Spicy Brazilian Coconut Chicken: 1 Easy Recipe -

A flavorful and spicy Brazilian coconut chicken recipe.

Scale

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1–2 fresh red chilies (like malagueta or habanero), finely chopped (adjust to spice preference)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon turmeric
1 (13.5 ounce) can full-fat coconut milk
1 cup chicken broth
1 tablespoon tomato paste
Salt to taste
Black pepper to taste
Fresh cilantro, chopped, for garnish

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Season the chicken pieces with salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides. Remove chicken from the pot and set aside.
Add the chopped onion to the pot and cook until softened, about 5 minutes.
Add the minced garlic, chopped red and green bell peppers, and chopped chilies. Cook for another 5-7 minutes until the peppers are tender.
Stir in the cumin, smoked paprika, and turmeric. Cook for 1 minute until fragrant.
Add the tomato paste and stir to combine.
Pour in the coconut milk and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
Return the browned chicken to the pot.
Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Season with additional salt and pepper to taste.
Serve hot, garnished with fresh cilantro.

For a milder version, remove the seeds and membranes from the chilies before chopping.
You can substitute chicken breast for thighs, but adjust cooking time to prevent drying out.
Serve with rice or quinoa for a complete meal.