Description
This spicy Brazilian coconut chicken is a creamy, one-pan dinner packed with bold flavors from coconut milk, chili peppers, and lime. Ready in about 30 minutes, it’s perfect for busy weeknights and naturally gluten-free and dairy-free.
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1–2 red chili peppers, deseeded and finely chopped (or 1 teaspoon crushed red pepper flakes)
- 1 red bell pepper, thinly sliced
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon tomato paste
- 1 teaspoon brown sugar
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1 tablespoon soy sauce or coconut aminos
- Juice and zest of 1 lime
- Optional: 1 cup snap peas or green beans
- Optional: 1/2 cup cherry tomatoes, halved
- Optional: 1 small jalapeño, sliced
Instructions
- In a small bowl, combine chicken, salt, black pepper, smoked paprika, cumin, and lime juice. Toss to coat and let marinate for at least 5 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add marinated chicken in a single layer and sear for 3–4 minutes per side, until golden brown and just cooked through. Transfer to a plate and cover loosely.
- Lower heat to medium. Add diced onion and sauté for 2–3 minutes, scraping up any browned bits.
- Add garlic, red chili, and bell pepper. Cook for another 2–3 minutes, until softened.
- Stir in tomato paste and brown sugar. Cook for 1 minute.
- Pour in coconut milk, soy sauce, juice and zest of lime, and any optional veggies. Return chicken and juices to the pan, nestling into the sauce.
- Simmer uncovered for 8–10 minutes, turning chicken once, until sauce thickens and chicken is cooked through.
- Stir in chopped cilantro and adjust seasoning with more salt, lime, or chili if desired.
- Serve hot over rice, quinoa, or with crusty bread. Garnish with extra cilantro and lime wedges.
Notes
For best results, use full-fat coconut milk for a rich, creamy sauce. Adjust chili to your spice preference. Add any veggies you like, but don’t overload or the sauce may not thicken. Let chicken rest in the sauce off heat for a couple minutes before serving. Leftovers taste even better the next day and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Brazilian
Nutrition
- Serving Size: About 1/4 of recipe (with sauce, no rice)
- Calories: 360
- Sugar: 4
- Sodium: 700
- Fat: 19
- Saturated Fat: 13
- Carbohydrates: 8
- Fiber: 2
- Protein: 34
Keywords: Brazilian coconut chicken, spicy chicken, coconut milk chicken, gluten-free, dairy-free, one-pan dinner, weeknight dinner, easy chicken recipe