If you are craving a dish that bursts with vibrant flavors and creamy textures, look no further than this Spicy Brazilian Coconut Chicken Recipe. It’s a soul-warming meal that brings together tender chicken simmered in a luscious coconut milk sauce, kissed by the perfect balance of heat from chili paste and aromatic spices. Whether you’re making it for a weeknight dinner or impressing friends, this dish is a celebration of Brazilian-inspired comfort food that is as easy to prepare as it is irresistible to eat.
Ingredients You’ll Need
Gathering a handful of simple yet flavorful ingredients is all you need to create this Spicy Brazilian Coconut Chicken Recipe. Each element plays a starring role, from the creamy coconut milk that enriches the sauce, to the fresh bell peppers that add a pop of color and subtle sweetness.
- 2 pounds chicken thighs or breasts, boneless and skinless: Choose thighs for juicier meat or breasts for leaner protein, both absorb the sauce beautifully.
- 1 can (14 oz) coconut milk: This adds a creamy, dreamy texture and a slight natural sweetness to balance the spices.
- 1 medium onion, chopped: Provides a savory base that softens and sweetens when sautéed.
- 4 cloves garlic, minced: Adds an irresistible aroma and depth of flavor.
- 1 tablespoon ginger, grated: Brings a fresh, zesty warmth that enlivens the dish.
- 2 tablespoons olive oil: For sautéing and creating that perfect base for your sauce.
- 1 red bell pepper, sliced: Offers vibrant color and natural sweetness.
- 1 green bell pepper, sliced: Adds crunch and a slightly bitter contrast.
- 2-3 tablespoons chili paste: Adjust this to your preferred spice level for the perfect kick.
- 1 tablespoon paprika: Provides a smoky undertone to the dish.
- 1 teaspoon cumin: Introduces an earthy warmth that complements the chicken.
- 1 teaspoon turmeric: Lends a beautiful golden hue and subtle bitterness.
- Salt and pepper to taste: Essential for seasoning and bringing out the flavors.
- Fresh cilantro for garnish: Adds a fresh, herbaceous finish.
- Lime wedges for serving: A squeeze of lime brightens and balances the richness.
How to Make Spicy Brazilian Coconut Chicken Recipe
Step 1: Season Your Chicken
The first step to a mouthwatering Spicy Brazilian Coconut Chicken Recipe is seasoning your chicken well. Lightly sprinkle salt and pepper over the boneless chicken thighs or breasts and set them aside for a moment. This simple act ensures the chicken becomes flavorful throughout, not just on the surface.
Step 2: Heat the Olive Oil
Next, warm up your olive oil in a large pan over medium heat. Olive oil not only prevents sticking but also forms the foundation for sautéing your aromatics, helping flavors release and marry together beautifully.
Step 3: Sauté Aromatics
Add the chopped onion, minced garlic, and freshly grated ginger to the heated oil. Stir them gently until the onion transforms translucent and soft. This fragrant base sets the tone for the entire dish, giving it that authentic, inviting Brazilian essence.
Step 4: Add Colorful Bell Peppers
Introduce the sliced red and green bell peppers to the pan. Cooking them just until they soften slightly keeps their vivid colors and adds a touch of crunch, perfectly balancing the creamy sauce and tender chicken.
Step 5: Spice It Up
Now, stir in the chili paste, paprika, cumin, and turmeric. These spices awaken the dish with smoky, earthy, and vibrant notes. Mixing everything thoroughly ensures the chicken will soak up all those gorgeous, complex flavors.
Step 6: Cook the Chicken in the Spice Mixture
Place your seasoned chicken into the pan and stir well, coating every piece entirely with the spicy vegetable and spice mixture. This step lets the chicken begin to infuse with all the rich flavors that will make this dish unforgettable.
Step 7: Pour in the Coconut Milk
Gently pour the coconut milk over the chicken, making sure the chicken is mostly submerged. The creamy liquid is what gives this Spicy Brazilian Coconut Chicken Recipe its luxurious texture and balances the heat from the chili paste perfectly.
Step 8: Let It Simmer
Reduce the heat to low and cover the pan with a lid. Let the chicken simmer gently for 25 to 30 minutes so it becomes tender and fully absorbs the coconut-spiced sauce. This slow cooking melds the flavors and makes every bite pure bliss.
Step 9: Final Seasoning and Garnish
Before serving, check that the chicken is cooked to an internal temperature of 165°F (75°C). Taste and adjust with salt and pepper if needed. Finally, sprinkle fresh cilantro on top for a burst of bright freshness that contrasts beautifully with the rich sauce.
How to Serve Spicy Brazilian Coconut Chicken Recipe
Garnishes
Fresh cilantro and lime wedges are your friends here. The cilantro adds an herbaceous flair that lifts the whole dish, while a squeeze of lime juice brings a zesty brightness that cuts through the creamy coconut sauce beautifully. Don’t skip these little touches—they finish the dish perfectly.
Side Dishes
This chicken pairs wonderfully with simple fluffy white rice or a fragrant jasmine rice that soaks up every bit of the luscious sauce. For a lighter option, steamed vegetables or sautéed greens like kale or spinach add texture and nutrition, balancing the richness of the main dish.
Creative Ways to Present
For a fun presentation, try serving the Spicy Brazilian Coconut Chicken Recipe in hollowed-out mini bell peppers or atop a bed of coconut-infused quinoa. You can also ladle it into a bowl garnished with toasted cashews for crunch or a dollop of fresh yogurt to mellow the spice—serving up both flair and flavor!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the refrigerator. The flavors actually deepen overnight, making it even tastier the next day. Consume within 3 to 4 days for the best taste and food safety.
Freezing
This dish freezes beautifully, making it a fantastic option for meal prep. Let the chicken cool completely before transferring to a freezer-safe container. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stove over low heat, stirring occasionally to prevent sticking and ensure even warming. If the sauce has thickened too much in the fridge, add a splash of water or coconut milk to loosen it up. Avoid the microwave if possible for best texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well in this recipe if you prefer leaner meat. Just be mindful to not overcook them, as they can dry out faster than thighs.
How spicy is this recipe?
The heat level depends on how much chili paste you use. Start with 2 tablespoons and adjust to taste. If you prefer mild flavors, use less or choose a milder chili paste.
Can I substitute coconut milk with something else?
Coconut milk is crucial for the creamy texture and signature flavor of this dish. However, you can try coconut cream diluted with water in a pinch, but it may alter the richness slightly.
What type of chili paste is best?
A smooth, flavorful chili paste like sambal oelek or a Brazilian malagueta pepper paste works wonderfully here. Choose one that matches your preferred spice profile and availability.
Is this recipe gluten-free?
Yes, this Spicy Brazilian Coconut Chicken Recipe is naturally gluten-free as it does not contain wheat or gluten-containing ingredients. Just double-check your chili paste label to be sure.
Final Thoughts
There’s something truly magical about a dish like this Spicy Brazilian Coconut Chicken Recipe — it’s comforting, exciting, and full of personality. Whether you’re new to Brazilian flavors or a seasoned fan, this recipe is sure to become a treasured favorite in your kitchen. So grab your ingredients, light that stove, and get ready for an unforgettable meal that will warm your heart and impress your taste buds!
Print
Spicy Brazilian Coconut Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Description
This Spicy Brazilian Coconut Chicken recipe is a flavorful and hearty dish combining tender chicken simmered in rich coconut milk infused with aromatic spices and vibrant bell peppers. Perfect for those who enjoy a spicy, creamy, and comforting meal with a touch of Brazilian flair.
Ingredients
Chicken and Marinade
- 2 pounds chicken thighs or breasts, boneless and skinless
- Salt and pepper to taste
Sauce and Vegetables
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
Spices and Flavorings
- 2–3 tablespoons chili paste (adjust for spice preference)
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
Other
- 1 can (14 oz) coconut milk
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Season the chicken: Season the chicken thighs or breasts with salt and pepper. Set aside to let the flavors settle.
- Heat oil: In a large pan, heat the olive oil over medium heat until shimmering.
- Sauté aromatics: Add the chopped onion, minced garlic, and grated ginger to the pan. Cook while stirring occasionally until the onions become translucent and fragrant, about 3-4 minutes.
- Add bell peppers: Stir in the sliced red and green bell peppers. Cook for another 3-5 minutes until they begin to soften slightly but still retain some crunch.
- Incorporate spices: Add the chili paste, paprika, cumin, and turmeric to the pan. Stir well to coat the vegetables thoroughly with the spices and develop a deep, rich aroma.
- Add chicken: Place the seasoned chicken pieces into the pan, stirring gently to coat them with the spicy mixture and ensure even cooking.
- Pour coconut milk: Pour in the coconut milk over the chicken and vegetables, making sure the chicken is fully or mostly submerged to allow the flavors to meld during cooking.
- Simmer: Reduce the heat to low and cover the pan. Allow the chicken to simmer gently for 25 to 30 minutes until fully cooked, tender, and the sauce has thickened slightly.
- Check doneness and season: Ensure the chicken reaches an internal temperature of 165°F (75°C). Taste and adjust seasoning with additional salt and pepper if necessary.
- Garnish and serve: Remove the pan from heat and garnish with fresh cilantro. Serve with lime wedges on the side to add a fresh, citrusy brightness before eating.
Notes
- Adjust chili paste quantity to control the spice level according to your preference.
- Use boneless, skinless chicken thighs for juicier, more flavorful results, or chicken breasts for a leaner option.
- You can serve this dish with rice, quinoa, or crusty bread to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To deepen flavor, marinate the chicken with spices and a little coconut milk for 30 minutes before cooking if time permits.
