This Spicy Brazilian Coconut Chicken is a rich, creamy, and slightly spicy dish inspired by the flavors of Brazil. Juicy chicken is simmered in a fragrant coconut milk sauce with tomatoes, bell peppers, and bold spices. Serve it over rice for a comforting meal packed with flavor!
Why You’ll Love This Recipe
- Bold and Flavorful: A delicious blend of spices, coconut milk, and fresh herbs.
- Creamy with a Kick: The coconut milk balances the spice beautifully.
- One-Pan Meal: Easy to make in just one skillet.
- Perfect for Any Occasion: Great for weeknight dinners or special gatherings.
Ingredients for Spicy Brazilian Coconut Chicken
For the Chicken:
- 2 lbs chicken thighs or breasts, cut into chunks
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 2 tbsp olive oil
For the Sauce:
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- Juice of 1 lime
- 1/4 cup fresh cilantro or parsley, chopped
Tools You’ll Need
- Large skillet or pan
- Wooden spoon
- Cutting board
- Knife
How to Make Spicy Brazilian Coconut Chicken
Step 1: Season and Cook the Chicken
- In a bowl, season the chicken with salt, pepper, paprika, cumin, and turmeric.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken and cook for about 5-7 minutes per side until golden brown. Remove from the pan and set aside.
Step 2: Sauté the Aromatics
- In the same skillet, add onions and garlic and sauté for 2 minutes until fragrant.
- Add the bell peppers and cook for another 3 minutes until slightly softened.
- Stir in red pepper flakes, smoked paprika, and cayenne pepper.
Step 3: Simmer the Sauce
- Pour in the diced tomatoes and let them cook for 5 minutes until slightly thickened.
- Add the coconut milk and stir well to combine.
- Return the chicken to the skillet and let everything simmer for 10-15 minutes until the sauce thickens.
Step 4: Finish and Serve
- Stir in the lime juice and fresh cilantro or parsley.
- Taste and adjust seasoning if needed.
- Serve hot over steamed rice or with crusty bread.
Tips for the Best Spicy Brazilian Coconut Chicken
- Use Chicken Thighs: They stay juicier and absorb more flavor.
- Control the Spice: Adjust the red pepper flakes and cayenne to your heat preference.
- Let It Simmer: The longer it simmers, the richer the flavor!
- Serve with Rice: White rice, brown rice, or even quinoa soaks up the sauce beautifully.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove or in the microwave.
- Freeze: Freeze for up to 2 months—thaw overnight before reheating.
Frequently Asked Questions (FAQ)
Q1: Can I make this dish milder?
Yes! Reduce the red pepper flakes and cayenne, or skip them entirely.
Q2: Can I use chicken breasts instead of thighs?
Yes! Just be careful not to overcook them, as they can dry out faster.
Q3: What sides go well with this dish?
It pairs well with rice, mashed potatoes, or even a fresh salad.
Conclusion: A Must-Try Brazilian Delight!
This Spicy Brazilian Coconut Chicken is a creamy, spicy, and deeply flavorful dish that’s perfect for any occasion. Whether you love bold flavors or want to try something new, this recipe is a winner!
Tried this recipe? Share your pictures and let us know how it turned out! 🌶️🥥🍗
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: Brazilian
Nutritional Information (per serving)
Calories: 420
Protein: 32g
Carbohydrates: 12g
Fat: 28g
Fiber: 4g
Enjoy this spicy, creamy Brazilian favorite with your loved ones!
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Spicy Brazilian Coconut Chicken
- Total Time: 45 minutes
Description
This Spicy Brazilian Coconut Chicken is a rich, creamy, and slightly spicy dish inspired by the flavors of Brazil. Juicy chicken is simmered in a fragrant coconut milk sauce with tomatoes, bell peppers, and bold spices. Serve it over rice for a comforting meal packed with flavor!
Ingredients
For the Chicken:
- 2 lbs chicken thighs or breasts, cut into chunks
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 2 tbsp olive oil
For the Sauce:
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- Juice of 1 lime
- 1/4 cup fresh cilantro or parsley, chopped
Instructions
Step 1: Season and Cook the Chicken
- In a bowl, season the chicken with salt, pepper, paprika, cumin, and turmeric.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken and cook for about 5-7 minutes per side until golden brown. Remove from the pan and set aside.
Step 2: Sauté the Aromatics
- In the same skillet, add onions and garlic and sauté for 2 minutes until fragrant.
- Add the bell peppers and cook for another 3 minutes until slightly softened.
- Stir in red pepper flakes, smoked paprika, and cayenne pepper.
Step 3: Simmer the Sauce
- Pour in the diced tomatoes and let them cook for 5 minutes until slightly thickened.
- Add the coconut milk and stir well to combine.
- Return the chicken to the skillet and let everything simmer for 10-15 minutes until the sauce thickens.
Step 4: Finish and Serve
- Stir in the lime juice and fresh cilantro or parsley.
- Taste and adjust seasoning if needed.
- Serve hot over steamed rice or with crusty bread.
Notes
- Use Chicken Thighs: They stay juicier and absorb more flavor.
- Control the Spice: Adjust the red pepper flakes and cayenne to your heat preference.
- Let It Simmer: The longer it simmers, the richer the flavor!
- Serve with Rice: White rice, brown rice, or even quinoa soaks up the sauce beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Brazilian
