Spicy Brazilian Coconut Chicken (Print-Friendly Format)
Chicken with Brazilian spices and creamy coconut milk, finished with lime and cilantro, served over rice or quinoa.
# Required Ingredients:
→ Main
01 -
450 g boneless, skinless chicken thighs
02 -
15 ml olive oil
03 -
1 small onion, finely chopped
04 -
3 cloves garlic, minced
05 -
15 g fresh ginger, minced
06 -
8 g paprika
07 -
2 g cayenne pepper, adjust to taste
08 -
400 ml coconut milk
09 -
15 ml lime juice
10 -
15 ml fish sauce
11 -
Salt, to taste
12 -
Black pepper, to taste
→ For Serving
13 -
Fresh cilantro, chopped, for garnish
14 -
Cooked rice or quinoa
# How to Make It:
01 -
Cut chicken thighs into bite-sized pieces and season generously with salt and pepper.
02 -
Warm olive oil in a large skillet over medium-high heat.
03 -
Add onion, garlic, and ginger to the skillet. Sauté for 3 to 4 minutes, stirring regularly, until the mixture is fragrant and onions are soft.
04 -
Introduce seasoned chicken to the skillet. Cook for 5 to 7 minutes, turning occasionally, until browned on all sides.
05 -
Sprinkle paprika and cayenne pepper over the chicken. Stir thoroughly to coat the pieces evenly with spices.
06 -
Pour coconut milk into the skillet while stirring to blend. Ensure all ingredients are well combined.
07 -
Bring the contents to a gentle simmer, reduce the heat to low, and cook uncovered for 15 minutes, stirring occasionally.
08 -
Stir in lime juice and fish sauce. Taste and adjust salt or spice level as desired.
09 -
Remove skillet from heat. Sprinkle with chopped fresh cilantro to finish.
10 -
Serve the chicken hot over a bed of cooked rice or quinoa.
# Additional Information:
01 -
For maximum flavor, allow chicken to marinate in salt and pepper for 10 minutes before cooking.