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 creamy, aromatic sauce infused with garlic, ginger, and chili, perfect for busy weeknights.
Ingredients
- 4 pieces Chicken Thighs
- 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
- 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 coated.
- Cover the bowl and marinate in the refrigerator for at least 1 hour, or preferably overnight.
- Preheat your oven to 375°F (190°C).
- Transfer the marinated chicken and marinade into a large baking dish, spreading it in a single layer.
- 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 rice, quinoa, or warm bread to soak up the sauce.
- Marinating the chicken overnight enhances the flavor.
- 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