Spicy Brazilian Coconut Chicken
A vibrant dish featuring tender chicken in a creamy coconut milk base, enriched with spices for an exciting and flavorful meal.
Ingredients
Main Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1-2 jalapeño peppers, finely chopped Adjust based on desired spice level.
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Salt and pepper, to taste
- 1 lime, juiced
- 1 cup chicken broth
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté until it turns translucent, about 5 minutes.
- Stir in the minced garlic and jalapeño peppers, cooking for an additional 1-2 minutes until fragrant.
- Season the onion mixture with cumin, coriander, paprika, turmeric, salt, and pepper; mix well.
- Add the chicken thighs to the skillet, cooking until browned on all sides, roughly 5-7 minutes.
Cooking
- Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer.
- Reduce the heat to low and let it cook for about 25-30 minutes, or until the chicken is cooked through and tender.
- Taste and adjust seasoning if necessary. Just before serving, stir in the fresh lime juice.
Serving
- Serve the dish hot, garnishing with chopped cilantro for a fresh touch.
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Notes
Marinating the chicken in lime juice and spices for a few hours before cooking can enhance flavors. Use fresh ingredients like garlic, ginger, and cilantro for the best taste.