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Brazilian Coconut Chicken Stew

This dish features tender chicken pieces simmered in a rich, creamy coconut milk with aromatic toasted coconut and spicy peppers. The stew develops a thick, velvety texture with fragrant, lively flavors, showcasing a vibrant blend of tropical and fiery elements. It is typically served warm, with a thick sauce clinging to the chicken and vegetables.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Brazilian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken thighs or breasts, bone-in or boneless cut into bite-sized pieces
  • 1 cup unsweetened shredded coconut for toasting
  • 2 tbsp coconut oil
  • 1 red bell pepper seeded and chopped
  • 3 cloves garlic minced
  • 1 small onion chopped
  • 1 can coconut milk full-fat for richness
  • 1 tsp ground cumin
  • 0.5 tsp paprika
  • to taste salt and pepper
  • fresh cilantro for garnish

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • Knife
  • Cutting board

Method
 

  1. Spread the shredded coconut in an even layer in a dry skillet over medium heat. Toast, stirring frequently, until golden brown and fragrant, about 3-4 minutes. Remove from heat and set aside.
  2. Heat coconut oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until it becomes translucent and starts to soften, about 3 minutes. The kitchen will fill with a sweet aroma.
  3. Add the minced garlic and chopped red bell pepper to the skillet. Cook, stirring constantly, until fragrant and the peppers start to soften, about 2 minutes. The mixture will sizzle and smell spicy and sweet.
  4. Stir in the chicken pieces and cook until they turn opaque and begin to brown slightly, about 5-7 minutes. Use your spoon to scrape up any browned bits from the bottom of the pan for extra flavor.
  5. Pour in the coconut milk and add ground cumin, paprika, salt, and pepper. Stir well to combine, bringing the liquid to a gentle simmer. The sauce will start to thicken slightly as it heats.
  6. Reduce the heat to low, cover the skillet partially, and let it simmer gently for 20-25 minutes, stirring occasionally. The chicken will become tender, and the sauce will gradually thicken and develop a rich, coconutty aroma.
  7. In the last five minutes of cooking, sprinkle the toasted shredded coconut into the stew. Gently fold it in so it warms through and adds crunch and depth to the dish.
  8. Taste the stew and adjust seasoning with additional salt, pepper, or spices if needed. The mixture should be flavorful, aromatic, and slightly thickened from the coconut milk.
  9. Garnish the dish with freshly chopped cilantro for an herbal burst and vibrant color. Serve hot, spooned over rice or with your favorite side.

Notes

For extra heat, add chopped chili peppers or a dash of hot sauce during cooking. To make it spicier or milder, adjust the amount of peppers accordingly.