Description
A rich and spicy Brazilian-inspired coconut chicken dish with tender chicken thighs simmered in a creamy, flavorful sauce.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1–2 tablespoons red chili flakes (adjust to taste)
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
1. Prepare all ingredients by chopping, mincing, and measuring for easier cooking
2. Heat olive oil in a large skillet or pot over medium heat
3. Add diced onion and sauté for 4-5 minutes until translucent, then stir in garlic and ginger for 1 minute
4. Add chicken thighs and cook for 5-7 minutes per side until golden brown
5. Sprinkle red chili flakes over the chicken and stir to coat evenly
6. Pour in coconut milk and chicken broth, scraping up any browned bits from the pan
7. Stir in soy sauce, lime juice, brown sugar, salt, and pepper to taste
8. Bring to a gentle simmer, cover, and cook for 15-20 minutes until chicken is tender and cooked through
9. Optionally remove chicken, shred with forks, and return to the sauce
10. Garnish with fresh cilantro and serve hot
Notes
Adjust chili flakes based on your preferred spice level
Serve with rice or crusty bread to soak up the sauce
Fresh lime juice enhances the brightness of the dish
Shredding the chicken helps it absorb more flavor
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 110mg