Spicy Brazilian Coconut Chicken
This Spicy Brazilian Coconut Chicken is tender, flavorful, and bursting with tropical, savory goodness. Juicy chicken simmers in a rich coconut sauce with bold spices and a hint of heat, creating a creamy, aromatic dish. It’s an easy, exotic-feeling meal that’s perfect for weeknight dinners or impressing guests with minimal effort.
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
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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 ```
📝 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 ```