Ingredients
For the Chicken Marinade:
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
For the Coconut Sauce:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 1/2 cup chicken broth
- 1 bay leaf
- Salt and black pepper, to taste
For Garnish & Serving:
- Fresh cilantro leaves, for garnish
- Cooked rice, for serving
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Mix well to ensure all the chicken is coated, and let it marinate for at least 15 minutes. This allows the flavors to deeply penetrate the meat.
- Sear the Chicken: Heat vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces in a single layer and cook until browned on all sides, about 4–5 minutes. Remove the chicken from the pan and set it aside; this step locks in the juices.
- Sauté the Aromatics: In the same pan, add chopped onion and diced red bell pepper. Sauté, stirring often, until the onion is soft and translucent and the pepper is fragrant, about 3–4 minutes.
- Spice It Up: Stir in the ground cumin, ground coriander, and smoked paprika. Cook for 1–2 minutes, allowing the spices to bloom and intensify the flavor of the base.
- Add Tomatoes and Coconut Milk: Pour in the diced tomatoes with their juices and the coconut milk. Stir well to combine, forming a rich, aromatic sauce base.
- Simmer with Chicken: Return the seared chicken to the pan, along with any released juices. Add the chicken broth and bay leaf. Mix until everything is well combined.
- Simmer and Cook: Lower the heat to a gentle simmer. Cover the pan and let it cook for 20–25 minutes, or until the chicken is tender and fully cooked through, and the sauce has thickened to your liking.
- Season and Garnish: Taste the sauce and adjust salt and black pepper if needed. Remove the bay leaf and discard. The sauce should be creamy and fragrant.
- Serve: Spoon the chicken and coconut sauce over cooked rice and garnish generously with fresh cilantro leaves. Enjoy this comforting, spicy Brazilian dish while hot.
Notes
- Adjust cayenne pepper to control the spice level to your liking.
- This dish can be made ahead and tastes even better the next day.
- Substitute chicken breast for thighs if preferred, though thighs yield juicier results.
- For a vegetarian version, replace chicken with chickpeas or extra-firm tofu and use vegetable broth.
- Serve with lime wedges for a fresh citrus kick.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 recipe (about 1.5 cups with rice)
- Calories: 480
- Sugar: 6g
- Sodium: 630mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg