Ingredients
Scale
- Chicken Thighs (boneless, skinless) with 1.5 lbs
- Coconut Milk with 1 can (13.5 oz)
- Red Bell Pepper with 1, chopped
- Yellow Onion with 1, chopped
- Garlic with 4 cloves, minced
- Jalapeño Pepper with 1, seeded and minced
- Lime Juice with 2 tablespoons
- Ground Cumin with 1 teaspoon
Instructions
- Step 1: Heat a large skillet or pot over medium-high heat. Add a tablespoon of olive oil. Season the chicken thighs with salt and pepper, then sear them on both sides until golden brown. Remove the chicken from the skillet and set aside.
- Step 2: Add the chopped onion and red bell pepper to the skillet and cook until softened, about 5 minutes. Add the minced garlic and jalapeño pepper and cook for another minute until fragrant.
- Step 3: Pour in the coconut milk and lime juice. Stir in the ground cumin, salt, and pepper. Bring the sauce to a simmer.
- Step 4: Return the chicken thighs to the skillet. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- Step 5: Serve the Spicy Brazilian Coconut Chicken hot, over rice or quinoa. Garnish with fresh cilantro, if desired.
Notes
- Leftovers taste even better the next day, so store cooled chicken in an airtight container in the fridge for up to 3 days.
- For best results, gently reheat the chicken in a saucepan over low heat, adding a splash of coconut milk if needed to prevent it from drying out.
- Serve this vibrant dish with a side of fluffy coconut rice to complement the creamy, spicy sauce.
- Don't be shy with the lime juice – it brightens the flavors and perfectly balances the richness of the coconut milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American