Spiced Coconut Chicken (Printable Version)

Juicy chicken stews in a creamy coconut sauce paired with tomatoes, bell peppers, and warm spices. It's an easy, flavorful blend of Brazilian-inspired cooking.

# Ingredients:

→ Chicken Marinade

01 - 1 teaspoon paprika
02 - 2 cloves of garlic, finely chopped
03 - 1.5 pounds of chicken thighs, boneless and skinless, diced into small chunks
04 - Pinch of salt and a few twists of black pepper
05 - 1/2 teaspoon cayenne pepper (add more or less depending on spice preference)

→ Coconut Sauce

06 - 1 can (14 ounces) coconut milk
07 - 1 onion, chopped into tiny bits
08 - 2 teaspoons ground coriander
09 - A drizzle of vegetable oil (around 2 tablespoons)
10 - 1 bay leaf
11 - 1 red bell pepper, chopped into squares
12 - Season with salt and black pepper as you like
13 - 1 can (14 ounces) diced tomatoes with juice
14 - 1 teaspoon smoked paprika
15 - 1/2 cup chicken broth
16 - 2 teaspoons ground cumin

→ Serving Options

17 - Cilantro leaves (fresh and chopped)
18 - Cooked white rice

# Steps:

01 - Grab a bowl and toss in the chicken pieces with the garlic, paprika, cayenne, and some salt and pepper. Stir it all so the chicken is evenly coated, then cover and set it aside for 30 minutes to soak up all the flavors.
02 - Pour your vegetable oil into a large skillet and warm it over medium heat. Toss in the onion and bell pepper and stir them around until soft, roughly 5 minutes, and the onion should turn see-through.
03 - Sprinkle cumin, coriander, and smoked paprika on the veggies. Mix it all up and let it cook for another min so the spices can bloom with aroma.
04 - Bring in the diced tomatoes, coconut milk, chicken broth, and bay leaf. Add a little salt and pepper to your liking, and put it on a low simmer until it looks like it's coming together.
05 - Toss the marinated chicken into the sauce, making sure it's mostly covered. Let it cook uncovered for 20 minutes so the chicken turns tender and the sauce becomes nice and thick.
06 - Dig out the bay leaf and throw it away. Taste-test the sauce to see if it needs more salt or pepper.
07 - Spoon some warm rice on a plate, pour the chicken and sauce over the top, and scatter cilantro on it. It's ready to eat!

# Notes:

01 - You can dial up or down the cayenne spice level to suit your personal taste buds.
02 - Boneless chicken breasts work as a replacement if you're more into white meat.
03 - Leftovers store great in the fridge for 3 days. Warm them gently when serving again.
04 - Want fewer carbs? Use cauliflower rice instead of regular rice as a base.

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