There’s something about the combination of rich coconut milk, bold spices, and tender chicken that just makes your taste buds dance. This Spicy Brazilian Coconut Chicken is one of those dishes that feels exotic yet completely comforting—like a warm hug from a faraway place.
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It’s creamy, slightly spicy, and loaded with flavor, making it a perfect go-to for an easy yet impressive meal. Whether you’re a fan of bold flavors or just want to shake up your weeknight dinner routine, this dish has got you covered. Trust me, this one’s a keeper!
Why You’ll Love Spicy Brazilian Coconut Chicken
Versatile: Whether you’re making dinner for yourself or impressing guests, this dish is up for the task. It’s simple enough for a cozy night in but fancy enough for a dinner party.
Budget-Friendly: No need for fancy, hard-to-find ingredients! This recipe is all about maximizing flavor with simple pantry staples.
Quick and Easy: You don’t have to be a pro in the kitchen to make this work. The steps are straightforward, so you’ll have dinner on the table in no time.
Customizable: Love extra spice? Add more chili! Prefer a milder version? Adjust the heat to your liking. This dish is super adaptable to suit your taste.
Crowd-Pleasing: With its creamy coconut sauce and perfectly spiced chicken, this meal is guaranteed to be a hit with everyone at the table.
Ingredients in Spicy Brazilian Coconut Chicken
Here’s what makes this dish irresistible:
Chicken Thighs: The star of the show! Thighs stay juicy and absorb all the rich flavors beautifully.
Coconut Milk: The creamy base that makes the sauce velvety smooth and luxurious.
Garlic & Onion: These two add depth and aroma, forming the foundation of the flavor.
Tomatoes: Adds a hint of tanginess that balances the richness of the coconut milk.
Paprika & Cumin: Warm and smoky spices that bring a touch of earthiness to the dish.
Red Pepper Flakes: For that perfect little kick of heat—adjust to your spice preference!
Lime Juice: A splash of acidity brightens up the flavors and brings everything together.
Fresh Cilantro: The finishing touch that adds freshness and a pop of color.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Sear the Chicken: Heat oil in a large pan over medium heat. Add the chicken thighs and sear them until golden brown on both sides. This locks in the juices and creates a deep, savory base.
Sauté the Aromatics: Remove the chicken and set it aside. In the same pan, sauté the onion and garlic until fragrant and translucent. This step builds incredible depth of flavor.
Add the Tomatoes & Spices: Stir in the chopped tomatoes, paprika, cumin, and red pepper flakes. Let everything cook down for a few minutes until the tomatoes soften and the spices bloom.
Pour in the Coconut Milk: Slowly add the coconut milk, stirring to combine. Bring it to a gentle simmer so all the flavors meld together.
Simmer the Chicken: Return the seared chicken to the pan, nestling it into the sauce. Cover and let it simmer until the chicken is fully cooked and tender.
Finishing Touches: Stir in fresh lime juice and cilantro for a bright, fresh kick.
Serve and Enjoy: Plate it up and dig in! This dish pairs beautifully with rice, crusty bread, or roasted vegetables.
How to Serve Spicy Brazilian Coconut Chicken
With Rice: The creamy coconut sauce is perfect for spooning over fluffy white or brown rice.
With Crusty Bread: A warm baguette or garlic bread is perfect for soaking up every last bit of sauce.
With Roasted Vegetables: Serve with roasted zucchini, bell peppers, or asparagus for a balanced meal.
As a Standalone Dish: Sometimes, this dish is so satisfying on its own that it doesn’t need anything else—just a sprinkle of fresh herbs for that final touch.
Additional Tips
Prep Ahead: Chop your onions, garlic, and tomatoes in advance to save time.
Spice It Up: Want extra heat? Add an extra pinch of red pepper flakes or a chopped chili.
Dietary Adjustments: Make it dairy-free and gluten-free with ease—just ensure your coconut milk is unsweetened.
Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain texture.
Double the Batch: This dish freezes beautifully, so consider making extra for easy future meals!
FAQ Section
Q1: Can I use chicken breasts instead of thighs?
A1: Absolutely! Just be sure not to overcook them, as they tend to dry out faster than thighs.
Q2: Can I make this dish ahead of time?
A2: Yes! It actually tastes even better the next day as the flavors deepen.
Q3: How do I store leftovers?
A3: Keep them in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze this dish?
A4: Yes! Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Q5: What’s the best way to reheat this dish?
A5: Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if needed.
Q6: Can I make this in a slow cooker?
A6: Yes! Sear the chicken first, then cook everything on low for 4-6 hours.
Q7: Is this dish spicy?
A7: It has a mild heat, but you can adjust it by adding or reducing red pepper flakes.
Q8: Can I make this vegetarian?
A8: Sure! Swap the chicken for chickpeas or tofu for a plant-based version.
Q9: What can I use instead of cilantro?
A9: If you’re not a fan of cilantro, try parsley or green onions instead.
Q10: Can I use light coconut milk?
A10: You can, but full-fat coconut milk gives the best creamy texture and flavor.
Final Thoughts
Spicy Brazilian Coconut Chicken is a game-changer easy, flavorful, and perfect for any occasion. Whether you’re cooking for yourself or sharing with loved ones, this dish is bound to impress. Give it a try, and let me know how you like it! Happy cooking!
Print
Spicy Brazilian Coconut Chicken
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Simmering
- Cuisine: Brazilian
Description
Spicy Brazilian Coconut Chicken is a bold and flavorful dish that brings together tender chicken, creamy coconut milk, and aromatic spices like cumin, paprika, and cayenne. This easy dinner recipe is perfect for a comforting meal, offering a balance of heat and richness. Whether you’re looking for high-protein recipes for dinner or a homemade recipe packed with exotic flavors, this dish is a must-try. Serve it with rice or naan bread for a delicious meal!
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 medium tomatoes, diced
- 14 oz can full-fat coconut milk
- 1/2 cup low-sodium chicken broth
- 1 tbsp freshly squeezed lime juice
- 1/4 cup fresh cilantro, chopped (for garnish)
- 2 tbsp olive oil
Spices:
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp cayenne pepper (adjust for desired spiciness)
- 1/2 tsp turmeric
- Salt and pepper, to taste
- 1 tsp sugar (to balance flavors)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until softened, about 3 minutes.
- Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
- Add diced tomatoes and cook until softened, about 5 minutes.
- Stir in cumin, paprika, cayenne, turmeric, salt, and pepper. Mix well.
- Add chicken pieces and cook until browned on all sides.
- Pour in coconut milk and chicken broth, then bring to a gentle simmer.
- Reduce heat, cover, and let cook for 15-20 minutes until chicken is fully cooked and sauce thickens.
- Stir in lime juice and adjust seasoning if needed.
- Garnish with chopped cilantro and serve hot. Enjoy!
Notes
- Serve with rice, naan bread, or cauliflower rice for a low-carb option.
- Adjust spice levels to your preference by adding more or less cayenne.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 portion
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85 mg