Name: Spicy Brazilian Coconut Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Brazilian
Ingredients: 1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon paprika; ½ teaspoon ground cumin; 1 tablespoon olive oil; 1 small yellow onion, diced; 1 red bell pepper, sliced; 2 garlic cloves, minced; 1 tablespoon grated fresh ginger; 1–2 red chilies, sliced (seeds removed for less heat); 1 (14-ounce) can full-fat coconut milk; 1 tablespoon tomato paste; juice of 1 lime; 2 tablespoons chopped cilantro, plus more for garnish; cooked white rice for serving

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Spicy Brazilian Coconut Chicken is truly a celebration on a plate: juicy pieces of chicken simmered in a golden coconut milk sauce, infused with ginger, garlic, and the irresistible warmth of red chilies. Every bite offers a wonderfully creamy texture, bright pops of cilantro, and just the right kick of heat. Whether you’re craving comfort food or bringing a taste of Brazil to your table, this dish hits all the right notes and is guaranteed to make dinner feel special, any night of the week.

Spicy Brazilian Coconut Chicken Recipe - Recipe Image

Ingredients You’ll Need

What I love about Spicy Brazilian Coconut Chicken is how a handful of simple ingredients work together to create complex flavors with so little effort. Each component brings something unique—from aroma and heat, to tang and creaminess—that transforms the ordinary into something unforgettable.

Chicken thighs: Tender and juicy, thighs are perfect for soaking up that vibrant coconut sauce.
Salt and black pepper: Essentials for seasoning the chicken and bringing out all the flavors.
Paprika: Adds an earthy sweetness and helps to give the sauce its warm color.
Ground cumin: Lends an unmistakable depth of flavor with subtle smokiness.
Olive oil: For a rich base to sauté and to help seal in the chicken’s juices.
Yellow onion: Mellows out during cooking, infusing sweetness into the sauce.
Red bell pepper: Brings color, crunch, and a gentle sweetness to balance the spices.
Garlic cloves: Essential for background savoriness; don’t skimp!
Fresh ginger: Offers zing and brightness that lifts the coconut milk.
Red chilies: The source of our bold heat—adjust to your liking for the perfect amount of spice.
Full-fat coconut milk: Silky and luscious, this is what sets Spicy Brazilian Coconut Chicken apart.
Tomato paste: Gives the sauce body and richness.
Lime juice: Brings freshness and balances the creaminess at the very end.
Chopped cilantro: For herbal brightness—plus a little extra for a finishing flourish.
Cooked white rice: The classic bed for soaking up every drop of that coconut sauce.

How to Make Spicy Brazilian Coconut Chicken

Step 1: Season the Chicken

Start by tossing your bite-sized chicken thigh pieces with salt, black pepper, paprika, and ground cumin. This simple spice blend forms the backbone of Spicy Brazilian Coconut Chicken, infusing each bite with savory, warm notes that set the tone for the whole dish.

Step 2: Sear for Flavor

Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer, cooking for 5 to 6 minutes, until golden brown on all sides. Don’t worry about cooking the chicken through just yet—the goal is to build flavor and a beautifully caramelized crust. Transfer it to a plate once it’s nicely seared.

Step 3: Sauté the Aromatics

In the same skillet, add the diced onion, sliced red bell pepper, minced garlic, fresh ginger, and sliced red chilies. Sauté everything together for 3 to 4 minutes, stirring often, until the veggies are softened and fragrant. This step forms the flavor foundation for the creamy coconut sauce.

Step 4: Build the Sauce

Stir in the tomato paste and let it cook for about a minute, allowing its flavor to deepen and blend with the other aromatics. Pour in the full can of coconut milk, scraping up any delicious browned bits from the bottom of the skillet. Bring everything to a gentle simmer—those gorgeous aromas mean you’re in the home stretch!

Step 5: Simmer to Perfection

Return the seared chicken and any juices back into the skillet. Reduce the heat to low and let it cook, uncovered, for 15 to 20 minutes. The sauce will thicken, the chicken will become melt-in-your-mouth tender, and all the flavors will marry in the most delicious way.

Step 6: Add Finishing Touches

Off the heat, stir in fresh lime juice and chopped cilantro. The lime’s tang and cilantro’s brightness are what take Spicy Brazilian Coconut Chicken from good to unforgettable. Serve it hot over fluffy white rice and don’t forget an extra sprinkle of cilantro to finish!

How to Serve Spicy Brazilian Coconut Chicken

Garnishes

A generous handful of chopped cilantro is an absolute must for topping your Spicy Brazilian Coconut Chicken. If you like extra color and crunch, a few thinly sliced red chilies or a scattering of toasted coconut flakes add a playful and beautiful touch.

Side Dishes

Give your meal the Brazilian treatment by serving this dish over steamed white rice—rice soaks up all that dreamy coconut sauce perfectly. If you want even more color, try it alongside sautéed greens or crisp cucumber salad for a cool contrast to the heat.

Creative Ways to Present

For a fun twist, serve Spicy Brazilian Coconut Chicken in shallow bowls with a swirl of coconut milk and a wedge of lime on the side. Or, make a rice bowl bar with all the fixings so everyone can customize their own toppings. It even works beautifully as a filling for wraps or lettuce cups for a casual feast.

Make Ahead and Storage

Storing Leftovers

Let the chicken cool to room temperature before transferring to an airtight container. Stored properly, Spicy Brazilian Coconut Chicken will keep in the fridge for up to three days, making your next lunch or dinner effortless and just as flavorful as the first time around.

Freezing

This dish freezes wonderfully! Portion the cooled chicken and coconut sauce into freezer-safe containers. Label and freeze for up to two months. Thaw overnight in the refrigerator, and it’ll be ready for a quick reheat whenever a craving strikes.

Reheating

To revive leftovers, gently reheat Spicy Brazilian Coconut Chicken in a skillet over low heat until warmed through, stirring occasionally. If the sauce has thickened too much after chilling, just add a splash of coconut milk or water to loosen things up.

FAQs

Can I make Spicy Brazilian Coconut Chicken less spicy?

Absolutely! Simply use fewer red chilies or remove their seeds before slicing. If you want just a hint of spice, substitute a milder chili or skip them entirely and add a dash of hot sauce at the end so each diner can control their own heat level.

Is it possible to use chicken breasts instead of thighs?

Yes, chicken breasts work well if you prefer leaner meat. Just be careful not to overcook them, as breasts tend to dry out faster than thighs. They’ll still absorb all the delicious flavors of the coconut sauce.

What type Main Course

Full-fat coconut milk is highly recommended for Spicy Brazilian Coconut Chicken, as it delivers a richer, creamier sauce. Light coconut milk can be used, but the sauce will be a bit thinner and less luscious.

Can I add vegetables to the dish?

Definitely! Feel free to toss in snap peas, spinach, or even diced sweet potatoes. Add quick-cooking veggies during the last 5-10 minutes of simmering so they don’t get mushy, and you’ll have a more colorful, nutrient-packed meal.

How far in advance can I prepare Spicy Brazilian Coconut Chicken?

You can make the recipe up to two days ahead, storing it in the refrigerator until you’re ready to reheat and serve. In fact, the flavors develop even further overnight, making leftovers taste incredible!

Final Thoughts

If you’re ready to spice up dinner with a burst of tropical flavor, you have to try this Spicy Brazilian Coconut Chicken. It’s vibrant, cozy, and just a little bit adventurous—sure to win over friends and family at the first bite! Give it a go, and watch it become a new favorite in your kitchen.

Spicy Brazilian Coconut Chicken Recipe

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4.6 from 21 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Spicy Brazilian Coconut Chicken recipe is a flavorful and comforting dish that combines tender chicken with a creamy coconut sauce and a kick of spice. Serve it over white rice for a satisfying meal that’s sure to impress.

Ingredients

Scale

Chicken:

1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon ground cumin

Coconut Sauce:

1 tablespoon olive oil
1 small yellow onion, diced
1 red bell pepper, sliced
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1–2 red chilies, sliced (seeds removed for less heat)
1 (14-ounce) can full-fat coconut milk
1 tablespoon tomato paste
juice of 1 lime
2 tablespoons chopped cilantro, plus more for garnish
cooked white rice for serving

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Instructions

Season the chicken: Season the chicken pieces with salt, pepper, paprika, and cumin.
Sear the chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken and sear until browned on all sides, about 5–6 minutes. Remove the chicken and set aside.
Prepare the sauce: In the same skillet, add onion, bell pepper, garlic, ginger, and red chilies. Sauté for 3–4 minutes until softened and fragrant. Stir in the tomato paste and cook for another minute. Pour in the coconut milk and bring to a simmer.
Cook the dish: Return the chicken to the skillet, reduce heat to low, and cook uncovered for 15–20 minutes, or until the chicken is tender and the sauce has thickened.
Finish and serve: Stir in lime juice and chopped cilantro. Serve hot over white rice and garnish with extra cilantro.