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- 4 chicken thighs, skinless and boneless - 1 cup coconut milk, divided - 2 tablespoons coconut oil - 1 medium onion, finely chopped - 3 cloves fresh garlic, minced - 1 teaspoon fresh ginger, grated - 1 red bell pepper, sliced into thin strips - 1 cup cherry tomatoes, halved - 1 teaspoon smoked paprika - 1 teaspoon curry powder - Salt and freshly ground black pepper to taste - Fresh cilantro leaves for garnish - Juice of 1 lime To create Brazilian Coconut Chicken, you need simple and fresh ingredients. Start with chicken thighs that are skinless and boneless. They are moist and tender, perfect for this dish. You will also need coconut milk. This creamy milk gives the dish a rich flavor. Coconut oil adds a nice touch of sweetness and aroma. You will chop one onion finely. This will add flavor as you sauté it. Fresh garlic and ginger give this dish a fragrant kick. Use three cloves of garlic, minced, and one teaspoon of grated ginger. Next, you will slice one red bell pepper into thin strips. This adds color and crunch. Cherry tomatoes, halved, bring sweetness and juiciness. Smoked paprika and curry powder add depth to the flavor. Don't forget salt and pepper to taste. To finish, you will need fresh cilantro for a bright garnish and lime juice for a zesty finish. Each ingredient plays a key role. Together, they create a savory and flavorful dish that everyone will love. {{ingredient_image_2}} Start by placing the chicken thighs in a large mixing bowl. Add half of the coconut milk, minced garlic, and grated ginger. Sprinkle in the smoked paprika, curry powder, and some salt and pepper. Mix everything well so the chicken gets coated. Cover the bowl with plastic wrap and set it in the fridge. Let it marinate for at least 30 minutes. This helps build the flavors. Next, grab a large skillet and heat the coconut oil over medium heat. Once it melts, add the chopped onion. Cook it for about 5 minutes. You want it to become soft and translucent. After that, toss in the sliced red bell pepper. Cook for another 3 to 4 minutes until the peppers soften. Push the veggies to one side of the skillet. Place the marinated chicken thighs on the other side. Sear the chicken for about 4 to 5 minutes on each side. You are looking for a golden-brown crust. This step is key for great flavor. Make sure the chicken cooks all the way through. Check that it reaches an internal temperature of 165°F (75°C). Once the chicken is browned, pour in the rest of the coconut milk and add the halved cherry tomatoes. Stir gently to mix everything. Bring the mixture to a light simmer. Cover the skillet with a lid and let it cook for 20 to 25 minutes. This allows the chicken to become tender and soak in the coconut flavor. When the chicken is cooked, remove the skillet from heat. Squeeze fresh lime juice over the dish. This adds a bright flavor. Taste the sauce and adjust the seasoning with more salt or pepper if needed. Serve your creamy coconut chicken over fluffy rice or quinoa. For a pop of color and flavor, top with fresh cilantro leaves. This garnish makes the dish look great and adds a fresh taste. Enjoy your meal! - To ensure juicy chicken, marinate your chicken thighs for at least 30 minutes. - The longer you marinate, the better the flavor. Aim for up to two hours. - Try adding extra spices like cumin or coriander for more depth. - Use lime juice for a fresh taste, or lemon for a different zing. - Serve your coconut chicken with fluffy rice or quinoa. - For presentation, sprinkle fresh cilantro on top to add color and flavor. Pro Tips Marinate for Maximum Flavor: The longer you marinate the chicken, the more flavorful it will be. If time allows, try marinating it overnight for the best results. Use Full-Fat Coconut Milk: For a creamier sauce, opt for full-fat coconut milk instead of light versions. This will enhance the richness of the dish. Adjust Spice Levels: Feel free to adjust the amount of smoked paprika and curry powder to suit your taste preferences. Adding a pinch of cayenne can also give it an extra kick! Serving Suggestions: This dish pairs beautifully with rice, quinoa, or even a fresh salad. Consider adding a side of roasted vegetables for a complete meal. {{image_4}} You can swap chicken for shrimp or tofu. Both options work well with coconut milk. Shrimp cooks fast and adds a nice flavor. Tofu soaks up the spices and gives a hearty bite. Adjust cooking time for shrimp to just a few minutes. For tofu, sauté until golden before adding coconut milk. To make this dish vegetarian, skip the chicken and use a mix of vegetables. Bell peppers, zucchini, and eggplant work great. Sauté the vegetables just like you do the chicken. Then, add the coconut milk and simmer until tender. This version still captures the creamy and delicious flavor. Feel free to play with spices and herbs. Try adding cumin or turmeric for warmth. Fresh basil or parsley can bring brightness to the dish. You can also use chili flakes for heat. Mixing in lime zest adds a nice twist. Don’t be afraid to get creative! After enjoying your Brazilian Coconut Chicken, store any leftovers in an airtight container. Place it in the refrigerator. This dish stays fresh for up to four days. Make sure it cools to room temperature before sealing. This helps avoid extra moisture in the container. To reheat without drying out, use a skillet on low heat. Add a splash of coconut milk or water to keep it moist. You can also use the microwave. Cover the dish with a damp paper towel. This helps steam the chicken and keeps it tender. To freeze the dish, let it cool completely. Place it in a freezer-safe container, leaving space for expansion. It can stay in the freezer for up to three months. When ready to enjoy, thaw it overnight in the fridge. Reheat gently on the stove for the best taste and texture. Brazilian Coconut Chicken is a warm, creamy dish. It features chicken cooked in coconut milk. The dish has rich flavors from garlic, ginger, and spices. It’s a comforting meal that feels special and exotic. Yes, you can use other cuts of chicken. Bone-in chicken legs or breasts work well. Just adjust the cooking time to ensure they cook through. The key is to keep them juicy and flavorful. Coconut milk adds creaminess and flavor. If you don’t have it, use chicken broth or cashew cream. These alternatives will change the taste but still create a nice sauce. To add heat, mix in sliced jalapeños or red pepper flakes. You can also use spicy curry powder or hot sauce. Start with a little, then taste and add more if needed. You can marinate the chicken a day ahead. This helps the flavors develop. Cook the dish when you’re ready. It reheats well on the stove or in the microwave. Serve it with fluffy rice or quinoa for a great match. You can also add a fresh salad or roasted vegetables. These sides add color and balance to the meal. This recipe for Brazilian Coconut Chicken combines tasty ingredients and easy steps. You learned how to marinate chicken, sauté veggies, and cook everything together for rich flavor. I shared tips for juicy meat and added options for variations, from proteins to storage. Remember, cooking is about creativity. Don't hesitate to experiment with spices and sides. Enjoy making this dish, and share it with those you care about.

Brazilian Coconut Chicken

A flavorful dish featuring chicken thighs cooked in a creamy coconut milk sauce with aromatic spices and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Brazilian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 thighs chicken, skinless and boneless
  • 1 cup coconut milk, divided
  • 2 tablespoons coconut oil
  • 1 medium onion, finely chopped
  • 3 cloves fresh garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 red bell pepper sliced into thin strips
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon smoked paprika
  • 1 teaspoon curry powder
  • to taste salt and freshly ground black pepper
  • for garnish fresh cilantro leaves
  • 1 lime juice of

Instructions
 

  • In a large mixing bowl, combine the chicken thighs with half of the coconut milk, minced garlic, grated ginger, smoked paprika, curry powder, and a pinch of salt and pepper. Mix well to coat the chicken evenly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes.
  • In a large skillet, heat the coconut oil over medium heat until melted. Add the finely chopped onion and sauté for about 5 minutes or until it becomes soft and translucent. Next, incorporate the sliced red bell pepper, continuing to cook for an additional 3-4 minutes until the peppers have softened slightly.
  • Once the vegetables are tender, push them to one side of the skillet. Add the marinated chicken thighs to the empty side of the skillet. Sear the chicken for approximately 4-5 minutes on each side until it develops a golden-brown crust.
  • Carefully pour the remaining coconut milk and the halved cherry tomatoes into the skillet. Gently stir to combine everything, then bring the mixture to a light simmer. Cover the skillet with a lid and allow it to cook for 20-25 minutes, or until the chicken is cooked through and tender.
  • Once the chicken is fully cooked, remove the skillet from heat. Squeeze fresh lime juice over the dish for a zing of brightness. Taste the sauce and adjust seasoning with more salt and pepper, as needed.
  • Serve your creamy coconut chicken over a bed of fluffy rice or quinoa. Top with vibrant fresh cilantro leaves for a beautiful finish.

Notes

Serve over rice or quinoa for a complete meal.
Keyword Brazilian, chicken, coconut, dinner, easy