tomato paste to the skillet and cook for another minute, stirring constantly to combine with the aromatics.
- Add Liquids: Pour in the full-fat coconut milk and chicken broth, scraping the bottom of the skillet to loosen any flavorful browned bits.
- Return Chicken to Skillet and Simmer: Return the seared chicken and its juices back to the pan. Bring the mixture to a gentle simmer over medium heat.
- Simmer Until Cooked: Let the chicken simmer uncovered for 8 to 10 minutes, stirring occasionally, until it is cooked through and the sauce has thickened to a creamy consistency.
- Finish the Sauce: Stir in the fresh lime juice and brown sugar. Taste the sauce and adjust the seasoning with additional salt, lime, or sugar if needed.
- Garnish and Serve: Remove the skillet from heat. Sprinkle the chopped cilantro over the dish and gently toss to distribute the herb evenly. Garnish with extra cilantro, sliced fresh chili or jalapeño, and toasted coconut flakes if desired. Serve hot over cooked rice, quinoa, or cauliflower rice.
Notes
- Reduce or omit chili flakes if you prefer a milder spice level.
- Use full-fat coconut milk to achieve a rich and creamy sauce.
- Leftovers taste even better the next day and freeze well for meal prep.
- Feel free to add extra vegetables such as bell peppers or spinach to add variety.
- Taste and adjust the salt, lime juice, and sugar before serving for the best balance of flavors.