Paleo Brazilian Coconut Chicken

Total time55 min

Prep time15 min

Cook time40 min

Golden-seared chicken thighs simmer low and slow in a rich, coconut milk sauce built from diced tomatoes, sautéed onion, red bell pepper, and plenty of garlic. The skin gets that deep mahogany crust from a hard sear before the whole dish braises down into something silky and deeply savory. A hit of fresh lime juice at the end brightens the sauce, and a scatter of chopped cilantro keeps it fresh rather than heavy. Cumin and sweet paprika in the dry rub give the chicken real backbone, so every bite carries warmth without relying on anything processed or fussy. This is the kind of one-pan dinner that looks like a project but comes together with basic technique and real, whole ingredients — which makes it an easy win for a Paleo table. Serve it hot with extra lime wedges for squeezing right over the top.

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Ingredients

4 servings

2 lbs bone-in, skin-on chicken thighs (about 8 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
See all
1 tsp salt
½ tsp black pepper
1 tsp ground cumin
½ tsp sweet paprika
2 tbsp olive oil
1 medium yellow onion, finely diced
1 red bell pepper, finely diced
4 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
1 can (13.5 oz) full-fat coconut milk
2 tbsp fresh lime juice (from about 1 lime)
¼ cup fresh cilantro, roughly chopped

For serving

cooked white rice, for serving
Chef's tip
Use cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet.
lime wedges, for serving (optional)

Instructions

1
Pat the chicken thighs dry with paper towels. In a small bowl, combine the salt, black pepper, cumin, and paprika, then rub the mixture evenly over all sides of the chicken.
2
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.

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