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Brazilian Coconut Chicken Recipe

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4.1 from 4 reviews

Brazilian Coconut Chicken is a rich and creamy dish featuring tender chicken thighs simmered in coconut milk with aromatic spices like turmeric, paprika, ginger, and garlic. This flavorful and comforting dish is perfect for family dinners and garnished with fresh cilantro for a burst of freshness.

Ingredients

Chicken and Marinade

  • 2 lbs chicken thighs (boneless and skinless)

Spices and Aromatics

  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon ginger (grated)
  • 1 teaspoon turmeric powder
  • 1 teaspoon paprika
  • Salt and pepper (to taste)

Liquids and Garnishes

  • 1 can coconut milk (13.5 oz)
  • 2 tablespoons olive oil
  • Fresh cilantro (for garnish, optional)

Instructions

  1. Sauté Onions: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes, to develop a sweet and flavorful base.
  2. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute to release their aromatic qualities.
  3. Brown Chicken: Add the chicken thighs to the skillet, seasoning with salt, pepper, turmeric, and paprika. Cook for 5-7 minutes, turning occasionally to brown all sides and seal in juices.
  4. Simmer in Coconut Milk: Pour in the coconut milk and stir to combine with the chicken and spices. Bring the mixture to a gentle simmer to allow flavors to meld.
  5. Cook Thoroughly: Reduce heat to low, cover the skillet, and let cook for 20-25 minutes, until the chicken is tender and fully cooked through.
  6. Adjust Seasoning and Garnish: Taste the dish and adjust salt and pepper as needed. Garnish with fresh cilantro if desired, then serve hot for a creamy, fragrant meal.

Notes

  • Boneless and skinless chicken thighs work best for tender, juicy meat but chicken breasts can be substituted.
  • For extra heat, add a pinch of cayenne or chopped fresh chili with the spices.
  • Serve with steamed rice or crusty bread to soak up the flavorful coconut sauce.
  • Leftovers keep well in the fridge for 2-3 days and reheat gently on the stovetop.

Find it online: https://recipesbyliza.com/brazilian-coconut-chicken-recipe/