Introduction

Spicy Brazilian Coconut Chicken is a dish that transports your taste buds straight to the vibrant streets of Brazil. With tender bites of chicken thighs simmering in a luscious coconut milk sauce, this recipe is a feast for the senses. I first stumbled upon this gem during a culinary trip to Brazil, and it quickly became a staple in my home, especially on those busy weeknights when you need a meal that’s both comforting and packed with flavor.

Why make this recipe

Reasons to try it

This dish is truly one-of-a-kind. Not only is it bursting with exotic flavors, but it also comes together in under an hour, making it perfect for a quick weeknight dinner. The combination of spices and creamy coconut milk creates a rich sauce that will have your family coming back for seconds. Plus, it’s budget-friendly, satisfying, and can easily become a go-to for gatherings and special occasions.

“This recipe is a game-changer! It’s simple to make, and the flavor is out of this world. My family devoured it!” – Happy Home Cook

How to make Spicy Brazilian Coconut Chicken

The cooking process explained

Preparing this Spicy Brazilian Coconut Chicken involves a few straightforward steps that lead to a plateful of culinary delight. First, you’ll marinate the chicken to infuse it with flavor. Then, it’s all about searing, sautéing, and simmering to create a tantalizing dish that’s as pleasing to the eye as it is to the palate.

Ingredients

What you’ll need

To whip up this delicious recipe, gather the following ingredients:

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
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
Cooked rice for serving
Fresh cilantro leaves for garnish

Feel free to swap chicken thighs for breasts if that’s your preference, or use vegetable broth for a plant-based option!

Directions

Step-by-step instructions

Marinate the Chicken: In a mixing bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Let it marinate for at least 15 minutes.
Sear the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides. Remove and set aside.
Sauté the Aromatics: In the same skillet, sauté the chopped onion and diced red bell pepper until softened.
Spice It Up: Stir in ground cumin, ground coriander, and smoked paprika, allowing the spices to release their aromas.
Add Tomatoes and Coconut Milk: Pour in the diced tomatoes and coconut milk, mixing well.
Simmer with Chicken: Return the browned chicken to the skillet. Add chicken broth and bay leaf, then mix thoroughly.
Simmer and Cook: Lower the heat, cover, and simmer for 20-25 minutes.
Season and Garnish: Adjust seasonings, remove the bay leaf, and serve over cooked rice, garnished with fresh cilantro.

How to serve Spicy Brazilian Coconut Chicken

Best ways to enjoy it

This dish is a star on its own, but to elevate your meal, consider pairing it with fluffy jasmine rice or crusty bread to soak up the sauce. A light side salad with a zesty vinaigrette can also balance the richness of the coconut. For an authentic touch, serve with sliced limes and extra cilantro for personalization!

How to store

Keeping leftovers fresh

To store any leftovers of this delicious dish, let it cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to three days. If you’d like to keep it longer, consider freezing it—just be sure to thaw it in the fridge overnight before reheating. Always reheat to a minimum temperature of 165°F to ensure food safety.

Tips to make

Pro chef tips

For optimal flavor, allow the chicken to marinate for an hour—if you have time! Additionally, don’t shy away from adjusting the cayenne pepper; this dish can easily go from mild to fiery, according to your taste. Using fresh herbs can also make a surprising difference, so if you have access to fresh cilantro, use it liberally!

Variations

Creative twists

Feel free to mix things up with this recipe! You might try adding a splash of lime juice for brightness, or incorporating vegetables like zucchini or spinach for extra nutrition. For a vegan version, swap chicken for chickpeas or tofu. And if you enjoy a bit of crunch, top your bowl with toasted coconut flakes or crushed peanuts.

FAQs

Common questions

What is the prep time for Spicy Brazilian Coconut Chicken?
Prep time is around 15 minutes, plus marinating time. Cooking takes about 30 minutes.
Can I substitute chicken thighs for another protein?
Absolutely! Chicken breasts, shrimp, or even firm tofu work beautifully in this dish.
How do I reheat leftovers safely?
Microwave on high, or reheat on the stovetop until the internal temperature reaches 165°F.

Now you’re ready to dive into the deliciousness of Spicy Brazilian Coconut Chicken! This dish isn’t just a meal; it’s an unforgettable experience that’s easy to make, budget-friendly, and utterly satisfying. Enjoy!

Spicy Brazilian Coconut Chicken

A flavorful dish featuring chicken thighs simmered in a creamy coconut milk sauce, bringing the vibrant flavors of Brazil to your table in under an hour.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Brazilian

Calories: 450

Ingredients Method Notes

Ingredients

For the Chicken

1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces Chicken thighs can be substituted with breasts.
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon cayenne pepper Adjust to taste.
to taste Salt and black pepper
2 tablespoons vegetable oil

Vegetables and Spices

1 large onion, finely chopped
1 medium red bell pepper, diced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon smoked paprika

Sauce Components

1 can (14 ounces) diced tomatoes
1 can (14 ounces) coconut milk
1/2 cup chicken broth Use vegetable broth for a plant-based option.

Serving Suggestions

Cooked rice For serving.
Fresh cilantro leaves For garnish.

Method

Preparation

In a mixing bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Let it marinate for at least 15 minutes.
Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides. Remove and set aside.
In the same skillet, sauté the chopped onion and diced red bell pepper until softened.
Stir in ground cumin, ground coriander, and smoked paprika, allowing the spices to release their aromas.
Pour in the diced tomatoes and coconut milk, mixing well.
Return the browned chicken to the skillet. Add chicken broth and bay leaf, then mix thoroughly.
Lower the heat, cover, and simmer for 20-25 minutes.
Adjust seasonings, remove the bay leaf, and serve over cooked rice, garnished with fresh cilantro.

Notes

For optimal flavor, allow the chicken to marinate for an hour. Adjust cayenne pepper according to your spice preference. Using fresh herbs can significantly enhance the flavor.