Spicy Brazilian Coconut Chicken
This spicy Brazilian coconut chicken is a flavor-packed dish combining tender chicken thighs, rich coconut milk, and bold spices all cooked to perfection in a pressure cooker.
Equipment
- 1 Pressure cooker
- 1 Skillet Large
Ingredients
Main Ingredients
- 2 pounds Chicken thighs boneless, skinless, cut into chunks
- 1 tablespoon Olive oil
- 1 Onion chopped fine
- 3 cloves Garlic minced
- 1 Red bell pepper sliced
- 1 Jalapeño finely chopped
- 1 tablespoon Fresh ginger grated
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 13.5 ounce Coconut milk 1 can
- 0.25 cup Cilantro chopped
- 1 Lime juiced
Instructions
Instructions
- Heat olive oil in a large skillet over medium heat, add chicken chunks and brown on all sides. Remove and set aside.
- Add chopped onion to the skillet and cook until soft and translucent, about 5 minutes.
- Stir in minced garlic, grated ginger, red bell pepper, and jalapeño. Cook for 2 minutes.
- Add cumin, paprika, turmeric, salt, and black pepper. Stir to coat vegetables with spices.
- Return chicken to the skillet and pour in coconut milk. Bring to simmer briefly.
- Transfer everything to the pressure cooker. Lock the lid and cook under pressure for 25 minutes.
- Allow natural release of pressure. Open the lid and stir in lime juice and chopped cilantro.
- Simmer uncovered for 2 more minutes to blend flavors. Serve hot over rice or with preferred side.
Notes
Best served with fluffy rice or a fresh salad. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for later.