If you’re craving something vibrant, comforting, and bursting with bold flavors, the Spicy Brazilian Coconut Chicken Recipe is here to delight your taste buds. This dish combines tender chicken thighs simmered in a luxuriously creamy coconut milk sauce, enlivened by the warm spices of cumin, paprika, and turmeric, and a perfect kick from jalapeño. It’s the kind of soulful meal that feels like a warm hug on a plate, yet comes together with surprisingly simple ingredients. Once you try this, it’s guaranteed to become a favorite go-to for dinner gatherings or a special weeknight treat.
Ingredients You’ll Need
Gathering straightforward yet thoughtfully chosen ingredients is what makes this recipe both accessible and richly flavorful. Each component plays a crucial role—building layers of taste, giving texture, or adding a pop of color that makes the dish as beautiful as it is delicious.
- Boneless, skinless chicken thighs (1 1/2 pounds): Juicier and more flavorful than breast meat, perfect for soaking up the sauce.
- Olive oil (1 tablespoon): Used to brown the chicken and soften the veggies, enhancing depth of flavor.
- Yellow onion (1 small, diced): Adds subtle sweetness and a tender base to the sauce.
- Garlic (3 cloves, minced): Delivers an irresistible aromatic punch.
- Red bell pepper (1, sliced): Brings a sweet crunch and vibrant color.
- Jalapeño (1, minced, seeds removed for milder heat): The star of the spice show that wakes up your palate.
- Ground cumin (1 teaspoon): Earthy and warm, it’s a classic spice that anchors the recipe.
- Paprika (1 teaspoon): Adds smokiness and a touch of color.
- Ground coriander (1/2 teaspoon): Brightens the mix with subtle citrus notes.
- Turmeric (1/2 teaspoon): Imparts a golden hue and mild bitterness to balance richness.
- Salt (1/2 teaspoon): Essential for enhancing all the flavors.
- Black pepper (1/4 teaspoon): Adds a gentle heat and complexity.
- Full-fat coconut milk (1 can, 14 ounces): Creates the luxuriously creamy base that defines the dish.
- Tomato paste (1 tablespoon): Gives body and subtle acidity to balance the creaminess.
- Lime juice (juice of 1 lime): A bright finish that lifts the sauce.
- Fresh cilantro (chopped, for garnish): Adds freshness and a burst of herbal aroma.
How to Make Spicy Brazilian Coconut Chicken Recipe
Step 1: Brown the Chicken
Start by heating olive oil in a large skillet over medium-high heat. Add the chicken pieces and let them brown beautifully on all sides, about 5 to 7 minutes. This step is crucial as it builds a deep, rich flavor base. Once browned, remove the chicken and set it aside—don’t worry, the magic isn’t over yet.
Step 2: Sauté the Vegetables
In the same skillet, toss in the diced onion, minced garlic, sliced red bell pepper, and jalapeño. Cook them for 3 to 4 minutes until they soften and release their fragrant aromas, which will wonderfully complement the spices you’ll add next.
Step 3: Bloom the Spices
Now it’s time to stir in the ground cumin, paprika, coriander, turmeric, salt, and black pepper. Cooking the spices for about one minute helps release their essential oils and amplifies their flavors—this is where the dish really starts to develop its signature profile.
Step 4: Build the Sauce
Add the tomato paste and mix well with the veggies and spices; its tangy richness thickens the sauce. Then, pour in the full-fat coconut milk to create that silky, creamy texture that envelops the chicken and makes this dish irresistible.
Step 5: Simmer the Chicken
Return the browned chicken to the pan, gently stirring it into the luscious coconut mixture. Bring everything to a simmer and cook uncovered for 15 to 20 minutes until the chicken is thoroughly cooked and the sauce has thickened just right—rich but still saucy.
Step 6: Finish with Freshness
Stir in freshly squeezed lime juice to brighten and balance the flavors. Taste and adjust seasoning if needed, ensuring each bite sings. Garnish generously with chopped cilantro to add a fresh, herbal contrast that ties everything together.
How to Serve Spicy Brazilian Coconut Chicken Recipe
Garnishes
A sprinkle of fresh cilantro brings a beautiful pop of green and a burst of freshness that elevates the dish visually and flavor-wise. For an extra touch, you might consider thin slices of red chili or a wedge of lime on the side to add even more zing.
Side Dishes
This rich and spicy dish pairs perfectly with fluffy jasmine or basmati rice, which soaks up the creamy sauce beautifully. If you want to change it up, soft flatbreads like naan or warm crusty bread are excellent for sopping every last bit of the flavorful curry.
Creative Ways to Present
For a festive meal, serve the Spicy Brazilian Coconut Chicken Recipe in a wide shallow bowl, topped with a handful of toasted coconut flakes or crushed peanuts for texture. Adding a fresh side salad with lime vinaigrette makes for a colorful, balanced plate that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
After cooling the dish to room temperature, transfer it to an airtight container and keep it in the refrigerator for up to 3 days. The flavors tend to deepen and meld beautifully overnight, making leftovers even more delicious.
Freezing
This dish freezes wonderfully. Portion it out into freezer-friendly containers, leaving some headspace to allow for expansion. It will keep well for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking and ensure even warming. You may need to add a splash of water or coconut milk to loosen the sauce if it thickened too much in storage.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, but keep in mind that they tend to cook faster and can dry out more easily. Be sure to watch the cooking time closely and consider adding a bit more sauce or coconut milk to maintain juiciness.
How spicy is this recipe?
The heat level is moderate thanks to the jalapeño with seeds removed. If you love spice, you can leave the seeds in or add a pinch of cayenne pepper. For a milder option, simply reduce the jalapeño or omit it altogether.
Is this recipe gluten-free?
Yes! All the ingredients are naturally gluten-free, making this a fantastic choice for anyone avoiding gluten. Just be sure to pair it with gluten-free sides such as rice or gluten-free bread.
Can I make this recipe dairy-free?
Indeed, the recipe is completely dairy-free, thanks to creamy coconut milk replacing traditional cream or yogurt. This makes it a great option for those with lactose intolerance or following a dairy-free diet.
What can I do with leftover sauce?
Leftover sauce is fantastic drizzled over roasted veggies or as a dipping sauce for grilled meats. You can even mix it with cooked grains for an easy, flavorful side dish the next day.
Final Thoughts
There’s something truly special about the Spicy Brazilian Coconut Chicken Recipe—a perfect blend of creamy richness and lively spice that feels like a warm invitation to enjoy bold, comforting flavors. It’s an easy-to-make, crowd-pleasing meal that promises to bring joy to your dining table, whether for a casual family dinner or a lively gathering with friends. I can’t wait for you to make it your own and savor every delicious bite!
Print
Spicy Brazilian Coconut Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 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 dish featuring tender chicken thighs simmered in a creamy coconut milk sauce infused with a blend of spices and fresh peppers. Perfectly balanced with the tang of lime and garnished with fresh cilantro, this comforting main course brings the vibrant tastes of Brazil right to your table. Ideal for a weeknight dinner, it pairs wonderfully with jasmine or basmati rice or flatbread.
Ingredients
Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into chunks
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 jalapeño, minced (seeds removed for less heat)
Spices
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Flavorings
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon tomato paste
- Juice of 1 lime
Garnish
- Chopped fresh cilantro
Instructions
- Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken chunks and cook for 5–7 minutes, turning occasionally, until browned on all sides. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the diced onion, minced garlic, sliced red bell pepper, and minced jalapeño. Cook for 3–4 minutes until the vegetables are softened and fragrant.
- Add Spices: Stir in the ground cumin, paprika, ground coriander, turmeric, salt, and black pepper. Cook for 1 minute to toast and bloom the spices, enhancing their flavors.
- Incorporate Tomato Paste and Coconut Milk: Add the tomato paste to the skillet and stir well to combine with the spices and vegetables. Pour in the full-fat coconut milk and mix thoroughly.
- Simmer the Chicken: Return the browned chicken pieces to the skillet. Bring the mixture to a simmer, then cook uncovered for 15–20 minutes until the chicken is fully cooked and the sauce has thickened slightly.
- Finish with Lime and Cilantro: Stir in the fresh lime juice, taste, and adjust seasoning if necessary. Garnish with chopped cilantro before serving.
- Serve: Serve hot alongside jasmine or basmati rice or with flatbread for a complete meal.
Notes
- For extra heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- This dish pairs perfectly with jasmine or basmati rice.
- Chicken breast can be used instead of thighs, but thighs remain juicier and more flavorful.
