Spicy Brazilian Coconut Chicken

Why You’ll Love This Recipe

Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish that combines tender chicken with a creamy coconut sauce infused with spices, herbs, and a kick of heat. Inspired by Brazilian cuisine, it offers a perfect balance of richness and zest, making it ideal for a weeknight dinner or special gathering. The combination of coconut milk, garlic, ginger, and chili creates an aromatic and satisfying meal that pairs beautifully with rice or flatbread.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs (boneless, skinless)oniongarlicgingerbell pepperred chili or red pepper flakescoconut milklime juiceolive oilfresh cilantroground cuminpaprikasaltblack pepper

directions

Cut the chicken into bite-sized pieces and season with salt, pepper, cumin, and paprika.

Heat olive oil in a large skillet over medium-high heat.

Add the chicken and cook until browned on all sides. Remove and set aside.

In the same skillet, add more oil if needed, then sauté chopped onions until translucent.

Stir in minced garlic, grated ginger, and chopped red chili or red pepper flakes. Cook for 1-2 minutes until fragrant.

Add chopped bell pepper and cook until slightly softened.

Return the chicken to the skillet and pour in the coconut milk. Stir to combine.

Simmer on medium-low heat for about 15 minutes, until the chicken is cooked through and the sauce thickens.

Stir in lime juice and chopped cilantro just before serving.

Serve hot with steamed rice or flatbread.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesCooking time: 25 minutesTotal time: 40 minutes

Variations

Use chicken breast if you prefer leaner meat.

Add diced tomatoes for a tangier, more robust sauce.

Include vegetables like spinach or zucchini for added nutrition.

Replace red chili with cayenne pepper for a different type of heat.

Garnish with toasted coconut flakes for texture.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat until warmed through or microwave for 1-2 minutes.Freezing is also possible for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Is Spicy Brazilian Coconut Chicken very hot?

It has a noticeable kick, but the coconut milk balances it. Adjust chili to your preference.

Can I use light coconut milk?

Yes, though the sauce will be less rich and creamy.

What’s the best side for this dish?

Steamed white rice or jasmine rice is perfect to soak up the sauce.

Can I make it ahead of time?

Yes, it reheats well and can be made a day in advance.

Can I make this dish dairy-free?

It already is! Coconut milk replaces any need for dairy.

How do I thicken the sauce more?

Simmer uncovered for a few extra minutes or add a slurry of cornstarch and water.

Can I add beans?

Yes, black beans or white beans make a great addition for protein and texture.

Can I use a slow cooker?

Yes, sear the chicken first, then cook on low for 4-6 hours with the rest of the ingredients.

What kind of chili works best?

Fresh red chili or a teaspoon of red pepper flakes depending on your heat tolerance.

Can I double the recipe?

Absolutely, just use a larger pan or pot to ensure even cooking.

Conclusion

Spicy Brazilian Coconut Chicken brings a bold and creamy tropical flair to your table with its unique blend of spices and coconut richness. It’s quick to make, deeply satisfying, and easy to customize. Whether you’re cooking for family or entertaining guests, this dish is sure to impress with its warmth and complexity.

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