Spicy Brazilian Coconut Chicken Recipe
If you’re looking for an irresistible dinner that’s both comforting and exciting, Spicy Brazilian Coconut Chicken is about to become your new favorite! This stunning dish wraps tender chicken bites in a silky coconut sauce blooming with zesty ginger, colorful peppers, and warming spices. Each mouthful dazzles with a gentle heat and a dash of lime-fresh brightness. Whether you’re new to Brazilian-inspired cooking or craving something beyond your usual weeknight repertoire, this vibrant one-pan wonder promises to deliver bold flavor and serious satisfaction.
Ingredients You’ll Need
Great food starts with great ingredients, and every element in this Spicy Brazilian Coconut Chicken recipe pulls its weight to create a dish brimming with richness and color. From aromatic spices to the creamy coconut base, here’s what you’ll need and why each matters.
- Chicken thighs or breasts: Thighs offer juicy, robust flavor, while breasts keep things lighter—choose whichever suits your mood.
- Olive oil: For searing chicken and building depth right from the start.
- Onion: Delivers a sweet, savory backbone for the whole sauce.
- Garlic: Don’t skimp! It’s key for layers of aromatic warmth.
- Fresh ginger: Brings out tropical zing and a hint of peppery freshness.
- Red and green bell peppers: Add eye-catching color and irresistible crunch.
- Ground cumin: For a subtle earthiness that rounds out the sauce.
- Ground coriander: Gives a citrusy undertone and balances the spice.
- Smoked paprika: Lends a deep, smoky aroma that’s hard to resist.
- Red pepper flakes: Adjust to dial the heat up or down to your liking.
- Salt and black pepper: Essentials for pulling every flavor together.
- Full-fat coconut milk: The star that makes the sauce soothingly rich and silky.
- Tomato paste: Adds a gentle acidity and gorgeous color.
- Lime juice: For a final lift of brightness that sings with the other flavors.
- Fresh cilantro: Brings a herbal pop and a beautiful finish—don’t forget extra for garnish.
- Cooked rice (for serving): Soft, fluffy rice is the perfect canvas for soaking up every last drop of sauce.
How to Make Spicy Brazilian Coconut Chicken
Step 1: Sear the Chicken
Begin by heating olive oil in a large skillet or sauté pan over medium heat. Add your seasoned chicken chunks in a single layer—don’t crowd the pan for the best browning results! Sear until they’re golden on all sides, about 6 to 8 minutes. This initial step locks in flavor and sets the stage for deep, caramelized goodness. Remove the chicken and set aside for now (but keep those pan juices!).
Step 2: Build the Flavor Base
Using the same pan, toss in the chopped onion and sauté for 3 to 4 minutes, stirring occasionally. You want the onion to soften and pick up all those flavorful bits. Next, add in minced garlic, freshly grated ginger, and your rainbow slices of red and green bell pepper. Cook for another 2 to 3 minutes, letting their aromas mingle and the peppers just start to soften.
Step 3: Add the Spices
Time to unlock true Brazilian-inspired depth! Sprinkle in the ground cumin, coriander, smoked paprika, and your preferred amount of red pepper flakes. Stir everything well so the spices coat your veggies and start to bloom from the heat, filling your kitchen with instant coziness.
Step 4: Tomato Paste and Coconut Milk
Squeeze in that tablespoon of tomato paste and cook for a minute, stirring constantly as it melds into the aromatic vegetables and spices. Now pour in the entire can of coconut milk, stirring to combine into a gorgeous, creamy sauce. The transformation is swift—and the fragrance is incredible!
Step 5: Simmer and Finish
Return the browned chicken (plus any plate juices) directly to the pan. Reduce the heat and let everything simmer gently for 10 to 15 minutes. This is when the chicken finishes cooking and the sauce thickens to a luscious texture. Just before serving, stir in fresh lime juice and a generous sprinkle of chopped cilantro for a burst of herbal brightness.
How to Serve Spicy Brazilian Coconut Chicken
Garnishes
For a restaurant-worthy finish, shower your Spicy Brazilian Coconut Chicken with extra fresh cilantro and maybe a few curls of lime zest. A few thinly sliced chili rings add color and hint at the heat within, while toasted coconut flakes can introduce a playful crunch if you’re feeling adventurous!
Side Dishes
Soft, fluffy rice—white, jasmine, or even fragrant coconut rice—is the classic choice for soaking up the golden sauce. If you’re after more veggies, try a side of sautéed greens or a bright, citrusy salad to balance the rich flavors of the chicken.
Creative Ways to Present
For a fun spin, serve Spicy Brazilian Coconut Chicken over farofa (toasted cassava crumbs) or even tucked into warm flatbreads with a dollop of Greek yogurt. For a crowd, spoon individual portions into small bowls for tapas-style sharing at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Brazilian Coconut Chicken is just as incredible the next day. Allow it to cool, then store in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making each bite even richer and more complex.
Freezing
This dish freezes beautifully! Simply transfer cooled chicken and sauce to a freezer-safe container, leaving a little room for expansion. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating to preserve the texture of the chicken and sauce.
Reheating
Gently reheat Spicy Brazilian Coconut Chicken in a saucepan over low heat, stirring occasionally until heated through. Add a splash of coconut milk or water if the sauce has thickened too much. Microwave reheating also works in a pinch—just use medium power to avoid overcooking.
FAQs
Can I use chicken breast instead of chicken thighs?
Absolutely! Chicken breasts are leaner and cook a little faster, but they’ll still stay wonderfully juicy thanks to the creamy coconut sauce. Just be careful not to overcook them so they remain tender.
How spicy is Spicy Brazilian Coconut Chicken?
The dish gets its heat from red pepper flakes, but you control the spice level. Start with a small pinch, taste, and add more if you like it fiery. For an extra kick, try tossing in a fresh chili or a dash of hot sauce at the end.
What’s the best coconut milk to use?
Full-fat coconut milk is ideal for that signature rich, velvety sauce. Light coconut milk works in a pinch, but the sauce will be a bit thinner and less creamy. Always give the can a good shake before opening!
Can I add extra vegetables?
Of course! Zucchini, baby spinach, or snap peas make fantastic additions to Spicy Brazilian Coconut Chicken, especially if you want to sneak in more color, nutrition, or crunch.
Is this recipe gluten-free and dairy-free?
Yes! All the base ingredients for Spicy Brazilian Coconut Chicken are naturally gluten-free and dairy-free, making it a great option for guests with dietary restrictions. Just be sure your tomato paste and spices are certified gluten-free if needed.
Final Thoughts
Now that you know just how simple and satisfying Spicy Brazilian Coconut Chicken can be, I hope you’ll give it a spot in your dinner rotation. With big, bold flavors and a creamy, dreamy sauce, it’s the kind of meal you’ll look forward to all week long. Don’t forget to make enough for leftovers—the flavors only get better! Let this tropical Brazilian-inspired favorite brighten up your kitchen soon.
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Spicy Brazilian Coconut Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and aromatic dish, this Spicy Brazilian Coconut Chicken is a delightful combination of tender chicken cooked in a rich coconut sauce with a hint of spice. Perfect for a cozy dinner with a tropical twist.
Ingredients
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
- 1 tablespoon olive oil
For the Sauce:
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4–1/2 teaspoon red pepper flakes (adjust to heat preference)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14 oz) can full-fat coconut milk
- 1 tablespoon tomato paste
- juice of 1 lime
- 2 tablespoons chopped fresh cilantro (plus more for garnish)
- cooked rice, for serving
Instructions
- Cook the Chicken: Heat olive oil in a large skillet, brown chicken pieces on all sides, then set aside.
- Prepare the Sauce: Sauté onion, garlic, ginger, and bell peppers. Add spices, tomato paste, and coconut milk. Simmer with chicken until cooked through.
- Finish and Serve: Stir in lime juice and cilantro. Serve hot over rice, garnished with cilantro.
Notes
- You can use chicken breast for a leaner option or thighs for extra flavor.
- For added heat, include a chopped fresh chili or a dash of hot sauce.
- This dish pairs beautifully with white rice or coconut rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 portion (with sauce, without rice)
- Calories: 430
- Sugar: 4g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 115mg
