Why Make This Recipe
Spicy Brazilian Coconut Chicken is a delightful dish that offers a burst of flavors. It combines the creaminess of coconut milk with the rich spices of Brazilian cuisine, making it a perfect meal for any day of the week. It's easy to prepare, requires minimal ingredients, and is great for both family dinners and special occasions. This recipe is sure to impress!
How to Make Spicy Brazilian Coconut Chicken
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 tablespoons chili paste (adjust heat)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
- Juice of 1 lime
Directions
- In a large bowl, combine coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, cumin, paprika, salt, and black pepper. Add chicken and coat well. Cover and marinate in the refrigerator for at least 1 hour (overnight for deeper flavor).
- Preheat oven to 375°F (190°C).
- Transfer marinated chicken and all marinade to a large baking dish, spreading in a single layer.
- Bake for 35–40 minutes, or until the chicken is cooked through and reaches 165°F (74°C).
- Remove from oven, rest for 5 minutes, then squeeze lime juice over the chicken and garnish with cilantro. Serve over rice or quinoa to soak up the sauce.
How to Serve Spicy Brazilian Coconut Chicken
Serve this dish over a bed of fluffy rice or hearty quinoa. The rich sauce is perfect for soaking up with your choice of side. For added freshness, consider a side salad or steamed vegetables.
How to Store Spicy Brazilian Coconut Chicken
Once cooled, store leftover Spicy Brazilian Coconut Chicken in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can also freeze it in a freezer-safe container for up to 3 months. When ready to eat, thaw and reheat in the oven or stovetop.
Tips to Make Spicy Brazilian Coconut Chicken
- For the best flavor, marinate the chicken overnight.
- Adjust the chili paste to your heat preference. Start with a smaller amount and increase as needed.
- Use fresh herbs for garnish, which adds a burst of freshness and enhances the dish's appearance.
Variation
For a vegetarian option, replace chicken with firm tofu or chickpeas. Make sure to adjust cooking times accordingly, as tofu will require less time than chicken.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts. However, thighs tend to be juicier and more flavorful.
What if I can't find chili paste?
You can substitute chili paste with sriracha or cayenne pepper for some heat.
Can I make this recipe in a slow cooker?
Yes, you can cook the marinated chicken in a slow cooker on low for 6-8 hours or on high for 3-4 hours until fully cooked.
Spicy Brazilian Coconut Chicken is a flavorful dish that is both comforting and exciting. Enjoy exploring this delightful recipe!
Spicy Brazilian Coconut Chicken
Ingredients
Method
- In a large bowl, combine coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, cumin, paprika, salt, and black pepper. Add chicken and coat well. Cover and marinate in the refrigerator for at least 1 hour (overnight for deeper flavor).
- Preheat oven to 375°F (190°C).
- Transfer marinated chicken and all marinade to a large baking dish, spreading in a single layer.
- Bake for 35–40 minutes, or until the chicken is cooked through and reaches 165°F (74°C).
- Remove from oven, rest for 5 minutes, then squeeze lime juice over the chicken and garnish with cilantro.
- Serve this dish over a bed of fluffy rice or hearty quinoa.
- The rich sauce is perfect for soaking up with your choice of side. For added freshness, consider a side salad or steamed vegetables.
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