Description
This Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish combining tender chicken thighs simmered in a rich coconut milk sauce infused with garlic, ginger, tomato paste, and a blend of warm spices. Enhanced with colorful bell peppers and fresh cilantro, it’s a comforting meal perfect served over steamed rice.
Ingredients
Scale
Main Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, peeled and grated
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Cooked rice, for serving
Instructions
- Heat the oil and sauté onions: Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.
- Add spices and tomato paste: Add the tomato paste, ground cumin, and ground chili powder, stirring the mixture well for 1 minute to develop the flavors.
- Pour in liquids and simmer: Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
- Incorporate lime, fish sauce, and sugar: Add the lime juice, fish sauce, and brown sugar, stirring well to incorporate all the flavors.
- Add peppers and chicken: Add the sliced red and yellow bell peppers, and the chicken pieces into the pan. Season with salt and pepper to taste.
- Simmer until chicken is cooked: Allow the chicken to simmer in the sauce until cooked through and tender, about 15-20 minutes.
- Finish with fresh cilantro: Once the chicken is fully cooked, remove from heat and sprinkle fresh cilantro over the top.
- Serve: Serve the spicy coconut chicken over a bed of hot cooked rice.
Notes
- Use boneless skinless chicken thighs for the best flavor and tenderness.
- Adjust the chili powder according to your preferred spice level.
- For a gluten-free version, ensure the fish sauce used is gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Garnish can be customized with additional fresh herbs or sliced fresh chili for extra heat.
