Spicy Brazilian Coconut Chicken Recipe
If you’re craving a dish that bursts with vibrant flavors and comforting creaminess, the Spicy Brazilian Coconut Chicken Recipe will quickly become your new favorite. This dish masterfully blends the rich, velvety texture of coconut milk with the zesty kick of jalapeños and warming spices, creating a symphony of tastes that dance on your palate. Perfectly tender chicken thighs soak up the fragrant sauce, making each bite irresistible. Whether you’re cooking for family or impressing friends, this recipe brings the spirited essence of Brazilian cuisine right to your kitchen.
Ingredients You’ll Need
Each ingredient in this Spicy Brazilian Coconut Chicken Recipe plays a key role in building layers of flavor, texture, and color. The simplicity of the components makes it easy to prepare, yet the outcome tastes like something special from a restaurant kitchen.
- 1 ½ pounds boneless, skinless chicken thighs: These provide juicy, tender meat that soaks up the sauce beautifully.
- 2 tablespoons olive oil: Essential for searing the chicken and softening the aromatics without overpowering them.
- 1 medium onion, chopped: Adds a sweet, mellow foundation to the sauce.
- 3 garlic cloves, minced: Delivers pungent, savory depth that wakes up the palate.
- 1 red bell pepper, sliced: Brings a gentle sweetness and vibrant red color to the mix.
- 1 jalapeño, seeded and minced: Gives a lively spice without overwhelming heat; adjust to taste.
- 1 tablespoon grated fresh ginger: Adds zesty warmth and fresh brightness.
- 1 teaspoon ground cumin: Provides earthy undertones that anchor the spices.
- 1 teaspoon paprika: Enhances smokiness and richness in the sauce.
- ½ teaspoon turmeric: Infuses a subtle warmth and golden hue.
- ¼ teaspoon cayenne pepper: Offers an extra fiery punch—feel free to tweak this to your preferred heat level.
- 1 (14-ounce) can full-fat coconut milk: The star ingredient that lends creaminess and tropical flair.
- 1 tablespoon tomato paste: Concentrates color and savory tang in the sauce.
- Juice of 1 lime: Brightens the dish with citrusy zing right before serving.
- ¼ cup chopped fresh cilantro: Adds a fresh, herbal finish that complements the spices.
- Salt and black pepper to taste: Balances and enhances all the other elements.
- Cooked rice for serving: A perfect vehicle to soak up every bit of that luscious sauce.
How to Make Spicy Brazilian Coconut Chicken Recipe
Step 1: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat and season the chicken chunks with salt and pepper. Sear them for about 5 to 6 minutes until they develop a golden-brown crust on all sides. This crucial step locks in the juices and builds flavor. Once browned, remove the chicken and set it aside to rest for now.
Step 2: Build the Aromatic Base
Reduce heat to medium and add chopped onions to the pan. Cook for about 3 minutes until they soften and turn translucent, which releases their natural sweetness. Then stir in the garlic, red bell pepper, jalapeño, and freshly grated ginger. Sauté these energetic ingredients for another two minutes to awaken their fragrances and deepen the complexity.
Step 3: Spice It Up
Add the ground cumin, paprika, turmeric, and cayenne pepper to the skillet. Stir constantly to toast the spices lightly, about a minute. This step is where the magic happens as these spices bloom, releasing their warm, smoky aromas that form the heart of the sauce.
Step 4: Create the Coconut Sauce
Mix in the tomato paste and cook it just a minute longer to develop richness without bitterness. Pour in the full-fat coconut milk and stir thoroughly to combine everything into a luscious, creamy sauce that will envelop the chicken pieces beautifully.
Step 5: Simmer to Perfection
Return the browned chicken chunks to the skillet, nestling them in the sauce. Bring the mixture to a gentle simmer, then cover and let it cook for 15 to 20 minutes. This slow simmer softens the chicken to tender perfection and thickens the sauce into a velvety coating that clings to every bite.
Step 6: Finish with Freshness
Once cooked through, squeeze the juice of one lime over the dish, stirring gently. Finish by scattering chopped fresh cilantro on top to add a bright herbal kick that livens up the creamy, spicy richness. Your Spicy Brazilian Coconut Chicken Recipe is now ready to enjoy!
How to Serve Spicy Brazilian Coconut Chicken Recipe
Garnishes
Fresh cilantro leaves are an essential garnish, adding a burst of color and refreshing aroma. For an extra zing, thin lime wedges on the side invite everyone to add a little citrusy brightness. You can also sprinkle toasted coconut flakes if you want to amplify the coconut flavor and add some crunch.
Side Dishes
This dish shines when paired with perfectly steamed white rice, which soaks up all that creamy coconut sauce beautifully. If you’re looking for a lower-carb option, cauliflower rice makes a great substitute without losing that satisfying texture. For some crunch and freshness, a simple green salad dressed lightly with lime vinaigrette complements the spicy richness perfectly.
Creative Ways to Present
For a festive touch, serve the chicken in small coconut shells, which turns the dish into a striking presentation ideal for gatherings. Alternatively, plate it alongside roasted plantains or warm flatbreads to give a nod to Brazilian street food culture. Sprinkling toasted peanuts on top adds unexpected texture and a nutty balance against the creamy sauce.
Make Ahead and Storage
Storing Leftovers
Store any leftover Spicy Brazilian Coconut Chicken Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, during which the flavors actually meld and intensify, making it even tastier the next day.
Freezing
If you want to keep it longer, freezing is a great option. Place the cooled chicken and sauce in a freezer-safe container and freeze for up to 2 months. When ready, thaw overnight in the fridge to preserve the best texture and taste.
Reheating
Reheat gently on the stovetop over low heat so the chicken remains tender and the sauce doesn’t separate. Alternatively, microwave on medium power in short bursts, stirring occasionally. Just be sure not to overheat to keep that luscious coconut cream from splitting.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs remain juicier and more tender in this recipe, you can swap in chicken breast if you prefer leaner meat. Just be careful not to overcook the breast pieces to avoid dryness.
How spicy is this Spicy Brazilian Coconut Chicken Recipe?
The heat level is pleasantly moderate thanks to the jalapeño and cayenne pepper, but you can easily adjust the spice by adding more or less cayenne or leaving the jalapeño seeds in for extra kick.
Is this dish gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free, making it safe for those with gluten sensitivities or celiac disease.
Can I make this recipe vegan?
For a vegan twist, substitute the chicken with firm tofu or chickpeas and follow the same cooking method. The rich coconut sauce still delivers all the wonderful flavors without compromise.
What can I serve instead of rice?
Cauliflower rice is a tasty low-carb alternative that soaks up the sauce nicely. You could also try quinoa, mashed sweet potatoes, or even crusty bread for dipping into the coconut sauce.
Final Thoughts
There’s something truly special about this Spicy Brazilian Coconut Chicken Recipe that keeps me coming back for more. It’s an impressive yet approachable dish bursting with flavor and warmth that feels like a big hug on a plate. I hope you’ll whip it up soon and share the joy of this vibrant Brazilian-inspired meal with your loved ones — it’s bound to become a cherished favorite in your kitchen too!
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Spicy Brazilian Coconut Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish featuring tender chicken thighs simmered in a rich, aromatic coconut milk sauce infused with fresh ginger, garlic, and warm spices. This stovetop recipe balances heat from jalapeño and cayenne with the creaminess of coconut milk, finished with fresh lime juice and cilantro for a bright, satisfying main course perfect served over rice.
Ingredients
Chicken and Marinade
- 1 ½ pounds boneless, skinless chicken thighs, cut into chunks
- Salt and black pepper to taste
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 jalapeño, seeded and minced
- 1 tablespoon grated fresh ginger
Spices and Sauce
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon tomato paste
- 1 (14-ounce) can full-fat coconut milk
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
To Serve
- Cooked rice
Instructions
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken chunks with salt and pepper. Add the chicken to the skillet and sear until browned on all sides, about 5–6 minutes. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, reduce heat to medium and add the chopped onion. Cook until softened, about 3 minutes. Then add the minced garlic, sliced red bell pepper, minced jalapeño, and grated fresh ginger. Sauté for another 2 minutes to develop the flavors.
- Add Spices and Tomato Paste: Stir in the ground cumin, paprika, turmeric, and cayenne pepper, mixing well to coat the vegetables. Add the tomato paste and cook for 1 minute to deepen the flavor.
- Create the Sauce: Pour in the full-fat coconut milk and stir thoroughly until all ingredients are well combined, creating a creamy sauce base.
- Simmer the Chicken: Return the seared chicken chunks to the skillet. Bring the mixture to a gentle simmer. Cover the skillet and cook for 15–20 minutes, or until the chicken is cooked through and the sauce has thickened to your liking.
- Finish and Serve: Remove the skillet from heat. Stir in the fresh lime juice and chopped cilantro. Serve the spicy Brazilian coconut chicken hot over cooked rice for a comforting and flavorful meal.
Notes
- Chicken breast can be substituted for thighs, but thighs remain more tender and flavorful in the sauce.
- For extra heat, keep the jalapeño seeds or add a pinch of crushed red pepper flakes.
- This dish pairs beautifully with traditional rice or cauliflower rice for a lower-carb alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
