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Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken
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This dish takes me back to a coastal dinner where the air was warm, the food was spicy, and the flavors were unforgettable. With creamy coconut milk, bold spices, and tender chicken, this Brazilian-inspired recipe is a feast for the senses. It’s the kind of meal that brings comfort with a kick—and it all comes together in one pan.

Ingredients

Scale

Chicken Marinade:

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

2 garlic cloves, minced

1 tsp paprika

½ tsp cayenne pepper (adjust for spice level)

Salt & black pepper to taste

Coconut Sauce:

2 tbsp vegetable oil

1 onion, finely chopped

1 red bell pepper, diced

2 tsp ground cumin

2 tsp ground coriander

1 tsp smoked paprika

1 can (14 oz) diced tomatoes

1 can (14 oz) coconut milk

½ cup chicken broth

1 bay leaf

Salt & pepper to taste

Fresh cilantro (for garnish)

Instructions

Marinate chicken with garlic, paprika, cayenne, salt, and pepper. Set aside for 15–30 minutes.

In a large skillet, heat oil over medium heat. Sauté onion and bell pepper until soft.

Stir in cumin, coriander, and paprika. Cook 1 minute until fragrant.

Add marinated chicken. Cook until lightly browned.

Pour in diced tomatoes, coconut milk, chicken broth, and add bay leaf. Simmer for 15–20 minutes, stirring occasionally.

Adjust seasoning. Remove bay leaf. Garnish with fresh cilantro.

Serve hot over rice.

Notes

For Serving:

Cooked rice

Nutrition

Find it online: https://tastychow.com/spicy-brazilian-coconut-chicken/