Spicy Brazilian Coconut Chicken

Introduction

This Spicy Brazilian Coconut Chicken

vibrant dish brings together tender chicken simmered in a rich, creamy coconut milk sauce infused with bold Brazilian spices. The combination of heat, tanginess, and creaminess creates a perfect balance of flavors that makes every bite unforgettable.

I still remember the first time I made this—the kitchen filled with the warm aroma of coconut and spices, and the first taste was a revelation. The sauce, made with tomatoes, bell peppers, and aromatic seasonings, develops a deep, luscious flavor that pairs beautifully with the juicy chicken.

Whether served over fluffy rice, with crusty bread to soak up the sauce, or even enjoyed on its own, this dish is a true comfort food with an exotic twist. Spicy, creamy, and bursting with bold flavors, it’s a meal that’s sure to impress every time!

Perfect for:

• Weeknight dinners
• Special occasions
• Meal prep
• Lovers of bold, spicy flavors
• Fans of Brazilian cuisine

Why You’ll Love This Spicy Brazilian Coconut Chicken

Here’s why Spicy Brazilian Coconut Chicken will become a staple in your kitchen:

• Rich and Creamy Sauce: Coconut milk creates a velvety sauce that coats the chicken beautifully, making it both comforting and indulgent.
• Bold and Spicy Flavors: Brazilian spices, chili peppers, and garlic give this dish an irresistible kick.
• Easy to Make: Despite its complex flavors, this dish comes together in under an hour with simple ingredients.
• Customizable Heat Level: Adjust the spice level to your preference, making it as mild or as fiery as you like.
• Perfect for Meal Prep: The flavors deepen over time, making leftovers even more delicious the next day.

Preparation and Cooking Time

• Total Time: 45 minutes
• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Servings: 4
• Calories per serving: Approximately 400-450 calories
• Key Nutrients: Protein: 35g, Carbs: 12g, Fat: 25g

Ingredients

Gather these ingredients to make your Spicy Brazilian Coconut Chicken:

• 1 ½ pounds boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 1 can (13.5 oz) coconut milk (full-fat for best results)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon red pepper flakes (adjust to taste)
• 1-2 fresh chili peppers, sliced (optional for extra heat)
• 1 can (14.5 oz) diced tomatoes, drained
• 2 tablespoons tomato paste
• 1 tablespoon lime juice
• ¼ cup fresh cilantro, chopped (plus more for garnish)
• Salt and black pepper to taste

Ingredient Highlights

• Coconut Milk: Full-fat coconut milk adds richness and balances the spiciness with its creamy texture.
• Chicken Thighs: Using thighs keeps the dish juicy and flavorful, but chicken breasts work too.
• Brazilian Spices: Cumin, paprika, and turmeric create a warm, smoky depth.
• Chili Peppers: Fresh and dried chilies give the dish its signature heat—adjust to your preference.
• Lime Juice: A touch of lime juice brightens the flavors and enhances the overall taste.

Step-by-Step Instructions

Here’s how to make Spicy Brazilian Coconut Chicken:

Prepare the Ingredients:

1. Season the Chicken: Season the chicken pieces with salt, black pepper, cumin, paprika, coriander, and turmeric. Toss to coat evenly.
2. Heat the Oil: In a large skillet or pan, heat the olive oil over medium-high heat.

Cook the Chicken:

3. Sear the Chicken: Add the seasoned chicken pieces to the pan and cook for 5-7 minutes, until browned on all sides. Remove from the pan and set aside.

Build the Sauce:

4. Sauté the Aromatics: In the same pan, add a little more oil if needed, then sauté the onions and garlic for 2-3 minutes until fragrant.
5. Add the Peppers and Tomatoes: Stir in the sliced bell peppers, diced tomatoes, tomato paste, and red pepper flakes. Cook for 5 minutes until the peppers soften.
6. Simmer with Coconut Milk: Pour in the coconut milk, stirring well to combine. Add the fresh chili peppers if using.

Simmer and Serve:

7. Return the Chicken: Add the browned chicken back into the pan, stirring to coat it in the sauce. Reduce heat and let it simmer for 15 minutes until the chicken is fully cooked and tender.
8. Finish with Lime and Cilantro: Stir in the lime juice and chopped cilantro, adjusting seasoning if needed.
9. Garnish and Serve: Serve hot, garnished with extra cilantro.

How to Serve Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken pairs well with a variety of sides:

• Over Rice: Serve it with white rice, brown rice, or coconut rice to soak up the flavorful sauce.
• With Crusty Bread: A warm, crusty loaf is perfect for dipping into the rich coconut sauce.
• With Quinoa or Cauliflower Rice: For a lower-carb option, try serving it over quinoa or cauliflower rice.
• With Fried Plantains: A side of fried plantains adds a sweet contrast to the spicy dish.
• With Black Beans: Traditional Brazilian black beans complement the flavors beautifully.
• As a Filling for Tacos or Wraps – Use shredded coconut chicken in soft tortillas or lettuce wraps with fresh cilantro and lime.
• Topped with Fresh Herbs and Lime – Garnish with chopped cilantro, green onions, and a squeeze of lime for added brightness.
• With Black Beans and Farofa – Serve alongside black beans and farofa (toasted cassava flour) for a traditional Brazilian-style meal.
• Over Quinoa or Cauliflower Rice – A lighter, nutrient-packed option that pairs well with the bold flavors of the dish.
• With a Side of Mango Salsa – Add a refreshing contrast with a mango salsa made from diced mango, red onion, lime juice, and cilantro.
• Over Mashed Cassava – Spoon the chicken over velvety mashed cassava (yuca) for an authentic Brazilian experience.

Additional Tips for Spicy Brazilian Coconut Chicken

Here are some tips to ensure your Spicy Brazilian Coconut Chicken turns out perfectly:

• Use Full-Fat Coconut Milk: For the creamiest sauce, avoid light coconut milk.
• Sear the Chicken Well: Browning the chicken first adds depth to the final dish.
• Adjust the Spice Level: Control the heat by adding more or less chili peppers and red pepper flakes.
• Let It Simmer: The longer it simmers, the deeper the flavors develop.
• Try Different Proteins: You can substitute shrimp, fish, or tofu for a different twist.
• Use Fresh Lime Juice: Fresh lime juice gives a bright, authentic touch—avoid bottled lime juice.
• Make it a Stew: Add extra coconut milk and broth for a more soupy consistency.
• Let It Rest: Let the dish sit for a few minutes before serving to allow the flavors to meld.

Recipe Variations for Spicy Brazilian Coconut Chicken

Here are 10 variations you can try for Spicy Brazilian Coconut Chicken:

• Mild Coconut Chicken: Reduce or omit the chili peppers for a milder dish.
• Shrimp Coconut Stew: Swap the chicken for shrimp and reduce the cooking time.
• Vegetarian Coconut Curry: Use tofu, chickpeas, or mixed vegetables instead of chicken.
• Creamy Cashew Coconut Chicken: Add blended cashews for extra creaminess.
• Mango Coconut Chicken: Stir in diced mango for a tropical sweetness.
• Peanut Coconut Chicken: Add peanut butter for a nutty, Thai-inspired twist.
• Brazilian Seafood Coconut Stew: Replace chicken with fish and shrimp.
• Smoky Chipotle Coconut Chicken: Use chipotle peppers for a smoky depth.
• Slow Cooker Coconut Chicken: Cook in a slow cooker on low for 4-5 hours.
• Extra Creamy Coconut Chicken: Add a splash of heavy cream for an ultra-rich version.

Freezing and Storage for Spicy Brazilian Coconut Chicken

• Freezing: Allow the dish to cool, then store in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
• Storage: Store leftovers in the refrigerator for up to 4 days. Reheat on the stove over low heat or in the microwave.

Special Equipment for Spicy Brazilian Coconut Chicken

• Large Skillet or Dutch Oven: For even cooking and simmering.
• Sharp Knife: For cutting chicken and vegetables.
• Wooden Spoon or Spatula: To stir the sauce without damaging the pan.
• Measuring Cups and Spoons: For accurate seasoning.

Frequently Asked Questions for Spicy Brazilian Coconut Chicken

1. Can I make this dish less spicy?
   Yes, simply reduce or omit the red pepper flakes and chili peppers.
2. Can I use chicken breasts instead of thighs?
   Yes, but be careful not to overcook them, as they dry out faster.
3. Can I use light coconut milk?
   You can, but the sauce will be less creamy and rich.
4. What if I don’t have fresh chili peppers?
   Use more red pepper flakes or a bit of cayenne pepper.
5. Can I make this in a slow cooker?
   Yes! Cook on low for 4-5 hours or until the chicken is tender.

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Conclusion

Spicy Brazilian Coconut Chicken is a bold and flavorful dish that brings the vibrant tastes of Brazil straight to your kitchen. With a rich, creamy coconut sauce, fragrant spices, and just the right amount of heat, every bite is irresistibly delicious.

Serve it over rice, with crusty bread, or alongside traditional Brazilian sides for a meal that’s sure to impress. Whether you’re cooking for family or entertaining guests, this dish delivers a perfect balance of spice and comfort.

I’d love to see your Spicy Brazilian Coconut Chicken! Snap a photo, share it on social media, and tag me—I can’t wait to see your creations. Happy cooking!