Name: Spicy Brazilian Coconut Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Brazilian
Ingredients: 2 lbs (900g) boneless, skinless chicken thighs; 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 1 tbsp olive oil (for searing); 1 medium yellow onion, finely chopped; 4 cloves garlic, minced; 1-inch piece fresh ginger, grated; 1–2 red chili peppers, sliced (jalapeño or Fresno chili); 1 red bell pepper, thinly sliced; 1 (14 oz/400ml) can full-fat coconut milk; 1/2 cup (120ml) chicken broth (or water); 1 tbsp tomato paste; 1 tsp ground cumin; 1 tsp turmeric powder; 1/2 tsp cayenne pepper (optional); Zest and juice of 1 lime; Salt and pepper, to taste; 1/2 cup fresh cilantro, chopped; Cooked white rice or brown rice, for serving; Lime wedges; Toasted coconut flakes (optional)

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Introduction

This Spicy Brazilian Coconut Chicken is a vibrant and creamy dish bursting with bold flavors from fresh chili, ginger, and lime. Tender chicken thighs simmered in a rich coconut milk sauce make it a quick, crowd-pleasing dinner that’s naturally gluten-free and dairy-free.

The dish shows a white plate with a yellow curry sauce covering the bottom. On top of the sauce lies a sliced grilled chicken breast, golden brown with slight char marks, topped with finely chopped red chili pieces and a sprinkle of green herbs. To one side of the chicken, there is a neat dome-shaped mound of white rice garnished with a small parsley sprig. The curry sauce looks creamy and slightly thick, filling the plate around the chicken and rice. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs (900g) boneless, skinless chicken thighs
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1 tbsp olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1-inch piece fresh ginger, grated
1–2 red chili peppers, sliced (jalapeño or Fresno)
1 red bell pepper, thinly sliced
1 (14 oz/400ml) can full-fat coconut milk
1/2 cup (120ml) chicken broth (or water)
1 tbsp tomato paste
1 tsp ground cumin
1 tsp turmeric powder
1/2 tsp cayenne pepper (optional)
Zest and juice of 1 lime
Salt and pepper, to taste
1/2 cup fresh cilantro, chopped
Cooked white rice or brown rice, for serving
Lime wedges
Toasted coconut flakes (optional)

Instructions

Step 1: Pat the chicken thighs dry with paper towels. Sprinkle with kosher salt, black pepper, and smoked paprika. Toss to coat evenly.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer, working in batches if needed. Sear for 3-4 minutes per side until golden brown but not fully cooked through. Transfer to a plate.
Step 3: In the same pan, add chopped onion and a pinch of salt. Cook for 2-3 minutes, scraping up browned bits. Add garlic, grated ginger, and sliced chili peppers. Stir until fragrant, about 1 minute.
Step 4: Add sliced red bell pepper and tomato paste. Cook for 1-2 minutes until the peppers soften and the tomato paste darkens.
Step 5: Sprinkle in ground cumin, turmeric, and cayenne pepper if using. Stir for 30 seconds to bloom the spices.
Step 6: Pour in chicken broth, scraping up any stuck bits. Add coconut milk, lime zest, and a squeeze of lime juice. Stir to combine and adjust salt to taste.
Step 7: Return the seared chicken and any juices to the pan. Nestle the pieces into the sauce. Lower heat, cover, and simmer for 15 minutes. Uncover and simmer another 5-10 minutes until the chicken is cooked through (internal temperature 165°F/74°C) and the sauce has thickened.
Step 8: Taste the sauce and add more lime juice, salt, or chili if desired. Sprinkle chopped cilantro over the top and serve with cooked rice, extra lime wedges, and toasted coconut flakes if using.

Tips & Variations

For a milder dish, use only one chili and omit the cayenne pepper.
Swap chicken thighs for breasts, reducing simmer time to avoid overcooking.
Try a vegetarian version using chickpeas or tofu in place of chicken.
If the sauce breaks and looks oily, remove the pan from heat and whisk in a splash of coconut milk to bring it back together.
Add seasonal greens like spinach or kale in the last few minutes for extra color and nutrition.
Use cashew cream instead of coconut milk if allergic to coconut, though the flavor will differ.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or coconut milk if the sauce thickens too much. This dish also freezes well; cool completely before freezing and thaw overnight in the fridge before reheating.

How to Serve

The dish shows a white plate with a layer of golden yellow curry sauce covering the bottom. On the sauce, there is grilled chicken sliced into several pieces with grill marks, topped with small bits of red chili and white grated cheese. Behind the chicken, a neat mound of white rice is placed, garnished with a small green herb leaf and some more grated cheese. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How spicy is this spicy Brazilian coconut chicken?

It has a gentle heat from the red chili and optional cayenne pepper, but you can easily adjust the spice level by varying the amount of chili or leaving out the cayenne for a milder flavor.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well. Just reduce the simmering time by a few minutes to prevent drying out. Thighs tend to be juicier and more forgiving.