Spicy Brazilian Coconut Chicken is a tasty dish that brings together tender chicken, creamy coconut milk, and a kick of spice for a flavor that’s both rich and exciting. The coconut gives the sauce a smooth, velvety texture, while the spices add a lively warmth that makes every bite interesting. It’s the kind of meal that feels a little special but isn’t complicated to prepare.
I love making this dish because it’s a nice change from the usual chicken dinners. The balance between the creamy coconut and the spicy heat always surprises people in the best way. Plus, it’s a one-pot meal, which means less cleanup – a total win in my book. If you like your food with a bit of a punch but don’t want to overpower the natural flavors of the chicken, this recipe is just right.
My favorite way to serve Spicy Brazilian Coconut Chicken is over fluffy rice or with some warm, crusty bread to soak up the delicious sauce. It’s perfect for a weeknight dinner when I want something comforting and flavorful. Sometimes, I add a sprinkle of fresh cilantro on top for a little freshness that brightens up the dish. It’s a crowd-pleaser every time, and I always find myself looking forward to leftovers the next day!
Key Ingredients & Substitutions
Chicken: I prefer thighs for more flavor and juiciness, but breasts work fine if you want leaner meat. Just be careful not to overcook breasts since they dry out easily.
Fresh Red Chilies: These add a nice heat and freshness. If you want less spice, try using milder peppers or removing the seeds. For no heat, substitute with sweet bell peppers.
Coconut Milk: Use full-fat canned coconut milk for the best richness and creaminess. Light coconut milk is okay but less creamy. No coconut milk? Try using cream with a splash of coconut extract.
Spices: Smoked paprika, cumin, and turmeric give the dish a warm, earthy flavor. If you don’t have smoked paprika, plain paprika or a pinch of chili powder works well too.
Fresh Cilantro: This herb adds brightness to the dish. If you don’t like cilantro, fresh parsley is a good substitute.
How Do You Get Tender, Flavorful Chicken in This Coconut Sauce?
Start by drying and seasoning the chicken well—this helps build flavor. Searing the chicken first locks in juices and creates a tasty crust.
- Use medium-high heat for searing; don’t overcrowd the pan to get a nice golden color.
- After sautéing the aromatics (onion, garlic, chilies, tomato), simmer the chicken gently in the coconut sauce to keep it tender.
- Cover the pan to trap moisture but keep the heat low enough so the sauce simmers—not boils—to avoid tough chicken.
Finishing by stirring in lime juice and fresh cilantro brightens the dish and balances its richness. Letting the chicken soak a little in the sauce before serving makes every bite flavorful and juicy.
Equipment You’ll Need
- Large skillet or heavy-bottomed pan – I like it because it can handle searing the chicken and simmering the sauce all in one pot.
- Chef’s knife and cutting board – for chopping onions, garlic, chilies, and tomatoes with ease.
- Measuring spoons and can opener – to measure spices and open the coconut milk, making cooking smoother.
- Serving spoon – for ladling the sauce and chicken onto plates or over rice.
Flavor Variations & Add-Ins
- Replace chicken with shrimp or firm tofu for a different protein option that cooks quickly and absorbs flavors well.
- Mix in sliced bell peppers or peas for extra veggies and color in the sauce.
- Add a dash of hot sauce or extra chilies if you like it spicier, or swap chilies with milder peppers for less heat.
- Stir in a splash of soy sauce or fish sauce for an umami boost that complements the coconut and spices.
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For The Chicken and Sauce:
- 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into large pieces
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-2 fresh red chilies (such as dedo de moça or red jalapeños), finely chopped (adjust spice level)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- Salt and freshly ground black pepper, to taste
- 1 can (14 oz/400 ml) coconut milk (full fat for creaminess)
- 1 medium tomato, diced
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
For Serving:
- Cooked white rice
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 minutes to cook, so you’re looking at around 40 minutes total. Plenty of time to enjoy the wonderful smells filling your kitchen!
Step-by-Step Instructions:
1. Seasoning and Searing the Chicken:
Pat the chicken pieces dry with a paper towel. Season generously with salt, pepper, smoked paprika, cumin, and turmeric. Heat olive oil over medium-high heat in a large skillet or pan. Add chicken pieces and cook until golden brown, about 3–4 minutes on each side. Once browned, remove the chicken and set it aside.
2. Cooking the Aromatics:
Lower the heat to medium. In the same pan, add chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and chopped red chilies, cooking for 1–2 minutes until you can smell their lovely aromas.
3. Building the Sauce:
Add the diced tomato to the pan and cook until it softens and breaks down, about 3–4 minutes. Pour in the coconut milk and squeeze in the lime juice. Stir everything well and bring the sauce to a gentle simmer.
4. Cooking the Chicken in the Sauce:
Return the seared chicken back to the pan, tucking pieces into the sauce. Cover the pan and let it simmer gently for 15–20 minutes, until the chicken is fully cooked and tender.
5. Final Touches and Serving:
Taste the sauce and adjust the seasoning with salt, pepper, or extra chili if you want more heat. Sprinkle fresh cilantro on top. Serve the spicy coconut chicken hot, spooning the rich sauce over steamed white rice. Enjoy!
Can I Use Chicken Breasts Instead of Thighs?
Yes! Chicken breasts work well too but cook a bit faster and can dry out if overcooked. Keep an eye on them and reduce the simmering time slightly to keep the meat tender and juicy.
Can I Substitute Coconut Milk?
Full-fat canned coconut milk gives the best creamy texture and flavor, but you can use light coconut milk for fewer calories. Avoid coconut milk beverages or cartons, as they’re usually thinner and less creamy.
How Spicy Is This Dish?
The heat level depends on the fresh chilies you use. For milder spice, remove the seeds or use fewer chilies. You can also swap them for milder peppers or omit them completely for a creamy, non-spicy version.
What’s the Best Way to Store Leftovers?
Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or coconut milk if the sauce thickens too much.