Description
A flavorful Brazilian chicken dish made with coconut milk and chili peppers.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Season the chicken pieces with salt and black pepper.
- Heat the olive oil in a large skillet or pot over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic, red bell pepper, and jalapeño. Cook for 3 minutes until fragrant.
- Stir in the cumin, turmeric, and cayenne pepper. Cook for 1 minute.
- Add the chicken pieces to the skillet and cook until lightly browned on all sides.
- Pour in the coconut milk and chicken broth. Bring the mixture to a simmer.
- Reduce the heat to low, cover, and cook for 15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with fresh cilantro.
Notes
- For extra heat, leave some seeds in the jalapeño.
- Serve this dish over white rice or with crusty bread.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7
- Sodium: 450
- Fat: 30
- Saturated Fat: 20
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 35
- Cholesterol: 110
Keywords: spicy chicken, brazilian food, coconut chicken, chicken thighs, easy dinner