Spicy Brazilian Coconut Chicken: A Flavorful Delight!

Spicy Brazilian Coconut Chicken is a bold and aromatic dish that blends the heat of spices with the rich, creamy depth of coconut milk. This dish is inspired by the vibrant flavors of Brazil and brings together tender chicken simmered in a silky sauce infused with garlic, peppers, and tropical warmth. It’s comforting, exotic, and incredibly satisfying.

Why You’ll Love This Recipe

I love how this recipe brings big, exciting flavor with just a few ingredients. The creamy coconut milk balances the spice perfectly, and the tender chicken absorbs every bit of the bold, savory sauce. It’s a one-pan meal that feels both comforting and adventurous, and I always enjoy the way it fills my kitchen with the smell of garlic, lime, and chili.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts

• Coconut milk (full-fat for richness)

• Garlic (minced)

• Onion (diced)

• Red bell pepper (sliced)

• Jalapeño or red chili (finely chopped)

• Olive oil

• Paprika

• Ground cumin

• Salt

• Black pepper

• Fresh cilantro or parsley (for garnish)

• Lime juice (for finishing)

Directions

1. I season the chicken with paprika, cumin, salt, and black pepper.

2. In a large skillet, I heat olive oil over medium heat and sear the chicken on both sides until golden brown. Then I remove the chicken and set it aside.

3. In the same pan, I sauté the onion, garlic, bell pepper, and chili until softened and fragrant.

4. I pour in the coconut milk and bring it to a gentle simmer, scraping up any bits from the bottom of the pan.

5. I return the chicken to the skillet, cover, and let it simmer in the coconut sauce for about 15–20 minutes until fully cooked and tender.

6. Just before serving, I squeeze fresh lime juice over the top and garnish with chopped cilantro or parsley.

Servings and timing

This recipe serves about 4 people. Prep time is around 10 minutes, and cook time is roughly 25 minutes, so I usually have it ready in 35 minutes total.

Variations

Sometimes I add diced tomatoes for a slightly tangy twist, or toss in spinach at the end for extra greens. If I want it even spicier, I add a second chili or a dash of cayenne pepper. For a vegetarian version, I’ve swapped the chicken for chickpeas or tofu and it works beautifully.

storage/reheating

I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I use the stovetop on low, stirring occasionally until warmed through. The microwave works as well, but I cover it and heat in short intervals to avoid drying out the sauce.

FAQs

Can I use light coconut milk?

Yes, I’ve used light coconut milk, but I find the full-fat version gives the sauce a creamier, more luscious texture.

What’s the best chicken cut for this recipe?

I prefer chicken thighs for their juiciness and flavor, but chicken breasts also work well if I don’t overcook them.

Can I make it ahead of time?

Absolutely. I often make it a day in advance—the flavors deepen as it sits, making it even better the next day.

Is this dish very spicy?

It has a mild to moderate heat. I control the spice by adjusting the amount of chili or jalapeño I use.

What can I serve with it?

I usually serve it over rice, but it’s also great with couscous, quinoa, or even a side of warm flatbread to soak up the sauce.

Conclusion

Spicy Brazilian Coconut Chicken is a flavor-packed dish I keep coming back to when I want something comforting with a global flair. The creamy coconut sauce, tender chicken, and warm spice make every bite rich and satisfying. It’s simple to prepare, yet delivers the kind of bold, memorable flavor that makes it a standout meal any night of the week.