A flavorful and spicy Brazilian chicken dish cooked in a creamy coconut sauce, perfect for serving with rice or crusty bread.
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Season the chicken pieces with salt and pepper. Set aside.
Heat olive oil in a large skillet or pan over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the garlic and cook for another minute, until fragrant.
Increase the heat to medium-high and add the chicken pieces to the skillet.
Cook until the chicken is lightly browned on all sides but not fully cooked, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced red and yellow bell peppers. Cook for 3-4 minutes until slightly softened.
Stir in the cumin, paprika, chili powder, and cayenne pepper. Cook for 1 minute to toast the spices.
Add the tomato paste and stir until evenly mixed.
Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer.
Return the chicken to the skillet. Lower the heat and simmer for 10-15 minutes, or until the chicken is fully cooked and the sauce thickens slightly.
Stir in the lime juice and sugar. Taste and adjust seasoning with more salt, pepper, or chili powder as desired.
Sprinkle freshly chopped cilantro over the dish.
Serve hot with steamed rice or crusty bread, and lime wedges on the side for an extra burst of flavor.
Marinate the chicken in lime juice, garlic, and spices for 30 minutes before cooking for a richer flavor.
You can add vegetables like zucchini or carrots for a heartier dish.
Adjust the spice level by increasing or reducing the chili powder and cayenne pepper.
What is the best way to store leftover Spicy Brazilian Coconut Chicken?
To store leftover Spicy Brazilian Coconut Chicken, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave until heated through.
Can I make Spicy Brazilian Coconut Chicken dairy-free?
Yes, Spicy Brazilian Coconut Chicken is naturally dairy-free since it uses coconut milk as the base for the sauce. Just ensure that all other ingredients, such as the chicken and spices, are also free from dairy. This dish is perfect for those following a dairy-free diet.
What can I substitute for chicken in Spicy Brazilian Coconut Chicken for a vegetarian option?
For a vegetarian version of Spicy Brazilian Coconut Chicken, you can substitute the chicken with firm tofu or chickpeas. If using tofu, press and cube it before sautéing to achieve a similar texture. Cook it until golden brown before adding it to the sauce. This will provide a delicious and protein-rich alternative.
What side dishes pair well with Spicy Brazilian Coconut Chicken?
Spicy Brazilian Coconut Chicken pairs wonderfully with steamed white rice, which helps soak up the creamy coconut sauce. Crusty bread is also a great option for dipping. For a fresh contrast, consider serving a side salad or sautéed greens to balance the richness of the dish.
How can I adjust the spiciness of Spicy Brazilian Coconut Chicken?
To adjust the spiciness of Spicy Brazilian Coconut Chicken, you can modify the amount of cayenne pepper and chili powder used in the recipe. For a milder dish, reduce or omit the cayenne pepper. If you prefer more heat, feel free to add extra chili powder or even a dash of hot sauce when serving. Always taste as you go to find the perfect balance for your palate.
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure.
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