Oh my goodness, let me tell you about this *spicy Brazilian coconut chicken*! This dish is like a warm hug from the tropics, bursting with vibrant flavors that dance on your palate. The creamy coconut milk melds perfectly with the kick of red curry paste, creating a sauce that’s downright addictive. I stumbled upon this recipe during a cozy dinner party with friends, and it quickly became a staple in my kitchen! The aroma of garlic and ginger sizzling away is enough to make anyone’s mouth water. Trust me, once you try this dish, you’ll find yourself craving it again and again. It’s not just a meal; it’s an experience that transports you to the colorful streets of Brazil, all from the comfort of your home!

Ingredients for Spicy Brazilian Coconut Chicken

Let’s get everything ready for this mouthwatering dish! Here’s what you’ll need:

• 1 lb chicken thighs: I prefer thighs for their juicy, tender texture, but feel free to use skinless if you like.
• 1 can coconut milk: This is the star of the show! It adds that creamy richness we all crave.
• 2 tablespoons olive oil: For sautéing and bringing all those flavors together.
• 1 onion, chopped: Use a yellow onion for a sweet, mellow flavor that balances the spices.
• 4 cloves garlic, minced: Fresh garlic elevates the dish with its aromatic goodness.
• 1 tablespoon ginger, grated: Adds a zesty kick that pairs beautifully with the coconut.
• 2 tablespoons red curry paste: This is where the spice comes in! Adjust to your taste, but I love the heat it brings.
• 1 tablespoon lime juice: A splash of brightness that really ties the dish together.
• 1 teaspoon salt: To enhance all those wonderful flavors.
• 1 teaspoon black pepper: Just enough to give it a little extra oomph.
• 1 tablespoon fresh cilantro, chopped: This fresh herb is the perfect garnish that adds a pop of color and flavor.

Gather these ingredients, and you’ll be well on your way to crafting a delicious meal that impresses family and friends alike!

How to Prepare Spicy Brazilian Coconut Chicken

Now that we’ve got our ingredients ready, let’s dive into the cooking! This part is all about bringing those flavors to life. Follow these easy steps, and you’ll have a delicious meal in no time!

Step-by-Step Instructions

1. First, heat the olive oil in a large pan over medium heat. You want it nice and hot for the next step!
2. Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté for about 3–4 minutes, or until everything is fragrant and the onion is translucent.
3. Next, toss in the chicken thighs. Sear them for about 5 minutes on each side until they’re golden brown. This will lock in all that juicy goodness!
4. Now it’s time to spice things up! Stir in the red curry paste, coconut milk, lime juice, salt, and black pepper. Mix it all together until well combined.
5. Bring the mixture to a gentle simmer, then cover the pan. Let it cook for about 25 minutes, or until the chicken is fully cooked and tender. The sauce will thicken beautifully during this time!
6. Finally, remove the lid and garnish your dish with fresh cilantro before serving. It adds a lovely finish!

Tips for Success

• Don’t rush the sauté: Taking the time to sauté the onion, garlic, and ginger will make a world of difference in flavor!
• Check the chicken: Make sure the internal temperature reaches 165°F (75°C) to ensure it’s perfectly cooked.
• Tweak the spice: If you’re sensitive to heat, start with less red curry paste and add more to taste as it cooks.
• Serve it right: Pair this dish with fluffy rice or quinoa to soak up all that creamy coconut sauce—trust me, you won’t want to waste a drop!
• Leftover magic: This dish tastes even better the next day! The flavors meld beautifully, so don’t hesitate to make extra.

Nutritional Information

Let’s talk about what’s in this delicious *spicy Brazilian coconut chicken*! Here’s a quick breakdown of the nutritional values per serving. Keep in mind that these numbers are estimates based on standard serving sizes, but they give you a good idea of what you’re enjoying:

• Calories: 350
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 100mg
• Sodium: 600mg
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 3g
• Protein: 30g

This dish is not only tasty but also packed with protein, making it a satisfying meal that keeps you fueled throughout the day. Enjoy every flavorful bite, knowing it’s good for you too!

Why You’ll Love This Recipe

• Flavor Explosion: The combination of creamy coconut milk and spicy red curry paste creates a rich, bold flavor that’s simply irresistible!
• Quick and Easy: With just 45 minutes from start to finish, this dish is perfect for busy weeknights when you want something delicious without spending hours in the kitchen.
• One-Pan Wonder: Everything cooks in one pan, making cleanup a breeze—who doesn’t love that?
• Healthy and Satisfying: Packed with protein from the chicken and healthy fats from the coconut milk, you’ll feel full and satisfied without any guilt.
• Customizable Spice Levels: You can easily adjust the heat to suit your taste buds, so it’s perfect for everyone!
• Leftovers to Love: This dish tastes even better the next day, making it a fantastic option for meal prep or lunch the next day.

Trust me, once you try this *spicy Brazilian coconut chicken*, you’ll be hooked! It’s a delightful dish that brings a taste of Brazil right to your table, and it’s sure to impress your family and friends.

Storage & Reheating Instructions

If you happen to have leftovers of this delightful *spicy Brazilian coconut chicken* (which is honestly hard to believe because it’s so good), you’ll want to store it properly to keep those flavors intact! Let’s break it down:

• Storing: Once the chicken has cooled down to room temperature, transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. Make sure to seal it well so it doesn’t absorb any other fridge odors!
• Freezing: If you want to keep it longer, this dish freezes beautifully! Just place it in a freezer-safe container and enjoy it within 2 months. I recommend dividing it into single portions for easy reheating later.

Now, when it comes to reheating, you’ll want to bring back that creamy goodness:

• Microwave: If you’re in a hurry, simply scoop out a portion into a microwave-safe bowl. Heat it up for about 2-3 minutes, stirring halfway through, until it’s warmed through. Just be careful, it can splatter!
• Stovetop: For the best results, I recommend reheating on the stovetop. Just add the chicken to a pan over medium heat, adding a splash of coconut milk or water to help loosen the sauce. Stir occasionally until heated through.

And there you have it! Storing and reheating your *spicy Brazilian coconut chicken* is easy peasy, so you can enjoy those vibrant flavors again and again without any fuss!

FAQ About Spicy Brazilian Coconut Chicken

Can I use chicken breast instead of thighs?

Absolutely! You can use chicken breast if you prefer, but keep in mind that it tends to be leaner and can dry out a bit more easily than thighs. I recommend cooking the breasts for a shorter time—about 20 minutes instead of 25—to keep them juicy. Just make sure they reach that safe internal temperature of 165°F (75°C)!

How spicy is this dish?

This *spicy Brazilian coconut chicken* has a nice kick from the red curry paste, but the level of spice can totally be adjusted to your taste! If you’re sensitive to heat, start with just one tablespoon of curry paste and taste as you go. You can always add more if you want to amp up the spice! It’s all about finding that perfect balance that works for you!

What can I serve with spicy Brazilian coconut chicken?

This dish pairs beautifully with a few sides! I love serving it with fluffy jasmine rice or quinoa to soak up that luscious coconut sauce. For a fresh twist, a simple cucumber salad or roasted vegetables would complement the flavors wonderfully. And if you want to keep it truly Brazilian, some farofa (toasted cassava flour) would add a nice crunch! The options are endless, so pick what sounds good to you!

Serving Suggestions

Now that you’ve whipped up this delicious *spicy Brazilian coconut chicken*, let’s talk about how to elevate your meal even further! This dish is so versatile, and the right sides can really enhance the whole experience. Here are some of my favorite pairings:

• Fluffy Jasmine Rice: This is my go-to! The light and fragrant rice soaks up all the creamy coconut sauce, making each bite a little piece of heaven.
• Quinoa: For a nutty twist, try serving it with fluffy quinoa. It’s packed with protein and has a delightful texture that complements the chicken perfectly.
• Cucumber Salad: A light and refreshing cucumber salad with a splash of lime juice and chopped mint adds a crisp contrast to the rich flavors of the chicken.
• Roasted Vegetables: Toss some seasonal veggies in olive oil, salt, and pepper, then roast them until they’re caramelized. They add a lovely depth of flavor and color to your plate.
• Farofa: If you want to keep it authentic, serve some farofa on the side! This toasted cassava flour dish adds a fantastic crunch and is a staple in Brazilian cuisine.
• Black Beans: A simple side of seasoned black beans can be a hearty addition, adding fiber and a touch of earthiness that balances the dish beautifully.

Mix and match these sides to create a meal that’s not just filling but also bursting with flavor! Trust me, your taste buds will thank you!

Spicy Brazilian Coconut Chicken: 5 Bold Flavors to Try

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• Author: Julia marin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Spicy Brazilian coconut chicken is a flavorful dish featuring tender chicken cooked in a rich coconut sauce with a kick of spice.

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Ingredients

Scale 1x2x3x

• 1 lb chicken thighs
• 1 can coconut milk
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons red curry paste
• 1 tablespoon lime juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped

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Instructions

1. Heat olive oil in a pan over medium heat.
2. Add onion, garlic, and ginger. Sauté until fragrant.
3. Add chicken thighs and sear on both sides.
4. Stir in red curry paste, coconut milk, lime juice, salt, and pepper.
5. Bring to a simmer and cover. Cook for 25 minutes.
6. Garnish with cilantro before serving.

Notes

• Serve with rice or quinoa.
• Adjust spice levels by adding more or less curry paste.
• Leftovers can be stored in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Brazilian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 3g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 100mg

Keywords: spicy, brazilian, coconut, chicken