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Spicy Brazilian Coconut Chicken Recipe

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★★★★★

4.1 from 274 reviews

This Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish featuring tender chicken thighs simmered in a rich coconut milk sauce infused with aromatic spices, fresh ginger, garlic, and fiery chili peppers. It’s a perfect balance of creamy, spicy, and zesty flavors, served with rice and fresh cilantro to brighten every bite.

Ingredients

Scale

Chicken and Seasoning

  • 2 lbs (900g) boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika

Sauce and Aromatics

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1–2 red chili peppers, sliced (jalapeño or Fresno)
  • 1 red bell pepper, thinly sliced
  • 1 (14 oz) can full-fat coconut milk
  • 1/2 cup chicken broth (or water)
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • 1/2 tsp cayenne pepper (optional)
  • Zest and juice of 1 lime
  • Salt and pepper, to taste
  • 1/2 cup fresh cilantro, chopped

To Serve

  • Cooked white rice or brown rice
  • Lime wedges
  • Toasted coconut flakes (optional)

Instructions

  1. Season Chicken: Pat the chicken thighs dry with paper towels to ensure a good sear. Sprinkle evenly with kosher salt, black pepper, and smoked paprika, then toss to coat all pieces thoroughly.
  2. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (cook in batches if necessary) and sear for 3-4 minutes per side until they develop a golden brown crust but are not cooked through. Remove the chicken and set aside on a plate.
  3. Sauté Aromatics: In the same pan, add the finely chopped onion with a pinch of salt and cook for 2-3 minutes, scraping the browned bits off the bottom to add flavor. Add minced garlic, grated ginger, and sliced red chili peppers, stirring for about 1 minute until fragrant.
  4. Add Vegetables and Tomato Paste: Stir in the sliced red bell pepper and tomato paste, cooking for 1-2 minutes until the peppers soften and the tomato paste darkens in color.
  5. Bloom Spices: Sprinkle in ground cumin, turmeric powder, and optional cayenne pepper. Stir constantly for 30 seconds to release their aromas and enhance the sauce’s flavor.
  6. Add Liquids and Lime: Pour in the chicken broth (or water), scraping any stuck bits from the pan to incorporate deep flavors. Add the full-fat coconut milk, lime zest, and squeeze in lime juice. Stir well, then adjust salt and pepper to taste.
  7. Simmer with Chicken: Return the seared chicken thighs along with any accumulated juices back to the skillet, nestling them into the sauce. Reduce the heat to low, cover the pan, and let simmer gently for 15 minutes. Uncover and continue simmering for an additional 5-10 minutes until the chicken is fully cooked and the sauce has thickened to a creamy consistency.
  8. Finish and Serve: Taste the sauce again and add more lime juice, salt, or chili peppers if desired for extra brightness or heat. Garnish generously with chopped fresh cilantro. Serve hot with cooked white or brown rice, lime wedges on the side, and optional toasted coconut flakes sprinkled on top for added texture.

Notes

  • Adjust the number of chili peppers to control the heat level of the dish according to your preference.
  • Using boneless, skinless chicken thighs helps keep the meat tender and juicy during cooking.
  • To toast coconut flakes, spread them on a dry skillet over medium heat for 2-3 minutes until golden, stirring frequently to prevent burning.
  • This dish pairs well with steamed rice to soak up the delicious coconut sauce.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Brazilian chicken, coconut chicken, spicy chicken recipe, coconut milk chicken, one-pan chicken dish, Brazilian cuisine, spicy dinner, easy chicken recipe

Find it online: https://foodiecara.com/spicy-brazilian-coconut-chicken-recipe/