Certainly! Here’s a full, detailed recipe breakdown for a vibrant and aromatic dish:
Spicy Brazilian Coconut Chicken (Frango com Leite de Coco Picante)
Introduction
Spicy Brazilian Coconut Chicken is a warm, hearty, and exotically spiced dish that brings together tender chicken, creamy coconut milk, and vibrant spices. This dish offers a delightful contrast between rich, tropical flavors and bold chili heat. The result is a satisfying and deeply flavorful stew-like entrée that’s perfect served over fluffy rice, quinoa, or with warm bread to soak up the luscious sauce.
Origin of the Recipe
Rooted in the northeastern region of Brazil, this dish draws on African, Portuguese, and Indigenous influences that define Bahian cuisine. Coconut milk is a key ingredient in many dishes from Bahia, especially those with Afro-Brazilian roots, like moqueca and xinxim. The addition of chilies and aromatic herbs reflects both tropical and colonial heritage, blending spice and richness with Brazilian soul.
Ingredients
Main Ingredients:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into chunks
- 1 tbsp lime juice
- Salt and black pepper, to taste
- 2 tbsp olive oil or coconut oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 1 red bell pepper, diced
- 1–2 red chilies (like jalapeño or fresno), sliced thin
- 1 tsp ground cumin
- 1 tsp paprika (preferably smoked)
- ½ tsp turmeric
- 1 can (14 oz/400 ml) full-fat coconut milk
- 1 tbsp tomato paste
- ½ cup chicken broth or water
- ¼ cup chopped cilantro or parsley
- Steamed rice, for serving
Optional Ingredients:
- 1 tsp cayenne or chili flakes (for extra heat)
- 1 tbsp fish sauce (for extra umami)
- 1 tbsp palm oil (traditional Bahian ingredient for rich flavor)
- 1 cup chopped tomatoes (for more stew-like texture)
- 1 tbsp brown sugar or honey (balances spice)
- Add greens like spinach or collard greens toward the end for color and nutrition
Instructions
Step 1: Marinate the Chicken
- In a bowl, toss the chicken pieces with lime juice, salt, and pepper. Let marinate for at least 15–30 minutes.
Step 2: Sear the Chicken
- Heat 1 tbsp oil in a large skillet or Dutch oven over medium-high heat.
- Sear the chicken in batches until browned on all sides (about 4–5 minutes). Remove and set aside.
Step 3: Build the Base
- In the same pan, add the remaining oil. Sauté the onion, garlic, ginger, and chili until soft and fragrant (about 5 minutes).
- Add red bell pepper and cook another 3 minutes.
Step 4: Add Spices and Liquids
- Stir in cumin, paprika, and turmeric. Cook for 1 minute.
- Mix in tomato paste and cook for another minute to caramelize.
- Pour in coconut milk and broth, scraping the bottom of the pan. Stir well.
Step 5: Simmer
- Return the chicken to the pan. Reduce heat to low and simmer uncovered for 20–25 minutes, until chicken is cooked through and sauce is thickened.
Step 6: Finish and Serve
- Stir in chopped cilantro or parsley. Taste and adjust seasoning (add salt, lime juice, or chili as desired).
- Serve hot over rice or with warm flatbread or cassava farofa.
Tips for Success
- Use boneless thighs for juicier meat, but breasts can work if cooked gently.
- Let the sauce simmer uncovered to naturally thicken and concentrate flavor.
- For a silky sauce, do not boil the coconut milk—keep at a gentle simmer.
- Adjust chili level depending on your heat tolerance.
- Always finish with fresh herbs and lime for brightness and balance.
Serving Recommendations
- Serve with white rice, brown rice, or coconut rice
- Pair with fried plantains, black beans, or grilled vegetables
- Garnish with lime wedges, fresh cilantro, or toasted coconut
- A cold beer, caipirinha, or tropical iced tea complements beautifully
Nutrition Estimate
(Per serving, based on 4 servings)
| Nutrient | Approximate Value |
| Calories | 420–480 kcal |
| Total Fat | 30g |
| Saturated Fat | 17g |
| Carbohydrates | 9g |
| Sugars | 3g |
| Protein | 30g |
| Fiber | 2g |
| Sodium | 600mg |
Note: Will vary based on coconut milk brand, added salt, and optional ingredients.