If you’re craving a dish that bursts with bold flavors and a touch of tropical flair, this Spicy Brazilian Coconut Chicken Recipe is about to become your new favorite. Creamy coconut milk melds perfectly with vibrant bell peppers, aromatic spices, and tender chicken pieces, creating a harmonious balance of heat and sweetness that dances on your palate. It’s the kind of recipe that feels special yet comes together with surprisingly simple ingredients, making it perfect for both weeknight dinners and impressing guests.
Ingredients You’ll Need
Every ingredient in this Spicy Brazilian Coconut Chicken Recipe plays its part in creating that unforgettable taste and inviting texture. From juicy chicken to the silky coconut milk, each item is essential yet straightforward, making your cooking experience as joyful as the final dish.
- 1 lb boneless, skinless chicken thighs or breasts: These provide tender, juicy protein that soaks up all the spices beautifully.
- 1 tbsp olive oil: For sautéing the chicken and vegetables to golden perfection.
- 1 large onion, finely chopped: Adds sweetness and depth of flavor once sautéed.
- 3 cloves garlic, minced: Infuses the dish with warm, aromatic intensity.
- 1 red bell pepper, sliced: Offers vibrant color and a natural sweetness.
- 1 yellow bell pepper, sliced: Complements the red pepper and brightens the dish further.
- 1 can (14 oz) coconut milk: Creates a creamy texture and mellow sweetness central to this recipe.
- 1 can (14.5 oz) diced tomatoes, drained: Brings a subtle tang and freshness.
- 1 tbsp tomato paste: Enhances the tomato flavor and thickens the sauce.
- 1 tsp ground cumin: Adds an earthy, warm spice note.
- 1 tsp ground coriander: Offers a citrusy brightness that lifts the dish.
- 1 tsp paprika: Contributes a smoky sweetness and vibrant color.
- ½ tsp cayenne pepper (adjust to taste): Delivers the spicy kick that defines this recipe.
- Salt and black pepper, to taste: Essential seasonings that balance all the flavors.
- Fresh cilantro, chopped (for garnish): Adds a fresh, herbal finish.
- Lime wedges (for serving): Provide a zesty contrast that brightens every bite.
How to Make Spicy Brazilian Coconut Chicken Recipe
Step 1: Prepare the Chicken
Start by seasoning those bite-sized chicken pieces generously with salt and black pepper. Then heat the olive oil in a large skillet over medium-high heat. This hot oil will give the chicken a beautiful golden crust as you cook it for about 5 to 7 minutes, turning occasionally. Once browned on all sides, remove the chicken from the pan and set it aside. This step is crucial because it locks in the juices and builds flavor right from the start.
Step 2: Sauté the Vegetables
In the same skillet, toss in the chopped onions. Let them cook until they turn translucent and pleasantly soft, about 3 to 4 minutes. Add garlic next and stir it in until fragrant, which only takes a minute. Then add the sliced red and yellow bell peppers, cooking until they soften and release their natural sweetness in roughly 5 minutes. These vegetables bring both color and vibrancy to your Spicy Brazilian Coconut Chicken Recipe.
Step 3: Make the Sauce
Now, here comes the magic of flavor layering. Sprinkle in the cumin, coriander, paprika, and cayenne pepper. Stir these spices with the vegetables over heat for a couple of minutes until their aromas fill your kitchen. Add the tomato paste and give it another minute to deepen the sauce’s flavor. Then pour in the creamy coconut milk and the drained diced tomatoes, stirring everything together before bringing the mixture to a gentle simmer. This sauce is the soul of your Spicy Brazilian Coconut Chicken Recipe.
Step 4: Combine & Cook
Return the browned chicken pieces to the skillet, nestling them into the simmering sauce. Lower the heat and let it all cook together for 15 to 20 minutes. Stir occasionally as the chicken finishes cooking and the sauce thickens to a luscious consistency. This slow simmer lets the flavors meld and the chicken soak up that irresistible spiced coconut goodness.
Step 5: Serve & Enjoy
Turn off the heat and sprinkle your freshly chopped cilantro over the top for a burst of brightness. Serve the dish with lime wedges on the side so everyone can add as much tang as they like. This Spicy Brazilian Coconut Chicken Recipe pairs wonderfully with rice, quinoa, or some crusty bread to soak up every bit of that flavorful sauce.
How to Serve Spicy Brazilian Coconut Chicken Recipe
Garnishes
Fresh cilantro is the star garnish here, lending a fresh, herbaceous contrast to the rich sauce. Don’t skip the lime wedges either. A squeeze of lime juice right before eating adds an irresistible zesty lift that complements the spiciness and coconut creaminess.
Side Dishes
This dish is fantastic served over fluffy jasmine or basmati rice that soaks up the sauce perfectly. If you prefer something lighter, quinoa also makes a great base. For a comforting, rustic touch, crusty bread is an excellent choice to mop up every last flavorful drop.
Creative Ways to Present
For a festive touch, serve in colorful bowls topped with a sprinkle of toasted coconut flakes or chopped peanuts for extra texture. You can also turn it into a vibrant bowl meal by adding sautéed greens or avocado slices on the side. Presentation is your chance to make this Spicy Brazilian Coconut Chicken Recipe truly yours!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to meld and develop overnight, making leftovers just as delicious, if not better!
Freezing
This recipe freezes well, making it a perfect candidate for meal prep. Freeze in individual portions using freezer-safe containers or bags for up to 2 months. Just be sure to cool it completely before freezing to maintain the best flavor and texture.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally until warmed through. You can also reheat in the microwave, but do so in short bursts to avoid curdling the coconut milk. Add a splash of water or extra coconut milk if the sauce thickens too much during reheating.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well in this recipe and will produce a leaner dish, but be careful not to overcook them as they dry out faster than thighs.
How spicy is this dish?
The level of heat can be adjusted easily by tweaking the amount of cayenne pepper. Start with half a teaspoon and add more if you love things extra spicy. It’s all about your personal preference.
Is this dish gluten-free?
Yes! All the ingredients in this Spicy Brazilian Coconut Chicken Recipe are naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Can I make this recipe vegetarian?
Definitely. Simply replace the chicken with firm tofu or chickpeas for a hearty vegetarian version that still captures the rich, spicy coconut sauce flavor.
What kind of coconut milk should I use?
Use full-fat canned coconut milk for the creamiest, richest sauce. Avoid cartons labeled as “light” or “beverage” as they tend to be thinner and less flavorful.
Final Thoughts
This Spicy Brazilian Coconut Chicken Recipe is a celebration of vibrant flavors and comforting textures wrapped in a creamy, spicy sauce. It’s perfect for when you want to impress your family or simply treat yourself to something extraordinary without fuss. Give it a try—you might just find yourself making it again and again!
Print
Spicy Brazilian Coconut Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Halal
Description
This Spicy Brazilian Coconut Chicken recipe is a vibrant, flavorful dish combining tender chicken with creamy coconut milk and a blend of aromatic spices. Infused with bell peppers, tomatoes, and fresh cilantro, this comforting skillet meal offers a perfect balance of heat and creaminess, inspired by Brazilian cuisine. Ready in just 40 minutes, it’s an ideal weeknight dinner served best with rice, quinoa, or crusty bread.
Ingredients
Chicken
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tbsp olive oil
Vegetables & Aromatics
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
Spices & Sauce
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp cayenne pepper (adjust to taste)
Garnish & Serving
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Chicken: Season the chicken pieces evenly with salt and black pepper to taste. Heat olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook, turning occasionally, until browned on all sides, about 5 to 7 minutes. Once browned, remove the chicken from the skillet and set aside on a plate.
- Sauté the Vegetables: In the same skillet, add the finely chopped onion and cook until translucent, about 3 to 4 minutes, stirring occasionally. Add the minced garlic and cook for an additional minute until fragrant. Then, stir in the sliced red and yellow bell peppers and cook until they soften, approximately 5 minutes.
- Make the Sauce: Sprinkle the ground cumin, coriander, paprika, and cayenne pepper over the vegetables. Cook the spices with the vegetables for 1 to 2 minutes until they release their aroma. Stir in the tomato paste and cook for another minute to deepen the flavor. Pour in the coconut milk and drained diced tomatoes, stirring well to combine all ingredients. Bring the mixture to a gentle simmer.
- Combine & Cook: Return the browned chicken back into the skillet with the simmering sauce, stirring to coat the pieces evenly. Reduce the heat to low and let everything simmer together for 15 to 20 minutes, stirring occasionally. This allows the chicken to cook through fully and the sauce to thicken beautifully.
- Serve & Enjoy: Remove the skillet from heat. Garnish the dish generously with freshly chopped cilantro. Serve the spicy Brazilian coconut chicken hot with lime wedges on the side. It pairs wonderfully with steamed rice, quinoa, or rustic crusty bread for a complete meal.
Notes
- Adjust cayenne pepper according to your preferred spice level.
- Use chicken thighs for juicier, more flavorful results; chicken breasts work well if you prefer leaner meat.
- For a thicker sauce, simmer uncovered or add a teaspoon of cornstarch diluted in water at the end.
- Leftovers can be refrigerated for up to 3 days and taste great reheated.
