Spicy Brazilian Coconut Chicken – 6 Bold & Comforting Layers
Introduction
Spicy Brazilian Coconut Chicken is a vibrant dish inspired by the rich culinary traditions of Brazil. It brings together tender chicken, creamy coconut milk, bright peppers, and warming spices in a sauce that feels both comforting and lively.
The gentle heat builds gradually, balanced by the natural sweetness of coconut milk and the freshness of herbs and citrus. Each bite offers creamy texture, subtle spice, and layers of savory depth that make this dish memorable.
Perfect for weeknight dinners or special gatherings, Spicy Brazilian Coconut Chicken pairs beautifully with rice, allowing the sauce to soak into every spoonful.
Ingredients Overview
The base of Spicy Brazilian Coconut Chicken starts with boneless, skinless chicken thighs. Thighs remain tender during simmering and absorb the coconut sauce beautifully. Chicken breasts may also be used for a leaner option.
Coconut milk forms the creamy backbone of the dish. Full-fat coconut milk delivers the richest texture, though light coconut milk can be substituted for a lighter finish.
Garlic and onion build aromatic depth. Red bell pepper adds sweetness and color, while fresh chili or red pepper flakes introduce controlled heat.
Tomatoes, either fresh diced or canned crushed, provide acidity that balances the richness of coconut milk.
Paprika and ground cumin contribute warmth and earthiness. A squeeze of fresh lime juice at the end brightens the entire dish.
Fresh cilantro adds a herbal finish that complements the creamy sauce.
Olive oil or a neutral oil is used for sautéing.
Step-by-Step Instructions
Begin by cutting the chicken into medium-sized pieces and seasoning lightly with salt and black pepper.
Heat oil in a large skillet or Dutch oven over medium heat. Add the chicken in a single layer and cook for 4 to 5 minutes per side until lightly browned. Remove from the pan and set aside.
In the same pan, add diced onion and cook until softened, about 3 minutes. Stir in minced garlic and cook briefly until fragrant.
Add sliced red bell pepper and cook for another 2 minutes until slightly tender.
Stir in paprika, cumin, and red pepper flakes. Toast the spices gently for 30 seconds to release their aroma.
Add diced tomatoes and stir to combine. Pour in coconut milk and bring the mixture to a gentle simmer.
Return the browned chicken to the skillet, nestling it into the sauce. Reduce heat to low and simmer uncovered for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce thickens slightly.
Finish with fresh lime juice and chopped cilantro just before serving.
Tips, Variations & Substitutions
For deeper flavor, marinate the chicken briefly with lime juice, garlic, and paprika before cooking.
If you prefer milder heat, reduce red pepper flakes or omit fresh chili.
Add sliced zucchini or spinach during the final minutes of simmering for extra vegetables.
For a thicker sauce, allow it to simmer uncovered for a few additional minutes.
To make the dish dairy-free and gluten-free, simply follow the recipe as written, as it naturally contains no dairy or gluten ingredients.
Serving Ideas & Occasions
Spicy Brazilian Coconut Chicken is traditionally served over white rice, which absorbs the creamy sauce beautifully.
It also pairs well with brown rice or quinoa for added texture.
Serve alongside a simple cucumber and tomato salad for freshness.
This dish works well for family dinners, casual gatherings, or meal prep for the week ahead.
Nutritional & Health Notes
Chicken provides high-quality protein and essential nutrients.
Coconut milk contributes healthy fats and creates satisfying richness.
Bell peppers and tomatoes add vitamin C and antioxidants.
Adjust spice levels to suit individual tolerance, especially for children or those sensitive to heat.
Frequently Asked Questions
How spicy is this dish?
The heat level depends on the amount of chili or red pepper flakes used. It can be adjusted easily to suit preference.
Can I use chicken breasts instead of thighs?
Yes. Monitor cooking time carefully to prevent overcooking, as breasts cook faster.
Can I freeze Spicy Brazilian Coconut Chicken?
Yes. Allow it to cool completely and freeze in airtight containers for up to two months.
What type of coconut milk works best?
Full-fat coconut milk creates the richest sauce, though light coconut milk is a suitable alternative.
Can I prepare this ahead of time?
Yes. The flavors deepen after resting, making it ideal for next-day reheating.
What vegetables can I add?
Spinach, zucchini, or even sliced carrots can be added during simmering.
How do I thicken the sauce?
Simmer uncovered until reduced to your desired consistency.
PrintBrazilian Coconut Chicken Stew – Bold & Comforting
Tender chicken simmered in a creamy coconut sauce with peppers, spices, and fresh lime.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
1 1/2 pounds boneless skinless chicken thighs
2 tablespoons olive oil
1 small onion diced
3 cloves garlic minced
1 red bell pepper sliced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 cup diced tomatoes
1 1/2 cups coconut milk
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro chopped
Salt and black pepper to taste
Instructions
- Season chicken with salt and pepper.
- Brown chicken in oil 4 to 5 minutes per side and remove.
- Sauté onion until soft, then add garlic.
- Add bell pepper and cook briefly.
- Stir in spices and toast lightly.
- Add tomatoes and coconut milk; bring to simmer.
- Return chicken and simmer 15 to 20 minutes until cooked through.
- Finish with lime juice and cilantro before serving.
Notes
Adjust spice level to preference and simmer uncovered for thicker sauce.