Spicy Brazilian Coconut Chicken: A Creamy Flavor Adventure

This Spicy Brazilian Coconut Chicken features succulent chicken thighs, vibrant bell peppers, and a creamy coconut sauce that brings a taste of Brazil to your table.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Brazilian

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound chicken thighs can substitute with chicken breasts for a leaner option
2 tablespoons olive oil coconut oil offers an added tropical flavor

For the Vegetables

1 medium onion red or yellow onion works great; shallots can be a milder alternative
3 cloves garlic fresh enhances flavor; garlic powder can save the day in a pinch
1 medium red bell pepper contributes sweetness and vibrant color
1 medium green bell pepper adds crunch and color; feel free to swap with zucchini
1 tablespoon fresh ginger infuses warmth and zest; ground ginger can work if you’re short on fresh

For the Spices

1 teaspoon ground cumin substitute with curry powder for a fun twist
1 teaspoon paprika adds mild sweetness; smoked paprika introduces a smoky flavor
1/2 teaspoon cayenne pepper offers a spicy kick; adjust according to your heat tolerance

For the Sauce

1 can coconut milk creates a rich, creamy sauce; opt for light coconut milk to cut down on fat
2 tablespoons soy sauce tamari is a gluten-free swap
2 tablespoons lime juice use lemon juice in a pinch, although it alters the taste slightly

For Garnish

1/4 cup fresh cilantro green onions can be a lovely substitute
to taste salt always adjust to suit your taste
to taste pepper essential for seasoning

Equipment

Large skillet

Method

Step-by-Step Instructions

Begin by cutting the chicken thighs into bite-sized pieces and seasoning them generously with salt and pepper. Set aside.
In a large skillet, heat olive oil over medium-high heat until shimmering, about 2 minutes.
Add the diced onion and minced garlic to the hot skillet. Sauté for 3-4 minutes until the onion becomes translucent.
Carefully add the seasoned chicken pieces to the skillet, spreading them out. Cook for 5-7 minutes until browned.
Next, introduce the chopped red and green bell peppers, along with the minced ginger, to the skillet. Cook for 2-3 minutes.
Sprinkle in ground cumin, paprika, and cayenne pepper, stirring to coat. Cook for 1-2 minutes to toast spices.
Pour in coconut milk and soy sauce, stirring to combine. Bring mixture to a gentle simmer for 3-5 minutes.
Reduce heat to low and let dish simmer uncovered for 15-20 minutes until sauce thickens.
Before serving, stir in the fresh lime juice and let sit for a minute to help the flavor infuse.
Serve hot, garnished with freshly chopped cilantro.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 90mgCalcium: 50mgIron: 3mg

Notes

For best results, use fresh ingredients and taste as you go to adjust flavors.

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