Let me tell you about spicy Brazilian coconut chicken! This dish is a delightful explosion of flavors that transports me straight to the vibrant streets of Brazil, where the aromas of coconut and spices mingle in the air. I remember the first time I had this dish at a friend’s family gathering; it was love at first bite! The creamy coconut milk paired with a kick from the red curry is just divine. Trust me, once you try this recipe, you’ll be hooked! It’s not only delicious but also incredibly comforting, making it perfect for any weeknight dinner or special occasion.
Ingredients List
Gathering the right ingredients is key to making your spicy Brazilian coconut chicken sing with flavor! Here’s what you’ll need:
- 2 lbs chicken thighs, boneless and skinless for easy cooking
- 1 can (14 oz) coconut milk, the star of the dish for that creamy texture
- 2 tbsp red curry paste, to bring the heat and depth of flavor
- 1 onion, chopped, for that aromatic base
- 3 cloves garlic, minced, because garlic makes everything better
- 1 tbsp ginger, grated, to add a fresh zing
- 1 red bell pepper, sliced, for a pop of color and sweetness
- 2 tbsp lime juice, to brighten up the dish
- 1 tbsp fish sauce, for a hint of umami
- 1 tsp sugar, just a pinch to balance the flavors
- Salt to taste, always important to enhance the dish
- Fresh cilantro, for garnish and a burst of freshness
How to Prepare Spicy Brazilian Coconut Chicken
Now, let’s dive into how to make this scrumptious spicy Brazilian coconut chicken! It’s easier than you might think, and I promise you’ll feel like a culinary rockstar.
- Start by heating a large pan over medium heat. You want it hot enough to sauté the aromatics but not so hot that they burn, so keep an eye on it!
- Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté them for about 3-5 minutes until they’re fragrant and the onions are translucent. Oh, the smell is heavenly!
- Next, stir in the red curry paste and cook for another 2 minutes. This step really amps up the flavor, so don’t skip it!
- Now, add the chicken thighs to the pan. Brown them on all sides, which should take about 5-7 minutes. You want that lovely golden color!
- Pour in the coconut milk, lime juice, and fish sauce. Give it a good stir and bring everything to a gentle simmer.
- Cover the pan and let it cook for 25 minutes. This is when the chicken gets all tender and absorbs those amazing flavors.
- After 25 minutes, toss in the sliced red bell pepper and cook for an additional 10 minutes. This keeps the peppers crisp and vibrant.
- Finally, season with sugar and salt to taste. Don’t forget to garnish with fresh cilantro before serving! You’re ready to enjoy!
Why You’ll Love This Recipe
- Quick preparation—ready in just 50 minutes!
- Rich, creamy coconut flavor balanced with a spicy kick.
- Perfectly tender chicken that absorbs all the delicious flavors.
- Great for meal prep or serving at gatherings.
- Gluten-free and can easily be made vegetarian with tofu.
- Versatile enough to serve with rice, noodles, or even on its own.
Tips for Success
To make your spicy Brazilian coconut chicken truly shine, here are some of my go-to tips! If you love a little more heat, feel free to add an extra tablespoon of red curry paste or toss in some sliced jalapeños. For a twist, you can substitute chicken thighs with firm tofu or shrimp for a different protein experience. When sautéing, remember not to rush the aromatics; letting them cook until fragrant enhances the dish’s depth. And if you want a bit more texture, add some snap peas or green beans in the last few minutes of cooking. Enjoy experimenting!
Variations
Don’t hesitate to put your own spin on this spicy Brazilian coconut chicken! For a different protein, try using shrimp or firm tofu; both soak up that luscious coconut sauce beautifully. You could also add in other veggies like zucchini, snap peas, or even baby corn for a colorful twist. If you’re feeling adventurous, toss in some chopped pineapple for a sweet contrast to the spice! For a smoky flavor, consider adding some smoked paprika or chipotle powder. The key is to keep that vibrant coconut and spice combo while making it your own!
Storage & Reheating Instructions
Storing your spicy Brazilian coconut chicken properly is essential for keeping all that amazing flavor intact! Let the dish cool completely before transferring leftovers to an airtight container. It’ll stay fresh in the fridge for about 3-4 days. When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat, adding a splash of coconut milk or water to keep it saucy and prevent it from drying out. You can also use the microwave, but be sure to cover it to retain moisture. Happy reheating!
Nutritional Information
Here’s an estimated breakdown of the nutrition for each serving of spicy Brazilian coconut chicken. You’ll get about 450 calories, with 25g of fat (including 15g of saturated fat), and a hearty 35g of protein. It has roughly 15g of carbohydrates and 3g of sugar, making it a satisfying meal that won’t break your diet. Keep in mind, these values can vary based on your ingredients and portion sizes. Enjoy fueling your body with this delicious dish!
FAQ Section
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, but they can dry out more easily, so be sure to watch the cooking time closely and perhaps reduce it slightly.
What can I substitute for fish sauce?
If you’re looking for a non-fish option, soy sauce or tamari can be a good substitute. You might miss a bit of that umami kick, so consider adding a dash of Worcestershire sauce if that suits your taste.
How spicy is this dish?
The spice level can be adjusted to your liking! If you’re sensitive to heat, start with less red curry paste and add more as you go. Trust me, you can always add heat, but taking it away is tricky!
Can I make this dish vegetarian?
Definitely! Just swap the chicken for firm tofu or even chickpeas, and you’ll still get that wonderful coconut flavor. Just be mindful of the cooking times to ensure everything is cooked through.
How do I know when the chicken is done?
Chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). If you don’t have a thermometer, just make sure the juices run clear when you cut into it!
For more delicious recipes, check out Creamy Garlic Parmesan Pasta or Creamy Chicken Pasta for a delightful twist on comfort food!
Print
Spicy Brazilian Coconut Chicken: 7 Flavors to Savor
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A flavorful dish featuring chicken cooked in a spicy coconut sauce.
Ingredients
- 2 lbs chicken thighs
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 red bell pepper, sliced
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp sugar
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat a large pan over medium heat.
- Add onion, garlic, and ginger, and sauté until fragrant.
- Stir in red curry paste and cook for 2 minutes.
- Add chicken thighs and brown on all sides.
- Pour in coconut milk, lime juice, and fish sauce.
- Bring to a simmer, cover, and cook for 25 minutes.
- Add red bell pepper and cook for an additional 10 minutes.
- Season with sugar and salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- Serve with rice or noodles.
- Adjust spice level by adding more curry paste.
- Can substitute chicken with tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
Keywords: spicy brazilian coconut chicken
