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Brazilian cuisine is a vibrant tapestry woven from the country's diverse cultural influences, showcasing a rich array of flavors that entice the palate. The culinary landscape of Brazil is renowned for its bold tastes, colorful ingredients, and the harmonious fusion of indigenous, Portuguese, African, and other international elements. Among the many delightful dishes that emerge from this South American culinary paradise, coconut chicken stands out as a beloved favorite.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! This dish features marinated chicken thighs cooked in creamy coconut milk, combined with aromatic red curry paste, garlic, and ginger. With sautéed bell peppers and a touch of lime juice and brown sugar, it’s the perfect blend of spice and sweetness. Serve it over fluffy rice and garnish with fresh cilantro for a delightful meal that will impress your family and friends!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (14 oz) coconut milk

1 medium onion, chopped

4 cloves garlic, minced

2-3 tablespoons red curry paste (adjust for spice preference)

1 tablespoon fresh ginger, grated

1 tablespoon olive oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1 tablespoon lime juice

1 tablespoon brown sugar

Salt and black pepper to taste

Fresh cilantro, for garnish

Cooked rice, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with 1 cup of coconut milk, lime juice, red curry paste, garlic, ginger, salt, and pepper. Ensure the chicken is well-coated. Cover and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for more flavor).

    Sauté Vegetables: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the sliced bell peppers and cook for an additional 3-4 minutes until they begin to soften.

      Cook the Chicken: Add the marinated chicken thighs to the skillet, including the marinade. Cook for about 7-10 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).

        Create the Coconut Sauce: Pour in the remaining coconut milk and brown sugar. Stir well to combine and simmer for 5 more minutes, allowing the sauce to thicken slightly. If the sauce is too thick, you can add a splash of water or chicken broth to reach your desired consistency.

          Serve: Taste and adjust seasoning with more salt, pepper, or lime juice if necessary. Serve the spicy Brazilian coconut chicken over a bed of cooked rice, garnished with fresh cilantro.

            Prep Time: 10 min | Cooking Time: 25 min | Total Time: 35 min | Servings: 4