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Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken: A Comforting One-Pot Wonder

Experience the irresistible warmth and flavor of Spicy Brazilian Coconut Chicken, a comforting one-pot meal perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Can substitute with boneless, skinless chicken breasts.
  • 3 cloves Garlic Fresh garlic is recommended for the best taste.
  • 1 tablespoon Paprika Consider using smoked paprika for additional flavor.
  • 0.5 teaspoon Cayenne Pepper Adjust to your spice preference.
  • to taste Salt Enhances overall flavor.
  • to taste Black Pepper Enhances overall flavor.
For the Sauce
  • 2 tablespoons Vegetable Oil Can be replaced with olive or coconut oil.
  • 1 medium Onion Fresh vegetables yield the best flavor.
  • 1 medium Red Bell Pepper Fresh vegetables yield the best flavor.
  • 1 teaspoon Ground Cumin Can use a curry powder mix as a substitute.
  • 1 teaspoon Ground Coriander Can use a curry powder mix as a substitute.
  • 1 can Diced Tomatoes Opt for canned for convenience.
  • 1 can Coconut Milk Key ingredient for a dairy-free option.
  • 1 cup Chicken Broth Using low-sodium versions is advisable.
  • 1 leaf Bay Leaf Don’t forget to remove it before serving.
For Garnish
  • 2 tablespoons Fresh Cilantro Can substitute with parsley.

Equipment

  • Large mixing bowl
  • large skillet

Method
 

Step-by-Step Instructions for Spicy Brazilian Coconut Chicken
  1. Combine the chicken thighs with minced garlic, paprika, cayenne pepper, salt, and black pepper in a large mixing bowl. Marinate for at least 30 minutes.
  2. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add chopped onion and diced red bell pepper. Sauté for about 5 minutes until tender.
  3. Stir in ground cumin and ground coriander; cook for 1 minute until fragrant.
  4. Pour in diced tomatoes, coconut milk, and chicken broth. Add bay leaf, salt, and pepper to taste. Stir and bring to a simmer.
  5. Add marinated chicken thighs to the skillet. Cover and simmer for about 20 minutes or until chicken reaches an internal temperature of 165°F.
  6. Remove bay leaf, serve hot over rice or quinoa, garnished with fresh cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 2mgIron: 10mg

Notes

For best flavor, use fresh ingredients and remember to adjust seasoning as needed during cooking.

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