Description
This Brazilian Coconut Chicken recipe features tender chicken thighs simmered in a rich and creamy coconut milk sauce, infused with aromatic spices like curry powder, paprika, and lime juice. Paired with sautéed vegetables and garnished with fresh cilantro, this dish offers a delightful blend of tropical flavors perfect for a comforting meal served over steamed rice.
Ingredients
Scale
Chicken and Marinade
- 2 lbs chicken thighs, boneless and skinless
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon curry powder
- 1 teaspoon paprika
Vegetables and Aromatics
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
Liquids and Oils
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- 2 tablespoons lime juice
Garnish and Serving
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- Preparing the skillet: Heat 2 tablespoons of olive oil over medium heat in a large skillet to prepare for sautéing the aromatics.
- Sauté Aromatics: Add the finely chopped onion and minced garlic to the heated skillet. Cook while stirring occasionally until the onions become translucent and fragrant, about 3-4 minutes.
- Cook the Chicken: Add the boneless, skinless chicken thighs to the skillet. Season evenly with salt, black pepper, curry powder, and paprika. Cook the chicken, turning occasionally, until browned on all sides, approximately 5-7 minutes.
- Add Bell Pepper: Stir in the chopped bell pepper pieces and continue to cook for an additional 2-3 minutes, allowing the pepper to soften slightly.
- Incorporate Coconut Milk and Lime Juice: Pour the full can of coconut milk along with 2 tablespoons of lime juice into the skillet. Stir gently to combine all ingredients.
- Simmer: Reduce the heat to low and cover the skillet with a lid. Allow the mixture to simmer for 20-25 minutes until the chicken is thoroughly cooked and tender, and the flavors have melded together.
- Garnish: Remove the skillet from heat and sprinkle fresh cilantro over the top for a bright, herbal finish.
- Serve: Plate the Brazilian Coconut Chicken hot over freshly cooked rice for a delicious, well-rounded meal.
Notes
- For extra depth of flavor, marinate the chicken in lime juice and spices for 30 minutes before cooking.
- Use full-fat coconut milk for a creamier texture and richer taste.
- Adjust the seasoning and spice levels according to your preference.
- Serve with white or brown rice, or try with quinoa for a gluten-free option.
- If you prefer a thicker sauce, cook uncovered for a few minutes to reduce the liquid after simmering.
