Name: Spicy Brazilian Coconut Chicken Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Brazilian
Ingredients: 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 2 cloves garlic, minced; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper (adjust to taste); Salt and black pepper, to taste; 2 tablespoons vegetable oil; 1 onion, finely chopped; 1 red bell pepper, diced; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon smoked paprika; 1 can (14 ounces) diced tomatoes; 1 can (14 ounces) coconut milk; 1/2 cup chicken broth; 1 bay leaf; Salt and black pepper, to taste; Fresh cilantro leaves, for garnish; Cooked rice, for serving

Jump to Recipe·Print Recipe

If you’re longing for a meal that fuses bold flavors with creamy comfort, the Spicy Brazilian Coconut Chicken Recipe is your ticket to a culinary escape! This dish weaves together juicy chicken, fresh aromatics, fragrant spices, and a luscious coconut sauce that will have you dreaming of sun-kissed Brazilian beaches. Each bite is both hearty and vibrant, with just the right kick of heat. Whether you’re spicing up a quiet weeknight or dazzling guests at your next dinner party, this recipe never fails to impress.

Spicy Brazilian Coconut Chicken Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a mile-long pantry list to make magic happen—just a lineup of fresh, flavorful ingredients that each earn their keep. Every component in this recipe brings color, depth, or zing, ensuring your Spicy Brazilian Coconut Chicken Recipe is full of personality and absolutely unforgettable.

Chicken thighs: Use boneless, skinless chicken thighs for maximum juiciness and flavor; breast can work, but thighs stay tender in the sauce.
Garlic: Freshly minced garlic infuses each bite with an aromatic pop—don’t skimp!
Paprika: Adds a mild, smoky warmth that builds the foundation of the spice blend.
Cayenne pepper: For customizable heat; dial it up or down depending on your love of spice.
Salt and black pepper: Balances and lifts all the other flavors, making them sing.
Vegetable oil: Neutral oil is perfect for browning without overpowering the dish’s other flavors.
Onion: Finely chopped onion provides sweetness and a tender texture once sautéed.
Red bell pepper: Brings color and a subtle sweetness that pairs perfectly with the heat.
Ground cumin: Earthy and warm, this spice gives the chicken its distinctly Brazilian aroma.
Ground coriander: A citrusy counterpoint that freshens and brightens the entire sauce.
Smoked paprika: Deepens the flavor and amplifies the smoky undertones in the sauce.
Diced tomatoes: Choose a good-quality canned version for tang and a touch of acidity.
Coconut milk: The creamy backbone of the sauce, it balances the heat and adds dreamy richness.
Chicken broth: Helps meld all the flavors and creates the perfect saucy consistency.
Bay leaf: Infuses subtle herbal notes as the dish simmers—remove before serving!
Fresh cilantro leaves: For garnish, they add freshness and a pop of green at the finish.
Cooked rice: Serve alongside to soak up every drop of that irresistible coconut sauce.

How to Make Spicy Brazilian Coconut Chicken Recipe

Step 1: Marinate the Chicken

Start by piling your chicken pieces into a large bowl, then shower on the garlic, paprika, cayenne pepper, salt, and black pepper. Massage the marinade into the chicken so each piece is coated in that punchy, fragrant mixture. Let it sit at least 15 minutes (though you can leave it up to an hour in the fridge if you plan ahead). This short soak deeply flavors the chicken and promises juicy, tender bites.

Step 2: Sear the Chicken

Grab your biggest skillet or sauté pan and heat the vegetable oil over medium-high heat. Once hot, add the marinated chicken pieces in a single layer. Sear them until golden and just cooked through, turning to brown each side. Don’t crowd the pan, or you’ll miss out on that delicious browning! Transfer the chicken to a plate and set aside—don’t worry, it will finish cooking in the sauce.

Step 3: Sauté the Aromatics

In the same pan (don’t wash it, those brown bits are flavor gold), toss in the chopped onion and diced red bell pepper. Give them a good stir, scraping up any flavorful bits from the bottom of the pan. Sauté until the vegetables are soft, sweet, and beautifully aromatic, about 4–5 minutes.

Step 4: Spice It Up

Add in the ground cumin, ground coriander, and smoked paprika. Stir continuously for a minute or two—this extra step lets the spices bloom and releases their essential oils, which is what makes the Spicy Brazilian Coconut Chicken Recipe so deeply fragrant.

Step 5: Add Tomatoes and Coconut Milk

Pour the entire can of diced tomatoes—juice and all—into your pan with the sautéed vegetables and spices. Follow with the coconut milk, stirring gently to combine everything. The tomatoes bring tang and vibrancy, while the coconut milk ushers in creamy decadence.

Step 6: Simmer with Chicken

Return the browned chicken (and any delicious juices on the plate) to the pan. Add chicken broth and toss in the bay leaf. Mix it all together and bring to a gentle simmer, letting the flavors mingle and deepen.

Step 7: Simmer and Cook

Reduce the heat to low, cover the pan, and let the mixture gently bubble for 20–25 minutes. The chicken becomes supremely tender and the sauce thickens to dreamy perfection—your kitchen will smell out-of-this-world.

Step 8: Season and Garnish

Lift the lid and taste your sauce! Adjust with a pinch more salt or pepper if needed, and don’t forget to remove the bay leaf. This is the finishing touch before your Spicy Brazilian Coconut Chicken Recipe hits the table.

Step 9: Serve

Spoon the luscious coconut chicken over fluffy cooked rice and top with a shower of fresh cilantro leaves. You’ll want to eat every last drop of that sauce!

How to Serve Spicy Brazilian Coconut Chicken Recipe

Garnishes

A sprinkle of fresh cilantro leaves is more than just a pretty flourish—it delivers a pop of herbal brightness that brings the rich coconut flavors to life. Some like to add a squeeze of lime or a scattering of thinly sliced red chili for extra zing and a beautiful contrast of colors.

Side Dishes

This Spicy Brazilian Coconut Chicken Recipe is divine over a mound of fluffy white rice, which soaks up the sauce like a dream. For an authentic Brazilian twist, try serving it with farofa (toasted cassava flour), black beans, or even grilled plantains to round out the meal.

Creative Ways to Present

Feeling playful? Serve individual portions in small bowls with a side of buttery garlic bread for dipping—or turn it into a vibrant feast with family-style platters, letting everyone spoon their own servings. Another fun option: present it over coconut-infused rice or quinoa for a nutrient-packed update.

Make Ahead and Storage

Storing Leftovers

Allow leftovers to cool fully before storing in an airtight container in the refrigerator. This Spicy Brazilian Coconut Chicken Recipe keeps beautifully for up to 3 days—the spices deepen, making day-after flavors even richer!

Freezing

This dish is a freezer-friendly superstar. Spoon cooled chicken and sauce into well-sealed containers or freezer bags, label with the date, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat on the stovetop over medium heat, adding a splash of broth or coconut milk if the sauce has thickened too much. Alternatively, microwave in bursts, stirring in between to avoid hot spots. The chicken stays tender, and the sauce returns to its original creamy glory.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts are a leaner option and work just fine, though they may not be quite as juicy as thighs. Watch your cook time to keep them tender, and consider marinating a bit longer for extra flavor.

How spicy is the Spicy Brazilian Coconut Chicken Recipe?

It’s got a gentle kick that’s easy to adjust to your liking. If you love fiery food, add more cayenne or even a sliced fresh chili. For a milder dish, just use less cayenne or omit it entirely—no rules, just what makes your tastebuds happy.

Is there a vegetarian version of this dish?

Absolutely! Substitute the chicken for hearty chunks of tofu or cauliflower, and use vegetable broth instead of chicken broth. The spices and coconut sauce work beautifully with both, creating a lush vegetarian main.

What can I serve with this recipe besides rice?

While rice is classic, you could also serve the Spicy Brazilian Coconut Chicken Recipe with quinoa, couscous, or even soft, warm flatbreads to mop up the sauce. A crisp leafy salad with a citrusy vinaigrette makes a great counterpoint.

Can I make this dish ahead of time for a crowd?

Yes, and it’s a fantastic choice for entertaining because the flavors actually improve after a few hours or even overnight in the fridge. Prepare up to a day ahead, then gently reheat right before guests arrive—stress-free and utterly delicious!

Final Thoughts

If you’re ready to fall in love with big-hearted flavors and soul-warming comfort, you just have to try the Spicy Brazilian Coconut Chicken Recipe. It’s joyful food—simple to make, endlessly satisfying, and always a hit whether for a family dinner or your next gathering. One taste, and you’ll want to make it part of your regular rotation!