Description
Spicy, creamy, and utterly addictive – this Brazilian chicken dish will have you licking the plate clean and booking flights to Rio.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1–2 jalapeños or 1 scotch bonnet pepper, seeded and minced
- 2 teaspoons ground cumin
- 1 tablespoon paprika
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (14 oz) full-fat coconut milk
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped, plus extra for garnish
- 2 teaspoons palm sugar or brown sugar
Instructions
- Pat chicken pieces dry and season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown the chicken in batches for 3-4 minutes. Transfer to a plate.
- Reduce heat to medium and sauté onions for 3-4 minutes until translucent. Add garlic, bell peppers, and jalapeños, cooking for 2 minutes until fragrant.
- Add cumin, paprika, coriander, and cayenne (if using). Stir constantly for 30 seconds to toast the spices.
- Pour in diced tomatoes and tomato paste, stirring to incorporate. Simmer for 2-3 minutes.
- Add coconut milk and stir to create a uniform sauce. Return chicken and any accumulated juices to the pan.
- Reduce heat to low, cover, and simmer for 15-20 minutes, until chicken is completely cooked and tender.
- Stir in lime juice, brown sugar, and cilantro just before serving. Let rest off heat for 5 minutes.
- Serve over white rice, garnished with additional fresh cilantro.