Description
Spicy Brazilian coconut chicken is a vibrant and flavorful one-pan dish featuring tender chicken simmered in a creamy, mildly spicy coconut sauce with bell peppers, garlic, and fragrant spices. Inspired by the traditional Brazilian moqueca de frango, this comforting meal pairs perfectly with rice and fresh herbs, delivering a rich blend of creamy coconut and zesty lime.
Ingredients
Scale
Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquids and Garnishes
- 1 (13.5 oz) can full-fat coconut milk
- 1/4 cup chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon lime juice
- Chopped fresh cilantro, for garnish
- Cooked white rice, for serving
Instructions
- Brown the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces, seasoned with salt and black pepper, and cook for 5–6 minutes until lightly browned but not fully cooked. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add onions and bell peppers. Sauté for 3–4 minutes until softened and fragrant.
- Add Aromatics and Spices: Stir in minced garlic, ground cumin, paprika, and cayenne pepper. Cook for about 1 minute until the spices are fragrant.
- Create the Sauce: Mix in the tomato paste, then pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer.
- Simmer the Chicken: Return the browned chicken to the skillet. Reduce the heat and simmer uncovered for 10–12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Finish and Serve: Stir in fresh lime juice and adjust seasoning as needed. Garnish with chopped cilantro and serve hot over cooked white rice.
Notes
- For a milder flavor, reduce or omit the cayenne pepper.
- You can add diced tomatoes for added texture and freshness.
- Chicken can be substituted with shrimp for a seafood variation.
- Leftovers reheat well and develop even deeper flavor the next day.
