Description
Tender chicken thighs simmered in a creamy coconut sauce with tomatoes, warm spices, and a spicy kick. This Brazilian-inspired dish is rich, comforting, and perfect served over fluffy rice.
Ingredients
- For the Chicken Marinade
- 1.5 lbs boneless, skinless chicken thighs, bite-sized
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- For the Coconut Sauce
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp smoked paprika
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
- For Serving
- Cooked rice
Instructions
- Combine chicken with garlic, paprika, cayenne, salt, and pepper. Marinate for at least 15 minutes.
- Heat vegetable oil in a large skillet over medium-high heat.
- Sear chicken pieces until browned on all sides. Remove and set aside.
- In the same pan, sauté onion and red bell pepper until softened.
- Add cumin, coriander, and smoked paprika; cook 1–2 minutes until fragrant.
- Stir in diced tomatoes and coconut milk.
- Return chicken to the pan, add chicken broth and bay leaf.
- Reduce heat, cover, and simmer for 20–25 minutes until chicken is cooked through and sauce thickens.
- Remove bay leaf, adjust seasoning with salt and pepper.
- Serve over cooked rice and garnish with fresh cilantro.
Notes
- Adjust cayenne pepper to control heat level.
- Chicken thighs stay juicier than breasts for this recipe.
- Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Brazilian