The Spicy Brazilian Coconut Chicken Recipe is a vibrant, soul-satisfying dish that brings together the warmth of tender chicken thighs, the creaminess of coconut milk, and an exhilarating blend of spices. This recipe bursts with flavor and boasts a perfect balance of heat, aromatic herbs, and tropical richness that transports you straight to the heart of Brazil. Whether you’re cooking for a weeknight dinner or impressing friends at a gathering, this dish is a true celebration of bold tastes and comforting textures that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering the right ingredients for this Spicy Brazilian Coconut Chicken Recipe is key to capturing its authentic taste. Each component plays a vital role, from the spices that ignite the dish’s heat to the creamy coconut milk that smooths it all out with a tropical touch.
- Chicken thighs (1.5 pounds): Tender, juicy, and perfect for soaking up the rich sauce without drying out.
- Garlic (2 cloves, minced): Adds a subtle pungency that enhances the overall depth of flavor.
- Paprika (1 teaspoon): Brings a mild smoky warmth and beautiful color.
- Cayenne pepper (1/2 teaspoon): Provides the signature spicy kick, adjustable to taste.
- Salt and black pepper: Essential for seasoning and balancing the flavors.
- Vegetable oil (2 tablespoons): Perfect for searing the chicken and sautéing vegetables without overpowering other flavors.
- Onion (1, finely chopped): Builds a sweet and savory base for the sauce.
- Red bell pepper (1, diced): Adds a fresh, slightly sweet crunch and vibrant color.
- Ground cumin (2 teaspoons): Introduces earthy, warm notes that complement the other spices beautifully.
- Ground coriander (2 teaspoons): Offers citrusy undertones to brighten the dish.
- Smoked paprika (1 teaspoon): Elevates the smokiness and deepens the flavor profile.
- Diced tomatoes (1 can, 14 ounces): Adds acidity and body to the sauce.
- Coconut milk (1 can, 14 ounces): The star ingredient that gives the dish its luscious creaminess and tropical flair.
- Chicken broth (1/2 cup): Adds moisture and keeps the sauce rich without overpowering it.
- Bay leaf (1): Subtly infuses the sauce with an herbal aroma during simmering.
- Fresh cilantro leaves, for garnish: Bright, fresh, and herbaceous finish.
- Cooked rice, for serving: A neutral base that soaks up the creamy sauce perfectly.
How to Make Spicy Brazilian Coconut Chicken Recipe
Step 1: Marinate the Chicken
Start by combining your chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper in a bowl. Mixing it well ensures every bite is packed with spice and aroma. Letting the chicken marinate for at least 15 minutes allows those bold flavors to seep deep into the meat, creating a more delicious, juicy bite when cooked.
Step 2: Sear the Chicken
Heat your vegetable oil in a large skillet over medium-high heat and place the marinated chicken in a single even layer. Cooking it until browned on all sides—about 4 to 5 minutes—locks in the juices and builds a savory crust that adds texture and flavor. Once beautifully browned, remove the chicken and set it aside for later.
Step 3: Sauté Onion and Bell Pepper
In the same pan, toss in the finely chopped onion and diced red bell pepper. Stir and cook until the onion softens and turns translucent while the pepper releases its sweet fragrance, about 3 to 4 minutes. This vegetable base forms the rich foundation for your sauce and balances the heat of the spices.
Step 4: Bloom the Spices
Add the ground cumin, ground coriander, and smoked paprika into the vegetables. Cooking them for 1 to 2 minutes “blooms” the spices, meaning it intensifies their aroma and flavors, so they better penetrate the sauce, elevating each spoonful of this Spicy Brazilian Coconut Chicken Recipe.
Step 5: Create the Sauce Base
Pour in the diced tomatoes with their juices, then add the coconut milk. Stir everything together to blend these luscious liquids—one providing acidity and the other creamy tropical goodness. This combination creates a nicely balanced sauce that’s both silky and vibrant.
Step 6: Return Chicken and Add Broth
Place the seared chicken back into the pan alongside any juices that may have collected. Pour in the chicken broth and toss in the bay leaf to infuse subtle herbal notes during the simmer. Mix everything so all ingredients meld beautifully, setting the stage for a rich, hearty dish.
Step 7: Simmer to Perfection
Reduce the heat to a gentle simmer, cover the pan, and let the flavors marry for 20 to 25 minutes. Cooking gently ensures the chicken becomes tender and fully cooked without drying out, while the sauce thickens into that irresistible, creamy coating you crave in this Spicy Brazilian Coconut Chicken Recipe.
Step 8: Final Seasoning Touches
After simmering, always taste your sauce and adjust the salt and black pepper accordingly. Don’t forget to remove and discard the bay leaf. The sauce should feel comforting, creamy, and bursting with fragrant spices, ready to steal the spotlight on your dinner table.
Step 9: Serve and Garnish
Serve your spicy, saucy chicken generously over fluffy cooked rice. Finish with a handful of fresh cilantro leaves on top for that bright pop of freshness and a beautiful contrast in color. Now you’re ready to enjoy every delicious bite!
How to Serve Spicy Brazilian Coconut Chicken Recipe
Garnishes
The secret to making this dish look as spectacular as it tastes lies in fresh garnishes. Chopped cilantro not only adds a splash of vibrant green but also brings a fresh, citrusy note that cuts through the richness of the coconut sauce. You can also sprinkle some finely sliced red chili or a squeeze of lime to amplify both color and flavor.
Side Dishes
While rice is the classic and perfect pairing for this dish, you can also serve it alongside warm, buttery plantains or a light salad of crunchy greens and avocado. These sides complement the richness and spiciness of the chicken beautifully, offering a well-rounded feast that’s both satisfying and exciting.
Creative Ways to Present
For a fun twist, present the chicken in individual coconut shells or colorful bowls to echo the tropical theme. You might also experiment by serving it with coconut-infused quinoa or cauliflower rice for a healthier alternative. Adding a drizzle of extra coconut milk over the top right before serving will also enhance that creamy mouthfeel everyone loves.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store leftovers in an airtight container in the refrigerator. This Spicy Brazilian Coconut Chicken Recipe keeps well for up to 3 days, making it an excellent option for tasty next-day lunches or easy dinners.
Freezing
If you want to keep this tropical delight longer, freeze it in a freezer-safe container. For best results, freeze within 2 hours of cooking. It will maintain its flavor and texture for up to 2 months. Just thaw in the fridge overnight before reheating.
Reheating
To reheat, warm gently in a saucepan over low heat with a splash of water or broth to prevent the sauce from thickening too much. Avoid microwave reheating at high power, which can cause the chicken to dry out. Stir occasionally until heated through, and enjoy the Spicy Brazilian Coconut Chicken Recipe as if freshly made.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but thighs are recommended because they stay juicier and better absorb the sauce. If using breasts, try not to overcook them to keep them tender.
How spicy is this dish?
The recipe has a moderate heat level thanks to the cayenne pepper. You can adjust the spice by reducing or increasing the cayenne according to your preference.
Is there a way to make this recipe dairy-free?
Absolutely! This recipe is naturally dairy-free thanks to the use of coconut milk instead of cream, making it perfect for those avoiding dairy.
Can I prepare this recipe ahead of time?
Yes, this dish actually tastes better the next day after the flavors meld overnight. Simply store it in the fridge and reheat gently before serving.
What can I serve with this dish for a complete meal?
Aside from rice, consider serving it with sides like plantains, steamed vegetables, or a fresh green salad to balance the richness and add variety to your meal.
Final Thoughts
This Spicy Brazilian Coconut Chicken Recipe is one of those dishes that makes you fall in love with cooking all over again. Its harmony of creamy coconut, vibrant spices, and tender chicken makes each bite a delightful experience to savor. I wholeheartedly encourage you to bring this recipe into your kitchen and share it with loved ones—because good food is always better when enjoyed together.
Print
Spicy Brazilian Coconut Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Description
This Spicy Brazilian Coconut Chicken recipe features tender chicken thighs simmered in a rich and aromatic coconut milk and tomato sauce, infused with bold spices like cumin, coriander, and smoked paprika. Perfectly balanced with a hint of heat from cayenne pepper and garnished with fresh cilantro, this comforting dish is best served over fluffy cooked rice for a satisfying meal inspired by Brazilian flavors.
Ingredients
Chicken Marinade
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
Sauté and Sauce
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 1/2 cup chicken broth
- 1 bay leaf
- Salt and black pepper, to taste
To Serve
- Fresh cilantro leaves, for garnish
- Cooked rice, for serving
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Mix well to ensure all the chicken is coated, and let it marinate for at least 15 minutes to allow the flavors to deeply penetrate the meat.
- Brown the Chicken: Heat vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces in a single layer and cook until browned on all sides, about 4–5 minutes. Remove the chicken from the pan and set it aside; this step locks in the juices.
- Sauté Aromatics: In the same pan, add chopped onion and diced red bell pepper. Sauté, stirring often, until the onion is soft and translucent and the pepper is fragrant, about 3–4 minutes.
- Add Spices: Stir in the ground cumin, ground coriander, and smoked paprika. Cook for 1–2 minutes, allowing the spices to bloom and intensify the flavor of the base.
- Create the Sauce: Pour in the diced tomatoes with their juices and the coconut milk. Stir well to combine, forming a rich, aromatic sauce base.
- Combine Chicken and Sauce: Return the seared chicken to the pan, along with any released juices. Add the chicken broth and bay leaf. Mix until everything is well combined.
- Simmer: Lower the heat to a gentle simmer. Cover the pan and let it cook for 20–25 minutes, or until the chicken is tender and fully cooked through, and the sauce has thickened to your liking.
- Final Seasoning: Taste the sauce and adjust salt and black pepper if needed. Remove the bay leaf and discard. The sauce should be creamy and fragrant.
- Serve: Spoon the chicken and coconut sauce over cooked rice and garnish generously with fresh cilantro leaves. Enjoy this comforting, spicy Brazilian dish while hot.
Notes
- Adjust the cayenne pepper to control the heat level according to your preference.
- Boneless, skinless chicken thighs work best for tenderness and flavor absorption.
- Can be served with quinoa or couscous as alternatives to rice.
- The sauce thickens as it simmers; cook covered to retain moisture and enhance flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
