Jump to Recipe Print RecipeAs I stood by the stove, the luscious scent of coconut mingling with a kick of spices wafted through the air, instantly transforming my kitchen into a vibrant corner of Brazil. This Spicy Brazilian Coconut Chicken is more than just a dish; it’s a celebration of flavor, culture, and comfort food all wrapped into one quick dinner solution. In just 15 minutes of prep and about 30 minutes of cooking, you’ll dive into tender chicken thighs swathed in a creamy coconut sauce that strikes the perfect balance between sweet, spicy, and savory. Not only is this recipe an easy way to elevate your busy weeknight meals, but it’s also a satisfying crowd-pleaser that captures the essence of Brazilian cuisine. Curious about how to whip up this tantalizing dish? Let’s get cooking! Why is Spicy Brazilian Coconut Chicken a Must-Try? Bold, Flavorsome Delight: This dish brings the vibrant taste of Brazil right to your kitchen with its irresistible creamy coconut sauce paired with tender chicken. Quick and Easy: With just 15 minutes of prep time and 30 minutes of cooking, it’s perfect for busy weeknights when you crave a home-cooked meal. Adaptable Ingredients: Easily customize with your favorite veggies or protein options like tofu, making it versatile for any eater. Crowd-Pleasing Appeal: Everyone will love the harmonious balance of sweet, spicy, and savory, making it ideal for family dinners or entertaining guests. Comforting and Nourishing: Serve it over cooked rice, so every morsel is infused with that rich, delightful sauce—your taste buds will thank you! For more delicious chicken ideas, you might also enjoy Cheesy Chicken Enchiladas or Huli Huli Chicken. Spicy Brazilian Coconut Chicken Ingredients For the Base • Vegetable Oil – Used for sautéing ingredients; substitute with any neutral oil such as canola or sunflower oil. • Onion (1, chopped) – Provides a sweet and savory base when sautéed; substitute with shallots for a milder flavor. • Garlic (4 cloves, minced) – Adds pungent warmth and depth to the dish; freshly minced is preferred. • Ginger (1 tablespoon, grated) – Enhances flavor with a warm, zesty note; can substitute with ground ginger in a pinch (½ teaspoon). For the Sauce • Tomato Paste (2 tablespoons) – Contributes sweetness and richness to the sauce; no substitute needed. • Ground Cumin (1 teaspoon) – Provides earthiness and enhances flavor complexity; no substitutes recommended. • Ground Chili Powder (1 teaspoon) – Adds heat and smokiness; adjust according to preference; use smoked paprika for a milder taste. • Coconut Milk (1 can, 14 ounces) – Forms the luxurious creaminess of the sauce; light coconut milk can be used for a lower fat version. • Chicken Broth (1 cup) – Adds depth to the sauce; substitute with vegetable broth for a vegetarian option. • Lime Juice (1 tablespoon) – Brightens the dish and balances richness; lemon juice can be used in a pinch. • Fish Sauce (1 tablespoon) – Provides umami, enhancing savory depth; substitute with soy sauce or tamari for a vegetarian option. • Brown Sugar (1 tablespoon) – Introduces caramel notes to balance flavors; honey can be a substitute. For the Veggies & Chicken • Red Bell Pepper (1, sliced) – Adds color and sweetness; can substitute with yellow or orange bell pepper. • Yellow Bell Pepper (1, sliced) – Complements the red pepper; use other colors for visual appeal. • Boneless, Skinless Chicken Thighs (1 pound, cut into bite-sized pieces) – Tender meat that absorbs flavors well; can use chicken breasts, but be cautious of overcooking. • Salt and Pepper – Essential for seasoning the dish to taste. • Fresh Cilantro (¼ cup, chopped) – Adds a refreshing note as a garnish; omit if desired. For Serving • Cooked Rice – Ideal for serving, absorbing the sauce; alternative options include quinoa or cauliflower rice. Step‑by‑Step Instructions for Spicy Brazilian Coconut Chicken Step 1: Sauté Onions In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Once the oil is shimmering, add 1 chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent. This forms the sweet and savory base of your Spicy Brazilian Coconut Chicken. Step 2: Add Garlic and Ginger Next, stir in 4 minced garlic cloves and 1 tablespoon of grated ginger to the onion mixture. Cook for an additional 2 minutes, letting the fragrant aroma fill your kitchen as the garlic lightly browns and the ginger releases its zesty notes. This step deepens the flavor profile of the dish. Step 3: Bloom the Spices Now, add 2 tablespoons of tomato paste, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder to the pan. Mix everything well and allow the spices to bloom for approximately 1 minute, stirring continuously. You’ll notice the color starts to deepen, creating the flavorful foundation that makes this recipe so irresistible. Step 4: Create the Sauce Pour in 1 can (14 ounces) of coconut milk and 1 cup of chicken broth, stirring until everything is well combined. Increase the heat slightly and bring the mixture to a gentle simmer, watching for tiny bubbles to form. This is where the sauce takes shape, becoming rich and velvety. Step 5: Blend in Additional Flavors Add in 1 tablespoon of lime juice, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar, stirring to mix all the flavors together. Allow the sauce to simmer on low for a few minutes, letting the sweetness from the sugar and the brightness from the lime juice meld beautifully with the coconut. Step 6: Incorporate Chicken and Peppers Introduce 1 pound of bite-sized boneless, skinless chicken thighs along with sliced red and yellow bell peppers into the pan. Season with salt and pepper to taste, stirring until the chicken is well coated with the sauce. Cook for about 15-20 minutes, or until the chicken is cooked through and no longer pink, blending all the vibrant ingredients together. Step 7: Final Touches Once the chicken is tender and the sauce has thickened slightly, take the pan off the heat. Sprinkle chopped fresh cilantro over the top for a vibrant, refreshing finish that enhances your Spicy Brazilian Coconut Chicken. This will add an aromatic touch that brings the dish to life. Step 8: Serve and Enjoy Serve your delicious Spicy Brazilian Coconut Chicken over cooked rice, allowing each grain to soak up that sumptuous coconut sauce. With its rich flavors and creamy consistency, this meal is perfect for any weeknight dinner and is sure to become a family favorite. Make Ahead Options These Spicy Brazilian Coconut Chicken ingredients are a dream for meal prep aficionados! You can chop the vegetables and marinate the chicken in spices and coconut milk up to 24 hours in advance. To maintain freshness, store the chicken and veggies separately in airtight containers in the refrigerator. The coconut sauce can also be prepared and refrigerated for up to 3 days; simply reheat on the stove before adding the chicken and peppers to warm through. When you’re ready to serve, cook the marinated chicken with the sauce until it’s tender, and enjoy restaurant-quality flavors with the convenience of a quick weeknight dinner! What to Serve with Spicy Brazilian Coconut Chicken Nothing completes a delightful meal like a thoughtful combination of sides, enhancing the comforting, creamy goodness of your chicken dish. Fluffy Jasmine Rice: Perfect for soaking up the rich coconut sauce, bringing an aromatic and fluffy texture to every bite. Fresh Mango Salad: A vibrant mix of sweet mango, crunchy cucumbers, and a zesty lime dressing; it brings a refreshing contrast to the warmth of the chicken. Grilled Corn on the Cob: The sweetness of charred corn beautifully complements the spicy flavors, adding a delightful crunch and smoky essence. Coconut Curry Lentils: A hearty side with a hint of coconut flavor that echoes the main dish, offering earthy comfort with protein-rich lentils. Crunchy Cabbage Slaw: This slaw brings a crisp, vibrant crunch and tangy burst, helping to balance the creamy richness of the chicken while adding a crunchy texture. Roasted Sweet Potatoes: Their natural sweetness works harmoniously with the spices, providing a healthy, satisfying side that enhances the overall flavor profile. Chilled Coconut Water: This refreshing drink beautifully complements the spices in the chicken, offering a sweet, hydrating finish to your meal. Chocolate Coconut Cream Pie: End your meal on a high note with a slice of this creamy dessert, ensuring a delightful finish that echoes the tropical flavors of your dish. Storage Tips for Spicy Brazilian Coconut Chicken Fridge: Store the dish in an airtight container for up to 3–4 days. This ensures that the flavors remain vibrant and the chicken stays tender. Freezer: For longer storage, freeze the Spicy Brazilian Coconut Chicken for up to 2 months. Make sure to cool it completely before transferring to freezer-safe containers or bags. Reheating: When ready to enjoy again, thaw in the refrigerator overnight, then gently reheat on the stovetop over low heat until warmed through, stirring occasionally to maintain the creaminess of the coconut sauce. Leftovers: This delicious dish can be utilized in meal prep—portion it out for quick, flavorful lunches throughout the week. Spicy Brazilian Coconut Chicken Variations Feel free to get creative and tailor this dish to match your tastes and dietary preferences! Dairy-Free: Substitute any cream with light coconut milk for a lighter version without sacrificing flavor. The creamy richness remains intact, delivering that beloved coconut essence. Heat Adjustment: For a milder dish, reduce the chili powder or replace it with smoked paprika. This swap offers a smoky flavor without overwhelming heat, making it friendly for those with a lower spice threshold. Protein Swap: Try using diced tofu or chickpeas instead of chicken for a vegetarian-friendly twist. Both options soak up the delicious sauce wonderfully, providing a fantastic alternative while keeping it satisfying. Veggie Boost: Add in a handful of spinach or kale toward the end of cooking for an extra nutritional punch. These greens not only enhance color but also add freshness, enriching the overall depth of the dish. Nutty Crunch: Top with toasted cashews or peanuts for a delightful crunch that complements the softness of the chicken and sauce. This variation adds a textural contrast that invites delightful bites. Exotic Twist: Incorporate mango or pineapple chunks for a tropical sweetness that elevates your meal. The fruity explosion will surprise and tantalize your taste buds, perfect for a summery twist! Zesty Refresh: Add additional lime juice or zest for a burst of freshness. This addition will brighten up the dish, enhancing the balance of flavors beautifully. For more tantalizing chicken recipes, you might like to explore Grilled Buffalo Chicken or the tropical flavors in Huli Huli Chicken. Expert Tips for Spicy Brazilian Coconut Chicken Fresh Ingredients Matter: Use fresh garlic and ginger for more vibrant flavors. Avoid pre-minced options, as they can lack the zing that enhances your spicy chicken dish. Mind the Heat: Adjust the chili powder to suit your spice tolerance. Start with less, as you can always add more later to ensure your coconut chicken fits your taste preferences. Care with Cooking Time: Be cautious not to overcook the chicken, especially if using chicken breasts instead of thighs; they cook faster and can dry out. Simmer Gently: Keep your sauce at a gentle simmer rather than a rolling boil to maintain the creaminess of the coconut milk in your spicy Brazilian coconut chicken. Storing Leftovers: Store in an airtight container; heat gently to preserve the sauce’s creamy texture. Avoid boiling when reheating to prevent separation. Spicy Brazilian Coconut Chicken Recipe FAQs What should I look for when selecting chicken thighs for the recipe? Absolutely! When selecting boneless, skinless chicken thighs, look for meat that is a light pink color with little to no dark spots. The meat should feel firm to the touch and have a fresh smell. If you can, opt for organic or free-range chicken for better flavor and quality. How should I store leftovers from the Spicy Brazilian Coconut Chicken? For storing leftovers, transfer your Spicy Brazilian Coconut Chicken into an airtight container and keep it in the refrigerator for up to 3–4 days. This helps preserve the vibrant flavors and keeps the chicken nice and juicy. Just remember to reheat gently to maintain the creaminess of the sauce! Can I freeze the Spicy Brazilian Coconut Chicken? If so, how? Certainly! To freeze your dish, first, let it cool completely. Then, portion it into freezer-safe containers or bags. You can freeze it for up to 2 months. To reheat, simply thaw in the refrigerator overnight, and then warm it over low heat in a pan, stirring occasionally to keep the coconut sauce creamy. What adjustments can I make for dietary restrictions or preferences? Very! If you have a vegetarian preference, swap the chicken thighs with firm tofu or chickpeas for a protein-rich alternative. You can also replace fish sauce with soy sauce or tamari for a vegetarian-friendly version. Adjustments to the spice levels can cater to those with sensitivities; just delightfully reduce the chili powder according to taste. What if my coconut sauce separates when reheating? It happens to the best of us! If your coconut sauce separates while reheating, don’t panic. Try adding a splash of chicken broth or water while gently stirring over low heat until it begins to come back together. This will help re-emulsify the sauce and bring back that rich, creamy texture. How can I tell if my chicken is cooked through? To check for doneness, ensure that your chicken pieces no longer appear pink in the center and have reached an internal temperature of 165°F (75°C). I often use a meat thermometer to be precise. If you cut into a piece and the juices run clear, it’s a good sign that you’re ready to dig into your delicious meal! Spicy Brazilian Coconut Chicken for a Flavorful Dinner Delight This Spicy Brazilian Coconut Chicken combines creamy coconut sauce with savory chicken for a delightful meal. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsTotal Time 45 minutes mins Servings: 4 servingsCourse: ChickenCuisine: BrazilianCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base2 tablespoons Vegetable Oil Substitute with canola or sunflower oil.1 Onion Chopped; can substitute with shallots.4 cloves Garlic Minced; fresh is preferred.1 tablespoon Ginger Grated; can substitute with ½ teaspoon ground ginger.For the Sauce2 tablespoons Tomato Paste No substitute needed.1 teaspoon Ground Cumin No substitutes recommended.1 teaspoon Ground Chili Powder Adjust according to preference.1 can (14 ounces) Coconut Milk Light coconut milk can be used.1 cup Chicken Broth Substitute with vegetable broth.1 tablespoon Lime Juice Can use lemon juice.1 tablespoon Fish Sauce Substitute with soy sauce or tamari.1 tablespoon Brown Sugar Honey can be a substitute.For the Veggies & Chicken1 Red Bell Pepper Sliced; can substitute with yellow or orange.1 Yellow Bell Pepper Sliced; can use other colors.1 pound Boneless, Skinless Chicken Thighs Cut into bite-sized pieces.Salt and Pepper To taste.¼ cup Fresh Cilantro Chopped; omit if desired.For ServingCooked Rice Alternative options include quinoa or cauliflower rice. Equipment large pan Method Step-by-Step InstructionsIn a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add 1 chopped onion and sauté for about 5 minutes until soft.Stir in 4 minced garlic cloves and 1 tablespoon of grated ginger. Cook for 2 minutes until fragrant.Add 2 tablespoons of tomato paste, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder to the pan. Mix well and let bloom for 1 minute.Pour in 1 can (14 ounces) of coconut milk and 1 cup of chicken broth, stirring until combined. Simmer gently.Add 1 tablespoon of lime juice, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar. Stir and simmer for a few minutes.Introduce 1 pound of chicken thighs and the sliced peppers. Season with salt and pepper, and cook for 15-20 minutes until chicken is cooked through.Once cooked, sprinkle chopped fresh cilantro over the top, then take off the heat.Serve over cooked rice, allowing each grain to soak up the sauce. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 24gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 80mgCalcium: 45mgIron: 2mg NotesUse fresh garlic and ginger for vibrant flavors. Adjust chili powder to suit spice tolerance, and store leftovers in an airtight container for up to 3-4 days. Tried this recipe?Let us know how it was!
