Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and black pepper, and cook until golden brown. Remove from the skillet and set aside.
Sauté Aromatics: In the same skillet, sauté the onion, garlic, and red bell pepper until softened.
Add Spices: Stir in paprika, cayenne pepper, cumin, and turmeric, cooking for 1 minute until fragrant.
Simmer the Sauce: Pour in the diced tomatoes, tomato paste, and coconut milk, stirring to combine.
Cook the Chicken: Return the cooked chicken to the skillet, bring to a simmer, and let cook for 10-15 minutes until the sauce thickens.
Finish with Fresh Ingredients: Stir in lime juice, fresh cilantro, and optional hot sauce for an extra kick.
Serve and Enjoy: Spoon the creamy coconut chicken over cooked rice and enjoy a delicious, comforting meal.
Serving and Storage Tips
Spicy Brazilian Coconut Chicken: A Flavorful One-Pan Dish
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