Start by seasoning 1 pound of boneless, skinless chicken thighs or breasts with salt and black pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the chicken, browning it on all sides for about 5–7 minutes until golden brown. Then, remove the chicken from the skillet and set it aside on a plate.

In the same skillet, add the chopped onion and sauté over medium heat until translucent, about 3–4 minutes. Add 3 cloves of minced garlic and cook for an additional minute until fragrant. Toss in the sliced red and yellow bell peppers, stirring occasionally for about 5 minutes until they soften and release their enticing aroma.

Sprinkle in 1 teaspoon each of ground cumin, ground coriander, and paprika, followed by ½ teaspoon of cayenne pepper. Cook these spices for 1–2 minutes until they become aromatic, then stir in 1 tablespoon of tomato paste, cooking it for another minute. Pour in 1 can of coconut milk and add the drained diced tomatoes, stirring well until combined, and bring to a gentle simmer.

Return the browned chicken back to the skillet, ensuring it is well-coated with the creamy sauce. Cover the skillet and let this dish simmer on medium-low heat for about 15–20 minutes, cooking until the chicken is tender and reaches an internal temperature of 165°F.

Once your Spicy Brazilian Coconut Chicken is cooked through, remove it from heat. Garnish generously with chopped fresh cilantro and serve it with lime wedges on the side.