Description
A flavorful and spicy Brazilian-inspired chicken cooked in creamy coconut milk with bold seasonings.
Ingredients
- 1.5 lb boneless skinless chicken thighs, cut into bite‑size pieces
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1–2 tbsp Brazilian chili paste or ají amarillo paste (adjust to taste)
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 can (14 oz) coconut milk
- ½ cup chicken broth
- 1 lime, juiced and zested
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then add to skillet and brown, about 4–5 minutes per side. Remove and set aside.
- Add chopped onion to the skillet; cook until soft and translucent, about 3–4 minutes.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add chili paste, smoked paprika, and cumin; stir to combine and let toast briefly, about 30 seconds.
- Pour in coconut milk and chicken broth, scraping up any browned bits from the bottom.
- Return chicken to the skillet. Bring mixture to a gentle simmer, then reduce heat to low. Cook for 15–20 minutes, stirring occasionally, until chicken is cooked through and sauce thickens slightly.
- Stir in lime zest and juice. Taste and adjust seasoning with salt, pepper, or more chili paste if desired.
- Garnish with chopped cilantro or parsley and serve hot, ideally over rice or with crusty bread.
Notes
- Adjust heat by using more or less chili paste. Brazilian ají amarillo is traditional, but you can substitute with Thai yellow chili paste.
- Chicken thighs stay juicy and tender—try bone-in with longer cooking for richer flavor.
- Leftovers taste great over rice or as a filling for tortas or wraps.
- To make gluten‑free, ensure chili paste doesn’t contain additives.