If you’re craving something with bold flavor, creamy sauce, and just the right amount of kick, the Spicy Brazilian Coconut Chicken Recipe will steal your heart (and tastebuds). This dish is a symphony of juicy chicken thighs simmered in a silky coconut sauce, spiked with fresh ginger, warming spices, and peppy red chilis. Balanced with a splash of tangy lime and topped with fresh cilantro, it’s a weeknight dinner that tastes absolutely celebration-worthy. Whether you serve it over fluffy rice or dunk your favorite flatbread in the luscious sauce, this Brazilian classic promises a kitchen adventure you simply can’t resist.
Ingredients You’ll Need
Ingredients You’ll Need
The secret to amazing flavor comes down to a handful of well-chosen, easy-to-find ingredients. Each one has a delicious role to play, from building the aromatic base to infusing that creamy coconut sauce with vibrant color and irresistible taste.
- Chicken Thighs: Boneless, skinless chicken thighs are naturally juicy and perfect for soaking up all that spicy coconut flavor.
- Olive Oil: This is your go-to for browning the chicken and bringing out the savory notes in your aromatics.
- Onion: A finely chopped onion adds sweetness and body to the sauce, creating a perfect flavor foundation.
- Garlic: Fresh garlic delivers a punchy, bold aroma that deepens the sauce’s complexity.
- Fresh Ginger: Grated ginger brings zing and subtle heat, enhancing the tropical vibe of this dish.
- Red Chili Peppers: Choose your favorite heat level and adjust the amount to turn up or tone down the spice just how you like it.
- Ground Cumin: Warm, earthy cumin adds unmistakable depth and a hint of smokiness.
- Paprika: A dash of paprika delivers mild heat and a stunning golden hue to your sauce.
- Turmeric: This sunshine-yellow root not only boosts color, but also brings mellow, peppery notes.
- Salt: Just enough to brighten and balance all those bold flavors.
- Black Pepper: A few twists for extra zip and seasoning.
- Coconut Milk: The heart of the sauce; look for full-fat coconut milk for maximum creaminess and richness.
- Tomato Paste: Concentrated tomato paste brings a touch of umami and helps thicken the sauce.
- Lime Juice: A squeeze of fresh lime wakes up all the flavors and adds brilliant brightness at the end.
- Fresh Cilantro: For a fresh, herby garnish that lifts every bite.
How to Make Spicy Brazilian Coconut Chicken Recipe
Step 1: Sear the Chicken
Start by heating olive oil in a large skillet over medium-high heat. Once the pan is hot, add your chicken thigh chunks and let them sear for four to five minutes. We’re not looking to cook them through at this stage—just develop a golden, flavorful surface that will seal in their juices. Once browned, scoop them onto a plate and set aside. Your kitchen should already smell incredible!
Step 2: Build the Aromatic Base
In the same skillet (don’t even think about cleaning it—those pan drippings are flavor gold), toss in the finely chopped onion. Sauté for about three minutes, until it’s beautifully softened and becoming translucent. Now, add the garlic, ginger, and chili peppers, stirring gently for another minute or two. This trio of aromatics is the backbone of your Spicy Brazilian Coconut Chicken Recipe, layering in warmth, heat, and that unmistakable inviting aroma.
Step 3: Spice It Up
Time to sprinkle in your cumin, paprika, turmeric, salt, and black pepper. Stir these spices into the aromatic base, and let them toast in the oil for a minute. This step blooms their flavors, giving you a deeply savory and fragrant backdrop for the coconut milk to shine.
Step 4: Add the Tomato Paste and Coconut Milk
Stir in the tomato paste, letting it cook for about a minute to eliminate any raw flavor. Next, pour in the lush coconut milk, whisking or stirring well until everything is completely smooth and dreamy. The sauce will instantly take on a gorgeous golden hue with reddish undertones from the spices and tomato.
Step 5: Simmer and Finish
Slide the browned chicken and any released juices back into the skillet. Lower the heat to medium-low, and let your Spicy Brazilian Coconut Chicken Recipe simmer, uncovered, for about 20 to 25 minutes. Give it a gentle stir now and then. The chicken should be cooked through and meltingly tender, and the sauce just thick enough to coat the back of a spoon. Just before serving, finish with a good squeeze of fresh lime juice, scatter on the cilantro, and get ready to dig in!
How to Serve Spicy Brazilian Coconut Chicken Recipe
Garnishes
A shower of chopped fresh cilantro adds color and a cool, herbaceous note that balances the heat. For extra flair (and a real restaurant feel), top with thinly sliced red chilies, extra lime wedges, or even a sprinkle of toasted coconut flakes. Every garnish amps up the appeal and brings out the best in your Spicy Brazilian Coconut Chicken Recipe.
Side Dishes
There’s nothing better than spooning that creamy, spicy sauce over a bed of fluffy rice—plain white rice, jasmine, or even coconut rice are perfect choices. If you’re looking for a lighter option, try serving with quinoa or a crisp green salad. But don’t overlook flatbreads, like naan or pita, to soak up every last drop of that luscious sauce.
Creative Ways to Present
Impress your guests by serving the Spicy Brazilian Coconut Chicken Recipe in mini cocotte pots or rustic clay dishes for that authentic homestyle flair. You can also pile it into warm lettuce cups for a fresh, modern twist, or spoon portions over toasted baguette slices for a fun party appetizer. However you present it, the vivid colors and heady aroma are sure to wow anyone lucky enough to sit at your table.
Make Ahead and Storage
Storing Leftovers
Getting a second meal out of this Spicy Brazilian Coconut Chicken Recipe is a total treat. Allow leftovers to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to three days—the flavors might be even better the next day!
Freezing
This dish freezes beautifully. Place completely cooled portions in freezer-safe containers or zip bags. Store for up to two months. When you’re ready for a taste of Brazil again, just thaw overnight in the refrigerator. The coconut milk may separate slightly upon thawing, but it will come back together with a good stir as you reheat.
Reheating
For best results, gently reheat the Spicy Brazilian Coconut Chicken Recipe in a saucepan over low to medium heat, stirring occasionally until hot and creamy. If it gets too thick, splash in a little water or coconut milk to loosen the sauce. You can also reheat single servings in the microwave—just cover loosely and heat in 45-second bursts, stirring in between, until thoroughly warmed.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts will work in this recipe, though they may turn out a little less juicy than thighs. Just keep an eye on the simmering time and try not to overcook the chicken so it stays tender.
How spicy is this dish?
With one chili pepper, the heat is pleasant but not overwhelming. If you love extra heat, add another chili or leave the seeds in. Prefer things milder? Use just half a chili or substitute with a sprinkling of chili flakes so you control the warmth in your Spicy Brazilian Coconut Chicken Recipe.
What type Main Course
Full-fat coconut milk is best for its creamy texture and rich flavor, making your sauce truly luscious. Light coconut milk can be used, but you’ll lose some of the luxurious mouthfeel that makes this dish so irresistible.
Can I make this vegetarian or vegan?
Definitely! Swap the chicken for tofu or your favorite plant-based protein, and be sure to use plant-based oil. The flavors of the sauce shine beautifully with veggies or chickpeas, too, so don’t be afraid to improvise.
Is this dish gluten-free and dairy-free?
Yes! The Spicy Brazilian Coconut Chicken Recipe is naturally gluten-free and dairy-free as written. Just make sure any rice or side dishes you serve are also gluten-free if needed.
Final Thoughts
There’s just something special about making the Spicy Brazilian Coconut Chicken Recipe at home—it’s a bold journey of flavors made with simple ingredients and a whole lot of love. Whether you’re sharing it with family, friends, or just treating yourself, this dish is a guaranteed crowd-pleaser. Go on, bring a little sunshine and spice to your table tonight—you’ll be so glad you did!
Print
Spicy Brazilian Coconut Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the exotic flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe. Tender chicken simmered in a luscious coconut milk sauce, infused with aromatic spices and served with a zesty kick of lime and cilantro.
Ingredients
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken thighs, cut into chunks
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1–2 red chili peppers, finely chopped (adjust to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce:
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon tomato paste
- juice of 1 lime
- chopped fresh cilantro for garnish
Instructions
- Prepare the Chicken: Heat olive oil in a large skillet, sear chicken until browned, then set aside.
- Make the Sauce: Sauté onion, garlic, ginger, and chili peppers. Add spices, tomato paste, coconut milk, and simmer with chicken.
- Finish and Serve: Stir in lime juice, garnish with cilantro, and serve hot.
Notes
- Serve with white rice, quinoa, or flatbread.
- For extra richness, add heavy cream or extra coconut milk.
- Adjust heat by varying chili peppers or using chili flakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 bowl
- Calories: 440
- Sugar: 3g
- Sodium: 520mg
- Fat: 29g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg
