Spicy Brazilian Coconut Chicken

If you’re craving a vibrant, flavorful, and slightly spicy dish, this Spicy Brazilian Coconut Chicken is exactly what you need. Tender chicken thighs simmer in a rich coconut milk sauce with fresh chili, ginger, and lime, creating a creamy, aromatic meal that’s perfect for weeknights, summer dinners, or casual entertaining. Naturally gluten-free and dairy-free, this dish brings a taste of Brazil straight to your kitchen with minimal fuss.

With its bright flavors, luscious sauce, and hint of heat, it’s the kind of recipe that feels indulgent without being heavy—perfect over rice or with your favorite grain.

Why You’ll Love This Recipe

• Creamy, spicy, and zesty all in one pan
• Naturally gluten-free and dairy-free
• Quick to prepare—ready in about 40 minutes
• Tender chicken thighs simmered in a fragrant coconut sauce
• Easy to customize spice level or swap protein for vegetarian options

Ingredients

Chicken

• Boneless, Skinless Chicken Thighs (2 lbs / 900g): Tender and juicy, perfect for simmering in sauce
• Kosher Salt (1 tsp) & Black Pepper (½ tsp): Simple seasoning to enhance natural chicken flavor
• Smoked Paprika (½ tsp): Adds subtle smokiness

Aromatics

• Olive Oil (1 tbsp): For searing the chicken
• Yellow Onion (1 medium, finely chopped): Adds sweetness and depth
• Garlic (4 cloves, minced): Aromatic and savory
• Fresh Ginger (1-inch piece, grated): Adds warmth and a slightly spicy note
• Red Chili Peppers (1–2, sliced; jalapeño or Fresno): Adds heat and vibrancy

Vegetables & Sauce

• Red Bell Pepper (1, thinly sliced): Sweetness and color
• Tomato Paste (1 tbsp): Concentrated umami and slight tang
• Ground Cumin (1 tsp), Turmeric (1 tsp), Cayenne (½ tsp, optional): Warming spices for a Brazilian-inspired flavor
• Coconut Milk (1 can / 14 oz, full-fat): Creates a creamy, rich sauce
• Chicken Broth (½ cup) or water: For simmering and thinning sauce if needed
• Lime Zest & Juice (1 lime): Bright acidity to balance richness
• Fresh Cilantro (½ cup, chopped): Fresh herbal finish

Serving

• Cooked White or Brown Rice: To serve under the chicken and soak up sauce
• Lime Wedges & Toasted Coconut Flakes (optional): Garnish for extra freshness and texture

How to Make Spicy Brazilian Coconut Chicken

Step 1: Prepare and Sear the Chicken

Pat chicken thighs dry with paper towels. Season with salt, black pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 3–4 minutes per side until golden brown. They do not need to be fully cooked at this stage. Transfer to a plate.

Step 2: Cook the Aromatics

In the same pan, add chopped onion and a pinch of salt. Cook for 2–3 minutes, scraping up any browned bits. Add garlic, ginger, and sliced chili peppers, stirring until fragrant, about 1 minute.

Step 3: Build the Sauce

Add red bell pepper and tomato paste. Cook 1–2 minutes until peppers soften and tomato paste darkens slightly. Sprinkle in cumin, turmeric, and cayenne (if using), stirring 30 seconds to bloom the spices. Pour in chicken broth, scraping up any stuck bits. Add coconut milk, lime zest, and a squeeze of lime juice. Stir to combine and adjust salt as needed.

Step 4: Simmer the Chicken

Return seared chicken and juices to the pan, nestling them into the sauce. Cover and simmer for 15 minutes, then uncover and simmer an additional 5–10 minutes until chicken is cooked through and sauce has thickened. Taste and adjust seasoning—add more lime, salt, or chili if desired.

Step 5: Serve

Sprinkle chopped cilantro over the chicken and serve with cooked rice. Garnish with extra lime wedges and toasted coconut flakes if desired.

Tips for Success

• Pat chicken dry before searing for a better golden crust
• For a milder dish, use only one chili and skip cayenne
• If the coconut sauce splits, whisk in a splash of coconut milk off the heat
• Use chicken thighs for juicier results; breasts can dry out if overcooked
• Taste and adjust seasoning at the end for a perfect balance of heat, acidity, and creaminess

Equipment Needed

• Large skillet or sauté pan with lid
• Knife and cutting board
• Measuring spoons and cups
• Spoon or spatula for stirring

Recipe Variations

• Vegetarian/Vegan Version: Use chickpeas or firm tofu instead of chicken
• Extra Spicy: Add more chili or a dash of hot sauce
• Lighter Option: Use light coconut milk and serve with cauliflower rice
• Extra Creamy: Add a splash more coconut milk or coconut cream at the end

Serving Suggestions

Serve over steamed white or brown rice. Garnish with fresh lime wedges and chopped cilantro. Sprinkle toasted coconut flakes for added crunch and visual appeal. Pair with a simple side salad or sautéed greens for a complete meal.

FAQs

Can I make this dish ahead of time?
Yes, it reheats beautifully in the fridge for up to 4 days and freezes well for future meals.

Can I use chicken breasts instead of thighs?
Yes, but reduce simmering time to avoid drying out the meat.

How can I adjust the heat?
Reduce the number of chili peppers or skip the cayenne for a milder dish.

Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.

What if my sauce splits?
Whisk in a splash of coconut milk off the heat to bring it back together.

Final Thoughts

This Spicy Brazilian Coconut Chicken is a show-stopping, fragrant, and comforting meal that comes together quickly. The combination of creamy coconut milk, zesty lime, warming spices, and tender chicken makes it a favorite for weeknight dinners or entertaining. Serve it over rice, garnish generously, and enjoy a taste of Brazil from your own kitchen.

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