Let me tell you about this incredible dish that’s become a staple in my kitchen: *spicy brazilian coconut chicken*. Honestly, it’s a glorious blend of flavors that dances on your taste buds—creamy coconut milk, vibrant red curry paste, and tender chicken thighs all come together to create a meal that’s both comforting and exciting. I first discovered this recipe during a cozy dinner party with friends, and I was immediately hooked by the way the spices wrapped around the chicken like a warm hug. The best part? It’s surprisingly easy to whip up, making it perfect for weeknight dinners or special occasions. Trust me, once you try it, you’ll be craving that rich, spicy goodness again and again!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 lbs chicken thighs, bone-in and skin-on for extra flavor
- 1 can (14 oz) coconut milk, the creamier the better!
- 2 tablespoons red curry paste, adjust according to your spice preference
- 1 onion, chopped finely for that aromatic base
- 3 cloves garlic, minced to infuse the dish with flavor
- 1 tablespoon ginger, grated for that zingy kick
- 2 tablespoons vegetable oil, for sautéing (feel free to use coconut oil for a bonus flavor)
- 1 tablespoon soy sauce, to add a touch of umami
- 1 tablespoon lime juice, fresh is best for brightness
- Salt to taste, because everything needs a little seasoning!
- Cilantro for garnish, to add a pop of color and freshness
How to Prepare *Spicy Brazilian Coconut Chicken*
Step-by-Step Instructions
- First, grab a large skillet and heat the vegetable oil over medium heat. You want that oil to shimmer, which usually takes about 1-2 minutes.
- Now, toss in the chopped onion, minced garlic, and grated ginger. Sauté these aromatic ingredients until they’re fragrant and the onion turns translucent—around 3-4 minutes. Wow, your kitchen will smell amazing!
- Next, it’s time to add the chicken thighs. Lay them in the skillet and cook for about 5-7 minutes on each side until they’re beautifully browned. Don’t rush this step; that golden color adds so much flavor!
- Once the chicken is browned, stir in the red curry paste. Cook it for about 1 minute, just enough for the spices to release their magic.
- Now, pour in the coconut milk, soy sauce, and lime juice. Give everything a gentle stir to combine, and bring it all to a simmer. You’ll see those bubbles starting to form—perfect!
- Cover the skillet and let it simmer for about 25 minutes. This is where the chicken becomes tender and absorbs all that delicious flavor. Just be patient; it’s worth the wait!
- Finally, when the chicken is cooked through, season with salt to taste. I recommend starting with a little and adding more if you need it. Don’t forget to garnish with fresh cilantro before serving. It adds that lovely color and fresh flavor!
Why You’ll Love This Recipe
- Quick preparation time—ready in just 45 minutes!
- Rich, creamy flavor that perfectly balances spice and sweetness.
- Gluten-free, making it a great option for various dietary needs.
- One-pan dish for easy cleanup—who doesn’t love that?
- Perfectly tender chicken that soaks up all the delicious coconut and curry flavors.
- Endless serving possibilities—great with rice, quinoa, or even crusty bread!
- Impressive enough for dinner guests, yet simple enough for a weeknight meal.
Tips for Success
Getting the most out of your *spicy brazilian coconut chicken* is all about the little details! Here are some of my favorite tips to ensure your dish turns out perfectly every time:
- Choose the right chicken: I prefer using bone-in, skin-on thighs because they’re juicier and more flavorful. If you’re using boneless, just be mindful of the cooking time, as they may cook faster.
- Don’t skimp on sautéing: Sauté your onions, garlic, and ginger until they’re nice and fragrant. This step builds the flavor base of your dish, so take your time—around 3-4 minutes is perfect!
- Adjust the heat: If you like it spicy, feel free to add more red curry paste, or even toss in some chopped fresh chilies. If you prefer it milder, start with just a little and adjust to your taste.
- Let it simmer: Once you add the coconut milk and other liquids, bring the dish to a gentle simmer and cover it. This allows the chicken to absorb all those wonderful flavors while staying tender and juicy.
- Fresh lime juice: Always opt for fresh lime juice over bottled. It makes a significant difference in brightness and flavor!
- Garnish generously: Don’t skip the cilantro! It adds a fresh burst of flavor that elevates the dish. You can also sprinkle some chopped scallions or a squeeze of lime over the top for an extra zing.
- Serve it right: This dish is fantastic over rice, but don’t hesitate to pair it with some crusty bread or quinoa—whatever makes your heart happy!
With these tips, you’re set up for success! Enjoy the cooking process and let those flavors shine!
Nutritional Information
Here’s the breakdown of the nutrition for each serving of my *spicy brazilian coconut chicken*. Keep in mind that these values are estimates based on the ingredients used, so they might vary slightly depending on your specific brands and measurements.
- Serving Size: 1 serving
- Calories: 400
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 160mg
- Sodium: 600mg
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 2g
- Protein: 30g
This dish is not only bursting with flavor but also packs a protein punch, making it a satisfying meal that you can feel good about!
FAQ Section
Can I use chicken breast instead of thighs?
Yes, you can absolutely use chicken breasts! Just be aware that they may cook faster, so keep an eye on them to avoid dryness. I recommend using boneless, skinless breasts for the best results.
Is this dish really spicy?
The spice level can be adjusted depending on your taste! The red curry paste adds a nice kick, but if you prefer a milder flavor, start with less paste and taste as you go. You can always add more if you’re feeling adventurous!
What can I serve with *spicy brazilian coconut chicken*?
This dish pairs beautifully with rice or quinoa to soak up that luscious coconut sauce. You could also serve it with crusty bread or a fresh salad for a complete meal. The options are endless!
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk to keep it moist.
Can I freeze this dish?
Yes, you can freeze *spicy brazilian coconut chicken*! Just let it cool completely, then transfer it to a freezer-safe container. It should keep well for about 2 months. Thaw overnight in the fridge before reheating.
Storage & Reheating Instructions
Storing your delicious *spicy brazilian coconut chicken* properly is key to enjoying those wonderful flavors later! Once you’ve savored your meal, let any leftovers cool to room temperature, then transfer them to an airtight container. They’ll stay fresh in the refrigerator for up to 3 days. Just make sure to seal it tightly to lock in all that tasty goodness!
When it comes time to reheat, I suggest doing it gently to maintain that creamy texture. You can either warm it up on the stovetop over low heat, adding a splash of water or extra coconut milk to keep things nice and moist, or pop it in the microwave. If using the microwave, cover it loosely and reheat in short intervals, stirring in between, until it’s heated through. Trust me, you don’t want to overdo it and dry out the chicken!
If you find yourself with more leftovers than you can eat in a few days, feel free to freeze them! Just let the dish cool completely, then transfer it to a freezer-safe container. It should keep well for about 2 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge and reheat as mentioned above. Easy peasy!
Drucken
Spicy Brazilian Coconut Chicken: 7 Flavors You Must Try
- Gesamtzeit: 45 minutes
- Ertrag: 4 servings 1x
- Ernährung: Glutenfrei
Beschreibung
A flavorful dish featuring chicken cooked in a spicy coconut sauce.
Zutaten
- 2 lbs chicken thighs
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Salt to taste
- Cilantro for garnish
Anweisungen
- Heat oil in a large skillet over medium heat.
- Add onion, garlic, and ginger. Sauté until fragrant.
- Add chicken thighs and cook until browned on both sides.
- Stir in red curry paste and cook for 1 minute.
- Add coconut milk, soy sauce, and lime juice. Bring to a simmer.
- Cover and cook for 25 minutes or until chicken is cooked through.
- Season with salt and garnish with cilantro before serving.
Notes
- Serve with rice or bread.
- Adjust spice level by adding more or less curry paste.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Kochen Zeit: 30 minutes
- Kategorie: Main Dish
- Methode: Stovetop
- Küche: Brazilian
Ernährung
- Portionsgröße: 1 serving
- Kalorien: 400
- Zucker: 2g
- Natrium: 600mg
- Fett: 28g
- Gesättigte Fettsäuren: 16g
- Ungesättigte Fette: 10g
- Trans Fat: 0g
- Kohlenhydrate: 8g
- Faser: 1g
- Protein: 30g
- Cholesterin: 160mg
Keywords: spicy brazilian coconut chicken, coconut chicken, brazilian chicken dish, spicy chicken recipe
