Experience the bold and comforting flavors of Brazil with this Spicy Brazilian Coconut Chicken. Juicy, tender chicken thighs are simmered in a rich, creamy coconut-tomato sauce seasoned with warming spices and just the right amount of heat. It’s easy to make and packed with exotic flavor—perfect served over fluffy rice for a satisfying, vibrant meal.
🛒 Ingredients
For the Chicken Marinade:
- 1.5 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
For the Coconut Sauce:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- ½ cup chicken broth
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh cilantro leaves, for garnish
To Serve:
- Cooked rice
👨🍳 Instructions
1. Marinate the Chicken
In a large bowl, combine chicken, garlic, paprika, cayenne pepper, salt, and black pepper. Let sit for at least 15 minutes to absorb the flavors.
2. Sear the Chicken
Heat oil in a large skillet over medium-high heat. Add the marinated chicken and sear until browned on all sides. Remove and set aside.
3. Sauté the Aromatics
In the same skillet, add chopped onion and red bell pepper. Cook until softened, about 5 minutes.
4. Spice It Up
Stir in cumin, coriander, and smoked paprika. Cook for 1–2 minutes until fragrant.
5. Build the Sauce
Pour in the diced tomatoes (with juices) and coconut milk. Stir to combine, then add the chicken broth and bay leaf.
6. Simmer the Chicken
Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 20–25 minutes or until chicken is fully cooked and the sauce has thickened.
7. Season & Serve
Remove the bay leaf, adjust seasoning as needed, and garnish with fresh cilantro. Serve hot over a bed of steamed rice.
✨ Tips
- Prefer a milder heat? Reduce or omit the cayenne.
- Want a thicker sauce? Simmer uncovered for the last few minutes.
- For extra color and flavor, add a handful of spinach or kale near the end.
Bom apetite! (Enjoy your meal in Portuguese)
🍤 East Coast Shrimp Rolls
Get a taste of summer on the coast with these fresh and creamy East Coast Shrimp Rolls! Juicy shrimp are gently poached, chilled, and folded into a zesty herb mayo dressing, then tucked into buttery toasted buns. They’re perfect for warm-weather picnics, light dinners, or seafood lovers any time of year.
🛒 Ingredients
For the Shrimp:
- 2 teaspoons sea salt
- Juice from ½ a lemon
- 2 pounds shrimp, peeled and deveined
- Ice water (for ice bath)
For the Buns:
- 8 hot dog buns
- 1 teaspoon butter per bun
For the Dressing:
- 1 cup mayonnaise
- 1 cup celery, finely diced
- ½ cup green onion (green parts only), sliced
- ⅓ cup chopped fresh dill
- ¼ cup chopped chives
- ¼ cup chopped parsley
- 2 teaspoons capers, chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- Zest of 1 lemon
- 4 cloves garlic, grated or minced
- 1 teaspoon paprika
- ½ teaspoon garlic salt
- ¼ teaspoon onion powder
- ½ teaspoon sea salt
- Fresh cracked pepper, to taste
👨🍳 Instructions
1. Boil and Chill the Shrimp
Bring a large pot of water to a boil with sea salt and lemon juice. Add shrimp and cook for 2–3 minutes, just until opaque. Transfer immediately to an ice bath to stop the cooking. Drain and chop.
2. Make the Creamy Dressing
In a mixing bowl, combine all dressing ingredients. Taste and adjust seasoning as needed.
3. Toast the Buns
Butter the inside and top of each bun. Broil for 1–2 minutes, watching closely to avoid burning.
4. Assemble the Rolls
Fold the chopped, cooled shrimp into the dressing. Spoon the shrimp salad into each toasted bun.
5. Garnish and Serve
Top with a squeeze of lemon juice, a sprinkle of sea salt and black pepper, and fresh parsley. Serve immediately.
✨ Tips
- Make the shrimp salad ahead for even better flavor.
- Not a fan of capers? Leave them out or swap for finely chopped pickles.
- These rolls pair beautifully with kettle chips or a crisp green salad.