Spicy Brazilian Coconut Chicken

Introduction

Spicy Brazilian Coconut Chicken is a bold and flavorful dish that combines tender chicken with a creamy, spiced coconut milk sauce. This vibrant recipe draws inspiration from Brazilian cuisine, blending aromatic spices with the richness of coconut milk for a meal that’s both comforting and exotic. The balance of heat, sweetness, and savory flavors makes each bite unforgettable.

The first time I made this dish, it was a chilly evening, and I wanted something warm and hearty with a hint of spice. The aromas of garlic, ginger, and spices simmering in coconut milk filled the kitchen, creating a cozy and inviting atmosphere. My family loved how the sauce was rich yet perfectly balanced, and it quickly became a requested favorite. It’s the kind of dish that feels special but is easy enough to make on a weeknight.

What’s great about Spicy Brazilian Coconut Chicken is its versatility. Serve it over steamed rice to soak up the luscious sauce, or pair it with crusty bread for a rustic touch. You can also adjust the spice level to suit your taste, making it as mild or as fiery as you like. Whether you’re cooking for guests or treating yourself to something special, this dish is guaranteed to impress!

Perfect for:

• Weeknight dinners
• Special occasions
• Fans of bold, global flavors
• Lovers of creamy and spicy dishes
• Impressing guests with minimal effort

Why You’ll Love This Spicy Brazilian Coconut Chicken

Here’s why Spicy Brazilian Coconut Chicken will become a favorite in your recipe rotation:

• Creamy and Spicy: The coconut milk balances the heat from the spices, creating a luxurious, well-rounded sauce.
• Packed with Flavor: Garlic, ginger, and a blend of spices elevate this dish into a restaurant-quality meal.
• Easy to Make: Despite its complex flavors, this recipe is straightforward and doesn’t require hard-to-find ingredients.
• Customizable Heat Level: You can easily adjust the spice level to suit your taste.
• Versatile Pairings: Serve it with rice, quinoa, or bread, and pair it with vegetables for a complete meal.

Preparation and Cooking Time

• Total Time: 40 minutes
• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Servings: 4
• Calories per serving: Approximately 350-400 calories
• Key Nutrients: Protein: 28g, Carbs: 10g, Fat: 25g

Ingredients

Here’s what you’ll need to make Spicy Brazilian Coconut Chicken:

• 4 boneless, skinless chicken thighs or breasts (about 1.5 lbs)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 red bell pepper, sliced
• 1 green chili, finely chopped (adjust to taste)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 1 can (14 oz) coconut milk (full-fat preferred)
• 1 cup chicken broth
• 1 tablespoon tomato paste
• Juice of 1 lime
• Salt and black pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or bread, for serving

Ingredient Highlights

• Coconut Milk: Provides creaminess and a subtle sweetness that balances the spices perfectly.
• Smoked Paprika and Turmeric: Add depth and a vibrant color to the dish.
• Lime Juice: Brightens the flavors, adding a refreshing tang.
• Chicken Thighs or Breasts: Chicken thighs are juicier, but breasts work well for a leaner option.
• Cilantro: Adds a fresh, herbal note to complement the richness of the sauce.

Step-by-Step Instructions

Follow these steps to create Spicy Brazilian Coconut Chicken:

Prepare the Ingredients:

1. Season the Chicken: Pat the chicken dry and season both sides with salt and black pepper.
2. Chop and Prepare: Dice the onion, mince the garlic, grate the ginger, and slice the bell pepper and chili.

Cook the Chicken:

3. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown. Remove and set aside (it will finish cooking later).

Prepare the Sauce:

4. Sauté Aromatics: In the same skillet, reduce heat to medium and add the onion. Sauté for 2-3 minutes until softened.
5. Add Garlic, Ginger, and Chili: Stir in the garlic, ginger, and chili, cooking for another minute until fragrant.
6. Add Spices: Sprinkle in the smoked paprika, cumin, turmeric, and cayenne pepper. Stir to toast the spices for 30 seconds.
7. Deglaze the Pan: Add the tomato paste and chicken broth, scraping the bottom of the skillet to release any browned bits.

Combine and Simmer:

8. Add Coconut Milk: Stir in the coconut milk until the sauce is smooth and creamy.
9. Return Chicken to Skillet: Place the seared chicken back into the skillet, along with any juices from the plate.
10. Simmer: Reduce heat to low, cover, and let the chicken simmer in the sauce for 15-20 minutes, or until fully cooked and tender.

Final Touches:

11. Add Lime Juice: Stir in the lime juice to brighten the flavors.
12. Garnish: Sprinkle with freshly chopped cilantro.

How to Serve Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken is best enjoyed warm and pairs beautifully with:

• Rice: Steamed jasmine or basmati rice to soak up the sauce.
• Crusty Bread: Perfect for dipping into the creamy sauce.
• Quinoa: For a healthier, high-protein option.
• Vegetables: Roasted or steamed vegetables like broccoli or green beans.
• Side Salad: A fresh, tangy salad balances the richness of the dish.

Additional Tips for Spicy Brazilian Coconut Chicken

1. Marinate the chicken – Let the chicken soak in lime juice, garlic, and spices for at least 30 minutes to infuse deeper flavor.
2. Use full-fat coconut milk – It provides a richer, creamier sauce compared to light versions.
3. Balance the heat – Adjust the spice level by adding more or less chili peppers or using a milder chili, like Anaheim or poblano.
4. Sear the chicken first – Browning the chicken in the pan adds depth to the dish and locks in the juices.
5. Layer your spices – Toast spices like cumin and paprika in the oil before adding liquid ingredients to enhance their flavor.
6. Add fresh herbs – Garnish with chopped cilantro, parsley, or green onions for a burst of fresh flavor.
7. Serve with traditional sides – Pair with Brazilian staples like fluffy white rice, farofa (toasted cassava flour), or fried plantains.
8. Don’t rush the sauce – Simmer the coconut milk mixture gently to develop the flavors and avoid curdling.
9. Brighten with acidity – Squeeze fresh lime juice over the finished dish to balance the richness of the coconut milk.
10. Prepare a mild side – For those sensitive to spice, serve with a cooling side like a cucumber salad or yogurt-based dip.

Recipe Variations for Spicy Brazilian Coconut Chicken

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

1. Vegetarian Version: Substitute chicken with tofu or chickpeas for a vegetarian twist.
2. Seafood Option: Use shrimp or fish instead of chicken for a lighter variation.
3. Mango Coconut Chicken: Add diced mango for a fruity, tropical flavor.
4. Nutty Twist: Stir in a tablespoon of peanut butter for added richness.
5. Extra Spicy: Double the chili and cayenne for a fiery version.
6. Creamier Sauce: Add a splash of heavy cream for an even richer sauce.
7. Keto-Friendly: Serve with cauliflower rice for a low-carb option.
8. Tomato-Coconut Fusion: Add a can of diced tomatoes for a tomato-coconut sauce hybrid.
9. Bell Pepper Mix: Use a mix of red, yellow, and green bell peppers for added color and sweetness.
10. Cilantro Lime Rice: Pair the chicken with cilantro lime rice for a complete flavor profile.

Freezing and Storage for Spicy Brazilian Coconut Chicken

• Freezing: Store cooled chicken and sauce in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove to maintain the sauce’s texture.

Special Equipment for Spicy Brazilian Coconut Chicken

Here are some tools that will make preparing Spicy Brazilian Coconut Chicken easier:

• Large Skillet: A wide, deep skillet allows you to cook the chicken and sauce in one pan.
• Microplane Grater: For grating fresh ginger quickly and efficiently.
• Tongs: For easy handling of the chicken.
• Wooden Spoon: Perfect for stirring and scraping the skillet.

Frequently Asked Questions for Spicy Brazilian Coconut Chicken

1. Can I use light coconut milk?
   Yes, but the sauce will be thinner and less creamy.
2. Can I make this ahead of time?
   Absolutely! The flavors deepen over time, making it a great make-ahead dish.
3. What can I use instead of chicken thighs?
   Chicken breasts, drumsticks, or even bone-in chicken work well in this recipe.
4. How can I thicken the sauce?
   Simmer uncovered for a few extra minutes or add a slurry of cornstarch and water.
5. Can I make this less spicy?
   Simply reduce or omit the chili and cayenne pepper to suit your heat tolerance.

Print

Conclusion

Spicy Brazilian Coconut Chicken is a show-stopping dish that’s surprisingly easy to make. The creamy coconut milk sauce, infused with bold spices and paired with tender, juicy chicken, creates a meal that’s both comforting and full of vibrant flavors. With its rich aroma and slight kick of spice, this dish is a perfect balance of comfort and excitement.

This recipe is as fun to prepare as it is to eat, making it ideal for everything from cozy family dinners to elegant date nights or dinner parties. Serve it over steamed rice or alongside crusty bread to soak up every bit of the delicious sauce.

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