If you’re looking for a dish that combines bold flavors, a touch of heat, and creamy coconut goodness, then Spicy Brazilian Coconut Chicken is the perfect recipe for you. This dish effortlessly balances vibrant spices, fresh vegetables, and tender chicken, creating a rich and comforting meal that’s perfect for any occasion. Whether you’re a beginner cook or an experienced chef, this dish is simple enough to prepare on a weeknight yet impressive enough to serve guests.
What Makes Spicy Brazilian Coconut Chicken Special?
The unique charm of Spicy Brazilian Coconut Chicken lies in its harmonious blend of tropical coconut milk and aromatic spices. This dish incorporates flavors that are typical of Brazilian cuisine, known for its fresh ingredients, bold flavors, and diverse seasoning profiles. The addition of creamy coconut milk not only adds richness but also helps balance the heat from cayenne pepper, making each bite a delightful experience.
One of the best parts of this recipe is its versatility. You can adjust the level of spiciness to suit your taste, and it can easily be adapted for various dietary preferences. It’s naturally gluten-free and can be made dairy-free, making it suitable for a wide range of diets. Plus, it only takes about 40 minutes to prepare, making it an ideal choice for busy weeknights when you want something quick but packed with flavor.
Ingredients for Spicy Brazilian Coconut Chicken
Before we dive into the preparation, let’s take a quick look at the essential ingredients that make this dish shine:
Chicken (Thighs or Breasts)
Thighs are often preferred in this recipe due to their tender texture and ability to stay moist. However, you can easily swap them with boneless, skinless chicken breasts if you prefer a leaner option.
Coconut Milk
Coconut milk forms the base of the sauce, giving it a creamy texture and a slightly sweet flavor that pairs perfectly with the spices in the dish.
Aromatics (Onion and Garlic)
Onion brings a subtle sweetness, while garlic adds depth and richness, setting the foundation for the flavor profile of this dish.
Spices (Cumin, Coriander, Paprika, and Cayenne Pepper)
These spices are essential for creating the earthy and smoky undertones that make this dish so flavorful. The cayenne pepper gives the dish its signature heat, but you can adjust the quantity to match your spice tolerance.
Bell Peppers
Red and yellow bell peppers add vibrant color, sweetness, and texture, contributing to the dish’s overall balance.
Diced Tomatoes and Tomato Paste
The diced tomatoes bring a touch of acidity, while tomato paste helps thicken the sauce and add a rich, umami flavor.
Fresh Cilantro and Lime
Cilantro is a classic garnish for Brazilian dishes, adding a fresh, herbaceous finish. A squeeze of lime just before serving brightens the entire dish, cutting through the richness of the coconut milk.
How to Make Spicy Brazilian Coconut Chicken
Now that we’ve covered the ingredients, let’s get into the steps of preparing this amazing dish. The process is simple, yet each step builds layers of flavor, ensuring a delicious result.
Step 1: Sear the Chicken
Start by seasoning the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken pieces and cook until they are browned on all sides. This should take about 5–7 minutes. The goal here is to sear the chicken and develop a rich flavor, not to cook it all the way through. Once browned, remove the chicken from the skillet and set it aside.
Tip: If you’re using chicken breasts, be mindful not to overcook them. They cook faster than thighs and can dry out.
Step 2: Cook the Aromatics
In the same skillet, add the chopped onion. Cook for about 3–4 minutes until the onion becomes translucent and slightly golden. Then, add the minced garlic and sauté for an additional minute until fragrant. Be careful not to let the garlic burn, as it can become bitter.
Tip: Adding garlic to the hot oil will allow it to release its oils and fragrance, creating a flavorful base for the dish.
Step 3: Add the Vegetables
Now, add the sliced bell peppers to the skillet. Cook for about 5 minutes, stirring occasionally. You want the peppers to soften, but still retain some of their crunch. This adds texture to the dish and balances the creaminess of the coconut milk.
Step 4: Toast the Spices
Sprinkle in the ground cumin, ground coriander, paprika, and cayenne pepper. Stir the spices into the vegetables, allowing them to toast for 1–2 minutes. Toasting spices helps bring out their essential oils, making the dish more aromatic and flavorful.
Then, stir in the tomato paste and cook for another minute to combine everything evenly.
Tip: If you’re not a fan of spice, you can reduce the cayenne or omit it entirely.
Step 5: Create the Sauce
After toasting the spices, it’s time to build the sauce. Pour in the coconut milk and the diced tomatoes (make sure to drain them first). Stir everything together, making sure to scrape up any browned bits from the bottom of the skillet. These bits, known as “fond,” are packed with flavor and will enhance the depth of your sauce.
Bring the mixture to a gentle simmer. As it heats up, the coconut milk will blend with the tomatoes, creating a creamy, tangy base for the chicken. This sauce is the star of the dish, so be sure to give it a good stir to incorporate all the ingredients.
Step 6: Simmer the Chicken
Once your sauce is simmering, return the seared chicken to the skillet. Stir to coat the chicken in the sauce. Reduce the heat to medium-low and let everything simmer uncovered for 15–20 minutes. This is when the magic happens—the chicken becomes tender as it absorbs the flavors from the coconut milk and spices, while the sauce thickens slightly.
During this time, occasionally stir the dish to ensure the chicken doesn’t stick to the bottom of the skillet. Check the chicken’s doneness by cutting a piece to ensure there’s no pink left inside. The internal temperature should reach 165°F (75°C) for perfectly cooked chicken.
Step 7: Finish and Serve
Once the chicken is cooked through, and the sauce has thickened to your liking, turn off the heat. Sprinkle fresh chopped cilantro over the dish to add a burst of color and freshness. Serve the Spicy Brazilian Coconut Chicken with lime wedges on the side for a zesty finish. A squeeze of lime just before eating cuts through the richness of the coconut milk and adds an extra layer of brightness to the dish.
Serving Suggestions:
Spicy Brazilian Coconut Chicken is incredibly versatile when it comes to pairing. Here are some great serving options:
Steamed white or brown rice: The perfect accompaniment to soak up all the creamy sauce.
Coconut rice: For an extra tropical touch, make rice with coconut milk for a full-on coconut experience.
Quinoa: A lighter, protein-packed alternative to rice, quinoa works great if you’re looking for something with a bit more texture.
Crusty bread: For those who love dipping, a warm, crusty loaf is perfect for sopping up the sauce.
Cauliflower rice: A low-carb option that complements the dish without overpowering it.
Tip: If you prefer a milder version, you can reduce the amount of cayenne pepper or substitute smoked paprika for a smoky flavor without the heat.
Storing and Reheating Leftovers
This dish makes excellent leftovers, and the flavors often deepen after sitting for a day. Here’s how you can store and reheat it:
Storage: Let the dish cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 3 days.
Freezing: If you want to save it for later, you can freeze the dish for up to 3 months. Be sure to store it in a freezer-safe container or bag.
Reheating: To reheat, warm the dish gently on the stove over low heat. If the sauce has thickened too much, simply add a splash of water or coconut milk to bring it back to the desired consistency. You can also reheat it in the microwave, but be sure to stir occasionally for even heating.
Ingredient Swaps and Tips for Customization
This recipe is highly customizable. Here are a few ingredient swaps and tips to tailor the dish to your preferences:
Vegetables: If you’re not a fan of bell peppers, try using zucchini, carrots, or even spinach for added color and nutrition.
Spices: Swap the cumin and coriander for curry powder for a different flavor twist. You can also reduce the cayenne or swap it for paprika if you want less heat.
Coconut Milk: For a lighter version, use light coconut milk or coconut cream if you want an extra rich, creamy texture.
Non-Chicken Protein: If you’re looking to switch it up, try using tofu or chickpeas as a vegetarian protein substitute.
Beginner Tips
For first-time cooks or those new to making this dish, here are some tips to ensure success:
Prep Your Ingredients: Chop all your vegetables and measure your spices ahead of time. This is called “mise en place” and will make the cooking process smoother.
Don’t Skip Browning the Chicken: Browning the chicken at the beginning adds depth to the flavor and creates a beautiful golden crust. Skipping this step can result in a dish that lacks that rich, savory base.
Adjust the Heat: If you’re not used to spicy food, start with a small amount of cayenne pepper and taste the sauce before adding more. It’s always easier to add heat than to take it away.
Spicy Brazilian Coconut Chicken Recipe Card
Ingredients
1 lb chicken thighs or breasts (boneless and skinless, cut into bite-sized pieces)
1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 can (14 oz) coconut milk
1 can (14.5 oz) diced tomatoes, drained
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
½ teaspoon cayenne pepper (adjust to taste)
Salt and black pepper, to taste
Fresh cilantro, chopped (for garnish)
Lime wedges, for serving
Instructions
Sear the Chicken: Season the chicken with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides (about 5–7 minutes). Remove the chicken and set it aside.
Cook the Aromatics: In the same skillet, add the chopped onion. Cook for 3–4 minutes until translucent and lightly golden. Stir in the minced garlic and sauté for 1 minute, making sure it doesn’t burn.
Add the Vegetables: Add the sliced bell peppers to the skillet and cook for 5 minutes, allowing them to soften but still retain some crunch.
Toast the Spices: Add cumin, coriander, paprika, and cayenne pepper. Stir and let the spices toast for 1–2 minutes. Then stir in the tomato paste and cook for an additional minute.
Create the Sauce: Pour in the coconut milk and diced tomatoes. Stir well to combine, scraping up any browned bits from the pan. Bring the mixture to a simmer.
Simmer the Chicken: Return the browned chicken to the skillet and stir to coat it with the sauce. Reduce the heat to medium-low and let it simmer uncovered for 15–20 minutes until the chicken is fully cooked and the sauce has thickened.
Finish and Serve: Turn off the heat, garnish with chopped cilantro, and serve with lime wedges. Enjoy over rice, quinoa, or with crusty bread.
Notes
For a milder dish, reduce the cayenne pepper or substitute smoked paprika for a smoky flavor.
If the sauce becomes too thick, add a splash of water or coconut milk to loosen it up.
For a lower-fat version, use light coconut milk.
Leftovers keep well in the fridge for up to 3 days. You can freeze the dish for up to 3 months.
Don’t skip the browning step—it adds extra flavor to the dish!
Nutritional Facts (Per Serving)
Calories: 415 kcal
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Sugar: 6g
Protein: 29g
Cholesterol: 110mg
Sodium: 560mg
Recipe Details
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Method: Stovetop
Cuisine: Brazilian
Servings: 4 servings
Yield: 4 servings
Calories per Serving: 415 kcal
