Oh, let me tell you about my absolute favorite dish—*spicy Brazilian coconut chicken*! This recipe is a delightful fusion of flavors that transports me straight to the vibrant streets of Brazil. Imagine tender chicken thighs simmered in rich, creamy coconut milk, infused with aromatic spices and a hint of zest from lime juice. It’s not just quick to whip up—ready in about 45 minutes—but it also packs a punch in the flavor department! Seriously, every bite is like a warm hug, making it perfect for any night of the week when you want something that feels special without spending hours in the kitchen. Trust me, once you try it, this dish will become a go-to in your meal rotation!
Ingredients List
- 1 lb chicken thighs, skinless and boneless – I love using thighs for their tenderness and rich flavor, but feel free to use breasts if you prefer!
- 1 can (14 oz) coconut milk, full-fat – This is where the creaminess comes from! Don’t skimp on the full-fat kind; it makes all the difference.
- 2 tablespoons olive oil – For sautéing the aromatics and getting that golden color on the chicken.
- 1 onion, chopped – A sweet onion works wonders here, adding a lovely base flavor.
- 3 cloves garlic, minced – Because who can resist the smell of garlic cooking? It’s a game-changer!
- 1 tablespoon ginger, minced – Fresh ginger gives a nice zing that pairs beautifully with the coconut.
- 2 tablespoons red curry paste – This is where the spice comes in! Adjust to your taste if you like it extra fiery.
- 1 tablespoon soy sauce – Adds umami and depth, balancing the sweetness of the coconut.
- 1 tablespoon lime juice – A splash of acidity to brighten everything up!
- Salt and pepper to taste – Essential for rounding out the flavors.
- Fresh cilantro for garnish – Adds a pop of color and freshness at the end!
How to Prepare *Spicy Brazilian Coconut Chicken*
Alright, let’s get cooking! This dish is so simple yet so satisfying, and I promise you’ll fall in love with each step. Just follow along, and I’ll guide you through it!
Step-by-Step Instructions
- First, heat 2 tablespoons of olive oil in a large skillet over medium heat. You want that oil nice and hot to get things sizzling!
- Once the oil is shimmering, throw in 1 chopped onion, 3 minced garlic cloves, and 1 tablespoon of minced ginger. Sauté these aromatic beauties until they’re soft and fragrant, about 3-5 minutes. Your kitchen will smell amazing!
- Now it’s time to add in 1 lb of skinless, boneless chicken thighs. Cook them for about 6-8 minutes, turning occasionally, until they’re beautifully browned on all sides. This step is crucial for that deep flavor, so don’t rush it!
- Next up, stir in 2 tablespoons of red curry paste. This is where the magic happens! Cook that for about 2 minutes, letting the spices bloom and infuse the chicken.
- Now, pour in 1 can (14 oz) of full-fat coconut milk, 1 tablespoon of soy sauce, and 1 tablespoon of lime juice. Stir everything together and bring it to a gentle simmer. The sauce will start to bubble, and you’ll know it’s time for the next step!
- Reduce the heat to low and let it simmer for about 20 minutes. This is when the chicken gets tender and absorbs all those fantastic flavors. Just resist the urge to lift the lid too often!
- Finally, season with salt and pepper to taste. Give it a good stir, and then serve it up with some fresh cilantro on top for that final touch of brightness. You’re going to love it!
Why You’ll Love This Recipe
Let me tell you why *spicy Brazilian coconut chicken* is a total winner in my kitchen! First off, it’s incredibly quick to prepare—perfect for those busy weeknights when you want something delicious without a lot of fuss. This dish is absolutely packed with flavor, thanks to the rich coconut milk and aromatic spices that dance together in perfect harmony. Plus, it’s naturally gluten-free, making it a great option for everyone at the table!
One of my favorite things about this recipe is its versatility; you can easily make a big batch for meal prep, and it reheats beautifully. Serve it with fluffy rice or noodles, and you’ve got a hearty meal that feels special every time. Trust me, once you try it, you’ll be coming back for seconds!
Tips for Success
Alright, here are my top tips to make your *spicy Brazilian coconut chicken* absolutely perfect! First, don’t hesitate to adjust the spice level by adding more or less red curry paste. If you’re a spice lover, go wild! Just remember to taste as you go.
Next, make sure that your chicken is cooked through—it should reach an internal temperature of 165°F (75°C). Juicy chicken is what we’re aiming for, so don’t rush it! Also, using fresh herbs for garnish, like cilantro, not only makes your dish look beautiful but adds a burst of flavor that you won’t want to miss.
Lastly, this dish is best served hot! It’s like a warm hug on your plate. So, make sure to enjoy it fresh out of the pan for the ultimate experience. Happy cooking!
Nutritional Information
Here’s a quick look at the estimated nutritional data for *spicy Brazilian coconut chicken*. Each serving has about 350 calories, with 20g of fat (including 10g of saturated fat) and 30g of protein. You’ll also find around 10g of carbohydrates and 2g of fiber, making it quite a balanced meal! The sodium content is approximately 600mg, so keep that in mind if you’re watching your salt intake. Remember, these values are estimates and can vary based on specific ingredients used, but they give you a good idea of what to expect!
Serving Suggestions
Now that you’ve got your delicious *spicy Brazilian coconut chicken* ready, let’s talk about what to serve alongside it! I absolutely love pairing this dish with fluffy steamed rice; it soaks up that creamy coconut sauce perfectly! If you’re in the mood for something a bit different, noodles are also a fantastic option—try some rice noodles for a delightful twist.
For a fresh contrast, a simple salad with crisp greens and a light vinaigrette can brighten up your plate. And don’t forget about roasted vegetables! They add a wonderful depth of flavor and a pop of color to your meal. Trust me, these sides will elevate your dinner to a whole new level!
FAQ Section
Here are some common questions I get about my beloved *spicy Brazilian coconut chicken*, along with my answers to help you out!
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work just fine, but keep in mind they can dry out a bit more than thighs. Just make sure not to overcook them, and they’ll still be delicious!
How can I store leftovers?
If you have any leftovers (which is rare because it’s so good!), let them cool completely and store them in an airtight container in the fridge. They’ll last about 3-4 days. You can also freeze portions for up to 2 months—just thaw in the fridge before reheating!
Can I substitute ingredients?
Totally! Feel free to swap out the chicken for shrimp or tofu for a different protein. You can also use light coconut milk if you want a lighter version, just know it might not be as creamy. And if you don’t have red curry paste, try using curry powder for a different flavor profile!
For more information on the health benefits of coconut milk, check out this Healthline article.
If you’re interested in learning more about the versatility of chicken in recipes, visit this AllRecipes guide.
For tips on meal prepping, check out this EatingWell article.
Print
Spicy Brazilian Coconut Chicken: A Comforting 45-Minute Meal
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A flavorful dish combining chicken, coconut milk, and spices.
Ingredients
- 1 lb chicken thighs
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pan over medium heat.
- Add onion, garlic, and ginger. Sauté until soft.
- Add chicken thighs and cook until browned.
- Stir in red curry paste and cook for 2 minutes.
- Add coconut milk, soy sauce, and lime juice. Simmer for 20 minutes.
- Season with salt and pepper.
- Serve with cilantro on top.
Notes
- Adjust spice level by adding more or less curry paste.
- Serve with rice or noodles.
- This dish can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: spicy brazilian coconut chicken