Spicy Brazilian Coconut Chicken in 45 Minutes – Bold, Creamy Flavor
Spicy Brazilian Coconut Chicken is a creamy Brazilian-inspired dish made with chicken thighs simmered in coconut milk, ginger, garlic, and chili peppers.Perfect served with rice or noodles.
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 can 13.5 oz full-fat coconut milk
- 1 tablespoon fresh ginger grated
- 4 garlic cloves minced
- 2 red chili peppers sliced (adjust to taste)
- 1 medium onion chopped
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro for garnish
- 2 tablespoons olive oil
Instructions
- Prepare all ingredients by chopping the onion, mincing the garlic, grating the ginger, and slicing the chili peppers.
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
- Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the chicken thighs and brown on both sides for 4–5 minutes per side.
- Pour in the coconut milk and add the sliced chili peppers. Reduce heat and simmer gently for 20 minutes, allowing the flavors to develop and the chicken to cook through.
- Stir in the lime juice just before serving. Serve hot, garnished with fresh cilantro. This Spicy Brazilian Coconut Chicken is delicious over rice or noodles.
Notes
Serve this dish with jasmine rice, basmati rice, rice noodles, or quinoa. The creamy coconut sauce also pairs well with roasted vegetables or sautéed greens.