Spicy Brazilian Coconut Chicken Recipe

Brazilian cuisine is all about bold flavors, vibrant colors, and comforting dishes that bring people together. This Spicy Brazilian Coconut Chicken is a perfect example—tender chicken simmered in a rich, creamy coconut sauce with warm spices and just the right amount of heat. It’s the kind of dish that feels exotic yet comforting, ideal for cozy family dinners, weekend cooking, or when you want to shake up your usual chicken routine with something exciting and flavorful.

Why You’ll Love This Recipe

• Bold and vibrant flavors: Warm spices, coconut milk, and tomatoes create depth and richness.
• Creamy with a kick: Coconut milk balances the heat from cayenne and spices beautifully.
• Easy weeknight dinner: Simple steps and pantry-friendly ingredients.
• Naturally gluten-free: Perfect for gluten-free households.
• Great for meal prep: Tastes even better the next day as flavors deepen.

Ingredients

For the Chicken Marinade

• 1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces – juicy and flavorful.
• 2 cloves garlic, minced – adds aromatic depth.
• 1 tsp paprika – mild warmth and color.
• ½ tsp cayenne pepper – adjustable heat level.
• Salt and black pepper, to taste – balances seasoning.

For the Coconut Sauce

• 2 tbsp vegetable oil – for searing and sautéing.
• 1 onion, finely chopped – savory base flavor.
• 1 red bell pepper, diced – sweetness and color.
• 2 tsp ground cumin – warm, earthy spice.
• 2 tsp ground coriander – citrusy, aromatic note.
• 1 tsp smoked paprika – subtle smokiness.
• 1 can (14 oz) diced tomatoes – acidity and body.
• 1 can (14 oz) coconut milk – creamy richness.
• ½ cup chicken broth – adds depth and helps simmer.
• 1 bay leaf – gentle background aroma.
• Salt and black pepper, to taste – final seasoning.
• Fresh cilantro leaves – bright garnish.

For Serving

• Cooked rice – perfect for soaking up the sauce.

Equipment Needed

• Large skillet or sauté pan
• Mixing bowl
• Wooden spoon or spatula
• Knife and cutting board

How to Make Spicy Brazilian Coconut Chicken

Step 1: Marinate the Chicken

In a bowl, combine chicken pieces with garlic, paprika, cayenne pepper, salt, and black pepper. Toss well to coat evenly and let marinate for at least 15 minutes. Tip: If you have time, marinate up to an hour for deeper flavor.

Step 2: 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 chicken from the pan and set aside. Don’t worry about cooking it through yet—it will finish in the sauce.

Step 3: Sauté the Aromatics

In the same pan, add the chopped onion and red bell pepper. Sauté until soft and fragrant, scraping up any browned bits from the bottom of the pan for extra flavor.

Step 4: Add the Spices

Stir in ground cumin, ground coriander, and smoked paprika. Cook for 1–2 minutes until the spices become aromatic. This step unlocks their full flavor.

Step 5: Build the Coconut Sauce

Add the diced tomatoes with their juices and pour in the coconut milk. Stir until everything is well combined.

Step 6: Simmer with Chicken

Return the seared chicken to the pan. Add chicken broth and the bay leaf, stirring gently. Reduce heat to low, cover, and let simmer for 20–25 minutes until the chicken is cooked through and the sauce thickens.

Step 7: Season and Garnish

Remove the bay leaf. Taste and adjust seasoning with salt and black pepper as needed. Garnish generously with fresh cilantro before serving.

Tips for Success

• Use chicken thighs for the juiciest results, but chicken breast works if preferred.
• Adjust cayenne pepper to control the heat level.
• Simmer gently to prevent the coconut milk from separating.
• Let the dish rest for a few minutes before serving to allow flavors to settle.

Recipe Variations

• Extra spicy: Add sliced fresh chili or a splash of hot sauce.
• Vegetable-loaded: Add zucchini or spinach during the final simmer.
• Seafood twist: Swap chicken for shrimp and simmer just until cooked.
• Creamier version: Stir in an extra splash of coconut milk before serving.

Serving Suggestions

Serve over fluffy white rice, jasmine rice, or coconut rice. Pair with a simple green salad, sautéed greens, or fried plantains for a complete Brazilian-inspired meal.

FAQs

Q: Can I make this dish ahead of time?
A: Yes! It stores well in the fridge for up to 3 days and tastes even better the next day.

Q: Can I freeze Spicy Brazilian Coconut Chicken?
A: Absolutely. Freeze in an airtight container for up to 2 months. Thaw overnight and reheat gently.

Q: Is this dish very spicy?
A: It has a gentle kick. Reduce or omit cayenne for a milder version.

Q: Can I use light coconut milk?
A: Yes, but full-fat coconut milk gives the creamiest, richest sauce.

Q: What can I use instead of cilantro?
A: Fresh parsley works well if you’re not a fan of cilantro.

Final Thoughts

This Spicy Brazilian Coconut Chicken is a celebration of bold spices, creamy coconut, and comforting flavors. It’s easy enough for a weeknight dinner yet impressive enough for entertaining. Serve it over rice, garnish with fresh herbs, and enjoy a dish that brings the warmth and vibrancy of Brazilian cooking straight to your table. Bom apetite!

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