Description
Spicy Brazilian Coconut Chicken – A Flavor-Packed, Tropical Delight
Ingredients
Scale
- 4 bone-in chicken thighs (or boneless thighs for quicker cooking)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 can (14 oz) coconut milk
- 1 tablespoon tomato paste
- 1 tablespoon curry powder
- 1 tablespoon paprika
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 fresh red chilies (or more depending on desired spice level)
- 1 teaspoon ground cumin
- 1 tablespoon fresh lime juice
- Fresh cilantro for garnish
Instructions
- Season the chicken thighs with salt, pepper, and curry powder. Sear in olive oil over medium heat for 4-5 minutes per side, until golden brown. Set aside.
- Add chopped onion, garlic, and red chilies to the same skillet. Sauté for 2-3 minutes until softened.
- Add coconut milk, tomato paste, curry powder, paprika, cumin, and lime juice to the skillet. Stir to combine and let simmer for 5 minutes.
- Return the chicken to the skillet, skin-side down, and spoon the sauce over it. Cover and simmer for 25-30 minutes until the chicken is fully cooked.
- Remove chicken, let rest for 5 minutes. Spoon sauce over chicken, garnish with cilantro, and serve with rice or vegetables.
Notes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg