Spicy Brazilian Coconut Chicken is a dish that brings a tropical flair to your dinner table. I discovered this delightful recipe on a rainy evening when I craved something warm, comforting, and with a kick. The combination of tender chicken thighs and creamy coconut milk creates a flavor profile that’s both spicy and soothing, making it perfect for a weeknight meal or a gathering with friends. Plus, it’s incredibly straightforward to prepare, which means you can spend less time in the kitchen and more time enjoying your meal.

Why you’ll love this dish

This recipe stands out for several reasons. First, it’s a vibrant mix of spices and fresh ingredients that brings the lively essence of Brazilian cuisine right to your home. The rich and creamy coconut sauce paired with tender chicken makes for a filling and satisfying meal. It’s budget-friendly too, making it an excellent choice for families or anyone looking to whip up something delicious without breaking the bank.

You can also adjust the spice level to your liking by varying the cayenne pepper, making it adaptable for both spice lovers and those who prefer milder flavors. Whether you’re hosting a cozy family dinner or making something special for date night, this dish is sure to impress.

"This Spicy Brazilian Coconut Chicken is a take on comfort food that I didn’t know I needed! My family devoured it and asked for seconds.” – A satisfied home cook

The cooking process explained

Making Spicy Brazilian Coconut Chicken is a simple and rewarding culinary journey. In just a few straightforward steps, you’ll go from raw ingredients to a mouthwatering dish ready to pair with fluffy rice and fresh cilantro. The process involves marinating the chicken, searing it, and then letting all the flavors meld together beautifully in a savory coconut sauce.

What you’ll need

For this recipe, gather the following 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

Coconut 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

For Serving:

Cooked rice
Fresh cilantro leaves for garnish

Feel free to consider substitutions! For example, chicken breasts can be used instead of thighs for a leaner option, or vegetable broth can replace chicken broth for a vegetarian twist.

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. Allow it to marinate for at least 15 minutes to infuse the flavors.
Sear the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Add the marinated chicken. Cook until the chicken is browned on all sides, then remove it from the pan and set it aside.
Sauté the Aromatics: In that same skillet, toss in the chopped onion and diced red bell pepper. Sauté until they soften and become fragrant.
Spice It Up: Stir in the ground cumin, ground coriander, and smoked paprika. Allow the spices to play for about a minute or two to release their essential oils.
Add Tomatoes and Coconut Milk: Pour the diced tomatoes with their juices into the pan, followed by the coconut milk. Stir everything together until well combined.
Simmer with Chicken: Return the seared chicken to the skillet. Add the chicken broth and the bay leaf. Mix thoroughly.
Simmer and Cook: Reduce the heat to low, cover the skillet, and let the chicken simmer for about 20-25 minutes. The goal is for the chicken to be cooked through and the sauce to thicken beautifully.
Season and Garnish: Once done, taste the sauce and adjust the seasoning with salt and black pepper as necessary. Don’t forget to remove the bay leaf.
Serve: Spoon the delicious Spicy Brazilian Coconut Chicken over bowls of cooked rice. Finish with a sprinkle of fresh cilantro leaves for a delightful touch. Bom apetite!

How to plate and pair

To elevate the presentation, serve the chicken and sauce over a mound of fluffy white or brown rice. The contrast of creamy coconut sauce against the bright cilantro creates a beautiful dish that’s visually appealing. You may also consider pairing it with crispy plantains or a vibrant green salad to balance the richness of the chicken.

Storage and reheating tips

Leftovers? You’re in luck! This dish stores well in the fridge. Allow it to cool completely before transferring to an airtight container. It should keep fresh for about 3 to 4 days. Reheat on the stove over low heat or in the microwave until warmed through. For longer storage, you can freeze the chicken in a zipped bag for up to three months. Just make sure to leave some space in the bag as the liquid may expand.

Helpful cooking tips

Marination is key: Allowing the chicken to marinate not only enhances flavor but also helps tenderize the meat.
Control the heat: Adjust the cayenne pepper according to your spice tolerance. Start with a smaller amount and taste as you go.
Fresh ingredients shine: Using fresh garlic and quality spices can significantly impact the flavor profile of the dish.

Creative twists

Feeling adventurous? Here are a few variations you could try:

Add veggies: Toss in some sliced zucchini or spinach during the simmering step for added nutrition.
Different protein: Swap chicken for shrimp or tofu for a different texture and flavor combination.
Cilantro lime rice: Serve over rice that’s been cooked with lime juice and fresh cilantro for an extra zing.

Your questions answered

How long does it take to prep this dish?
The prep time is minimal—approximately 15 minutes for marination and chopping ingredients.
Can I substitute coconut milk?
Yes, you can use almond or soy milk, but it may alter the flavor and creaminess. Coconut milk is recommended for authenticity.
Is this dish spicy?
The spice level can be adjusted to your taste by varying the amount of cayenne pepper in the marinade. Feel free to start with less if you’re cautious about heat.

Enjoy creating this flavorful Spicy Brazilian Coconut Chicken, and don’t forget to savor each bite!

Spicy Brazilian Coconut Chicken

A flavorful dish combining tender chicken thighs with creamy coconut milk and spices, perfect for weeknight meals or gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Brazilian

Servings 4 servings

Calories 550 kcal

Ingredients

Chicken Marinade

1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 cloves garlic, minced
1 teaspoon paprika
0.5 teaspoon cayenne pepper adjust to taste
to taste Salt and black pepper

Coconut Sauce

2 tablespoons vegetable oil
1 medium onion, finely chopped
1 medium 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
0.5 cup chicken broth can substitute with vegetable broth for a vegetarian option
to taste Salt and black pepper

For Serving

Cooked rice
Fresh cilantro leaves for garnish

Instructions

Marination

In a mixing bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Allow it to marinate for at least 15 minutes to infuse the flavors.

Cooking

In a large skillet, heat the vegetable oil over medium-high heat.
Add the marinated chicken and cook until browned on all sides, then remove from the pan and set aside.
In the same skillet, sauté the chopped onion and diced red bell pepper until softened and fragrant.
Stir in the ground cumin, ground coriander, and smoked paprika. Allow the spices to cook for about 1-2 minutes to release their flavors.
Add the diced tomatoes with their juices and the coconut milk, stirring until well combined.
Return the seared chicken to the skillet, adding the chicken broth and bay leaf. Mix thoroughly.
Reduce the heat to low, cover, and let simmer for about 20-25 minutes until chicken is cooked through and the sauce has thickened.
Taste and adjust the seasoning with salt and black pepper as necessary, then remove the bay leaf.
Serve the chicken and sauce spooned over bowls of cooked rice, garnished with fresh cilantro leaves.