If you’re craving a dish that bursts with vibrant flavors and comforting creaminess, this Spicy Brazilian Coconut Chicken Recipe is an absolute must-try. It brings together tender chicken simmered in a luscious coconut milk sauce, infused with zesty lime and bright herbs, along with just the right kick of heat from fresh chilies and aromatic spices. Whether you’re looking to spice up your weeknight dinners or impress friends with something a little unexpected yet incredibly satisfying, this recipe guarantees a delicious experience with every bite.
Ingredients You’ll Need
The beauty of this Spicy Brazilian Coconut Chicken Recipe lies not only in its bold flavors but also in its simple, fresh ingredients that each play a vital role. From the creaminess of coconut milk to the vibrant punch of fresh peppers and the earthy warmth of spices, every component works together to craft a dish full of depth and color.
- 1 ½ pounds boneless, skinless chicken thighs or breasts: tender and juicy, perfect for soaking up the sauce.
- 1 teaspoon salt: essential for seasoning and enhancing the natural flavors of the chicken.
- ½ teaspoon black pepper: adds subtle heat and complexity.
- 1 tablespoon olive oil: for browning the chicken and sautéing veggies, contributing to a rich base.
- 1 small onion, finely chopped: lends sweetness and texture.
- 3 cloves garlic, minced: infuses the dish with fragrant aromatics.
- 1 red bell pepper, sliced: adds vibrant color and a subtle sweetness.
- 1 jalapeño or red chili, finely chopped: delivers the signature spicy kick. Remove seeds if you prefer milder heat.
- 1 teaspoon ground cumin: offers an earthy, warm flavor.
- 1 teaspoon paprika: gives smoky undertones and a beautiful red hue.
- ½ teaspoon turmeric: introduces a subtle golden color and gentle bitterness.
- ¼ teaspoon cayenne pepper (optional): turns up the heat if you dare.
- 1 (14-ounce) can full-fat coconut milk: the creamy heart of the dish, balancing spice with richness.
- 1 tablespoon tomato paste: deepens flavor and adds body to the sauce.
- Juice of 1 lime: brightens the dish with refreshing acidity.
- ¼ cup chopped fresh cilantro: brings fresh herbal notes and color at the finish.
- Cooked white rice for serving: a neutral, fluffy base to soak up all that luscious sauce.
How to Make Spicy Brazilian Coconut Chicken Recipe
Step 1: Season and Brown the Chicken
First, season your bite-sized chicken pieces with salt and black pepper to enhance their natural flavors. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and cook them for about 4 to 5 minutes until they’re lightly browned on the outside but not fully cooked. This step locks in juiciness and adds wonderful caramelized notes. Remove the chicken and set it aside on a plate to keep warm while you prepare the sauce.
Step 2: Sauté Aromatics and Peppers
Lower the heat to medium and add your chopped onion, minced garlic, sliced red bell pepper, and finely chopped jalapeño or red chili to the same skillet. Sauté these ingredients for 4 to 5 minutes until they soften and release their sunny flavors. This mixture creates the flavorful base that will carry the rest of your dish, balancing the spice with mild sweetness and robust aroma.
Step 3: Add the Spices and Tomato Paste
Sprinkle in the ground cumin, paprika, turmeric, and optional cayenne pepper. Stir continuously for about 30 seconds until the spices become fragrant, unlocking their true depth. Then, stir in the tomato paste to enhance the sauce’s richness and give it a beautiful, vibrant color that melts effortlessly into the coconut milk coming next.
Step 4: Pour in Coconut Milk and Simmer
Pour the full-fat coconut milk into the skillet, stirring well to meld the tomato paste and spices together. This luscious, creamy base is the heart of the recipe, mellowing the heat while adding indulgent texture. Return your browned chicken to the skillet, bring everything to a gentle simmer, then reduce the heat to low. Let it cook for about 10 to 12 minutes until the chicken is tender, cooked through, and the sauce slightly thickens to cling beautifully to every bite.
Step 5: Finish with Lime and Cilantro
Right before serving, stir in fresh lime juice and chopped cilantro for a bright, zesty finish that lifts the richness of the sauce. These final touches add a burst of freshness and herbal zing that truly makes this Spicy Brazilian Coconut Chicken Recipe sing on your palate.
How to Serve Spicy Brazilian Coconut Chicken Recipe
Garnishes
For the ultimate presentation, garnish your dish with additional chopped cilantro and a few lime wedges. These bright pops of color not only make it look irresistible but also allow diners to customize the tang and herbaceous notes to their taste. A sprinkle of thinly sliced red chili can add a fresh crunch and boost the spice further if desired.
Side Dishes
This dish naturally pairs beautifully with fluffy white rice, which soaks up the creamy coconut sauce perfectly. For more texture and freshness, consider serving a crisp green salad or sautéed greens like kale or spinach on the side. If you want to add an extra layer, some roasted plantains or black beans could complement the tropical flair.
Creative Ways to Present
For a more festive look, serve the Spicy Brazilian Coconut Chicken Recipe in individual bowls, each garnished with cilantro sprigs and lime slices. You could also serve it family-style in a colorful serving dish alongside rice in a coconut shell bowl for an authentic tropical vibe. Another idea is to pair it with warm, toasted flatbreads or tortillas to scoop up the sauce, turning it into a fun, shared meal experience.
Make Ahead and Storage
Storing Leftovers
This Spicy Brazilian Coconut Chicken Recipe keeps wonderfully in the fridge for up to 3 days when stored in an airtight container. The chicken continues to soak up the flavors while chilled, making for even tastier leftovers that just need a quick reheat.
Freezing
You can freeze the cooked chicken and coconut sauce separately or together in airtight containers for up to 2 months. Be sure to cool completely before freezing to preserve the texture and flavor. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Reheating
Reheat your leftovers slowly over low to medium heat to maintain the creamy texture of the coconut sauce and prevent the chicken from drying out. Stir occasionally and, if needed, add a splash of water or extra coconut milk to loosen the sauce. This dish also reheats well in the microwave, just cover it loosely and heat in short intervals until warmed through.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well in this recipe, though thighs tend to stay juicier and have more flavor. Just be careful not to overcook breasts, as they can dry out more quickly.
How spicy is this dish?
The spice level can be easily adjusted by controlling the amount and type of chili you use. Removing the seeds from the jalapeño or using milder peppers will tame the heat if desired.
Is this recipe dairy-free?
Yes, it is completely dairy-free thanks to the use of coconut milk instead of cream or cheese, making it great for those with lactose intolerance or following a dairy-free diet.
Can I make this recipe vegan?
You can swap the chicken for tofu, tempeh, or hearty vegetables like cauliflower for a vegan-friendly version. Just adjust cooking times accordingly so that the plant-based protein absorbs the sauce flavors well.
What can I add to make the sauce richer?
For an extra creamy and rich sauce, stirring in a tablespoon of peanut butter or cashew cream towards the end adds delicious depth and nutty undertones without overpowering the dish.
Final Thoughts
This Spicy Brazilian Coconut Chicken Recipe truly warms the heart and excites the taste buds all at once. With its vibrant flavors, creamy sauce, and just the right amount of heat, it’s a dish that invites you to linger over the table and savor every bite. I hope you enjoy making and sharing it as much as I do — this delightful meal is sure to become one of your new favorites in no time.
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
- Diet: Gluten Free
Description
This Spicy Brazilian Coconut Chicken is a flavorful and aromatic main course featuring tender chicken simmered in a rich coconut milk sauce spiced with cumin, paprika, turmeric, and a hint of cayenne. Served over fluffy white rice, this one-pan stovetop dish brings the vibrant tastes of Brazil to your table with ease, perfect for both weeknight dinners and meal prep.
Ingredients
Chicken and Seasonings
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 jalapeño or red chili, finely chopped (seeds removed for less heat)
Spices and Sauce
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon tomato paste
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
To Serve
- Cooked white rice
Instructions
- Season the Chicken: Season the bite-sized chicken pieces with salt and black pepper evenly to infuse them with flavor.
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and sauté for 4 to 5 minutes until lightly browned on the outside but not fully cooked through. Transfer the chicken to a plate and set aside.
- Sauté Vegetables and Aromatics: Reduce the skillet heat to medium. Add the finely chopped onion, minced garlic, sliced red bell pepper, and chopped jalapeño to the skillet. Cook for 4 to 5 minutes until the vegetables soften and become fragrant.
- Add Spices and Tomato Paste: Stir in ground cumin, paprika, turmeric, and cayenne pepper (if using) to the sautéed vegetables. Cook for about 30 seconds to release the spices’ aromas. Then add the tomato paste, stirring well to combine.
- Incorporate Coconut Milk and Simmer: Pour in the full-fat coconut milk, stirring everything together. Return the browned chicken pieces to the skillet. Bring the mixture to a gentle simmer over medium heat.
- Cook Through and Thicken Sauce: Reduce heat to low and let the chicken cook in the coconut sauce for 10 to 12 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
- Finish with Lime and Cilantro: Stir in fresh lime juice and chopped cilantro for brightness and herbaceous flavor. Adjust seasoning if necessary.
- Serve: Serve the spicy Brazilian coconut chicken hot, spooned over cooked white rice. Garnish with additional fresh cilantro or lime wedges if desired.
Notes
- Adjust the spice level by increasing or decreasing the amount of jalapeño or chili used.
- For a creamier, richer sauce, stir in a tablespoon of peanut butter or cashew cream during the simmer step.
- This dish reheats well and makes excellent leftovers for meal prep.
