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Spicy Brazilian Coconut Chicken is more than just a dish; it's a celebration of Brazil's vibrant culinary landscape. Rooted in the country's rich cultural heritage, this recipe marries the bold spiciness typical of Brazilian cuisine with the creamy, tropical essence of coconut milk. From the bustling streets of São Paulo to the serene beaches of Bahia, this dish encapsulates the diverse flavors that define Brazilian food. Its origins can be traced back to the coastal regions where coconut palms flourish, and spices are abundant, making it a beloved staple in many Brazilian households.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken! Juicy marinated chicken thighs simmered in a creamy coconut milk sauce with colorful bell peppers and a kick of jalapeño create a truly irresistible dish. Perfect for family dinners or impressing guests, serve it over rice or with crusty bread to soak up all the delicious sauce. Quick to prepare and loaded with flavor, it's a must-try recipe! Enjoy!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

1 red bell pepper, sliced

2 green bell peppers, sliced

1 fresh jalapeño, diced (adjust to taste)

2 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon chili powder

Salt and pepper to taste

1 lime, juiced

Fresh cilantro, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with lime juice, paprika, cumin, turmeric, chili powder, salt, and pepper. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.

    Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.

      Cook the Chicken: Add the marinated chicken thighs to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

        Prepare Coconut Sauce: In the same skillet, add the sliced red and green bell peppers and diced jalapeño. Sauté until softened, about 5 minutes. Pour in the coconut milk, stirring to combine with the vegetables. Bring the mixture to a gentle simmer.

          Combine: Return the chicken to the skillet, nestling it into the coconut sauce. Cook everything together on low heat for an additional 10 minutes, allowing the flavors to meld.

            Taste and Adjust: Taste the sauce and adjust seasoning with extra salt, pepper, or lime juice as needed.

              Serve: Garnish with fresh cilantro and serve your Spicy Brazilian Coconut Chicken with steamed rice or crusty bread for dipping into the sauce.

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