Brazilian Spicy Coconut Chicken

Ingredients

• 2 bone-in, skin-on chicken thighs
• 3 tbsp olive oil (Used to coat and sear the chicken.)
• 2 tsp salt (For seasoning the chicken.)
• 2 tsp garlic powder (For seasoning the chicken.)
• 1 tsp smoked paprika (For seasoning the chicken.)
• 1 tsp onion powder (For seasoning the chicken.)
• 1 tsp ground coriander (For seasoning the chicken.)
• 1 tsp ground cumin (For seasoning the chicken.)
• 0.5 yellow onion (Diced.)
• 1 jalapeño (Diced; remove seeds for less heat if desired.)
• 2 garlic cloves (Minced.)
• 2 tsp fresh ginger (Minced.)
• 1 tbsp gochujang (The creator notes this is not traditional but adds extra spice and depth.)
• 1.5 cups crushed tomatoes
• salt (A pinch, for the sauce.)
• 0.5 lemon juice (Juice of 1/2 lemon.)
• 1 cup coconut milk (Full-fat coconut milk is assumed.)

Steps

1. 1

   Pat the chicken thighs dry with paper towels. Drizzle them with the olive oil, turning to coat all sides.

2. 2

   In a small bowl, combine the salt, garlic powder, smoked paprika, onion powder, ground coriander, and ground cumin. Rub the spice mixture evenly over the oiled chicken thighs.

3. 3

   Heat a large heavy skillet over medium-high heat. Place the chicken thighs skin-side down and sear until the skin is deeply browned and crisp, about 5–7 minutes. Turn and brown the other side for 2–3 minutes. Transfer the chicken to a plate; it does not need to be fully cooked yet.

4. 4

   Reduce the heat to medium. Add the diced onion and jalapeño to the skillet and cook for 3–4 minutes, stirring occasionally, until the onion begins to soften and the jalapeño is fragrant.

5. 5

   Add the minced garlic and ginger. Cook for about 30–60 seconds, stirring constantly, until fragrant but not browned.

6. 6

   Stir in the gochujang and cook for about 1 minute, coating the vegetables and allowing the paste to become aromatic.

7. 7

   Pour in the crushed tomatoes. Add a pinch of salt and the lemon juice, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits.

8. 8

   Pour in the coconut milk and stir until the sauce is smooth and evenly combined. Bring it to a gentle simmer.

9. 9

   Return the chicken thighs to the skillet, placing them skin-side up so the skin remains exposed above the sauce. Cover partially and simmer gently for 20–25 minutes, or until the chicken is cooked through and reaches 165°F/74°C at the thickest part near the bone.

10. 10

    Taste the sauce and adjust the salt or lemon juice if needed. Serve the chicken hot with plenty of the spicy coconut-tomato sauce spooned over and around it.

Notes

The transcript explicitly recommends searing the chicken before adding the sauce, but does not state the final simmer time; the simmer time and temperature are practical additions to ensure the bone-in thighs cook safely. Serve with rice, farofa, or crusty bread to absorb the sauce.

Nutrition per serving

• main
• Brazilian-inspired
• spicy
• chicken
• one-pan
• stovetop
• dairy-free
• gluten-free