– **Title**: Spicy Brazilian Coconut Chicken
– **Ingredients**:
– 1.5 lbs chicken thighs, boneless and skinless
– 1 can (14 oz) coconut milk
– 2 tablespoons olive oil
– 1 medium onion, finely sliced
– 4 garlic cloves, minced
– 2 red bell peppers, sliced
– 2-3 jalapeños, sliced (adjust for spice preference)
– 1 tablespoon ginger, grated
– 2 tablespoons tomato paste
– 1 teaspoon cumin
– 1 teaspoon paprika
– 1 teaspoon turmeric
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– Fresh cilantro, for garnish
– Cooked rice or quinoa, for serving
– **Instructions**:
1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
2. Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the sliced red bell peppers and jalapeños, cooking for an additional 3-4 minutes.
4. Add the chicken thighs to the pan, browning them on both sides for about 5-7 minutes.
5. Once the chicken is browned, add the tomato paste, cumin, paprika, turmeric, salt, and black pepper. Stir well to coat the chicken.
6. Pour in the coconut milk and bring the mixture to a gentle simmer. Cover and cook for 25-30 minutes, or until the chicken is thoroughly cooked and tender.
7. Taste and adjust seasoning if necessary.
8. Serve the spicy Brazilian coconut chicken over cooked rice or quinoa, and garnish with fresh cilantro. Enjoy!
Key Ingredients & Substitutions
Chicken Drumsticks: These provide rich flavor and juicy texture. You can swap them for chicken thighs or even bone-in breasts for a different taste. Just adjust cooking time as needed.
Coconut Milk: This is key for creaminess. If you’re looking for a lighter option, try low-fat coconut milk or even unsweetened almond milk, although it may not be as thick.
Red Curry Paste: Gives a spicy kick! You can use green curry paste for a slightly different flavor or even Thai red curry powder. Taste as you go to adjust the spice levels.
Bell Peppers: These add sweetness and color. If you have allergies or prefer a different flavor, substitute with zucchini or carrots. They’ll change the dish’s look but still add flavor.
Cilantro: This fresh herb brightens the dish. If you’re not a fan, parsley or green onions can be used as a substitute without losing too much freshness.
How Can I Ensure My Chicken Stays Tender and Juicy?
To keep the chicken tender, start by searing it properly. This locks in moisture and flavor. Here’s how to do it right:
- Heat the skillet well before adding the chicken. It should sizzle upon contact!
- Sear the drumsticks for about 4-5 minutes on each side until golden brown. Don’t rush this step.
- Remove the chicken before adding other ingredients to prevent overcooking while you build the sauce.
- When simmering, make sure the chicken is submerged in the sauce for even cooking.
- Check for doneness using a meat thermometer; it should read 165°F (74°C).
Following these steps will give you moist and flavorful chicken every time! Enjoy your cooking adventure!
How to Make Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
- 2 lbs chicken drumsticks (about 8 pieces)
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tbsp red curry paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 cup frozen peas
- 1/4 cup fresh cilantro, chopped (for garnish)
- Juice of 1 lime
How Much Time Will You Need?
You’ll need about 10 minutes for preparation and around 40 minutes of cooking time. In total, this means about 50 minutes to enjoy a delicious and spicy meal packed with flavor!
Step-by-Step Instructions:
1. Searing the Chicken:
Start by heating the vegetable oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, carefully add the chicken drumsticks. Sear them for about 5-7 minutes until they are nicely browned on all sides. Once browned, remove the chicken from the skillet and set it aside on a plate.
2. Sautéing the Aromatics:
In the same skillet, add the finely chopped onion. Sauté it for about 5 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for another minute, stirring well to avoid burning the garlic. You’ll love the wonderful smell in your kitchen!
3. Adding the Vegetables:
Next, stir in the diced red and green bell peppers. Cook them for about 3-4 minutes, just until they start to soften. The colors will make your dish look vibrant and inviting!
4. Making the Coconut Sauce:
Now, lower the heat and pour in the coconut milk and chicken broth. Add the red curry paste, ground cumin, smoked paprika, cayenne pepper, salt, and pepper to the mixture. Stir everything together and bring it to a gentle simmer. The sauce should be thick and creamy!
5. Cooking the Chicken:
Return the seared chicken drumsticks to the skillet, making sure they’re submerged in the rich sauce. Cover the skillet and let it simmer for about 25-30 minutes, or until the chicken is cooked through and tender. It’s going to be comforting and flavorful!
6. Adding the Peas:
In the final 5 minutes of cooking, toss in the frozen peas and stir gently. They add a nice pop of color and sweetness to the dish.
7. Finishing Touches:
Once the chicken is fully cooked and the sauce has thickened to perfection, remove the skillet from heat. Squeeze fresh lime juice over the dish for a zesty kick and sprinkle with chopped cilantro for a fresh touch.
8. Serving:
Serve your Spicy Brazilian Coconut Chicken hot over fluffy rice or alongside crusty bread. Enjoy soaking up that incredible sauce!
Dig in and relish the bursts of spicy coconut flavor in every bite!
Can I Use Different Cuts of Chicken?
Absolutely! You can substitute chicken thighs or breasts for the drumsticks if you prefer. Just adjust the cooking time slightly, as boneless cuts will cook faster. Thighs generally take about 20-25 minutes, while breasts may require around 15-20 minutes.
What If I Don’t Have Coconut Milk?
If you don’t have coconut milk on hand, you can use heavy cream mixed with a bit of water for a similar creamy consistency. Alternatively, unsweetened almond milk or soy milk can work in a pinch, though they will change the flavor profile slightly. Make sure to add a bit more seasoning to balance it out!
Can I Make This Dish Mild Instead of Spicy?
Of course! To make the dish milder, you can reduce or omit the cayenne pepper and consider using a milder curry paste. Instead of red curry paste, try yellow curry paste, which usually has a less intense heat. You can always taste the sauce and adjust the spices as needed!
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of water or chicken broth if the sauce has thickened too much. For longer storage, consider freezing the dish for up to 3 months!
