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Spicy Brazilian Coconut Chicken

Creamy Spicy Brazilian Coconut Chicken Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken thighs, cut into chunks
  • 1 tsp kosher salt
  • 2 tbsp neutral oil
  • 1 medium yellow onion, diced
  • 1 jalapeño, seeded and minced
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp tomato paste
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 can (13.5 oz) full-fat coconut milk
  • Juice of 1 lime
  • 1/2 cup chopped fresh cilantro

Method
 

  1. Season the chicken with salt. Heat oil in a large skillet over medium-high. Brown the chicken in a single layer, 3 minutes per side. Transfer to a plate.
  2. Reduce heat to medium and sauté the onion for 4 minutes. Add jalapeño, garlic, and ginger; cook 1 minute.
  3. Stir in the tomato paste, paprika, and cayenne and cook 30 seconds. Pour in the coconut milk and whisk until smooth. Bring to a simmer and taste for salt.
  4. Return the chicken and simmer for 8 to 10 minutes, until cooked through.
  5. Off the heat, stir in the lime juice and cilantro. Serve over rice with extra lime wedges.

Notes

If you use chicken breasts, check them at the 5-minute mark so they stay tender. The sauce will thicken as it cools, so add a splash of water when reheating. For a spicier version, stir in a chopped bird’s eye chili with the jalapeño.