Fiery Brazilian Coconut Chicken Simmered in a Creamy Tropical Pepper Sauce

 Fiery Brazilian Coconut Chicken Simmered in a Creamy Tropical Pepper Sauce

Ingredients:

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

For the Rice:

1 cup long-grain white rice

2 cups water or chicken broth

Pinch of salt

Directions:

Cook the rice first: bring water or broth to a boil, add rice and salt, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam covered for 5 minutes. Fluff with a fork.

Heat olive oil in a large skillet over medium heat. Add chicken thighs and sear for 4–5 minutes per side until lightly golden. Remove and set aside.

In the same pan, sauté onion and garlic until fragrant and softened.

Add red bell pepper, smoked paprika, cumin, turmeric, and chili flakes. Stir for 1 minute to toast the spices and deepen their flavor.

Pour in crushed tomatoes and coconut milk, stirring until smooth and creamy.

Return chicken to the pan, spoon sauce over the top, reduce heat to low, cover, and simmer for 20–25 minutes until chicken is tender and fully cooked.

Stir in fresh lime juice and adjust seasoning with salt and black pepper.

Garnish generously with chopped cilantro and serve hot over fluffy rice.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 520 kcal | Servings: 4 servingsFiery Brazilian Coconut Chicken Simmered in a Creamy Tropical Pepper Sauce

Ingredients:

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

For the Rice:

1 cup long-grain white rice

2 cups water or chicken broth

Pinch of salt

Directions:

Cook the rice first: bring water or broth to a boil, add rice and salt, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam covered for 5 minutes. Fluff with a fork.

Heat olive oil in a large skillet over medium heat. Add chicken thighs and sear for 4–5 minutes per side until lightly golden. Remove and set aside.

In the same pan, sauté onion and garlic until fragrant and softened.

Add red bell pepper, smoked paprika, cumin, turmeric, and chili flakes. Stir for 1 minute to toast the spices and deepen their flavor.

Pour in crushed tomatoes and coconut milk, stirring until smooth and creamy.

Return chicken to the pan, spoon sauce over the top, reduce heat to low, cover, and simmer for 20–25 minutes until chicken is tender and fully cooked.

Stir in fresh lime juice and adjust seasoning with salt and black pepper.

Garnish generously with chopped cilantro and serve hot over fluffy rice.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 520 kcal | Servings: 4 servings