This Spicy Brazilian Coconut Chicken is a rich, creamy dish full of bold flavors and a little kick of heat. Tender chicken pieces simmer in a luscious coconut milk sauce, seasoned with aromatic spices like cumin, coriander, and paprika, with a dash of cayenne for extra spice. It’s a comforting and satisfying meal that’s perfect for any day of the week.
Why You’ll Love This Recipe
- Bold and Flavorful: The coconut milk adds creaminess, while the spices deliver just the right amount of heat.
- Easy One-Pan Meal: Quick to make and perfect for busy nights or weekend dinners.
- Customizable: Adjust the spice level to your preference and serve with rice, quinoa, or crusty bread.
- Protein-Packed: The chicken provides plenty of protein, making this dish filling and satisfying.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Prepare the Chicken
- Season the chicken pieces with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
Step 2: Sauté the Vegetables
- In the same skillet, cook the chopped onion until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the bell peppers and cook until softened, about 5 minutes.
Step 3: Make the Sauce
- Stir in the cumin, coriander, paprika, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant.
- Add tomato paste and cook for another minute.
- Pour in coconut milk and diced tomatoes, stirring to combine. Bring to a simmer.
Step 4: Combine & Cook
- Return the chicken to the skillet and stir to coat in the sauce.
- Reduce heat and let simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
Step 5: Serve & Enjoy
- Remove from heat, garnish with fresh cilantro, and serve with lime wedges.
- Pair with rice, quinoa, or crusty bread for a complete meal.
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Variations
- Vegetarian Version: Swap the chicken for tofu or chickpeas for a plant-based meal.
- More Heat: Add extra cayenne pepper or a chopped jalapeño for a spicier kick.
- Sweet Twist: Stir in some pineapple chunks for a sweet contrast to the spice.
- Additional Veggies: Add in zucchini or spinach for more vegetables in the dish.
- Creamy Coconut Sauce: Add a tablespoon of heavy cream or Greek yogurt for a richer sauce.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze for up to 2 months in a freezer-safe container.
- Reheating: Reheat on the stove over low heat or in the microwave until warm. Add a splash of water or coconut milk to loosen the sauce if needed.
FAQs
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work just as well, though they may cook a bit quicker and could be slightly less juicy than thighs.
Can I use lite coconut milk?
You can, but full-fat coconut milk provides the richest and creamiest texture.
How spicy is this dish?
The cayenne pepper adds a mild to medium heat, but you can adjust it to your preference by adding more or less.
Can I make this dish ahead of time?
Yes! This dish stores well and tastes even better the next day as the flavors meld together.
Can I serve this with something other than rice?
Absolutely! This dish is great with quinoa, couscous, or cauliflower rice for a lighter option.
Is this dish gluten-free?
Yes! This recipe is naturally gluten-free.
Conclusion
This Spicy Brazilian Coconut Chicken is a flavorful, comforting dish that combines creamy coconut milk, aromatic spices, and tender chicken. Perfect for a hearty meal that’s quick and easy to make, this dish will become a favorite for weeknight dinners or special occasions. Try it today for a satisfying and delicious meal!
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Spicy Brazilian Coconut Chicken
Spicy Brazilian Coconut Chicken is a creamy, flavorful dish with a perfect balance of aromatic spices and just the right amount of heat. Chicken pieces are simmered in a luscious coconut milk sauce with cumin, coriander, paprika, and cayenne for a bold flavor. This easy, one-pan meal is perfect for weeknight dinners and is customizable to suit your spice preferences.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
Step 1: Prepare the Chicken
- Season the chicken pieces with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
Step 2: Sauté the Vegetables
- In the same skillet, cook the chopped onion until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the bell peppers and cook until softened, about 5 minutes.
Step 3: Make the Sauce
- Stir in the cumin, coriander, paprika, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant.
- Add tomato paste and cook for another minute.
- Pour in coconut milk and diced tomatoes, stirring to combine. Bring to a simmer.
Step 4: Combine & Cook
- Return the chicken to the skillet and stir to coat in the sauce.
- Reduce heat and let simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
Step 5: Serve & Enjoy
- Remove from heat, garnish with fresh cilantro, and serve with lime wedges.
- Pair with rice, quinoa, or crusty bread for a complete meal.
Notes
- Vegetarian Version: Swap the chicken for tofu or chickpeas for a plant-based meal.
- More Heat: Add extra cayenne pepper or a chopped jalapeño for more spice.
- Sweet Twist: Stir in pineapple chunks for a sweet contrast to the heat.
- Additional Veggies: Add zucchini or spinach for more veggies.
- Creamy Coconut Sauce: Add a tablespoon of heavy cream or Greek yogurt for a richer sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course Chicken
- Method: Sautéed
- Cuisine: Brazilian
- Diet: Gluten Free
