Spicy Brazilian Coconut Chicken Recipe
If you’re searching for a dish that delivers creamy, bold flavor with a lively hint of heat, let me introduce you to your new go-to: the Spicy Brazilian Coconut Chicken Recipe. This one-pan wonder has it all—succulent chicken, silky coconut milk, a gorgeous tangle of peppers and onions, and a perfectly balanced blend of spices. Whether you’re cooking to impress or just want something vibrant for dinner, this recipe will make your taste buds dance and your kitchen smell absolutely irresistible.
Ingredients You’ll Need
This Spicy Brazilian Coconut Chicken Recipe relies on straightforward, accessible ingredients, but each one plays a crucial role in building those signature layers of taste and texture. Nothing fancy here, just real food that comes together beautifully!
- Chicken thighs: Use boneless, skinless chicken thighs for juicy results that soak up all that creamy, spicy sauce.
- Olive oil: Essential for searing, it kicks off that irresistible flavor foundation.
- Onion: Provides natural sweetness and depth that balances the spice.
- Red bell pepper: Brings gorgeous color and a subtle touch of sweetness.
- Garlic: No bold Brazilian dish is complete without it—it gives the sauce its character.
- Fresh ginger: Adds brightness and a hint of tangy warmth.
- Ground cumin: Earthy and aromatic, it’s the backbone of the spice profile.
- Paprika: Offers mild heat and a rich smoky undertone.
- Cayenne pepper: The spark of heat—adjust to taste if you love things extra spicy!
- Full-fat coconut milk: The silky, dreamy base that unites all the flavors.
- Tomato paste: Adds richness, color, and a subtle tang that keeps the sauce vibrant.
- Lime juice: A squeeze at the end brings everything to life and lifts the whole dish.
- Salt and black pepper: Don’t skimp—seasoning is what sets this apart!
- Fresh cilantro: A handful for garnish is the perfect, fragrant finishing touch.
How to Make Spicy Brazilian Coconut Chicken Recipe
Step 1: Brown the Chicken
Start by heating the olive oil in a large skillet over medium-high heat. Add your chunks of seasoned chicken thighs and sear for three to four minutes on each side until they take on a beautiful golden color. This step isn’t just about looks—it’s how you lock in juicy flavor! Once browned, put the chicken aside on a plate. You’re already off to a tantalizing start.
Step 2: Sauté the Veggies
In the same skillet (don’t even think about rinsing—the leftover chicken bits add extra flavor!), dial the heat back to medium and toss in your chopped onion and red bell pepper. Stir occasionally for about five minutes, just until they soften up and the kitchen smells amazing.
Step 3: Bloom the Aromatics
Toss in the minced garlic, fresh ginger, cumin, paprika, and a good pinch of cayenne. Give everything a stir and let those aromatics sizzle for just a minute or two. You’ll notice the spices letting off their intoxicating aromas—this is a secret to deep, complex flavor.
Step 4: Make the Sauce
Add the tomato paste and stir it well into the veggies, letting it cook briefly to sweeten and thicken. Now pour in that luscious coconut milk. Stir everything to combine and bring the mixture to a gentle simmer. Watch the sauce transform into a creamy, sunset-orange blanket of goodness.
Step 5: Simmer with Chicken
Time to return the chicken to the skillet! Nestle those golden pieces back into the sauce and give everything a gentle stir to coat. Cover and let the whole thing simmer for 15 to 20 minutes. The chicken gets tender, the flavors meld, and the sauce thickens to ideal spoon-coating perfection.
Step 6: Brighten and Finish
Right before serving, stir in the juice of half a lime. Give the sauce a taste and adjust the salt, pepper, or spice if you want more kick. The lime is crucial here—it wakes up every other flavor in this Spicy Brazilian Coconut Chicken Recipe and makes it pop!
How to Serve Spicy Brazilian Coconut Chicken Recipe
Garnishes
A generous sprinkle of fresh chopped cilantro makes your Spicy Brazilian Coconut Chicken Recipe sing. If you’re feeling extra festive, try thinly sliced fresh chili or a few lime wedges for an extra zing. The green color is stunning atop the vibrant, saucy chicken.
Side Dishes
This dish absolutely loves a bed of fluffy white rice, which soaks up every last drop of coconut sauce. Flatbread or warm naan is also fantastic—think of them as edible spoons. For something lighter, serve it alongside steamed jasmine rice or even cauliflower rice for a low-carb twist.
Creative Ways to Present
Want to have some fun? Try spooning the chicken and sauce into shallow bowls for an elegant, restaurant-style look. Top with a swirl of coconut milk and freshly ground black pepper. Or, serve family-style in a big, colorful platter and let everyone dig in—a perfect meal for sharing and making memories around the table.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Brazilian Coconut Chicken Recipe keeps remarkably well! Simply transfer the cooled chicken and sauce into an airtight container and pop it in the fridge. It will stay delicious for up to three days—perfect for meal prep or quick weekday lunches.
Freezing
You can definitely freeze this recipe. Once cooled, portion into freezer-safe containers. It’ll keep for up to two months. The coconut milk ensures the chicken stays juicy, and the bold flavors taste just as vivid when you thaw and reheat.
Reheating
To reheat, simply warm the leftovers in a skillet over medium heat, stirring occasionally until everything is piping hot. A splash of coconut milk or water can help loosen the sauce if it thickened up in the fridge. Microwave reheating works, too—just use a microwave-safe dish and cover loosely to avoid splatters.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast cooks a bit faster, so keep an eye on it and don’t overcook. Thighs stay juicier, but breast will still taste wonderful in this Spicy Brazilian Coconut Chicken Recipe.
Is this dish very spicy?
The heat level is totally up to you. Cayenne pepper gives it spirit, but you can use less (or more!) to match your taste buds. Adding a diced jalapeño will also turn up the fire.
Can I make it dairy-free and gluten-free?
Great news—it already is! Coconut milk creates the creamy sauce, and every ingredient is naturally gluten-free. Just double-check any sides or breads you serve with it.
What vegetables can I add?
Feel free to toss in spinach, kale, or even green beans during the last few minutes of simmering. These greens not only boost nutrition but also add extra color and contrast.
Can I make this Spicy Brazilian Coconut Chicken Recipe ahead of time?
Definitely. This is one of those magical dishes that tastes even better the next day as the flavors meld. Just follow the storage and reheating instructions, and you’re good to go!
Final Thoughts
There’s nothing quite like sharing a bowl of comforting, boldly flavored food, and this Spicy Brazilian Coconut Chicken Recipe has all the makings of your next favorite meal. Whether you whip it up for friends, family, or just yourself, you’ll find the unique mix of creamy coconut, tender chicken, and gentle heat downright irresistible. Give it a try—and don’t forget the cilantro!
Print
Spicy Brazilian Coconut Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Spicy Brazilian Coconut Chicken recipe is a flavorful and comforting dish with tender chicken cooked in a creamy coconut sauce infused with aromatic spices. Perfect for a cozy dinner with a hint of Brazilian flair.
Ingredients
Chicken:
- 1½ lbs boneless skinless chicken thighs (cut into chunks)
Seasonings:
- 1 tbsp olive oil
- 1 small onion (chopped)
- 1 red bell pepper (sliced)
- 3 garlic cloves (minced)
- 1 tbsp fresh ginger (grated)
- 1 tsp ground cumin
- ½ tsp paprika
- ¼ tsp cayenne pepper (adjust to taste)
Coconut Sauce:
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp tomato paste
- juice of ½ lime
- salt and black pepper to taste
Garnish:
- chopped fresh cilantro for garnish
Instructions
- Prepare Chicken: Heat olive oil in a skillet, sear chicken until browned. Set aside.
- Sauté Vegetables: In the same skillet, cook onion, bell pepper, garlic, ginger, and spices until fragrant.
- Add Sauce: Stir in tomato paste, coconut milk, simmer, then return chicken to skillet.
- Simmer: Cover and simmer until chicken is cooked through and sauce thickens.
- Finish: Stir in lime juice, adjust seasoning, and serve hot over rice or flatbread, garnished with cilantro.
Notes
- For extra flavor, marinate chicken in lime juice, garlic, and cumin before cooking.
- Add diced jalapeño for more heat or toss in spinach for added greens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 135 mg
