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Spicy Brazilian Coconut Chicken

Tender chicken simmered in creamy coconut milk with bell peppers, turmeric, cumin, and a kick of heat, inspired by Brazilian moqueca.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Brazilian, Latin American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 can (14 oz) full-fat coconut milk
  • 1 large red bell pepper sliced
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 tsp ground turmeric
  • 1 tsp cumin
  • 1 tsp red pepper flakes adjust for heat preference
  • 1 tbsp lime juice fresh
  • salt and black pepper to taste
  • fresh cilantro chopped, for garnish
  • sliced jalapeños optional, for extra heat

Equipment

  • Large skillet or pot with lid
  • cutting board and knife
  • wooden spoon

Method
 

  1. Heat olive oil in a large skillet or pot over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the hot pan and brown on all sides, about 5-7 minutes total. The chicken doesn't need to cook through completely. Transfer browned chicken to a plate and set aside.
  2. Reduce heat to medium. Add diced onion and sliced bell pepper to the same skillet. Sauté for 3-4 minutes, stirring occasionally, until onion becomes translucent and pepper starts to soften.
  3. Add minced garlic, tomato paste, turmeric, cumin, and red pepper flakes to the vegetables. Stir constantly for 1 minute until garlic is fragrant and spices bloom.
  4. Pour in coconut milk, stirring well to combine with spices and vegetables. Scrape up any browned bits from the bottom of the pan. Return browned chicken and any accumulated juices to the skillet, stirring to submerge chicken in sauce.
  5. Bring mixture to a gentle simmer, then reduce heat to low. Cover with lid and cook for 12-15 minutes, stirring once or twice, until chicken is cooked through to 165°F and tender, and sauce has thickened slightly.
  6. Remove lid and stir in fresh lime juice. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
  7. Garnish generously with fresh chopped cilantro and sliced jalapeños if using. Serve hot over rice or your choice of base.

Notes

Storage: Refrigerate in airtight container for up to 4 days. Sauce thickens when refrigerated. Reheating: Warm gently over medium-low heat with splash of coconut milk or broth to loosen sauce. Microwave individual portions 2-3 minutes, stirring halfway. Freezing: Freeze up to 3 months. Thaw overnight in refrigerator before reheating. Variations: Substitute shrimp (add last 5 minutes), use chicken breasts (watch cooking time), add diced tomatoes or butternut squash when simmering, stir in spinach or kale at end. For milder version, reduce or omit red pepper flakes. Slow cooker: Brown chicken and vegetables, transfer to slow cooker with coconut milk and spices, cook on low 4-6 hours, add lime juice before serving.