Spicy Brazilian Coconut Chicken is a lively and comforting dish packed with bold flavors and creamy coconut goodness. Tender chicken pieces cooked in a rich coconut sauce with a kick of spice from fresh peppers and Brazilian-inspired seasonings make this meal both unique and satisfying.
I love making this dish when I want something that feels special but isn’t complicated. The way the spicy heat balances with the natural sweetness of the coconut milk always surprises people at my table, and it’s a great way to add warmth on a chilly evening. I usually add a squeeze of lime at the end to brighten it all up – that little extra touch makes a world of difference!
My favorite way to enjoy this chicken is served over fluffy rice or creamy mashed potatoes to soak up all that sauce. It’s perfect for sharing with friends or family, and every time I make it, someone asks for seconds. I think it’s one of those recipes that feels like a little taste of Brazil right at home, and it always makes dinner feel a bit more festive.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts for this dish because they cook quickly and soak up the sauce well. If you want juicier meat, thighs work great too.
Coconut milk: This gives the dish its creamy texture and subtle sweetness. Use full-fat coconut milk for the best flavor, but light coconut milk works if you want fewer calories.
Chili peppers: Fresh red chilies or bird’s eye chilies add heat. Adjust the amount to match your spice tolerance or swap with jalapeños if you prefer milder heat.
Spices: Smoked paprika, cumin, coriander, and turmeric bring heartwarming flavors. If you’re missing one, just use a bit more of another to keep the balance.
Lime juice and cilantro: These brighten the rich sauce at the end. If you can’t find fresh cilantro, flat-leaf parsley can be a good substitute.
How Do I Get Tender, Flavorful Chicken Without Drying It Out?
Searing the chicken first is key. It locks in juices and adds flavor. Just follow these steps for best results:
- Pat dry your chicken so it browns nicely instead of steaming.
- Use medium-high heat for searing, about 3-4 minutes per side until golden.
- Don’t try to cook the chicken fully during searing; finish it simmering in the sauce.
- Cover the pan while simmering to keep moisture in and cook evenly.
- Check doneness with a meat thermometer or by cutting to ensure it’s cooked through but still juicy.
Equipment You’ll Need
- Large skillet or sauté pan – I recommend one with a lid because it helps the chicken cook evenly in the sauce.
- Meat thermometer – optional but helpful to make sure your chicken is perfectly cooked and juicy.
- Wooden spoon or spatula – perfect for stirring the sauce and veggies without scratching your pan.
- Chopping board and sharp knife – for dicing tomatoes, peppers, and mincing garlic and cilantro.
- Measuring spoons and cups – to ensure your spices and liquids are just right.
- Rice cooker or pot – if you want perfectly cooked rice to serve alongside.
Flavor Variations & Add-Ins
- Protein changes: Swap chicken with shrimp, fish fillets, or firm tofu for different textures and flavors.
- Cheese: Sprinkle a bit of crumbled feta or queso fresco on top before serving for a salty contrast.
- Veggie boosts: Add spinach or kale during the last few minutes for extra greens, or include sliced carrots for sweetness.
- Spice level: Increase heat with more chili peppers or add a dash of cayenne pepper for extra kick.
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1-2 red chili peppers or bird’s eye chilies, finely chopped (adjust to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- Salt and black pepper to taste
- 1 (14 oz) can coconut milk
- 2 medium tomatoes, diced
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- Cooked white rice, to serve
- Lime wedges, for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 25-30 minutes to cook, so you can have it ready in about 40 minutes total. It’s a quick and flavorful meal!
Step-by-Step Instructions:
1. Season and Sear the Chicken:
First, pat your chicken dry with paper towels. Sprinkle both sides with salt, black pepper, smoked paprika, cumin, coriander, and turmeric. Heat olive oil in a large pan over medium-high heat. Add the chicken and cook 3-4 minutes on each side until they’re golden brown. Don’t worry if they’re not fully cooked yet—they’ll finish cooking in the sauce. Remove chicken and set aside.
2. Cook the Aromatics:
In the same pan, lower the heat to medium. Add the chopped onion, minced garlic, diced red bell pepper, and chopped chili peppers. Sauté for about 5 minutes, until the onions are soft and everything smells wonderful.
3. Add Tomatoes and Coconut Milk:
Next, add the diced tomatoes and cook for 3 minutes until they soften. Then pour in the coconut milk and stir everything to mix well. Bring it to a gentle simmer.
4. Simmer Chicken in Sauce:
Put the chicken breasts back into the pan and spoon some sauce on top. Cover and let it simmer for 15-20 minutes until the chicken is tender and cooked through.
5. Finish with Lime and Cilantro:
Stir in the fresh lime juice and chopped cilantro. Taste the sauce, and add more salt or pepper if you’d like.
6. Serve and Enjoy:
Serve your spicy Brazilian coconut chicken warm with fluffy white rice. Garnish with more chopped cilantro and lime wedges for a fresh touch.
Enjoy your delicious, creamy, and spicy Brazilian feast!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry well to avoid excess moisture, which can prevent proper browning.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the chicken and sauce, then refrigerate for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to keep the sauce creamy and fresh.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or coconut milk to loosen the sauce as needed.
What Can I Serve with Spicy Brazilian Coconut Chicken?
This dish pairs wonderfully with steamed white rice to soak up the sauce. You can also try it with quinoa, mashed potatoes, or even crusty bread for a comforting meal.