If you are craving a dish that bursts with flavor, creamy texture, and a spicy kick, then this Spicy Brazilian Coconut Chicken Recipe is going to become your new favorite comfort food. Featuring tender pieces of chicken simmered to perfection in a luscious coconut milk sauce enriched with smoky spices, vibrant bell peppers, and a hint of lime, this recipe brings the heart of Brazilian cooking right to your kitchen. Every spoonful offers a perfect balance of heat and creaminess that makes this one-pan meal irresistibly satisfying, especially when served over fluffy white rice and topped with fresh cilantro. It’s a wonderful way to experience the warmth and excitement of Brazilian flavors without any fuss.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to crafting a Spicy Brazilian Coconut Chicken Recipe that sings with flavor. Each item contributes uniquely, from juicy chicken that absorbs spices brilliantly to coconut milk that adds creamy richness and bell peppers that bring a splash of color and sweetness.
- 1 1/2 pounds boneless, skinless chicken thighs or breasts: Choose your favorite cut, cut into bite-sized pieces for tenderness and even cooking.
- 1 tablespoon olive oil: Provides a flavorful base for sautéing and browning the chicken evenly.
- 1 red bell pepper: Thinly sliced for a sweet crunch and vibrant color contrast.
- 1 yellow bell pepper: Adds another layer of sweetness and bright hue to the dish.
- 1 medium onion: Thinly sliced to build depth with subtle sweetness when cooked.
- 3 cloves garlic: Minced to infuse the sauce with aromatic warmth and pungency.
- 1 teaspoon ground cumin: Offers earthy, smoky notes essential to Brazilian-inspired cooking.
- 1/2 teaspoon paprika: Lends mild heat and rich color to the sauce.
- 1/2 teaspoon cayenne pepper: Adjust according to your heat preference for that signature spicy kick.
- 1 teaspoon salt: Enhances all the flavors perfectly without overpowering them.
- 1/2 teaspoon black pepper: Adds a subtle sharpness to complement the spices.
- 1 (13.5 oz) can full-fat coconut milk: The creamy, tropical base that makes this dish so comforting and indulgent.
- 1/4 cup chicken broth: Balances the richness of the coconut milk and helps create a smooth sauce.
- 1 tablespoon tomato paste: Brings a hint of acidity and deep umami to round out the sauce.
- 1 tablespoon lime juice: Finishes the dish with a zesty brightness that lifts all the flavors.
- Chopped fresh cilantro: For garnish, adding freshness and that unmistakable Brazilian flair.
- Cooked white rice: The perfect bed to soak up the luscious sauce and complete your meal.
How to Make Spicy Brazilian Coconut Chicken Recipe
Step 1: Brown the Chicken
Start by heating the olive oil in a large skillet over medium heat. Add the seasoned chicken pieces and cook them just until lightly browned, about 5 to 6 minutes. This step locks in moisture and builds the first layers of flavor that will shine through in the final dish. Once browned, gently remove the chicken and set it aside.
Step 2: Sauté the Veggies and Spices
In the same skillet, toss in the sliced onions and bell peppers. Sauté these for 3 to 4 minutes until they soften and become fragrant. Then add the minced garlic along with ground cumin, paprika, and cayenne pepper. Cooking the spices briefly brings out their aroma and infuses the veggies with bold, vibrant flavors that are at the heart of this Spicy Brazilian Coconut Chicken Recipe.
Step 3: Build the Sauce
Stir in the tomato paste until everything is nicely coated, letting it cook for a minute to deepen its flavor. Pour in the full-fat coconut milk and chicken broth, stirring to combine the rich and savory sauce. Allow this mixture to come to a gentle simmer, preparing the perfect environment to cook the chicken through while melding all the ingredients harmoniously.
Step 4: Simmer the Chicken
Return the browned chicken pieces to the skillet and reduce the heat. Let the chicken simmer uncovered for 10 to 12 minutes, gently thickening the sauce while ensuring the chicken becomes tender and fully cooked. This leisurely cooking step is where the magic happens, creating the creamy texture and spicy-sweet flavor that define this classic dish.
Step 5: Finish with Lime and Adjust Seasonings
Just before serving, stir in the fresh lime juice to brighten all the complex flavors. Taste the sauce and adjust the salt, pepper, or cayenne pepper if you want more heat. This finishing touch perfectly balances the richness of the coconut milk with a refreshing citrus note that elevates your Spicy Brazilian Coconut Chicken Recipe to unforgettable levels.
How to Serve Spicy Brazilian Coconut Chicken Recipe
Garnishes
Fresh chopped cilantro is a must for garnishing this dish—it adds a lively herbal brightness and a pop of green that makes every serving picture-perfect. You can also include a few lime wedges on the side to allow guests to add extra citrus tang to their liking.
Side Dishes
This dish shines when paired with simple, fluffy white rice that soaks up the creamy, spicy sauce beautifully. For a heartier meal, consider serving it alongside roasted vegetables or a crisp green salad to complement the rich flavors.
Creative Ways to Present
For a festive touch, serve your Spicy Brazilian Coconut Chicken Recipe in colorful bowls with a sprinkle of toasted coconut flakes or diced avocado on top. You can also try wrapping portions in warm tortillas or naan for a fun, handheld version that’s perfect for casual dinners and gatherings.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, simply transfer any leftovers into an airtight container and refrigerate for up to 3 days. The flavors actually deepen and develop more complexity with time, making your next meal just as delicious, if not better.
Freezing
If you want to keep this Spicy Brazilian Coconut Chicken Recipe for longer, it freezes very well. Store in a freezer-safe container and freeze for up to 2 months. Thaw it overnight in the refrigerator before reheating to maintain the creamy sauce’s perfect texture.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent the coconut milk from separating. Adding a splash of chicken broth or water can help restore the sauce’s luscious consistency. Microwave reheating is possible but should be done in short bursts to avoid overheating.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Absolutely! Both chicken thighs and breasts work well here. Thighs tend to stay juicier and more flavorful during cooking, but breasts are a leaner option. Just be careful not to overcook breasts as they can dry out faster.
How spicy is this Spicy Brazilian Coconut Chicken Recipe?
The heat level is moderate thanks to the cayenne pepper, but you can easily adjust it to suit your taste by reducing or omitting the cayenne. The dish remains flavorful and creamy without too much spice, making it approachable for most palates.
Can I make this recipe vegan or vegetarian?
For a vegan or vegetarian twist, swap the chicken for hearty vegetables like cauliflower florets or chickpeas. Use vegetable broth instead of chicken broth, and you’ll get a deliciously creamy and spicy coconut dish without animal products.
What can I serve instead of rice?
If you’re avoiding rice or want a different base, quinoa, couscous, or even cauliflower rice all pair nicely with the rich sauce. They soak up the flavors well and add different textures and nutrients to your meal.
Is this dish gluten-free?
Yes! All the ingredients in this Spicy Brazilian Coconut Chicken Recipe are naturally gluten-free, making it a safe and delicious option for those with gluten sensitivities or celiac disease.
Final Thoughts
This Spicy Brazilian Coconut Chicken Recipe is one of those special dishes that brings warmth, comfort, and a touch of adventure to your dinner table. Simple to prepare yet bursting with vibrant flavors, it’s perfect for busy weeknights or entertaining guests who appreciate bold cuisine. Once you try it, this creamy, spicy, and colorful dish will be popping up on your menu more often, guaranteed to delight family and friends alike. So go ahead, dive in, and enjoy every soulful bite!
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
Spicy Brazilian coconut chicken is a vibrant and flavorful one-pan dish featuring tender chicken simmered in a creamy, mildly spicy coconut sauce with bell peppers, garlic, and fragrant spices. Inspired by the traditional Brazilian moqueca de frango, this comforting meal pairs perfectly with rice and fresh herbs, delivering a rich blend of creamy coconut and zesty lime.
Ingredients
Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquids and Garnishes
- 1 (13.5 oz) can full-fat coconut milk
- 1/4 cup chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon lime juice
- Chopped fresh cilantro, for garnish
- Cooked white rice, for serving
Instructions
- Brown the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces, seasoned with salt and black pepper, and cook for 5–6 minutes until lightly browned but not fully cooked. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add onions and bell peppers. Sauté for 3–4 minutes until softened and fragrant.
- Add Aromatics and Spices: Stir in minced garlic, ground cumin, paprika, and cayenne pepper. Cook for about 1 minute until the spices are fragrant.
- Create the Sauce: Mix in the tomato paste, then pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer.
- Simmer the Chicken: Return the browned chicken to the skillet. Reduce the heat and simmer uncovered for 10–12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Finish and Serve: Stir in fresh lime juice and adjust seasoning as needed. Garnish with chopped cilantro and serve hot over cooked white rice.
Notes
- For a milder flavor, reduce or omit the cayenne pepper.
- You can add diced tomatoes for added texture and freshness.
- Chicken can be substituted with shrimp for a seafood variation.
- Leftovers reheat well and develop even deeper flavor the next day.
