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Spicy Brazilian Coconut Chicken

A bold and flavorful chicken dish featuring a rich coconut milk and chili sauce that transforms ordinary chicken into a restaurant-quality meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Brazilian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds chicken pieces, bone-in or boneless
  • 1 can full-fat coconut milk ensure rich and creamy sauce
  • 1 medium onion, chopped
  • 1-2 bell peppers, sliced any color or variety
  • 3 cloves garlic, smashed or minced
  • 2 tablespoons tomato paste
  • to taste chili flakes adjust according to spice preference
  • to taste salt and pepper
  • 1 squirt lime, optional for added flavor
  • for browning oil, any kind

Method
 

Cooking
  1. Heat oil in your frying pan on medium-high heat until hot.
  2. Add chicken pieces, season with salt and pepper, and brown both sides thoroughly.
  3. Remove the chicken from the pan and set aside.
  4. In the same pan, sauté chopped onions, sliced bell peppers, and minced garlic until soft and fragrant.
  5. Pour in the coconut milk, add chili flakes and tomato paste, then mix well.
  6. Return the browned chicken to the pan, cover, and let simmer for 30 minutes, or until the sauce thickens.
  7. Taste and adjust seasoning with lime juice before serving.

Notes

Serve with fluffy white rice, warm flatbreads, or steamed cauliflower rice. Add cilantro or green onions for garnish. Leftovers can be stored for 3-4 days in an airtight container.