Savor the Heat: Discover Spicy Brazilian Coconut Chicken Delight
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Learn how to make delicious Spicy Brazilian Coconut Chicken. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
1 ½ pounds of boneless, skinless chicken thighs
1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 teaspoons paprika
1 teaspoon cayenne pepper (adjust for spice preference)
1 can (14 oz) coconut milk
1 tablespoon tomato paste
Salt and pepper, to taste
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Instructions
Start by seasoning the chicken thighs with salt, pepper, and paprika. Set them aside for a few minutes to let the flavors seep in.
In a large skillet, heat the olive oil over medium heat. Once shimmering, add the chicken thighs and sear them until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the onions and garlic. Sauté until the onions are translucent and fragrant, about 5 minutes.
Add the bell peppers to the skillet and continue to cook until they start to soften, about 3 minutes.
Stir in the cayenne pepper, adjusting the amount if you prefer less heat. Add the tomato paste and cook for another minute to incorporate the flavors.
Pour in the coconut milk, stirring to combine all the ingredients. Let it simmer gently to thicken slightly, about 5 minutes.
Return the chicken thighs to the skillet, nestling them into the sauce. Cover and let simmer on low heat for 20 minutes, or until the chicken is cooked through and tender.
Once done, garnish with fresh cilantro and serve with lime wedges on the side.
