If you crave a dish that bursts with vibrant flavors and cozy comfort, this Spicy Brazilian Coconut Chicken Recipe will quickly become your new favorite. Combining tender chicken thighs with a luscious coconut milk sauce infused with bold spices and just the right kick of heat, every bite delivers a rich tapestry of taste that’s both exotic and inviting. Whether you’re looking to impress at dinner or just treat yourself to something special, this recipe blends simple ingredients into an unforgettable culinary experience.
Ingredients You’ll Need
Gathering these ingredients is easier than you might think, but each one plays a crucial role in building the complex layers of flavor, juicy texture, and beautiful color that define this dish. From the creamy coconut milk to the spicy cayenne and fragrant herbs, every item here has a purpose.
- Boneless, skinless chicken thighs: They stay juicy and tender, perfect for soaking up the spicy coconut sauce.
- Garlic cloves: Minced fresh garlic adds sharpness and depth to the marinade, waking up your taste buds.
- Onion: Sautéed onions create a sweet and savory base that balances the spice beautifully.
- Red bell pepper: Adds a nice pop of color and subtle sweetness for contrast.
- Paprika: Gives a smoky warmth that underlies the overall heat without overpowering it.
- Cayenne pepper: The star of the spice show, bringing the signature heat to the dish.
- Ground cumin: Introduces an earthy richness that rounds out the flavors.
- Ground coriander: Offers a slightly citrusy, bright note to lighten the sauce.
- Diced tomatoes (canned): Bring acidity and body to the sauce, melding everything together.
- Coconut milk (canned): The creamy heart of the recipe, balancing the spices with smooth sweetness.
- Chicken broth: Adds depth and thins the sauce to a perfect consistency.
- Bay leaf: Infuses a subtle herbal aroma that enhances the overall fragrance.
- Salt and black pepper: Crucial seasoning to amplify all the natural flavors.
- Fresh cilantro: A fresh, bright garnish that cuts through the richness delightfully.
How to Make Spicy Brazilian Coconut Chicken Recipe
Step 1: Marinate the Chicken
Start by giving your chicken thighs some love—marinate them in minced garlic, smoky paprika, fiery cayenne pepper, salt, and freshly ground black pepper for at least 30 minutes. This step is key for infusing the chicken with that spicy backbone that makes this dish unforgettable.
Step 2: Sauté Aromatics
Heat a splash of vegetable oil in a large pan over medium heat. Add finely chopped onion and diced red bell pepper, cooking gently until they soften and release their natural sweetness. This creates the flavorful foundation your sauce will build upon.
Step 3: Toast the Spices
Sprinkle in ground cumin, coriander, and a little more paprika, stirring constantly for about one minute. This brief toasting wakes up the spices, unlocking their fragrant oils and transforming the dish’s aroma into something truly mouthwatering.
Step 4: Add Liquids and Simmer
Pour in the canned diced tomatoes, creamy coconut milk, and chicken broth. Toss in a bay leaf then season with salt and pepper. Bring this mixture to a gentle simmer; this slow cooking will meld all the vibrant flavors together harmoniously.
Step 5: Cook the Chicken
Carefully nestle the marinated chicken thighs into the simmering sauce. Cover the pan and let it simmer for around 20 minutes until the chicken is cooked through and beautifully tender, soaking up the spiced coconut goodness.
Step 6: Ready to Serve
Once the chicken is cooked, remove the bay leaf and prepare for plating. The sauce should be rich and flavorful, coating every bite perfectly.
How to Serve Spicy Brazilian Coconut Chicken Recipe
Garnishes
Fresh cilantro leaves are a must-have garnish here; their bright herbal notes cut through the richness effortlessly. You could also add a squeeze of lime to elevate the flavors even more, adding a refreshing twist.
Side Dishes
This dish shines when served over fluffy white rice, allowing the spiced coconut sauce to soak into every grain. For a bit more texture, pair it with crispy fried plantains or a simple green salad to balance the warmth and creaminess.
Creative Ways to Present
For a fun twist, serve the chicken in hollowed-out bell peppers or alongside warm flatbreads for mopping up sauce. You can also sprinkle some toasted coconut flakes on top to add a delightful crunch and enhance the tropical vibe.
Make Ahead and Storage
Storing Leftovers
Store any leftover Spicy Brazilian Coconut Chicken Recipe in an airtight container in the refrigerator. It keeps well for up to 3 days and tastes even better the next day as the flavors deepen.
Freezing
If you want to freeze this dish, let it cool completely, then transfer into a freezer-safe container. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge to keep the chicken tender.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. You might need to add a splash of water or broth to loosen the sauce back up to its creamy consistency.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but they might dry out more easily. To keep them juicy, cut into chunks and reduce cooking time slightly.
How spicy is this Spicy Brazilian Coconut Chicken Recipe?
The dish has a moderate heat level from the cayenne and paprika, but you can adjust the spice to your preference by adding more or less cayenne.
Can I make this recipe dairy-free?
Absolutely! This recipe is naturally dairy-free thanks to the coconut milk, making it suitable for those avoiding dairy.
What can I substitute if I don’t have canned diced tomatoes?
You can use fresh tomatoes finely chopped or even tomato sauce—just adjust quantities to maintain the sauce balance.
Is this recipe suitable for meal prepping?
Definitely! It holds up beautifully in the fridge and tastes amazing reheated, making it great for batch cooking and busy weeknights.
Final Thoughts
It’s rare to find a dish that feels both exotic and comforting, but this Spicy Brazilian Coconut Chicken Recipe hits that note perfectly. I can’t recommend it enough for those times when you want a flavorful, hearty meal that feels like a warm hug on a plate. Give it a try—you might just find yourself making it again and again.
Print
Spicy Brazilian Coconut Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Description
This Spicy Brazilian Coconut Chicken is a rich and flavorful dish featuring tender chicken thighs simmered in a fragrant coconut milk sauce with tomatoes, aromatic spices, and a touch of heat. Perfectly balanced and hearty, it’s ideal when served over rice and garnished with fresh cilantro for a delicious taste of Brazilian-inspired comfort food.
Ingredients
Chicken Marinade
- 1.5 pounds boneless, skinless chicken thighs
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
Vegetables and Sauce
- 1 onion, chopped
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 1/2 cup chicken broth
- 1 bay leaf
- Vegetable oil for sautéing
- Fresh cilantro for garnish
Instructions
- Marinate Chicken: In a bowl, combine the chicken thighs with minced garlic, paprika, cayenne pepper, salt, and black pepper. Mix well and let it marinate for at least 30 minutes to allow flavors to penetrate.
- Sauté Vegetables: Heat vegetable oil in a large pan over medium heat. Add the chopped onion and diced red bell pepper. Cook until the vegetables have softened, about 5 minutes.
- Add Spices: Stir in the ground cumin, ground coriander, and additional paprika if desired. Cook the mixture for about one minute, stirring constantly to release the fragrant aromas of the spices.
- Prepare the Sauce: Pour in the diced tomatoes, coconut milk, and chicken broth. Add the bay leaf and season with salt and black pepper to taste. Bring the mixture to a gentle simmer over medium-low heat.
- Cook Chicken: Add the marinated chicken thighs to the pan, ensuring they are submerged in the sauce. Cover the pan with a lid and let simmer for about 20 minutes, or until the chicken is cooked through and tender.
- Serve: Remove the bay leaf and serve the spicy Brazilian coconut chicken over cooked rice. Garnish generously with fresh cilantro for added freshness and color.
Notes
- For extra heat, increase the amount of cayenne pepper or add fresh chopped chili peppers.
- Chicken thighs are preferred for juiciness but boneless, skinless chicken breasts can be used as a leaner option.
- Serve with white or jasmine rice to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
