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- 4 chicken thighs, skinless and boneless - 1 cup coconut milk - 2 tablespoons coconut oil - 1 onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon ginger, grated - 1 red bell pepper, sliced - 1 cup cherry tomatoes, halved - 1 teaspoon paprika - 1 teaspoon curry powder - Salt and pepper to taste - Fresh cilantro for garnish - Juice of 1 lime Gather these ingredients before you start cooking. The chicken thighs give a rich taste. Coconut milk adds creaminess and flavor. Coconut oil brings a nice tropical note. Onion and garlic are key for a flavorful base. Ginger adds warmth and spice. The red bell pepper and cherry tomatoes offer sweetness and color. Paprika and curry powder enhance the dish's depth. Don't forget the salt and pepper to adjust flavors. Fresh cilantro and lime juice finish the dish bright and fresh. Enjoy the process of cooking and the delicious aromas! {{ingredient_image_1}} To start, grab a bowl. In it, combine the chicken thighs, half the coconut milk, minced garlic, grated ginger, paprika, curry powder, salt, and pepper. Mix well to coat the chicken evenly. I recommend letting it marinate for at least 30 minutes. This step helps the chicken soak up all the delicious flavors. Next, heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until it turns translucent. Then, toss in the sliced red bell pepper. Cook it for an additional 3-4 minutes. You want the peppers to soften but still maintain a slight crunch. Once your veggies are ready, push them to the side of the skillet. Add the marinated chicken thighs to the pan. Cook them for about 4-5 minutes on each side. You want the chicken to be golden brown. This browning adds a rich flavor to your dish. Now, pour in the rest of the coconut milk along with the halved cherry tomatoes. Stir everything together and bring it to a gentle simmer. Cover the skillet and let it cook for 20-25 minutes. This will ensure the chicken cooks through and becomes tender. When your chicken is done, squeeze fresh lime juice over the dish. This adds a nice zing! Taste your dish and adjust the seasoning with salt and pepper if needed. To serve, place the coconut chicken over a bed of rice or quinoa. For a vibrant touch, garnish with fresh cilantro. This not only adds color but also enhances the dish's flavor. Enjoy your beautiful creation! Marination is key for this dish. It boosts flavor and tenderizes the chicken. I suggest marinating for at least 30 minutes. If you have time, longer is better. You can adjust spices based on your taste. Love heat? Add more paprika or curry powder. Prefer mild? Cut back a bit. For even cooking, make sure the chicken is at room temperature before cooking. This helps it cook through evenly. Cook the chicken in batches if your pan is small. This prevents steaming and keeps it juicy. To avoid dryness, don’t overcook the chicken. Use a meat thermometer. Chicken is done when it reaches 165°F. Serve Brazilian Coconut Chicken with rice or quinoa. These grains soak up the sauce well. You can also add black beans or a fresh salad. Traditional sides include farofa, a toasted cassava flour dish, or collard greens. These add a nice crunch and balance the sauce. Pro Tips Marination Magic: Allow the chicken to marinate for longer than 30 minutes if possible; overnight is ideal for maximum flavor absorption. Vegetable Variations: Feel free to add other vegetables like zucchini or spinach for added nutrition and color. Perfect Coconut Milk: Use full-fat coconut milk for a creamier texture and richer flavor in your dish. Serving Suggestions: This dish pairs beautifully with coconut rice or cauliflower rice for a low-carb option. {{image_2}} You can easily swap chicken for tofu or shrimp. Tofu absorbs flavors well and offers a nice texture. Use firm tofu for the best results. If you go with shrimp, cook it for a shorter time. Add it in the last few minutes of cooking. For veggies, feel free to mix things up. Try zucchini, spinach, or carrots. You can also change spices. If you want more heat, add chili powder or cayenne. For a milder taste, skip the paprika. Brazil has many regions, and each has its unique spin on dishes. In Bahia, for example, you might find more spices like dendê oil, adding a rich flavor. In the South, they may use chimichurri sauce for a fresh twist. Culturally significant ingredients can also change your dish. Use fresh herbs like cilantro or parsley, common in Brazilian cooking. This adds brightness and a fresh taste to your meal. You can adapt this recipe for a slow cooker. Just marinate the chicken as usual, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This makes the chicken super tender. If you want a quick meal, use an Instant Pot. Sauté the veggies first, then add the marinated chicken and coconut milk. Seal the lid and cook on high pressure for about 10 minutes. The result is a fast and delicious dish. To keep your Brazilian coconut chicken fresh, store leftovers in a sealed container. This method helps to lock in flavors and moisture. You can keep it in the refrigerator for up to three days. If you notice any off smells, it’s best to toss it out. If you want to enjoy this dish later, freezing works well. Place the cooled chicken in an airtight container or freezer bag. Be sure to remove as much air as possible. You can freeze it for up to three months. When you're ready to eat, thaw it overnight in the fridge. To reheat, place it in a pot or microwave. To keep the chicken juicy, reheat it slowly on low heat. If you're using a microwave, cover the dish with a damp paper towel. This step helps to trap moisture. You may need to add a splash of coconut milk or water if it seems dry. Enjoy your delicious meal again, just like the first time! Brazilian Coconut Chicken is a rich, creamy dish. It blends chicken with coconut milk and spices. This dish originates from Brazil’s coastal regions. The use of coconut reflects local flavors and traditions. You can find variations in many Brazilian homes, showcasing their unique takes on this dish. Yes, you can use different cuts of chicken. Chicken breasts work well if you prefer leaner meat. Thighs offer more flavor and stay juicy. You could also use drumsticks or wings. Just adjust the cooking time based on the cut you choose. This recipe is not very spicy. The spices used, like paprika and curry powder, add warmth. If you want more heat, add chili flakes or fresh peppers. Adjust the spice level to fit your taste buds. To make it vegetarian, swap chicken for tofu or chickpeas. Use vegetable broth instead of coconut milk. You can also add more veggies, like zucchini or spinach. This way, you keep the flavor while making it plant-based. This dish pairs well with rice or quinoa. Soft, fluffy rice soaks up the sauce nicely. You could also serve it with a fresh salad or sautéed greens. These sides balance the creamy chicken and add crunch. This dish takes about 1 hour to cook. You need 30 minutes for prep and marinating the chicken. Cooking the chicken and veggies takes another 30 minutes. This makes it easy to plan a delicious meal without a long wait. In this article, we explored how to make Brazilian Coconut Chicken. We discussed key ingredients like chicken thighs and coconut milk. You learned step-by-step instructions for marinating, cooking, and garnishing the dish. Tips for achieving the best flavor and variations keep it interesting. Remember to store leftovers correctly for future meals. This dish is versatile, so feel free to experiment. Enjoy cooking, and let this tasty meal bring a slice of Brazil to your table!

Brazilian Coconut Chicken

A flavorful and creamy chicken dish infused with coconut milk and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Brazilian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 thighs chicken, skinless and boneless
  • 1 cup coconut milk
  • 2 tablespoons coconut oil
  • 1 onion finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 red bell pepper sliced
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon paprika
  • 1 teaspoon curry powder
  • to taste salt
  • to taste pepper
  • for garnish fresh cilantro
  • 1 lime juice

Instructions
 

  • In a bowl, combine the chicken thighs with half of the coconut milk, garlic, ginger, paprika, curry powder, salt, and pepper. Let it marinate for at least 30 minutes to absorb the flavors.
  • In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the sliced red bell pepper and cook for an additional 3-4 minutes until softened.
  • Once the vegetables are ready, push them to the side of the skillet and add the marinated chicken thighs. Cook for about 4-5 minutes on each side until browned.
  • Pour the rest of the coconut milk and cherry tomatoes into the skillet. Stir everything together and bring to a gentle simmer. Cover the skillet and let it cook for 20-25 minutes, or until the chicken is thoroughly cooked and tender.
  • Once done, squeeze lime juice over the dish for a fresh zest. Taste and adjust seasoning with salt and pepper if needed.
  • Serve the coconut chicken over rice or quinoa, garnished with fresh cilantro for a vibrant finish.

Notes

Serve with rice or quinoa for a complete meal.
Keyword Brazilian, chicken, coconut, comfort food, dinner