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In the vibrant world of Brazilian cuisine, spicy flavors and rich ingredients come together to create unforgettable dishes. One such dish is Spicy Brazilian Coconut Chicken, a tantalizing blend of tender chicken thighs bathed in creamy coconut milk, infused with a kick from spicy Brazilian pepper sauce. This recipe not only showcases the essence of Brazil's culinary heritage but also offers an opportunity to bring the warmth and excitement of Brazilian flavors to your dining table.

Spicy Brazilian Coconut Chicken

Discover a delicious journey to Brazil with this Spicy Brazilian Coconut Chicken recipe! Tender chicken thighs are marinated in a flavorful blend of coconut milk, garlic, ginger, and a kick of spicy pepper sauce, then sautéed with vibrant bell peppers. Simmered to perfection, this dish is served over fluffy white rice and garnished with fresh cilantro and lime for an irresistible meal. Perfect for spice lovers and a great way to impress at dinner!
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Ingredients
  

1.5 lbs chicken thighs, skinless and boneless

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, grated

2-3 tablespoons spicy Brazilian pepper sauce (like pimenta malagueta)

1 red bell pepper, diced

1 green bell pepper, diced

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper, to taste

Fresh cilantro, for garnish

Juice of 1 lime

Cooked white rice, to serve

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with salt, pepper, half of the coconut milk, ginger, garlic, and spicy pepper sauce. Mix well and let marinate for at least 30 minutes or preferably overnight in the refrigerator.

    Sauté the Aromatics: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the diced bell peppers and cook for another 3-4 minutes until they begin to soften.

      Cook the Chicken: Remove the chicken from the marinade (reserve the marinade for later). Add the marinated chicken to the skillet and cook until browned on all sides, about 6-8 minutes.

        Add Coconut Milk: Pour in the remaining coconut milk and the reserved marinade. Stir in the cumin and paprika, and bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.

          Finish the Dish: Once cooked, squeeze the lime juice over the chicken and stir to combine. Taste and adjust seasoning with more salt, pepper, or spicy sauce if desired.

            Serve: Serve the spicy Brazilian coconut chicken over a bed of fluffy white rice. Garnish with fresh cilantro and enjoy!

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4