Spicy Brazilian Coconut Chicken

Imagine tender chicken bathed in a creamy, fiery coconut sauce that transports you straight to the vibrant streets of Brazil with just one bite. That’s the magic of Spicy Brazilian Coconut Chicken – a dish that balances the tropical sweetness of coconut with aromatic spices and a gentle heat that builds with each mouthful. This Brazilian-inspired favorite combines simple ingredients that transform into a complex, layered flavor profile that will have your dinner guests asking for the recipe. You’ll learn how to create the perfect balance of spice and creaminess while mastering the techniques that make this dish a standout on any dinner table.

Why You’ll Love This Recipe

Spicy Brazilian Coconut Chicken offers the perfect marriage of convenience and impressive flavor. In less than 45 minutes, you’ll create a restaurant-quality dish that tastes like it’s been simmering all day. The velvety coconut sauce creates a luxurious mouthfeel that contrasts beautifully with the tender chunks of chicken and the occasional bite of crisp bell pepper. The gradual heat from the chiles doesn’t overwhelm but instead builds gently, complementing the natural sweetness of the coconut milk.

This Brazilian-inspired chicken dish is incredibly versatile – elegant enough for entertaining but simple enough for a weeknight dinner. The recipe requires minimal prep work, with ingredients that are likely already in your pantry or easily found at any grocery store. Plus, the one-pot preparation means cleanup is a breeze. The beautiful golden color of the sauce makes for an impressive presentation, especially when served over a bed of fluffy white rice garnished with fresh cilantro.

Ingredients

For this authentic Spicy Brazilian Coconut Chicken, you’ll need:

• 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 large onion (about 1 cup), finely diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1-2 jalapeños or 1 scotch bonnet pepper, seeded and minced (adjust according to heat preference)
• 2 teaspoons ground cumin
• 1 tablespoon paprika
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper (optional, for extra heat)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 can (14 oz/400ml) full-fat coconut milk
• 1 can (14 oz/400g) diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons fresh lime juice
• ¼ cup fresh cilantro, chopped, plus extra for garnish
• 2 teaspoons palm sugar or brown sugar (to balance the heat)

The heart of this dish lies in the coconut milk – opt for full-fat versions for the creamiest texture. For authentic Brazilian flavor, use malagueta peppers if available, though jalapeños or scotch bonnets make excellent substitutes.

Pro Tips

Master the Browning Process: The key to developing deep flavor in your Spicy Brazilian Coconut Chicken starts with properly browning the chicken. Work in batches rather than overcrowding the pan, which would cause the chicken to steam rather than sear. A golden-brown crust on the chicken pieces creates a foundation of flavor that permeates the entire dish. Let each batch develop a rich color before removing it from the pan – this takes patience but makes all the difference.

Balance the Heat Levels: Brazilian cuisine is known for bold flavors, but finding the right spice level is crucial. Add your hot peppers gradually, tasting as you go. Remember that the coconut milk will temper some of the heat, but the spice continues to develop as the dish simmers. If you accidentally make it too spicy, additional coconut milk or a dollop of plain yogurt served on the side can help balance the heat without compromising the authentic flavor profile.

Perfect the Coconut Sauce Consistency: The signature sauce in this dish should coat the back of a spoon but still remain pourable. If your sauce is too thin, simmer it uncovered for 5-10 minutes longer. Conversely, if it’s too thick, add a splash of chicken broth or water. The final consistency greatly impacts how the sauce clings to the chicken and absorbs into your accompanying rice or bread. The sauce will also thicken slightly as it cools, so factor this in when determining when to remove it from the heat.

Instructions

Step 1: Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Heating olive oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat, brown the chicken in batches for about 3-4 minutes per batch. You’re not aiming to cook the chicken through but rather developing a flavorful crust. Transfer the browned chicken to a plate and set aside.

Step 2: In the same pan, reduce heat to medium and add the diced onions. Sauté for 3-4 minutes until translucent, scraping up the flavorful brown bits from the bottom of the pan. Add the garlic, bell peppers, and jalapeños, cooking for another 2 minutes until fragrant and slightly softened.

Step 3: Sprinkle in the cumin, paprika, coriander, and cayenne (if using). Stir constantly for 30 seconds to toast the spices and release their aromatic oils without burning them. This brief toasting intensifies the flavor profile of your Spicy Brazilian Coconut Chicken.

Step 4: Pour in the diced tomatoes with their juice and add the tomato paste, stirring to incorporate with the spices and vegetables. Allow this mixture to simmer for 2-3 minutes, reducing slightly and deepening in color.

Step 5: Shake the coconut milk can well before opening, then pour it into the pan, stirring to create a uniform sauce. Return the chicken and any accumulated juices to the pan, ensuring the pieces are mostly submerged in the sauce.

Step 6: Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is completely cooked through and tender. Stir occasionally to prevent sticking and to distribute the flavors evenly throughout your Spicy Brazilian Coconut Chicken.

Step 7: Just before serving, stir in the fresh lime juice, brown sugar, and chopped cilantro. The lime brightens the rich flavors, while the sugar helps balance the heat. Allow the dish to rest off the heat for 5 minutes to let the flavors meld together perfectly.

Variations

Vegetarian Brazilian Coconut Stew: Transform this Spicy Brazilian Coconut Chicken into a satisfying plant-based meal by substituting the chicken with 2 cups of hearty vegetables like butternut squash, sweet potatoes, and chickpeas. The cooking time may vary slightly – simmer until the vegetables are tender but still hold their shape. The coconut sauce works beautifully with these earthy ingredients, creating a completely different but equally delicious experience.

Seafood Adaptation: For a coastal Brazilian twist, replace the chicken with 1.5 pounds of large shrimp or firm white fish cut into chunks. The cooking process remains similar, but dramatically reduce the simmering time to just 5-7 minutes for shrimp or 8-10 minutes for fish to prevent overcooking. This variation offers a lighter option that highlights the tropical flavors of the coconut while showcasing Brazil’s abundant seafood tradition.

Milder Family-Friendly Version: For households with children or those sensitive to spice, create a gentler version by omitting the hot peppers entirely and using sweet paprika instead of the regular variety. The dish retains its authentic Brazilian character through the coconut and other spices while being accessible to all palates. You can always serve hot sauce on the side for adults who prefer more heat in their Spicy Brazilian Coconut Chicken.

Storage and Serving

Store leftover Spicy Brazilian Coconut Chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as the spices meld together, making this an excellent make-ahead dish. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stovetop with a splash of water or broth to restore the sauce’s consistency.

Traditionally, this dish is served over steaming white rice, which provides the perfect canvas for the flavorful sauce. For a more authentic Brazilian experience, serve with farofa (toasted cassava flour) sprinkled on top for textural contrast. Alternatively, pair with crusty bread for sopping up the delicious sauce or plantains for a true tropical experience. Complete your Brazilian feast with a simple side salad dressed with lime juice and olive oil, and cool the palate with a traditional caipirinha cocktail or fresh coconut water served in coconut shells for an impressive presentation.

FAQs

Can I use chicken breasts instead of thighs in this Spicy Brazilian Coconut Chicken?
Yes, chicken breasts can be substituted, but reduce the simmering time to 10-12 minutes to prevent them from becoming dry. Thighs are traditionally used because they remain juicier and more flavorful in the sauce.

Is there a way to make this dish ahead for a dinner party?
Absolutely! This dish actually tastes better the next day. Prepare it completely, cool, and refrigerate. Reheat gently on the stovetop, adding a splash of coconut milk if needed to restore the sauce consistency.

Can I make this dish less spicy but still flavorful?
Yes, simply omit the hot peppers and cayenne, relying instead on the paprika, cumin, and coriander for flavor. The dish will maintain its authentic Brazilian character without the heat.

What’s the best coconut milk to use for this recipe?
Full-fat coconut milk in cans (not the beverage kind in cartons) yields the creamiest, most authentic result. Light coconut milk can be used but will produce a thinner sauce.

Can I cook this in a slow cooker or Instant Pot?
Yes! For slow cookers, brown the chicken and sauté the aromatics first, then combine all ingredients and cook on low for 4-5 hours. For Instant Pot, use the sauté function for browning, then pressure cook for 8 minutes with a 10-minute natural release.

Conclusion

This Spicy Brazilian Coconut Chicken is comfort food at its finest — a vibrant symphony of creamy coconut, tender chicken, and warming spices that transport you to Brazil’s colorful culinary landscape with every bite. It’s the kind of dish that bridges the gap between everyday cooking and special occasion dining, impressive enough for guests yet simple enough for weeknight dinners. The contrasting flavors and textures create a meal that’s both satisfying and exciting, proving that sometimes the most memorable dishes come from unexpected combinations. Whether you’re an experienced cook or just starting your culinary journey, this Brazilian-inspired recipe deserves a permanent place in your collection.

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