If you are craving a dish that bursts with vibrant flavors and creamy textures, then this Spicy Brazilian Coconut Chicken Recipe is exactly what you need. Combining tender chicken simmered in rich coconut milk with a lively blend of spices and just the right amount of heat, this dish is a celebration of Brazilian-inspired comfort food. It’s simple to make, effortlessly impressive, and perfect for any day you want to turn an ordinary meal into something extraordinary.
Ingredients You’ll Need
The beauty of this Spicy Brazilian Coconut Chicken Recipe lies in its straightforward ingredients, each contributing essential depth and character. From the creamy coconut milk that brings lusciousness, to the smoky paprika and fresh cilantro adding layers of aroma and brightness, every component is thoughtfully chosen to create harmony on your plate.
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks: Thighs offer extra juiciness, but breasts work great for a leaner option.
- 1 tbsp olive oil: Perfect for searing the chicken and building those golden edges full of flavor.
- 1 medium onion, diced: Adds a natural sweetness and forms the flavorful base of the dish.
- 3 cloves garlic, minced: Infuses the recipe with aromatic punch that wakes up every bite.
- 1 red bell pepper, sliced: Brings sweetness and a pop of color that livens the presentation.
- 1 jalapeño, finely chopped (optional): For a touch of spicy heat that jives beautifully with the creaminess of the sauce.
- 1 can (14 oz) coconut milk: The heart of this recipe, offering richness and that tropical flair.
- 2 tbsp tomato paste: Adds depth and a subtle tang that balances the richness perfectly.
- 1 tsp ground cumin: Earthy and warming, cumin layers in complexity without overpowering.
- 1 tsp paprika: Gives a smoky undertone and beautiful color.
- 1/2 tsp ground coriander: Light citrus notes that brighten the dish.
- 1/4 tsp cayenne pepper (optional): Amp up the heat for those who love their food with a kick.
- Salt and black pepper to taste: Essential seasonings that unify all flavors.
- 2 tbsp chopped fresh cilantro (plus more for garnish): Adds the fresh herbal note that makes it feel vibrant and complete.
- Cooked white rice, for serving: A fluffy, neutral base that soaks up the divine sauce.
How to Make Spicy Brazilian Coconut Chicken Recipe
Step 1: Sear the Chicken
Begin by heating olive oil in a large skillet over medium-high heat. Add the chicken chunks and sear them on each side for 2 to 3 minutes, just until they are beautifully browned. This initial searing locks in juices and brings wonderful flavor from caramelization. Once seared, remove the chicken and set it aside, keeping those golden edges intact.
Step 2: Build the Flavor Base
In the same skillet, toss in the diced onion and cook for about 2 minutes until it just begins to soften. Then stir in the minced garlic, sliced red bell pepper, and finely chopped jalapeño if you’re using it for that extra spicy zing. Let these ingredients sauté together for another 2 to 3 minutes. This step awakens their natural sweetness and melds all those fantastic aromas.
Step 3: Add the Spices and Tomato Paste
Now it’s time for the star spices: add tomato paste, cumin, paprika, coriander, and cayenne pepper if you want more heat. Sprinkle in salt and black pepper to taste. Stir everything well to combine, letting the tomato paste slightly caramelize and the spices toast gently. This helps deepen the flavors that will coat the chicken perfectly.
Step 4: Pour in the Coconut Milk and Simmer
Pour the luscious coconut milk into the skillet and bring the mixture to a simmer. Return the seared chicken to the pan, nestling it into the fragrant sauce. Cover the skillet and let it simmer gently for 15 to 20 minutes until the chicken is fully cooked and tender. This slow simmer infuses the chicken with flavor and results in a luxuriously creamy finish.
Step 5: Finish with Fresh Cilantro
Once the chicken is cooked through, stir in the chopped fresh cilantro to add a fresh, citrusy brightness that perfectly balances the rich coconut sauce. This simple finishing touch makes the dish feel vibrant and complete, ready to be served hot over fluffy white rice.
How to Serve Spicy Brazilian Coconut Chicken Recipe
Garnishes
A generous sprinkle of fresh cilantro on top adds a burst of color and fresh herbal flavor that brightens every bite. If you want a bit more texture and crunch, chopped roasted peanuts or cashews drizzled with a little lime juice make a surprising and delicious garnish. A few lime wedges on the side also invite guests to add a citrusy zing that complements the spice beautifully.
Side Dishes
This comforting dish pairs traditionally with simple white rice, which soaks up the flavorful sauce perfectly. For a twist, try serving it alongside quinoa or even cauliflower rice to keep things light. A fresh, crisp salad with tomatoes, cucumber, and a lime vinaigrette also balances the richness with refreshing crispness.
Creative Ways to Present
For a festive touch, spoon the Spicy Brazilian Coconut Chicken Recipe into colorful bowls and garnish with edible flowers or extra fresh herbs. It also makes a fantastic filling for warm tortillas or pita pockets, sprinkled with a little shredded cheese or avocado slices for a fun fusion twist. Serving it family-style with plenty of sides and fresh bread turns it into a lively, shareable feast.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers into an airtight container and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the dish taste even better the next day. Just give it a good stir before reheating to redistribute the sauce evenly.
Freezing
This dish freezes beautifully! Portion it into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. Be sure to leave some headspace when freezing, as the coconut milk-based sauce may expand slightly. Thaw in the fridge overnight before reheating.
Reheating
For reheating, gently warm the chicken in a saucepan over low to medium heat, stirring occasionally to prevent sticking. You may want to add a splash of water or additional coconut milk to loosen the sauce if it has thickened. Heating in the microwave in short bursts, stirring in between, also works well for a quick fix.
FAQs
Can I use chicken breasts instead of thighs in this recipe?
Absolutely! Chicken breasts work just fine, though they tend to cook slightly faster and are leaner. Just be careful not to overcook them to keep the meat tender and juicy.
How spicy is the Spicy Brazilian Coconut Chicken Recipe?
The level of spiciness mainly depends on the jalapeño and cayenne pepper. Both can be adjusted or omitted for a milder version without sacrificing flavor. It still has a lovely warming spice even without the extra heat.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free as it uses simple whole ingredients without any gluten-containing additives. Just be sure to serve with gluten-free sides if dietary restrictions apply.
Can I use light coconut milk instead of full-fat?
Light coconut milk may work if you want to reduce fat, but keep in mind that full-fat coconut milk provides the rich creaminess that defines this dish. Using light coconut milk will result in a thinner sauce and less luxurious mouthfeel.
What are good alternatives to cilantro if I don’t like it?
If cilantro isn’t your thing, fresh parsley or basil can be lovely substitutes to add fresh herbal notes to the dish, though it will slightly change the flavor profile.
Final Thoughts
This Spicy Brazilian Coconut Chicken Recipe is one of those heartwarming dishes that you’ll want to make again and again. With its bold spices, creamy coconut goodness, and that perfect balance of heat, it’s a beautiful way to bring a little taste of Brazil into your kitchen. So grab your skillet, invite some friends or family, and dive into this dish that’s as joyful to cook as it is to eat!
Print
Spicy Brazilian Coconut Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian-Inspired
- Diet: Gluten Free
Description
This Spicy Brazilian Coconut Chicken is a flavorful and creamy dish featuring tender chicken simmered in coconut milk with a blend of aromatic spices, fresh vegetables, and a touch of heat. Perfectly paired with white rice, this Brazilian-inspired main course brings vibrant colors and bold flavors to your dinner table.
Ingredients
Chicken and Sauce
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 jalapeño, finely chopped (optional, for extra heat)
- 1 can (14 oz) coconut milk
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tbsp chopped fresh cilantro (plus more for garnish)
To Serve
- Cooked white rice
Instructions
- Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken chunks and sear for 2–3 minutes on each side until lightly browned. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the diced onion and cook for 2 minutes until softened. Stir in the minced garlic, sliced red bell pepper, and finely chopped jalapeño (if using). Continue to sauté for another 2–3 minutes until the vegetables have softened and fragrant.
- Add spices and tomato paste: Stir in the tomato paste, ground cumin, paprika, ground coriander, cayenne pepper (if using), salt, and black pepper. Mix well to coat the vegetables and develop the spice base.
- Simmer with coconut milk: Pour in the coconut milk and bring the mixture to a gentle simmer. Return the seared chicken pieces to the skillet, covering them with the sauce.
- Cook the chicken through: Cover the skillet and let everything simmer on low-medium heat for 15–20 minutes, or until the chicken is fully cooked, tender, and infused with the flavors of the sauce.
- Finish with fresh cilantro: Stir in the chopped fresh cilantro for brightness and flavor. Serve the spicy Brazilian coconut chicken hot over cooked white rice, garnished with extra cilantro if desired.
Notes
- Omit the jalapeño and cayenne pepper for a milder version of the dish.
- This recipe pairs well with quinoa or cauliflower rice as a low-carb alternative.
- Leftover chicken tastes even better the next day as the flavors deepen and meld.
