Best Brazilian Coconut Chicken Recipe: 9 Bold Creamy Flavors
Tender chicken simmered in a creamy coconut tomato sauce with garlic, peppers, and warm spices inspired by Brazilian flavors.
Ingredients
2 pounds boneless skinless chicken thighs
Salt and black pepper to taste
1 tablespoon olive oil
1 small yellow onion diced
1 red bell pepper sliced
3 cloves garlic minced
1 teaspoon paprika
1 half teaspoon ground cumin
1 quarter teaspoon chili flakes
1 can 14 ounces diced tomatoes
1 can 13.5 ounces full fat coconut milk
2 tablespoons chopped fresh cilantro
Juice of half a lime
Instructions
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Season chicken with salt and pepper.
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Heat olive oil in a large skillet over medium heat and sear chicken until lightly golden on both sides then remove.
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Sauté onion and bell pepper until softened.
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Stir in garlic and cook briefly.
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Add paprika cumin and chili flakes and stir.
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Pour in diced tomatoes and simmer for several minutes.
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Stir in coconut milk and bring to a gentle simmer.
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Return chicken to the pan cover partially and cook 15 to 20 minutes until done.
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Finish with cilantro and lime juice before serving.
Notes
Simmer gently after adding coconut milk to maintain smooth texture. Adjust spice level to preference. Serve over rice to absorb the sauce.