If you crave a dinner that’s bold, comforting, and packed with tropical flair, Spicy Brazilian Coconut Chicken is exactly what you need. Tender chicken simmers in a creamy coconut sauce infused with vibrant spices, garlic, and a touch of heat, creating layers of flavor that are both warming and bright. Every bite is silky, aromatic, and just spicy enough to make your taste buds tingle, with coconut milk bringing richness that balances the fire.
This recipe is perfect for weeknight dinners when you want something exciting but effortless. With simple ingredients, a one pot approach, and minimal prep, you can enjoy a dish that tastes like it took hours without actually spending hours in the kitchen. It’s cozy, tropical, and guaranteed to become a new family favorite.
Brazilian Spicy Coconut Chicken
What Is Spicy Brazilian Coconut Chicken?
Spicy Brazilian Coconut Chicken is inspired by the vibrant flavors of Brazilian cuisine, where coconut milk and spices are often used to create deeply flavorful, comforting dishes. Chicken is simmered in a sauce made with coconut milk, tomatoes, chili peppers, garlic, and herbs, resulting in tender meat infused with creamy, slightly spicy sauce.
Unlike typical curry style dishes, this recipe emphasizes a balanced heat and tropical sweetness, making it approachable for all skill levels. The combination of coconut milk, fresh lime, and aromatic spices gives it a uniquely Brazilian flair that is both comforting and exciting.
Why You’ll Love This Recipe
- Rich, tropical flavors Creamy coconut milk with a subtle kick of spice.
- Quick and easy One pot cooking makes weeknight dinners stress free.
- Family friendly Adjustable spice level to suit everyone at the table.
- Versatile Pairs beautifully with rice, quinoa, or roasted vegetables.
- Crowd pleasing Exotic enough for guests but simple enough for regular rotation.
How This Recipe Works
- Simmering chicken in coconut milk Keeps meat tender and infuses it with flavor.
- Spice layering Garlic, chili, paprika, and cumin create depth without overwhelming heat.
- Acid balance Lime juice brightens the creamy coconut sauce.
- Herbs at the finish Fresh cilantro or parsley enhance aroma and freshness.
Ingredients You’ll Need
Chicken & Sauce
- 2 pounds boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 1 tablespoon olive oil or neutral cooking oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1–2 fresh red chilies, minced (adjust to taste)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- Salt and pepper, to taste
- 1 (14-ounce) can coconut milk
- 1 (14-ounce) can diced tomatoes
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped (for garnish)
Optional Add-Ins
- 1 bell pepper, sliced
- 1 small carrot, thinly sliced
- ½ cup frozen peas
Substitutions & Notes:
- Chicken thighs are preferred for juiciness; breasts can be used but may cook faster.
- Coconut cream can replace coconut milk for a richer sauce.
- Adjust chilies to control spice level.
Step-by-Step Instructions
1. Prep Ingredients
Cut chicken into bite-sized pieces, chop vegetables, and mince garlic and chilies. Measure out spices and have coconut milk and tomatoes ready.
2. Sauté Aromatics
Heat oil in a large skillet or Dutch oven over medium heat. Add onion and sauté until translucent, about 3–4 minutes. Stir in garlic and chilies, cooking for 1 minute until fragrant.
3. Brown the Chicken
Add chicken pieces to the pan, seasoning with salt, pepper, paprika, cumin, and coriander. Sear the chicken until lightly browned on all sides, about 5–6 minutes.
4. Add Coconut Milk & Tomatoes
Pour in coconut milk and diced tomatoes. Stir to combine and bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 15–20 minutes, stirring occasionally, until chicken is cooked through.
5. Finish & Garnish
Stir in lime juice and adjust seasoning if needed. Sprinkle with fresh cilantro before serving.
Tips & Tricks / Flavor Variations
- Adjust the spice: Use more or fewer chilies based on your heat preference.
- Veggie boost: Add bell peppers, carrots, or zucchini for extra texture.
- Extra richness: Stir in a tablespoon of coconut cream at the end.
- Smoky flavor: Finish with a pinch of smoked paprika or drizzle of smoked oil.
- Make it lighter: Reduce coconut milk to ¾ cup and add ¼ cup chicken broth.
Make Ahead, Storage & Freezing Instructions
Make Ahead:
- Cook chicken and sauce up to 1 day in advance; refrigerate in an airtight container.
Storage:
- Refrigerate leftovers for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
Freezing:
- Freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
- Serve over steamed white rice, brown rice, or coconut rice for a tropical twist.
- Pair with quinoa or cauliflower rice for a lower carb option.
- Add a side of roasted vegetables, such as zucchini, bell peppers, or sweet potatoes.
- Serve with warm naan, flatbread, or tortillas for dipping.
- Garnish with extra lime wedges and cilantro for freshness.
Nutritional Notes (Approximate per Serving)
- Calories: 360–400
- Protein: 32g
- Fat: 24g
- Carbohydrates: 10–12g
- Fiber: 2g
Values vary depending on coconut milk type and portion size.
Common Mistakes to Avoid
- High heat: Coconut milk can separate if boiled vigorously.
- Overcooking chicken: Thighs cook quickly; breast pieces can dry out if left too long.
- Too much lime too early: Acid added during cooking can curdle coconut milk.
- Skipping aromatics: Onion, garlic, and chili are essential for depth of flavor.
FAQs About Spicy Brazilian Coconut Chicken
Can I use chicken breasts instead of thighs?
Yes, but cook slightly less to avoid dryness.
How spicy is this dish?
Adjust chilies to taste. Mild version uses only 1 small chili.
Can I make this vegetarian?
Swap chicken for firm tofu or chickpeas; simmer slightly longer.
What can I serve with it?
Rice, quinoa, or roasted vegetables work best to soak up the sauce.
Can I make it ahead of time?
Yes, sauce and chicken can be cooked a day in advance; reheat gently.
Conclusion
Spicy Brazilian Coconut Chicken is a vibrant, comforting dish that brings the flavors of tropical Brazil to your table with minimal effort. Creamy coconut, aromatic spices, and tender chicken create a perfect balance of richness, heat, and freshness.
If you love easy dinners like Instant Pot Chicken Tikka Masala or Slow Cooker Venison Stew, this recipe belongs in your regular rotation.
Creamy, spicy, and packed with tropical flavor these Spicy Brazilian Coconut Chicken bowls are an easy dinner your whole family will crave. Save this recipe for your next weeknight meal!
Spicy Brazilian Coconut Chicken
Ingredients
Chicken & Sauce
- 2 pounds boneless skinless chicken thighs (or breasts), cut into bite-sized pieces
- 1 tablespoon olive oil or neutral cooking oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 –2 fresh red chilies minced (adjust to taste)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- Salt and pepper to taste
- 1 14-ounce can coconut milk
- 1 14-ounce can diced tomatoes
- Juice of 1 lime
- ¼ cup fresh cilantro chopped (for garnish)
Optional Add-Ins
- 1 bell pepper sliced
- 1 small carrot thinly sliced
- ½ cup frozen peas
Instructions
1. Prep Ingredients
- Cut chicken into bite-sized pieces, chop vegetables, and mince garlic and chilies. Measure out spices and have coconut milk and tomatoes ready.
2. Sauté Aromatics
- Heat oil in a large skillet or Dutch oven over medium heat. Add onion and sauté until translucent, about 3–4 minutes. Stir in garlic and chilies, cooking for 1 minute until fragrant.
3. Brown the Chicken
- Add chicken pieces to the pan, seasoning with salt, pepper, paprika, cumin, and coriander. Sear the chicken until lightly browned on all sides, about 5–6 minutes.
4. Add Coconut Milk & Tomatoes
- Pour in coconut milk and diced tomatoes. Stir to combine and bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 15–20 minutes, stirring occasionally, until chicken is cooked through.
5. Finish & Garnish
- Stir in lime juice and adjust seasoning if needed. Sprinkle with fresh cilantro before serving.
Video
Notes
📝 Notes
- Use boneless, skinless chicken thighs for juicier results.
- Coconut milk can be full-fat or light, depending on richness desired.
- Adjust chili or cayenne to control spiciness.
- Sauté aromatics like onion, garlic, and ginger for maximum flavor.
- Add lime juice or zest at the end for bright, fresh notes.
- Serve with rice or quinoa to soak up the sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove to maintain creamy texture.
🍽️ Nutrition Facts (Per Serving)
Calories: 480 kcal,Carbohydrates: 12 g,
Fiber: 2 g,
Sugars: 5 g,
Protein: 35 g,
Fat: 32 g,
Saturated Fat: 20 g,
Cholesterol: 95 mg,
Sodium: 550 mg,
Potassium: 620 mg,
Calcium: 40 mg,
Iron: 2 mg “`
