Portuguese African Chicken in Coconut Sauce
Indulge in the rich, aromatic flavors of Portuguese African Chicken in Coconut Sauce, a dish that beautifully blends global inspirations with comforting spices. Tender, golden-seared chicken thighs are nestled in a luscious, velvety sauce made with creamy coconut milk and infused with bold flavors of paprika, turmeric, and coriander. Red bell peppers and a touch of cayenne add layers of sweetness and heat, while garlic and ginger lend warmth and depth to every bite. This one-pot recipe is easy to make and perfect for impressing guests or spicing up weeknight dinners. Serve it with steamed rice or crusty bread to soak up the flavorful sauce, and finish with a sprinkle of fresh cilantro for a vibrant garnish. Ready in just over an hour, this soul-warming dish is a true celebration of flavor and tradition.
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Recipe Information
Ingredients
- 6 pieces chicken thighs, bone-in and skin-on
- 400 ml coconut milk
- 1 piece red bell pepper, diced
- 1 piece onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons tomato paste
- 2 teaspoons paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 2 tablespoons olive oil
- 250 ml chicken stock
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large skillet or Dutch oven over medium heat. Once hot, add the chicken thighs, skin side down, and sear for 4-5 minutes on each side, until golden brown. Remove the chicken and set aside.
In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened. Add the garlic and ginger, cooking for an additional minute until fragrant.
Stir in the diced red bell pepper and cook for 3-4 minutes, until it begins to soften.
Add the tomato paste, paprika, cayenne pepper, ground coriander, and ground turmeric to the skillet. Stir well to coat the vegetables in the spices.
Pour in the chicken stock, scraping the bottom of the skillet to deglaze and incorporate flavors. Simmer for 2-3 minutes.
Reduce the heat to low and stir in the coconut milk. Return the chicken thighs to the skillet, skin side up, ensuring they're partially submerged in the sauce.
Cover the skillet and simmer for 30 minutes, stirring occasionally, until the chicken is tender and cooked through, and the sauce has thickened.
Taste and adjust seasoning with additional salt or spices if needed.
Garnish with freshly chopped cilantro and serve hot with steamed rice or crusty bread.
Nutrition Facts
Calories |
2681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 861 mg | 287% | |
| Sodium | 3287 mg | 143% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 43.1 g | ||
| Protein | 215.0 g | 430% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3534 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
