A fusion of traditional Brazilian flavors, this coconut chicken dish is a must-try for those who love bold and creamy dishes. The richness of coconut milk combined with aromatic spices creates a sauce that is both comforting and slightly spicy. Serve it over rice for a complete meal that’s packed with flavor.
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
2 cloves garlic, minced
1 tsp paprika
½ tsp cayenne pepper
Salt and black pepper to taste
2 tbsp vegetable oil
1 onion, finely chopped
1 red bell pepper, diced
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
½ cup chicken broth
1 bay leaf
Fresh cilantro for garnish
Directions:
1. Toss chicken with garlic, paprika, cayenne, salt, and black pepper. Let marinate for 30 minutes.
2. Heat oil in a large skillet over medium heat. Sauté onion and red bell pepper until softened.
3. Add cumin, coriander, and smoked paprika. Cook for 2 minutes until fragrant.
4. Pour in diced tomatoes, coconut milk, chicken broth, and bay leaf. Stir well.
5. Add marinated chicken, reduce heat, and simmer for 20-25 minutes.
6. Remove bay leaf, adjust seasoning, and serve with fresh cilantro on top.
Prep Time: 15 minutes
Kcal: 450
