Spicy Brazilian Coconut Chicken Recipe
Spicy Brazilian Coconut Chicken is the ultimate dinner when you’re craving something bold, creamy, and comforting—plus just a little bit exotic! This one-pan wonder combines tender chicken thighs with vibrant peppers and a rich coconut sauce that’s layered with spices and just the right amount of heat. The result? A dish that tastes festive enough for guests but easy enough for a busy weeknight. Coconut milk brings lushness, lime and cilantro keep things bright, and the blend of cumin, paprika, and turmeric gives every bite irresistible depth. If you’re ready to bring a taste of Brazil to your kitchen, you’re in for a true culinary adventure.
Ingredients You’ll Need
The best part about Spicy Brazilian Coconut Chicken is how each ingredient shines in the final dish. With just a few flavorful basics, you get a meal that’s as crowd-pleasing as it is simple to whip up.
- Chicken Thighs: Rich, juicy, and more forgiving than breasts—they stay tender and flavorful as they simmer in the sauce.
- Olive Oil: A healthy, neutral base for sautéing that helps every flavor meld together.
- Onion: Brings sweetness and heartiness to the sauce, balancing the heat and spice.
- Garlic: Adds depth and an unmistakable, savory aroma.
- Red Bell Pepper: For color, crunch, and a hint of sweetness to contrast the spicy notes.
- Jalapeño: The spice factor—add more if you like it sizzling, or leave seeds out for mild warmth.
- Tomato Paste: Concentrated flavor that intensifies the sauce’s color and richness.
- Ground Cumin: Deep, earthy spice that’s essential for that authentic Brazilian profile.
- Paprika: Subtle smokiness and color—it makes the sauce vibrant and inviting.
- Turmeric: Earthy, golden spice that adds a warm hue and mild bitterness.
- Salt: Brings out the best in every ingredient—always taste as you go!
- Black Pepper: Lends sharpness and finishes the seasoning blend perfectly.
- Full-Fat Coconut Milk: Silky, rich coconut flavor is the heart and soul of the dish.
- Lime Juice: Just a splash brightens everything, balancing the coconut and spice.
- Fresh Cilantro: Stirred in at the end, it adds a burst of freshness and classic Brazilian flair.
- Cooked White Rice: The ideal bed for soaking up all that luscious sauce, though you can sub in your favorite grain.
How to Make Spicy Brazilian Coconut Chicken
Step 1: Brown the Chicken
Start by heating olive oil in a large skillet over medium heat. Add the chicken thigh chunks in a single layer so they get a nice sear. Let them cook for 4 to 5 minutes undisturbed—you want a golden-brown crust that locks in juiciness. Once browned, remove the chicken with tongs and set aside. Don’t wipe out the skillet—the flavorful browned bits left behind are golden!
Step 2: Build the Aromatics
In that same pan, toss in the diced onion, minced garlic, sliced red bell pepper, and jalapeño. Sauté for 3 to 4 minutes, stirring frequently until the vegetables soften and the onions turn translucent. The mixture will already smell incredible, promising a base with both warmth and vibrancy for your Spicy Brazilian Coconut Chicken.
Step 3: Spice It Up
Add the tomato paste, ground cumin, paprika, turmeric, salt, and black pepper right into the veggies. Stir everything together and let it cook for about 1 minute. This quick step lets the spices bloom in the hot oil, which deepens their flavors and infuses the aromatics.
Step 4: Simmer in Coconut Milk
Slip the browned chicken back into the skillet with the vegetables and spices. Pour in the full can of coconut milk, scraping the bottom of the pan to grab every bit of goodness. Bring the mixture up to a gentle simmer, then reduce the heat to low. Let the chicken cook uncovered for 15 to 20 minutes. You’re aiming for tender meat and a sauce that has reduced slightly and thickened, with every flavor melding beautifully.
Step 5: Finish with Lime and Cilantro
Right before serving your Spicy Brazilian Coconut Chicken, stir in the fresh lime juice and chopped cilantro. These two ingredients truly wake up the whole dish, balancing out the spice and richness with freshness and zing. Serve hot over a bed of fluffy white rice and let everyone dig in while it’s at its most aromatic.
How to Serve Spicy Brazilian Coconut Chicken
Garnishes
A final flourish of fresh cilantro, a few extra jalapeño rings, or a scatter of toasted coconut flakes can take Spicy Brazilian Coconut Chicken from great to unforgettable. If you adore color, add a few lime wedges on the side—they’re as pretty as they are useful for adding extra brightness.
Side Dishes
This dish is usually served over steamy white rice, the classic, but you can absolutely branch out. Try it with fluffy quinoa for some extra protein, or cauliflower rice if you’re after a low-carb option. A crisp green salad or simply steamed broccoli also plays beautifully off the creamy, spicy sauce.
Creative Ways to Present
For a dinner party feel, serve Spicy Brazilian Coconut Chicken in shallow bowls with all the colorful toppings arranged on the side, letting everyone garnish their own. If you prefer family-style, pile the chicken on a platter surrounded by rice, garnishes, and maybe a little bowl of extra coconut sauce for drizzling.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Brazilian Coconut Chicken keeps beautifully for up to 3 days in the refrigerator, stored in an airtight container. The flavors often deepen overnight, so tomorrow’s lunch might just be even more delicious. Always cool the chicken to room temperature before sealing up.
Freezing
You can freeze this dish if you want a ready-to-go meal for the future. Let everything cool completely, store it in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating, and know that while the coconut milk might separate a bit, a good stir will bring it back together.
Reheating
To bring leftovers back to their full glory, gently reheat Spicy Brazilian Coconut Chicken in a skillet over low heat, adding a splash of coconut milk or water if the sauce is too thick. You can also microwave single servings, stirring halfway through, just until heated through. Always heat until piping hot for both safety and maximum flavor.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can swap in boneless, skinless chicken breasts if you prefer, though they tend to be a bit leaner and may turn out slightly less juicy. Be careful not to overcook them, as breast meat dries out faster than thighs.
How spicy is Spicy Brazilian Coconut Chicken?
The heat level is moderate, thanks to the jalapeño, but it’s easy to customize. For more fire, leave in the jalapeño seeds or add red pepper flakes; for a milder dish, use half a jalapeño or skip it altogether.
Is there a vegetarian way to make this recipe?
Absolutely! Substitute the chicken with cubes of extra-firm tofu or your favorite plant-based protein. Chickpeas or even cauliflower florets are fantastic in this coconut-spiced sauce.
What if I don’t have coconut milk?
Coconut milk is key for the signature flavor, but in a pinch, you could use a mixture of heavy cream and a splash of coconut extract. However, for a true Spicy Brazilian Coconut Chicken experience, try to get the real thing—it’s worth it!
Can this dish be made ahead for meal prep?
Definitely! Spicy Brazilian Coconut Chicken is perfect for meal prep. Just keep the rice and chicken separate for best texture, and assemble when ready to serve. The flavors deepen after a day or two, making leftovers especially delicious.
Final Thoughts
If you’re looking to spice up dinnertime and add a splash of tropical flair to your table, you can’t go wrong with Spicy Brazilian Coconut Chicken. Give it a try—the creamy sauce, pop of heat, and bold flavors just might make it your new weeknight favorite!
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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 rich coconut sauce infused with aromatic spices. Perfect for a cozy dinner with a touch of heat!
Ingredients
Chicken:
- 1 ½ pounds boneless, skinless chicken thighs (cut into chunks)
Sauce:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 jalapeño, seeded and finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- Cooked white rice for serving
Instructions
- Cook Chicken: Heat olive oil in a large skillet, brown chicken, then set aside.
- Sauté Aromatics: In the same skillet, sauté onion, garlic, red bell pepper, and jalapeño until softened.
- Add Spices: Stir in tomato paste, cumin, paprika, turmeric, salt, and pepper; cook briefly.
- Simmer: Return chicken to the pan, add coconut milk, simmer until chicken is cooked and sauce thickens.
- Finish: Stir in lime juice and cilantro. Serve over rice.
Notes
- For extra heat, keep jalapeño seeds or add red pepper flakes.
- Great with rice, quinoa, or cauliflower rice.
- Chicken breasts can be used instead of thighs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg
