Fiery Brazilian Coconut Chicken in Tropical Pepper Cream Sauce Recipe
A vibrant and spicy Brazilian-inspired dish featuring tender chicken thighs simmered in a creamy coconut and tropical pepper sauce, served over fluffy long-grain white rice. This recipe combines aromatic spices like smoked paprika, cumin, turmeric, and red chili flakes with the richness of coconut milk and a hint of lime, creating a well-balanced and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Halal
Ingredients
Scale
Chicken and Sauce
- 2 lbs boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2–1 teaspoon red chili flakes (adjust to heat preference)
- 1 cup crushed tomatoes
- 1 cup full-fat coconut milk
- Juice of 1 lime
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
Rice
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- Pinch of salt
Instructions
- Cook the Rice: Bring 2 cups of water or chicken broth to a boil in a medium saucepan. Add 1 cup of long-grain white rice and a pinch of salt. Reduce heat to low, cover the saucepan, and simmer for 15 minutes. Remove from heat and let it steam, still covered, for 5 minutes. Fluff the rice with a fork before serving.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 lbs of boneless, skinless chicken thighs and sear them for 4 to 5 minutes on each side until they become lightly golden. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the finely chopped small onion and minced garlic. Cook until fragrant and softened, about 3 to 4 minutes.
- Cook Peppers and Spices: Add the sliced red bell pepper to the skillet along with 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, and 1/2 to 1 teaspoon red chili flakes depending on your heat preference. Stir everything together and cook for about 1 minute to toast the spices and enhance their flavors.
- Add Liquids: Pour in 1 cup of crushed tomatoes and 1 cup of full-fat coconut milk into the skillet, stirring until the sauce is smooth and creamy.
- Simmer Chicken: Return the seared chicken thighs to the skillet. Spoon the sauce over the chicken, reduce heat to low, cover the skillet, and simmer for 20 to 25 minutes until the chicken is tender and cooked through.
- Finish the Sauce: Stir in the juice of 1 lime and season with salt and black pepper to taste. Mix well to combine all flavors.
- Garnish and Serve: Garnish the dish generously with 1/4 cup of chopped fresh cilantro. Serve the creamy, spicy chicken hot over the prepared fluffy rice.
Notes
- Adjust the red chili flakes to your preferred heat level for a milder or spicier dish.
- Using chicken broth instead of water for cooking the rice adds extra flavor.
- For a dairy-free option, ensure the coconut milk is full-fat and unsweetened.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
Keywords: Brazilian chicken, coconut chicken, creamy pepper sauce, spicy chicken thighs, coconut milk chicken, Brazilian cuisine, tropical chicken recipe
