Description
A flavorful and spicy Brazilian dish featuring tender chicken simmered in a rich coconut milk sauce with bell peppers and spices.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Season the chicken pieces with salt and black pepper.
- In a large skillet or frying pan, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Add the sliced red and yellow bell peppers and cook until they start to soften, about 5 minutes.
- Stir in the ground cumin, ground coriander, paprika, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant.
- Add the tomato paste and cook for another 1 minute.
- Pour in the coconut milk and diced tomatoes, stirring to combine. Bring the mixture to a simmer.
- Return the browned chicken pieces to the skillet, stirring to coat them in the sauce.
- Reduce the heat to medium-low and simmer the chicken in the sauce until fully cooked and tender, about 15-20 minutes. Stir occasionally to prevent sticking.
- Once the chicken is cooked through and the sauce has thickened slightly, remove the skillet from the heat.
- Garnish the Spicy Brazilian Coconut Chicken with fresh chopped cilantro and serve with lime wedges on the side.
- Serve the dish over rice, quinoa, or with a side of crusty bread to soak up the delicious sauce.
Notes
- Adjust the cayenne pepper to control the spice level.
- This dish pairs well with rice or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Brazilian, Coconut Chicken, Spicy Chicken, One-Pan Meal, Easy Dinner