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–+ servings
Mareca

Spicy Brazilian Coconut Chicken: A Flavor Explosion!

A flavorful and spicy dish featuring tender chicken thighs cooked in a creamy coconut milk sauce with aromatic spices.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Brazilian
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 can 14 ounces coconut milk
  • 1 tablespoon red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper adjust for spice preference
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  3. Add the chicken thighs to the skillet, browning them on both sides for about 5-7 minutes.
  4. In a bowl, whisk together the coconut milk, red curry paste, soy sauce, lime juice, paprika, cumin, salt, black pepper, and cayenne pepper.
  5. Pour the coconut milk mixture over the chicken in the skillet. Bring to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, or until the chicken is cooked through and tender.
  6. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
  7. Serve the chicken with the coconut sauce spooned over the top, garnished with fresh cilantro and lime wedges on the side.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 8gProtein: 30gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 16gCholesterol: 120mgSodium: 800mgFiber: 1gSugar: 2g

Notes

  • For a vegetarian option, substitute the chicken with firm tofu or chickpeas.
  • Serve over rice or quinoa to soak up the delicious sauce, or pair with steamed vegetables for a lighter meal.

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