Prepare to ignite your taste buds with Spicy Brazilian Coconut Chicken! This dish is an explosion of vibrant flavors, combining juicy chicken thighs with creamy coconut milk, plenty of zesty spices, and fresh bursts of cilantro. Each bite takes you on a mini-vacation to Brazil’s lively kitchens, where comfort and heat mingle in the most delicious way. Whether you’re cooking for yourself or hosting friends, this colorful recipe brings warmth, excitement, and comfort right to your table.
Ingredients You’ll Need
You’ll be amazed at how a handful of everyday ingredients come together to create something so extraordinary. Every element serves a purpose here—adding rich flavor, bold color, or tantalizing aroma to your Spicy Brazilian Coconut Chicken.
- Chicken thighs: Opt for boneless, skinless chicken thighs for extra juiciness and rich flavor—ideal for soaking up the coconut sauce.
- Olive oil: Just a splash for searing the chicken and building a flavorful base in your skillet.
- Onion: Finely chopped, the onion melts into the sauce, bringing sweetness and body.
- Garlic: Four cloves give the dish punchy, aromatic flavor that’s utterly crave-worthy.
- Fresh ginger: This adds brightness with a slight zing, rounding out the warmth of the other spices.
- Red bell pepper: Sweet and colorful, these strips bring crunch and visual flair.
- Green bell pepper: Balances the sweetness with an earthier, grassy note and adds vibrant contrast.
- Ground cumin: Delivers a toasty, nutty undertone that’s key to a Brazilian-inspired profile.
- Ground coriander: Lends a citrusy aroma, making every spoonful pop with freshness.
- Paprika: Brings color and gentle smokiness without overwhelming spice.
- Cayenne pepper: Adjust this little powerhouse to get your ideal level of heat.
- Coconut milk: Use a can of full-fat for the richest, creamiest sauce.
- Tomato paste: Just a tablespoon to add umami depth and a luscious, velvety texture.
- Lime juice: Freshly squeezed at the end, this wakes up all the flavors.
- Fresh cilantro: Stirred into the sauce and used as a garnish, it’s the finishing touch of fragrance and color.
- Salt and black pepper: Essential for balancing and enhancing every other flavor in the dish.
- Cooked white rice: Serve this comforting curry over fluffy rice to catch every drop of sauce.
How to Make Spicy Brazilian Coconut Chicken
Step 1: Sear the Chicken
Start by heating olive oil in a big skillet over medium heat. Add your chicken pieces, tossing them with a sprinkle of salt and black pepper. The goal here is to get each chunk beautifully golden—3 to 4 minutes on each side does the trick. You’re not cooking the chicken through at this stage, just giving it those delicious caramelized edges. Once browned, move the chicken to a plate for a quick break while you build the sauce foundation.
Step 2: Sauté the Aromatics and Veggies
Using that same skillet (no need to wash—those leftover little browned bits are full of flavor!), toss in the diced onion. Let it soften and become sweet, which takes about 3 minutes. Next, add minced garlic, freshly grated ginger, and both pepper colors. Sauté for another 3 to 4 minutes, just until the veggies are starting to get tender and wonderfully fragrant.
Step 3: Toast the Spices
Now the magic starts. Sprinkle in the cumin, coriander, paprika, and cayenne. Stir everything around for a full minute so the spices bloom and perfume your kitchen—this deepens the flavor more than you’d think. Mix in the tomato paste, coating all the veggies in its tomatoey richness.
Step 4: Simmer with Coconut Milk and Chicken
Pour in the luscious coconut milk, scraping the bottom of the pan to catch every morsel of flavor. Return your seared chicken and any juices back to the pan. Gently combine everything and let it come to the faintest simmer—uncovered—so the sauce thickens and the chicken cooks through, about 15 to 20 minutes. The kitchen should smell completely irresistible at this point.
Step 5: Add Finishers and Serve
Just before serving your Spicy Brazilian Coconut Chicken, finish it with a squeeze of lime juice and a shower of chopped cilantro. Give it a taste and tweak the seasonings if needed. Serve this beauty over perfectly cooked rice and scatter extra cilantro for good measure.
How to Serve Spicy Brazilian Coconut Chicken
Garnishes
A finishing sprinkle of freshly chopped cilantro brings a bright, herbal fragrance to every bite of Spicy Brazilian Coconut Chicken. If you want a little tang, wedge some lime on the side for squeezing. Paper-thin slices of chili look gorgeous and add extra sizzle if you’re really into spice.
Side Dishes
You can’t go wrong with fluffy steamed white rice—the perfect partner for sopping up all that creamy coconut sauce. If you’re feeling adventurous, try serving this with toasted quinoa, coconut-infused rice, or even warm flatbreads. A crisp, simple salad dressed with citrus helps balance the dish’s richness.
Creative Ways to Present
For a dramatic touch at gatherings, serve your Spicy Brazilian Coconut Chicken in a large, shallow bowl, letting the colors stand out in the creamy sauce. Or go family-style with a big pot placed at the table, inviting everyone to dig in. For a fun twist, spoon the chicken and sauce inside lettuce cups or over a bed of cauliflower rice for a lighter, gluten-free option.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Brazilian Coconut Chicken is the gift that keeps giving! Cool the dish to room temperature and transfer it to airtight containers—it’ll keep happily in the fridge for up to 4 days. The flavors will deepen overnight, making it even more irresistible the next day.
Freezing
If you like to meal prep, you’re in luck. This dish freezes beautifully. Scoop cooled chicken and sauce into freezer-safe bags or containers, removing as much air as possible. It will freeze well for up to three months; just remember to thaw in the refrigerator overnight before reheating.
Reheating
Gently reheat Spicy Brazilian Coconut Chicken on the stovetop over low to medium heat, stirring occasionally until warmed through. For microwave reheating, use medium power and cover the dish to keep all the steam and moisture in. If the sauce thickens too much after chilling or freezing, add a splash of water or coconut milk to loosen things up.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works if that’s what you have, but be mindful not to overcook it, as chicken thighs hold onto more moisture and stay juicy in the sauce. If using breast, consider cutting into slightly larger chunks to prevent drying out.
Is this dish very spicy?
Spicy Brazilian Coconut Chicken has a noticeable kick, thanks to cayenne, but you control the heat. Want it milder? Reduce or omit the cayenne and taste as you go. Prefer extra heat? Add sliced fresh chilies or extra cayenne until it hits your perfect level.
Can I make this recipe dairy-free and gluten-free?
Good news—it already is! Coconut milk brings all the creamy richness with no dairy. Just confirm your tomato paste and spices are certified gluten-free if you’re cooking for anyone sensitive.
What’s the best way to thicken the sauce?
Letting the sauce simmer uncovered will naturally thicken it as excess liquid evaporates. If you want it even saucier, simmer a few extra minutes or mash a couple of the cooked bell peppers into the sauce for body. Avoid using flour or cornstarch if you’re keeping it gluten-free.
Can I prepare Spicy Brazilian Coconut Chicken in advance for a party?
Definitely. Make the dish a day ahead and store it in the fridge—the flavors deepen beautifully overnight. Reheat gently before serving, and finish with fresh cilantro and lime to wake everything up just before bringing it to the table.
Final Thoughts
If you’re searching for a meal with color, warmth, and that unmistakable feeling of home-cooked comfort, Spicy Brazilian Coconut Chicken is it. It’s impossible not to love each forkful, so I hope you’ll invite a few friends over and make it the star of your next dinner. Happy cooking!
Print
Spicy Brazilian Coconut Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Non-Vegetarian
Description
This Spicy Brazilian Coconut Chicken recipe is a flavorful and comforting dish that combines tender chicken with a rich coconut curry sauce. Packed with aromatic spices and creamy coconut milk, this Brazilian-inspired recipe is perfect for a satisfying meal.
Ingredients
Chicken:
- 1 ½ pounds boneless, skinless chicken thighs, cut into chunks
Seasoning:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to taste)
Additional:
- 1 can (14 ounces) full-fat coconut milk
- 1 tablespoon tomato paste
- 1 tablespoon lime juice
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- Salt and black pepper to taste
- Cooked white rice, for serving
Instructions
- Prepare the Chicken: In a large skillet, heat olive oil over medium heat. Sear chicken pieces seasoned with salt and pepper until golden. Set aside.
- Sauté Aromatics: In the same skillet, sauté onion until soft. Add garlic, ginger, and bell peppers, cooking until tender.
- Add Spices: Stir in cumin, coriander, paprika, and cayenne pepper. Cook until fragrant.
- Combine Ingredients: Add tomato paste, coconut milk, and chicken back to the pan. Simmer until chicken is cooked through.
- Finish and Serve: Stir in lime juice and cilantro. Adjust seasoning and serve over rice, garnished with cilantro.
Notes
- For a milder dish, reduce or omit cayenne pepper.
- Chicken breast can be used as a substitute, though thighs are juicier.
- Pairs well with rice, quinoa, or flatbread.
Nutrition
- Serving Size: 1 cup chicken with sauce
- Calories: 420
- Sugar: 4g
- Sodium: 510mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 115mg
