Description
Spicy Brazilian Coconut Chicken is a vibrant, hearty one-pot meal inspired by traditional moqueca flavors. Tender boneless chicken thighs are marinated in a blend of aromatic spices and lime juice, then seared and simmered with coconut milk, tomatoes, fresh vegetables, and greens. The creamy, spicy sauce is rich, silky, and perfect served over rice or farofa for an authentic Brazilian dining experience.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon fine salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 to 1/2 teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons fresh lime juice (plus wedges for serving)
Cooking Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 jalapeño or serrano, finely chopped (remove seeds for less heat)
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger (optional but great)
- 2 tablespoons tomato paste
- 1 (14-ounce) can diced tomatoes (or 2 cups chopped fresh tomatoes)
- 1 (13.5-ounce) can full-fat coconut milk
- 1/2 cup chicken broth or water
- 1 tablespoon coconut aminos or gluten-free soy sauce
- 1 teaspoon brown sugar or honey (optional, to balance heat)
- 2 cups baby spinach or sliced collard greens
- 1/2 cup chopped fresh cilantro
- 2 tablespoons chopped fresh parsley (optional)
To Serve
- Cooked white rice, brown rice, or farofa
- Lime wedges
- Extra cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, toss the chicken pieces with salt, black pepper, sweet paprika, smoked paprika, ground cumin, turmeric, cayenne pepper, and fresh lime juice until well coated. This step infuses the chicken with bold spices and citrusy brightness.
- Sear the Chicken: Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and sear for 3 to 4 minutes, stirring once or twice, until the chicken is lightly browned but not fully cooked. Then transfer the chicken to a plate to rest.
- Sauté the Vegetables: Reduce heat to medium. Add the sliced onion and red bell pepper to the pan and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the finely chopped jalapeño, minced garlic, and grated ginger; cook for 30 seconds more until fragrant.
- Add Tomato Components: Stir in the tomato paste and cook for 1 minute to coat the vegetables, then pour in the diced tomatoes. Let the mixture simmer for 2 minutes to develop flavor.
- Add Liquids and Simmer: Pour in the coconut milk, chicken broth, coconut aminos, and brown sugar if using. Return the seared chicken and any accumulated juices to the pan. Bring to a gentle simmer on medium-low heat.
- Cook the Chicken Through: Cover the pan and cook for 12 to 15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce is silky. For a thicker sauce, uncover and simmer an additional 3 to 5 minutes.
- Add Greens and Herbs: Stir in the baby spinach or collard greens until just wilted, then fold in the chopped cilantro and optional parsley. Taste the sauce and adjust seasoning as needed with more salt, lime juice, or cayenne pepper.
- Serve: Serve the spicy Brazilian coconut chicken hot over cooked white rice, brown rice, or alongside farofa. Garnish with extra lime wedges and a sprinkle of fresh cilantro for an authentic flavor boost.
Notes
- For a more traditional moqueca-style flavor, add 1 tablespoon dendê (palm) oil at the end of cooking for a bold, distinct taste.
- Adjust heat by adding a pinch of crushed red pepper or a second chili if you prefer it spicier.
- Chicken breast can be used instead of thighs, but reduce simmer time to prevent drying out.
- Leftovers thicken when chilled; loosen the sauce with a splash of broth or water when reheating.
