Spicy Brazilian Coconut Chicken (Printable Version)

Tender chicken in a creamy, spicy coconut sauce with tomatoes and peppers, inspired by Brazilian Moqueca flavors.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
02 - 1 tsp kosher salt
03 - ½ tsp black pepper

→ Marinade

04 - 2 tbsp lime juice (about 1 lime)
05 - 2 garlic cloves, minced
06 - 1 tsp smoked paprika
07 - 1 tsp ground cumin
08 - ½ tsp crushed red pepper flakes

→ Vegetables

09 - 1 large onion, thinly sliced
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 jalapeño, seeded and chopped
13 - 2 large tomatoes, diced

→ Sauce

14 - 1 can (13.5 oz) full-fat coconut milk
15 - 2 tbsp tomato paste
16 - 1 tbsp olive oil

→ Garnish

17 - ¼ cup fresh cilantro, chopped
18 - Lime wedges, for serving

# How To Make It:

01 - Combine chicken pieces with salt, pepper, lime juice, garlic, smoked paprika, cumin, and red pepper flakes in a bowl. Toss thoroughly, cover, and marinate for at least 15 minutes, up to 1 hour in the refrigerator for deeper flavor infusion.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add marinated chicken and sear for 2-3 minutes per side until golden brown, but do not cook through. Remove chicken to a plate and set aside.
03 - In the same pan, add onion, bell peppers, and jalapeño. Sauté for 5-7 minutes until vegetables begin to soften and develop slight color.
04 - Stir in diced tomatoes and tomato paste. Cook for 2-3 minutes until tomatoes start to break down and release their juices.
05 - Return chicken and any accumulated juices to the pan. Pour in coconut milk, stirring well to combine all ingredients. Reduce heat to medium-low, cover, and simmer for 20 minutes until chicken is cooked through and sauce has slightly thickened.
06 - Taste the sauce and adjust seasoning with salt, pepper, or additional red pepper flakes as desired. Serve hot, generously topped with fresh cilantro and accompanied by lime wedges. Pairs excellently with white rice or crusty bread.

# Expert Suggestions:

01 -
  • The coconut milk creates an incredibly creamy sauce without a drop of dairy
  • One pan dinners mean less cleanup and more time enjoying the meal
02 -
  • Do not skip the searing step, that browning creates fond that becomes essential flavor in the final sauce
  • Coconut milk can separate if boiled too hard, keep the simmer gentle once you add it
03 -
  • Pat the chicken dry before marinating for better sear marks and more golden color
  • Let the finished dish rest for 5 minutes before serving to let the sauce settle and thicken slightly

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