If you are looking for a dish that bursts with bold flavors and exotic flair, this Spicy Brazilian Coconut Chicken Recipe is an absolute must-try. The tender chicken soaks up a rich, creamy sauce made from coconut milk and vibrant spices, balancing heat and sweetness perfectly. Every bite takes you on a flavorful journey inspired by Brazil’s culinary traditions, combining aromatic peppers, garlic, and a hint of cayenne pepper that warms but never overwhelms. Whether served on a busy weeknight or for a cozy gathering, this recipe brings warmth and zest to your table with all the colors and tastes you crave.
Ingredients You’ll Need
Gathering simple, staple ingredients is the first step in creating this irresistible dish. Each element plays an essential role, from the rich creaminess of coconut milk to the fresh crunch of bell peppers, while the spices add the signature kick that makes this recipe stand out.
- 1 lb boneless, skinless chicken thighs or breasts: Choose thighs for juicier, more flavorful meat, or breasts for a leaner option.
- 1 tbsp olive oil: A heart-healthy fat to brown the chicken and sauté the vegetables beautifully.
- 1 large onion, finely chopped: This provides a subtle sweetness and depth right from the start.
- 3 cloves garlic, minced: Garlic brings an aromatic punch that complements the spices perfectly.
- 1 red bell pepper, sliced: Adds vibrant color and a mild, sweet crunch to the sauce.
- 1 yellow bell pepper, sliced: Brings brightness and balances the heat of the spices with its natural sweetness.
- 1 can (14 oz) coconut milk: The creamy backbone of the sauce that envelops each bite with luscious richness.
- 1 can (14.5 oz) diced tomatoes, drained: Offers a tangy freshness that cuts through the creaminess and spices.
- 1 tbsp tomato paste: Concentrates the tomato flavor and adds depth and body to the sauce.
- 1 tsp ground cumin: Earthy and warm, cumin deepens the overall spice profile.
- 1 tsp ground coriander: Adds a lemony, slightly sweet nuance to balance the heat.
- 1 tsp paprika: Provides smoky undertones and enriches the color of the dish.
- ½ tsp cayenne pepper (adjust to taste): The source of that signature spicy kick, adjust based on your heat preference.
- Salt and black pepper, to taste: Essential seasonings to enhance every flavor component.
- Fresh cilantro, chopped (for garnish): Adds a fresh, herbaceous brightness when sprinkled on top.
- Lime wedges (for serving): A zesty squeeze of lime brightens the dish just before eating.
How to Make Spicy Brazilian Coconut Chicken Recipe
Step 1: Prepare the Chicken
Start by seasoning your chicken pieces generously with salt and black pepper. Heating the olive oil in a skillet allows you to get a beautiful golden sear on the chicken, locking in those natural juices and adding a wonderful texture. Brown the chicken evenly on all sides, which should take about 5 to 7 minutes, and then set it aside—this step is critical for building flavor from the ground up.
Step 2: Sauté the Vegetables
In the same skillet, the chopped onion cooks down until soft and translucent, releasing sweetness that forms the base of the sauce. Adding minced garlic next gives the dish a fragrant lift that instantly makes your kitchen smell incredible. Toss in the sliced red and yellow bell peppers and cook until they soften, but still retain a bit of bite—this balance adds appealing texture and color that truly celebrate the dish’s bold Brazilian roots.
Step 3: Make the Sauce
Now for the magic moment where spices blend together beautifully. Stir in ground cumin, coriander, paprika, and cayenne pepper and let them toast gently in the skillet, releasing their essential oils and intensifying the aroma. Once fragrant, add the tomato paste and cook briefly, which helps concentrate its flavors. Pour in the creamy coconut milk and the drained diced tomatoes, then stir everything to combine. Bring the sauce to a gentle simmer, allowing all the flavors to meld.
Step 4: Combine & Cook
Return the browned chicken to the skillet and coat it thoroughly with the rich, spicy sauce. Lower the heat and let the dish simmer for 15 to 20 minutes, stirring occasionally. During this time, the chicken finishes cooking to tender perfection while the sauce thickens slightly, melding spice, creaminess, and savory tomato into a harmonious blend that is mouthwateringly delicious.
Step 5: Serve & Enjoy
When everything is ready, remove from heat and sprinkle fresh cilantro on top for a burst of herbal freshness. Serve with lime wedges on the side so everyone can add a zesty squeeze that brightens each bite. This Spicy Brazilian Coconut Chicken Recipe pairs wonderfully with fluffy rice, nutty quinoa, or even crusty bread to soak up every last drop of that luscious sauce.
How to Serve Spicy Brazilian Coconut Chicken Recipe
Garnishes
Fresh cilantro is the classic garnish that not only adds a pop of green color but also an uplifting, citrusy flavor that complements the spices beautifully. A wedge of lime on the side invites diners to add a squeeze of tart brightness, elevating the creaminess and balancing the heat nicely.
Side Dishes
Fluffy white or brown rice is an excellent companion to mop up the sumptuous sauce. If you prefer something a little lighter, quinoa offers a nutty contrast while still absorbing the flavors perfectly. For a more indulgent twist, serve with warm, crusty bread to enjoy dipping into the deliciously spicy coconut sauce.
Creative Ways to Present
Consider serving this dish in individual bowls topped with a fresh sprinkle of toasted coconut flakes or crushed peanuts for unexpected texture contrast. Pair it with a simple side salad of fresh greens and mango for a tropical touch. If you want to impress guests, present it family-style on a vibrant platter surrounded by garnishes so everyone can help themselves.
Make Ahead and Storage
Storing Leftovers
Store any leftover Spicy Brazilian Coconut Chicken Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a convenient and flavorful option for quick reheating later in the week.
Freezing
This dish freezes quite well if you want to prepare it ahead of time. Make sure to cool it completely before transferring portions to freezer-safe containers. Stored properly, it will keep well for up to 2 months. Thaw overnight in the fridge before reheating to retain the best texture.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through. Avoid high heat to prevent the coconut milk from separating. Adding a splash of water or broth while reheating can help maintain the sauce’s creamy consistency.
FAQs
Can I use chicken breasts instead of thighs in this Spicy Brazilian Coconut Chicken Recipe?
Absolutely! While chicken thighs offer more juiciness and flavor, boneless skinless chicken breasts can be used as a leaner alternative. Just be careful not to overcook them, as breasts can dry out faster.
How spicy is this recipe?
The heat mainly comes from cayenne pepper and paprika. Using ½ teaspoon of cayenne provides a noticeable but balanced spiciness, which you can adjust up or down to suit your preference.
Can I make this recipe vegetarian?
You can easily swap the chicken for hearty vegetables like cauliflower, sweet potatoes, or chickpeas to create a delicious vegetarian version with all the same creamy, spicy flavors.
Is coconut milk necessary, or can I substitute something else?
Coconut milk is key for that rich, creamy taste and authentic texture. While you might try substitutes like heavy cream or almond milk, the flavor and creaminess will be quite different and less traditional.
What should I serve with this Spicy Brazilian Coconut Chicken Recipe?
Rice is a classic choice to soak up the sauce, but quinoa or crusty bread works beautifully too. Adding a fresh side salad or steamed vegetables will round out the meal perfectly.
Final Thoughts
There is something truly special about this Spicy Brazilian Coconut Chicken Recipe that captures the heart and warms the soul. It’s a dish that invites you to savor every bite, combining familiar comforts with exciting flavors from Brazil. I encourage you to dive in and make it your own—whether for a lively family dinner or sharing with friends, it’s bound to become a beloved favorite in your recipe collection.
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
Description
This Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish featuring tender chicken simmered in a rich coconut milk and tomato sauce, enhanced with aromatic spices and colorful bell peppers. Perfectly balanced with a hint of heat and freshness from cilantro and lime, it makes a delightful main course ideal for a comforting weeknight dinner or a casual gathering.
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
Sauce & Spices
- 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 with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- Sauté the Vegetables: In the same skillet, cook the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the bell peppers and cook until softened, about 5 minutes.
- Make the Sauce: Stir in the cumin, coriander, paprika, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant. Add tomato paste and cook for another minute. Pour in coconut milk and diced tomatoes, stirring to combine. Bring to a simmer.
- Combine & Cook: Return the chicken to the skillet and stir to coat in the sauce. Reduce heat and let simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
- Serve & Enjoy: Remove from heat, garnish with fresh cilantro, and serve with lime wedges. Pair with rice, quinoa, or crusty bread for a complete meal.
Notes
- Adjust the cayenne pepper amount to control the spiciness level.
- Chicken thighs provide more flavor and moisture, but breasts can be used for a leaner option.
- For extra richness, use full-fat coconut milk.
- This dish pairs well with steamed rice, couscous, or warm flatbreads.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
