Spicy Brazilian-style Coconut Chicken

Ingredients

• 14 oz chicken thighs (boneless)
• salt (to taste)
• freshly cracked black pepper (to taste)
• 0.5 lime juice (juice of 1/2 lime)
• 1 tsp paprika (for chicken seasoning)
• chili flakes (adjust to taste)
• 0.5 tsp cayenne pepper (adjust to taste)
• 1 tbsp olive oil (for marinade and searing)
• 1 onion (small, chopped)
• 3 garlic cloves (minced)
• 1 red bell pepper (sliced)
• 2 tomato (medium sized, chopped)
• 1 tbsp tomato paste
• 1 can coconut milk (full fat recommended)
• 0.5 tsp turmeric
• 1 tsp paprika (or smoked paprika for a more smokey flavor)
• 0.5 tsp cumin
• 1 cup rice (white or coconut rice, for serving)
• 1 lime (cut into wedges for garnish)
• 0.25 cup fresh cilantro (chopped)
• fresh red chili (optional, for extra heat)

Steps

1. 1

   In a bowl, mix the boneless chicken thighs with lime juice, salt, pepper, 1 tsp paprika, chili flakes, cayenne pepper, and a drizzle of olive oil. Let the chicken marinate for 10-15 minutes.

2. 2

   Heat a skillet over medium-high heat. Add the seasoned chicken thighs and sear for 6-8 minutes per side until golden brown and partially cooked. Remove the chicken from the pan and set aside.

3. 3

   In the same pan, sauté the chopped onion until soft, about 3-4 minutes.

4. 4

   Add the minced garlic and cook for 30 seconds until fragrant.

5. 5

   Stir in the sliced red bell pepper, chopped tomatoes, 1 tbsp tomato paste, turmeric, 1 tsp paprika (or smoked paprika), and cumin. Cook for 2-3 minutes until the vegetables soften and the spices are fragrant.

6. 6

   Pour in the full can of coconut milk (400 ml). Stir to combine and bring the mixture to a gentle simmer.

7. 7

   Cook the sauce for a few minutes until it has slightly thickened.

8. 8

   Return the seared chicken thighs to the pan. Simmer for 5-10 minutes, or until the chicken is fully cooked through and the sauce has reached a creamy consistency.

9. 9

   Stir in the chopped fresh cilantro. Taste the sauce and adjust the salt, pepper, or spice levels as needed.

10. 10

    Plate the chicken and sauce over a generous portion of white or coconut rice. Garnish with extra cilantro, lime wedges, and optional fresh red chili.

Notes

For a smokier flavor profile, use smoked paprika in the sauce instead of regular paprika. You can adjust the heat by increasing or decreasing the cayenne and chili flakes.

Nutrition per serving

• main
• dinner
• brazilian
• chicken
• coconut milk
• spicy
• one-pan
• comfort food