Spicy Brazilian Coconut Chicken Recipe
Prepare to be swept away by the bold, sunny flavors of Spicy Brazilian Coconut Chicken! This dish is an absolute showstopper, brimming with tender chicken, a vibrant punch of peppers, creamy coconut milk, and a swirl of warming spices. Each bite is a celebration of texture and taste, with just enough heat to keep you reaching for more. Whether you’re craving a comforting weeknight meal or planning a feast for friends, Spicy Brazilian Coconut Chicken is the perfect recipe to wake up your senses and bring Brazilian flair into your kitchen.
Ingredients You’ll Need
You’ll be amazed by how a handful of everyday ingredients, each with their own distinct personality, come together to create such an unforgettable meal. Every component of this dish has a purpose: from the depth of the spices to the silkiness of the coconut milk and the fresh finish of lime and cilantro.
- Chicken thighs: Tender and juicy, they soak up all the flavors for maximum succulence.
- Olive oil: A splash helps the spices bloom and gives the chicken a beautiful sear.
- Onion: Delivers a sweet, savory base as it cooks down.
- Garlic: Adds aromatic depth and a gentle kick that permeates the sauce.
- Fresh ginger: Brightens everything up with a zesty, warming note.
- Red bell pepper: Offers sweetness, color, and a bit of crunch.
- Jalapeño pepper: Brings the heat; leave out the seeds for a milder taste.
- Ground cumin: Deep, earthy undertones that ground the dish.
- Paprika: Adds brilliant color and a subtle smokiness.
- Turmeric: The sunshine spice – brings color and a whisper of bitterness.
- Crushed red pepper flakes (optional): Dial up the spice level if you love extra heat.
- Salt and pepper: The basic seasonings that ensure all the flavors pop.
- Coconut milk: Lush and creamy, this makes the sauce irresistibly smooth.
- Tomato paste: Intensifies the sauce with a concentrated sweet and tangy flavor.
- Lime juice: Brightens and balances the dish with a refreshing citrus zing.
- Fresh cilantro: Adds a burst of freshness and vibrant color to finish.
How to Make Spicy Brazilian Coconut Chicken
Step 1: Sear the Chicken
Start by heating olive oil in a large skillet or Dutch oven over medium-high heat. Add your seasoned chicken thighs and sear them until they’re gloriously golden on all sides, about 5–7 minutes. This simple step locks in the juices and lays the foundation for the dish’s rich, savory flavor. Once golden, move the chicken to a plate while you build up the rest of our flavor-packed base.
Step 2: Sauté Aromatics
Lower the heat to medium, and in the same pan, toss in the onion, garlic, and fresh ginger. Sauté for about 2–3 minutes until the onion softens and the whole kitchen is filled with a mouthwatering fragrance. The deglazed pan collects all those golden bits from the chicken, working their way into the base of the Spicy Brazilian Coconut Chicken.
Step 3: Add the Peppers and Spices
Now, introduce the sliced red bell pepper and chopped jalapeño. Let them mingle with the aromatics for about 3 minutes until they start to soften. Stir in the cumin, paprika, turmeric, and red pepper flakes (if you’re using them), making sure everything gets beautifully coated – this is where the magic and color really develop.
Step 4: Build the Sauce
Time to add a spoonful of tomato paste. Let it cook for just one minute to concentrate its flavor into the mix. Then pour in the coconut milk, stirring well as you scrape up any tasty bits stuck to the bottom of the pan. The creamy sauce will now start to look and smell heavenly – truly the soul of Spicy Brazilian Coconut Chicken!
Step 5: Simmer the Chicken
Bring back the chicken (and any juices on the plate) to the pan, nestling the pieces into the simmering coconut sauce. Turn the heat down low, cover, and let everything bubble gently for 15–20 minutes. By the end, the chicken should be perfectly cooked and infused with the lush, spicy sauce.
Step 6: Finish with Lime and Cilantro
Just before serving, stir in the fresh lime juice and chopped cilantro. This final burst of freshness wakes up all the tropical notes and brightens the entire dish. Taste and adjust seasoning if needed, and get ready to serve up a sensational dinner.
How to Serve Spicy Brazilian Coconut Chicken
Garnishes
Sprinkle a little extra fresh cilantro or sliced green onions on top for a pop of color and freshness. For even more zing, add a few lime wedges on the side – everyone can squeeze their own for an extra hit of citrusy sparkle. A light dusting of red pepper flakes can turn up the heat for those who love a hotter finish.
Side Dishes
The lush, spicy sauce of Spicy Brazilian Coconut Chicken practically begs to be served over fluffy white rice, absorbing every drop of flavor. Try jasmine or basmati rice for an aromatic twist, or go Brazilian-style with farofa or simple sautéed greens. Warm flatbreads or even roasted plantains make fantastic companions, perfect for scooping up that irresistible sauce.
Creative Ways to Present
For a fun and interactive presentation, serve this dish family-style in a big, eye-catching platter with bowls of rice and toppings alongside. You can also spoon the chicken and sauce into shallow bowls and top with a cascade of fresh herbs, then invite guests to pile on their favorite garnishes. For a lighter meal, try serving it over cauliflower rice or tucked into lettuce cups as a fresh, spicy wrap.
Make Ahead and Storage
Storing Leftovers
Spicy Brazilian Coconut Chicken tastes just as festive the next day! Allow the leftovers to cool fully, then transfer them to an airtight container and refrigerate. It will stay delicious for up to 3 days, and the flavors actually deepen as they mingle.
Freezing
This dish freezes beautifully, making it a lifesaver for meal prep. Let the chicken cool before spooning it into freezer-safe containers or zip-top bags (be sure to leave a little space for expansion). It will keep in the freezer for up to 3 months – just remember to label with the date!
Reheating
To reheat, thaw overnight in the fridge if frozen. Gently warm the chicken and sauce in a saucepan over medium-low heat, stirring occasionally until hot throughout. If the sauce thickens up too much, add a splash of water or coconut milk to bring back its creamy consistency.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs remain juicier and more flavorful, chicken breasts work in a pinch. Just be careful not to overcook them, as they’re leaner and can dry out faster than thighs.
How spicy is Spicy Brazilian Coconut Chicken?
The beauty of this recipe is that you control the heat. With the jalapeño (seeds removed) and optional red pepper flakes, it’s moderately spicy but not overwhelming. For a milder take, skip the flakes and omit the jalapeño altogether.
Is this dish gluten-free and dairy-free?
Yes! All the ingredients in Spicy Brazilian Coconut Chicken are naturally gluten- and dairy-free, making it a great option for a variety of diets without sacrificing bold flavor.
Can I add extra vegetables?
Of course! Chopped spinach or kale stirred in at the end add color and nutrients. You can also include zucchini, snap peas, or even mushrooms for extra texture and heartiness.
What’s the secret to the creamy sauce?
It’s all about using full-fat coconut milk and letting it simmer gently with the chicken and spices. The coconut milk gives that dreamy richness, while the lime juice at the end keeps the sauce bright and balanced.
Final Thoughts
There’s something incredibly special about sharing a vibrant, flavor-packed dish like Spicy Brazilian Coconut Chicken with the people you love. It’s bold, colorful, and comforting all at once. Give it a try, and get ready to fall head over heels for this Brazilian-inspired classic!
Print
Spicy Brazilian Coconut Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and exotic flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe. Tender chicken cooked in a creamy coconut sauce with a kick of spices, served over rice or flatbread for a satisfying meal.
Ingredients
Chicken:
- 1½ lbs boneless, skinless chicken thighs, cut into chunks
Seasonings:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 jalapeño pepper, finely chopped (seeds removed for less heat)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Sauce:
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon tomato paste
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
Instructions
- Prepare the Chicken: Heat olive oil in a skillet, brown the chicken, then set aside.
- Sauté Aromatics: In the same pan, cook onion, garlic, and ginger until fragrant.
- Add Peppers and Spices: Stir in bell pepper, jalapeño, cumin, paprika, turmeric, and red pepper flakes.
- Make the Sauce: Mix in tomato paste and coconut milk, then return chicken to the pan.
- Simmer: Cover and cook until chicken is tender. Finish with lime juice and cilantro.
- Serve: Enjoy hot over rice or with flatbread.
Notes
- For a milder version, omit the jalapeño and red pepper flakes.
- Thighs add more flavor and tenderness compared to chicken breasts.
- Add spinach or kale for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
