Description
Experience the vibrant flavors of Spicy Brazilian Coconut Chicken, a one-pan wonder that warms the soul. This dish offers a tropical escape with tender chicken in a rich, creamy, and aromatic sauce with a perfect kick of chili. It’s quick, easy, and perfect for weeknight dinners or entertaining.
Ingredients
- For the Chicken: 4 pieces Chicken Thighs (or chicken breasts)
- For the Sauce: 1 can Coconut Milk, 2 tablespoons Olive Oil, 1 large Onion, 3 cloves Garlic, 1 tablespoon Fresh Ginger, 2 tablespoons Chili Paste, 1 teaspoon Ground Cumin, 1 teaspoon Paprika, Salt & Black Pepper to taste
- For Garnishing: 1/4 cup Fresh Cilantro, 2 tablespoons Lime Juice
Instructions
- In a large bowl, combine the chicken thighs, coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, cumin, paprika, salt, and black pepper. Mix well until the chicken is thoroughly coated in the marinade.
- Cover the bowl and place it in the refrigerator to marinate for at least 1 hour, or preferably overnight.
- Preheat your oven to 375°F (190°C).
- Transfer the chicken along with the marinade into a large baking dish, spreading it out in a single layer.
- Place in the oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes after baking.
- Drizzle with fresh lime juice and sprinkle with chopped cilantro before serving.
Notes
- Serve with fluffy rice, quinoa, or warm bread to soak up the sauce.
- Marinating the chicken overnight enhances the flavor.
- Adjust chili paste quantity based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: One-Pan Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg