Spicy Brazilian Coconut Chicken

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Brazilian cuisine is a melting pot of flavors, influenced by indigenous traditions, Portuguese colonization, and African heritage.

Among its many delicious dishes, Spicy Brazilian Coconut Chicken stands out as a creamy, aromatic, and slightly fiery delight that captures the essence of Brazil’s tropical spirit.

The Flavor Profile

This dish is a harmonious blend of creamy coconut milk that adds richness and a subtle sweetness.

With bold spices like paprika, cumin, and turmeric, giving the dish a warmth and depth.

A kick of chili flakes, adjustable to suit your heat preference and fresh lime juice, which brightens the dish with a tangy finish.

The result is a luscious, flavorful curry-like stew that pairs perfectly with steamed rice or crusty bread.

Cultural Roots

While coconut-based dishes are common in coastal regions of Brazil, this recipe reflects the country’s love for bold, comforting food.

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It’s reminiscent of Moqueca, a traditional Brazilian fish stew, but with chicken as the star. The use of coconut milk and tropical spices is a nod to the Afro-Brazilian culinary traditions of Bahia, where coconut and palm oil are staples.

Whether you’re craving a taste of Brazil or just want a delicious, exotic meal, Spicy Brazilian Coconut Chicken is sure to transport your taste buds to the sunny beaches of Rio.

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A Snapshot Of Brazilian Cuisine

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Spicy Brazilian Coconut Chicken

2 tablespoons olive oil

1 onion, chopped

3 garlic cloves, minced

1 red bell pepper, seeded, deveined, sliced

1 yellow bell pepper, seeded, deveined, sliced

1 orange bell pepper, seeded, deveined, sliced

1 ½ pounds boneless, skinless chicken thighs, cut into chunks

1 teaspoon paprika

1 teaspoon ground cumin

½ teaspoon turmeric

1 teaspoon chili flakes (adjust to taste)

1 can (13.5 oz) coconut milk

1 tablespoon tomato paste

Salt and pepper, to taste

1 tablespoon freshly squeezed lime juice

Fresh cilantro, chopped (for garnish)

Cooked rice, for serving

Heat the olive oil in a large non-skillet oven over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant.

Add the pepper strips, continue sautéing until they soften slightly but still hold their shape, about 5 minutes.

Next, add the chicken pieces, paprika, cumin, turmeric, chili flakes, salt, and pepper. Stir well so every piece of chicken is nicely coated. Let the chicken sear for 4-5 minutes, until it starts to brown, not cooked through.

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Stir in the tomato paste and coconut milk. Bring everything to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 20-25 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened slightly.

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Just before serving, squeeze in fresh lime juice and give it a final stir. Garnish with chopped cilantro for a fresh, herbal touch.

Plate the chicken/pepper mixture and sauce over cooked white rice. Garnish with chopped cilantro.

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Try These Coconut Dish Favorites

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