A flavorful and spicy Brazilian dish featuring tender chicken cooked in a rich coconut sauce, perfect for serving over rice.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Brazilian
Diet:Gluten Free
Ingredients
Scale
2 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp olive oil
1 tbsp lime juice
1 tsp paprika
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper, or to taste
1 tbsp olive oil
1 medium yellow onion, diced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
4 cloves garlic, minced
1 tbsp freshly grated ginger
1–2 jalapeños, finely chopped
1 can (13.5 oz) full-fat coconut milk
1/2 cup chicken broth
2 tbsp tomato paste
1 tsp smoked paprika
1/2 tsp ground coriander
1 tbsp fish sauce, optional
1 tbsp fresh lime juice
1/4 cup chopped fresh cilantro
Salt and black pepper, to taste
Steamed white rice, for serving
Lime wedges, for serving
Extra chopped cilantro, for serving
Sliced red chili, optional, for serving
Instructions
Season the chicken. In a large bowl, combine the chicken with olive oil, lime juice, paprika, cumin, salt, black pepper, and cayenne pepper. Toss to coat and let marinate for 15–20 minutes.
Brown the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in batches and sear for 3–4 minutes, turning to brown the outside. Transfer to a plate; it will finish cooking in the sauce.
Sauté the vegetables. In the same skillet, add the onion and bell peppers. Cook for 4–5 minutes until softened. Stir in the garlic, ginger, and jalapeños and cook for another 30–60 seconds.
Build the flavor. Stir in the tomato paste, smoked paprika, and ground coriander. Cook for 1 minute to deepen the flavor.
Add the coconut milk. Pour in the coconut milk and chicken broth. Stir until smooth, scraping up any browned bits from the bottom of the skillet. Add the fish sauce if using.
Simmer the chicken. Return the chicken and its juices to the skillet. Reduce the heat to medium-low and simmer uncovered for 12–18 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly. The chicken should reach 165°F internally.
Finish with lime and cilantro. Stir in the lime juice and chopped cilantro. Taste and adjust the salt, pepper, and chili heat as needed.
Serve. Spoon the creamy spicy chicken over steamed rice. Garnish with extra cilantro and lime wedges.
Notes
Control the heat: Remove the jalapeño seeds for a milder sauce, or add extra cayenne for more spice.
Use full-fat coconut milk: It creates a richer, creamier sauce.
Balance the richness: Fresh lime juice brightens the coconut milk and chili flavors.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently over low heat, adding a splash of chicken broth if the sauce becomes too thick.
Serve with rice, fried plantains, or roasted vegetables for a satisfying Brazilian-inspired dinner.