Spicy Brazilian Coconut Chicken

Creamy, colorful, and packed with bold flavor, this coconut chicken dish is a one-pan wonder. Tender chicken thighs are simmered in a rich sauce of coconut milk, tomato, garlic, and aromatic spices like cumin, paprika, and turmeric. Bright bell peppers add crunch and sweetness, while a squeeze of lime and sprinkle of fresh cilantro bring everything to life. It’s cozy comfort food with a tropical twist—perfect served over rice or warm flatbread.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet, heat olive oil over medium-high heat. Sear chicken thighs for 4–5 minutes per side, until golden brown. Remove and set aside.

Step 2

In the same skillet, reduce heat to medium. Add chopped onion and cook for 3–4 minutes until softened. Stir in garlic, ginger, and sliced bell peppers. Sauté until fragrant.

Step 3

Add paprika, turmeric, cumin, red pepper flakes, salt, and black pepper. Stir well to coat the vegetables evenly.

Step 4

Mix in tomato paste, then pour in coconut milk and chicken broth. Stir until the sauce is smooth and begins to bubble.

Step 5

Return seared chicken to the skillet, coating it in the sauce. Reduce heat to low, cover, and simmer for 20–25 minutes, until chicken is tender and fully cooked.

Step 6

Squeeze fresh lime juice over the dish and sprinkle with chopped cilantro. Serve hot with rice, quinoa, or flatbread.