Description
Spicy Brazilian Coconut Chicken, or ‘Frango com Coco Picante,’ is a flavorful dish combining coconut milk and spices for a creamy, tangy, and spicy meal with tender chicken.
Ingredients
- chicken thighs or breasts
- coconut milk
- onion
- garlic
- red bell pepper
- green chili (or more for extra heat)
- tomato paste
- ground cumin
- ground paprika
- ground coriander
- turmeric
- olive oil
- salt and pepper
- cilantro for garnish
- lime wedges for serving
Instructions
- Heat olive oil in a large pan over medium heat. Add the chicken pieces and cook until browned on both sides. Remove the chicken from the pan and set aside.
- In the same pan, add diced onion, garlic, and red bell pepper. Sauté for about 3-4 minutes until softened.
- Add the green chili and cook for an additional minute.
- Stir in the tomato paste, cumin, paprika, coriander, and turmeric. Cook for 2-3 minutes to release the spices’ flavors.
- Pour in the coconut milk and bring to a simmer. Stir to combine all ingredients.
- Return the chicken to the pan, ensuring it is submerged in the sauce. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- Season with salt and pepper to taste. Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
- Add diced pineapple for a sweet and savory twist.
- Use coconut oil for added coconut flavor.
- Swap chicken for shrimp or pork for a different protein.
- For a more intense spice level, increase the number of green chilies or add a pinch of cayenne pepper.
- Leftovers can be stored for up to 3 days in an airtight container in the refrigerator.
- This dish can be frozen for up to 2 months. Thaw and reheat thoroughly before serving.