If you’re craving something rich, comforting, and vibrantly flavorful, this Brazilian Coconut Chicken Recipe is exactly what you need on your dinner table. Imagine tender chicken thighs simmered in creamy coconut milk, perfectly spiced with coriander, cumin, and paprika, and brightened up with fresh lime and cilantro. It’s a dish that brings a delightful tropical warmth and a wonderful balance of creamy and zesty notes, making every bite a celebration of Brazilian-inspired home cooking. Whether you’re new to exotic flavors or a seasoned fan of Brazilian cuisine, this recipe is sure to become a favorite you turn to again and again.
Ingredients You’ll Need
These ingredients are simple, wholesome, and work together to create the delicious layers of taste and texture that make this Brazilian Coconut Chicken Recipe so special. Each element adds its own flair, from the bold spices to the luscious coconut milk, resulting in a mouthwatering dish full of color and aroma.
- 1 ½ pounds boneless, skinless chicken thighs: Choose thighs for tender, juicy flavor that soaks up the sauce beautifully.
- 1 tablespoon olive oil: For a subtle fruitiness that helps brown the chicken perfectly.
- 1 small onion, finely chopped: Adds a sweet, savory foundation to the sauce.
- 3 cloves garlic, minced: Brings aromatic depth and a little punch to the dish.
- 1 tablespoon fresh ginger, grated: Offers a warm, zesty brightness that lifts the flavors.
- 1 red bell pepper, sliced: Adds vibrant color and a hint of sweetness.
- 1 yellow bell pepper, sliced: Contributes cheerful hues and crisp texture.
- 1 teaspoon ground coriander: Infuses a subtle lemony and floral note essential to Brazilian cuisine.
- 1 teaspoon ground cumin: Provides earthy warmth that rounds out the spices.
- ½ teaspoon paprika: Adds smoky depth and a beautiful reddish tint.
- ½ teaspoon red pepper flakes (optional): For a touch of heat—adjust to your spice preference.
- 1 can (13.5 oz) full-fat coconut milk: The star of the dish, delivering rich creaminess and tropical flavor.
- 1 tablespoon tomato paste: Enhances the sauce with a concentrated, tangy sweetness.
- Juice of 1 lime: Adds a zesty finish that balances the richness perfectly.
- ¼ cup chopped fresh cilantro: For a fresh, herbaceous note that brightens every forkful.
- Salt and black pepper to taste: Essential for seasoning and bringing all ingredients together.
How to Make Brazilian Coconut Chicken Recipe
Step 1: Brown the Chicken
Begin by heating the olive oil in a large skillet over medium heat. Season your bite-sized chicken pieces generously with salt and pepper. Add them to the pan and cook until they develop a gorgeous golden-brown crust on all sides, about 6 to 8 minutes. This step locks in the juices and starts building those fantastic layers of flavor. Remove the chicken and set it aside—don’t worry, the magic isn’t over yet!
Step 2: Sauté the Aromatics and Peppers
In the same skillet, toss in your finely chopped onion and sauté until it softens and becomes translucent, about 3 minutes. Then add the garlic, grated ginger, and sliced bell peppers. Sprinkle the coriander, cumin, paprika, and red pepper flakes on top. Stir everything together and cook for another 2 minutes until the spices become fragrant and the vegetables start to meld nicely. This fragrant base is what makes your sauce pop with authentic Brazilian flavor.
Step 3: Build the Coconut Sauce
Now stir in the rich tomato paste, coating all that beautiful vegetable and spice mix evenly. Pour in the full-fat coconut milk and gently bring the mixture to a simmer. This creamy coconut sauce is what makes the dish exceptional—luxuriously smooth with a hint of sweetness that balances the spices beautifully.
Step 4: Simmer the Chicken
Return the browned chicken pieces to the skillet, lowering the heat to a gentle simmer. Let everything cook uncovered for 15 to 20 minutes. During this time, the chicken finishes cooking through, the sauce thickens, and the flavors blend together beautifully. You’ll notice the sauce turning silky and rich—an absolute treat!
Step 5: Brighten with Lime and Cilantro
Just before serving, stir in the fresh lime juice and chopped cilantro. This last step injects an exciting brightness and fresh herbal aroma that perfectly cuts through the luscious coconut milk, making the dish sing with balance and vibrant flavor.
How to Serve Brazilian Coconut Chicken Recipe
Garnishes
To elevate the presentation and taste, sprinkle extra fresh cilantro leaves on top. For a subtle crunch, try toasted coconut flakes or a light dusting of ground paprika. Thinly sliced fresh chili peppers can also add a beautiful pop of color and heat if you like a bit more spice.
Side Dishes
This Brazilian Coconut Chicken Recipe pairs wonderfully with fluffy white rice to soak up the luscious sauce. For a lower-carb twist, serve it over cauliflower rice or alongside warm, soft flatbread to scoop up every last bit. Roasted vegetables or a fresh green salad also complement the creamy richness beautifully.
Creative Ways to Present
Serve this in colorful bowls for a festive vibe or over a bed of coconut-infused rice for an extra tropical touch. If you’re hosting, consider layering the chicken and sauce over steamed plantains or even polenta for an unexpected, delicious spin that guests will love.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. The flavors actually deepen overnight, making it a fantastic next-day lunch. Consume within 3 to 4 days for the best quality and taste.
Freezing
This dish freezes well, making it a perfect make-ahead dinner. Allow it to cool completely, then transfer to a freezer-safe container. You can keep it frozen for up to 2 months. When you’re ready to eat, thaw overnight in the refrigerator for best results.
Reheating
Reheat gently in a saucepan over low heat, stirring occasionally to prevent sticking and to warm the creamy sauce evenly. Alternatively, microwave in short bursts, stirring in between, until heated through. Avoid boiling to maintain the smooth texture of the coconut milk sauce.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast can be used if you prefer a leaner cut. Just be mindful that it cooks faster and may not be as juicy or tender as thighs, so adjust the cooking time accordingly to avoid overcooking.
Is this recipe gluten-free?
Yes, this Brazilian Coconut Chicken Recipe is naturally gluten-free as none of the ingredients contain gluten. Just be sure to check your tomato paste and spices for any hidden additives if you have severe sensitivities.
Can I make this dish spicier?
Definitely! The red pepper flakes add a gentle heat, but feel free to increase the amount or add fresh chopped chili peppers according to your preferred spice level. The creamy coconut milk helps balance the heat nicely.
What’s the best way to serve the sauce?
The sauce is perfect spooned over rice or flatbread so you don’t miss any of the creamy, flavorful goodness. It’s also delicious drizzled over roasted vegetables or as a dip for grilled plantains!
Can I substitute coconut milk with a lighter option?
While full-fat coconut milk gives the best rich, creamy texture and authentic taste, you can use light coconut milk. Just keep in mind the sauce may be thinner and less indulgent but still tasty.
Final Thoughts
This Brazilian Coconut Chicken Recipe is a true crowd-pleaser that fills your kitchen with warm, inviting aromas and delights your palate with its luscious combination of spices and creamy coconut milk. It’s wonderfully simple to make yet full of soul and character, perfect for weeknight dinners or impressing friends at your next gathering. Give it a try and fall in love with a taste of Brazil right in your own home!
Print
Brazilian Coconut Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Gluten Free
Description
This Brazilian Coconut Chicken recipe features tender chicken thighs simmered in a rich, creamy coconut milk sauce infused with bold spices and fresh vegetables. It’s a comforting main dish that blends tropical flavors with a touch of heat, perfect for an easy yet impressive meal.
Ingredients
Chicken and Marinade
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
Spices and Sauce
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes (optional)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon tomato paste
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
Instructions
- Brown the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper. Add the chicken pieces to the skillet and cook for about 6–8 minutes, turning occasionally, until browned on all sides. Remove the chicken from the skillet and set aside.
- Sauté the aromatics: In the same skillet, add the finely chopped onion and sauté for about 3 minutes until softened. Stir in the minced garlic, grated ginger, and sliced bell peppers. Continue cooking for 2 minutes until fragrant.
- Add spices and tomato paste: Sprinkle in the ground coriander, ground cumin, paprika, and red pepper flakes (if using). Stir well to combine and cook for an additional minute. Add the tablespoon of tomato paste and mix to coat the vegetables thoroughly.
- Simmer with coconut milk: Pour in the full-fat coconut milk and bring the mixture to a gentle simmer over medium heat. Return the browned chicken to the skillet, reduce the heat to low, and let it simmer uncovered for 15–20 minutes. Stir occasionally until the chicken is fully cooked and the sauce has thickened.
- Finish and serve: Stir in the juice of one lime and the chopped fresh cilantro just before serving. Adjust seasoning with salt and black pepper if needed. Serve hot over white rice, cauliflower rice, or with warm flatbread.
Notes
- Serve over white rice, cauliflower rice, or with warm flatbread for a complete meal.
- Chicken breast can be substituted, but chicken thighs provide a richer flavor and remain juicier.
- Adjust the spice level by adding or omitting the red pepper flakes according to your preference.
