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Brazilian cuisine is a vibrant tapestry woven from indigenous, African, and Portuguese influences, showcasing an array of bold flavors and diverse ingredients. One dish that exemplifies the heart of this culinary tradition is Spicy Brazilian Coconut Chicken. This mouthwatering recipe combines succulent chicken with the creamy richness of coconut milk, balanced perfectly by a medley of spices and fresh ingredients. Whether you're a seasoned cook or a novice in the kitchen, this dish invites you on a flavorful journey that is both approachable and satisfying.

Spicy Brazilian Coconut Chicken

Get ready to spice up your dinner with this delicious Spicy Brazilian Coconut Chicken! Juicy chicken thighs marinated in lime and spices are seared to perfection, then simmered in a creamy coconut milk sauce with a hint of heat from fresh chilies. This easy one-skillet recipe is bursting with flavor and perfect for family meals. Serve it with rice or bread to soak up every drop of the rich sauce. Don’t forget to garnish with fresh cilantro and lime wedges for an extra zing!
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Ingredients
  

1.5 lbs chicken thighs, bone-in and skin-on

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, minced

2-3 fresh red chilies, sliced (adjust to taste)

1 tablespoon smoked paprika

1 tablespoon ground cumin

1 tablespoon lime juice

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Marinate the Chicken: In a large bowl, combine chicken thighs with lime juice, smoked paprika, ground cumin, salt, and pepper. Mix well and let marinate for at least 30 minutes, ideally in the fridge for a few hours.

    Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add marinated chicken thighs skin-side down and sear until golden brown, about 5-7 minutes. Flip and cook for another 5 minutes. Remove chicken and set aside.

      Prepare the Sauce: In the same skillet, add the chopped onion, garlic, ginger, and sliced chilies. Sauté until the onion becomes translucent, about 5 minutes.

        Combine with Coconut Milk: Pour in the coconut milk, stirring to combine all the flavors. Bring to a simmer.

          Return Chicken to Skillet: Place the seared chicken back into the skillet, skin-side up. Spoon some of the coconut sauce over the chicken. Cover and simmer for 25-30 minutes, or until the chicken is cooked through and tender.

            Serve: Once cooked, remove from heat and let the dish rest for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy with rice or bread to soak up the delicious sauce!

              Prep Time: 30 min | Total Time: 1 hr | Servings: 4