Spicy Brazilian Coconut Chicken

Ingredients:

For the Chicken Marinade:

2 lbs boneless, skinless chicken thighs, cut into bite-sized chunks

1 tablespoon fresh lime juice

1 tablespoon olive oil

1 teaspoon kosher salt

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon black pepper

1/2 teaspoon chili powder

For the Coconut Sauce:

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 bell pepper (red or orange), sliced thin

1–2 jalapeños, seeded and finely chopped (adjust based on spice preference)

1 large tomato, diced

1 teaspoon kosher salt

1/2 teaspoon turmeric

1 (13.5 oz) can full-fat coconut milk

2 tablespoons chopped cilantro (plus more for garnish)

Directions:

Marinate the Chicken: In a large bowl, combine the chicken pieces with lime juice, olive oil, salt, cumin, paprika, black pepper, and chili powder. Toss well to coat all pieces evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Sauté the Veggies: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until softened and golden, about 3–4 minutes. Stir in the garlic, bell pepper, and jalapeño, and cook for another 2–3 minutes until fragrant and slightly tender.

Add Tomato & Spices: Add the diced tomato, salt, and turmeric to the skillet. Cook for 3–4 minutes until the tomatoes break down a bit and the mixture becomes saucy.

Cook the Chicken: Push the veggies to the side of the skillet and add the marinated chicken. Cook for about 5–6 minutes, stirring occasionally, until the chicken starts to brown.

Simmer in Coconut Milk: Pour in the coconut milk, bring to a simmer, and reduce the heat to low. Cover and let it cook gently for 15–20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce is rich and creamy.

Finish with Cilantro: Stir in the chopped cilantro and adjust salt or spice level to taste. If the sauce thickens too much, add a splash of water or broth.

Serve and Enjoy: Serve hot over fluffy white rice, brown rice, or cauliflower rice for a low-carb option. Garnish with extra cilantro if desired!

Nutritional Information:

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Calories per serving: Approx. 360 | Servings: 6