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Spicy Brazilian Coconut Chicken Recipe

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★★★★★

4.4 from 110 reviews

This Spicy Brazilian Coconut Chicken is a vibrant and creamy dish featuring tender chicken thighs simmered in a rich coconut milk sauce with fresh chili, ginger, and lime. Perfect for a quick, flavorful dinner that’s naturally gluten-free and dairy-free, this recipe balances smoky, spicy, and tangy flavors for a comforting yet exciting meal.

Ingredients

Scale

For the Chicken:

  • 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)

For the Sauce:

  • 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

For Garnish & Serving:

  • 1/2 cup fresh cilantro, chopped
  • Cooked white rice or brown rice, for serving
  • Lime wedges
  • Toasted coconut flakes (optional)

Instructions

  1. Season the chicken: Pat chicken thighs dry with paper towels. Sprinkle with kosher salt, black pepper, and smoked paprika. Toss to coat evenly to ensure the chicken is flavorful and retains its juiciness during cooking.
  2. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer without crowding the pan to avoid steaming. Sear for 3-4 minutes per side until golden brown but not fully cooked through. Transfer to a plate to rest.
  3. Sauté the aromatics: In the same skillet, add the chopped onion with a pinch of salt. Cook for 2-3 minutes, scraping up browned bits from the pan for added flavor. Add the minced garlic, grated ginger, and sliced chili peppers and stir for about 1 minute until fragrant but not burnt.
  4. Add peppers and tomato paste: Toss in the thinly sliced red bell pepper and tomato paste. Cook for 1-2 minutes until the peppers soften and the tomato paste darkens slightly to develop deep rich flavors.
  5. Spice it up: Sprinkle in the ground cumin, turmeric powder, and cayenne pepper (if using). Stir continuously for about 30 seconds to bloom the spices and release their aromas and colors into the oil.
  6. Deglaze and build the sauce: Pour in the chicken broth while scraping up any stuck bits from the bottom of the pan to incorporate that flavor. Add the full-fat coconut milk, lime zest, and a squeeze of fresh lime juice. Stir to combine and season with salt and pepper to taste.
  7. Simmer the chicken: Return the seared chicken and any accumulated juices to the skillet. Nestle the pieces into the sauce, cover with a lid, and simmer on low heat for 15 minutes. Then uncover and continue to simmer for another 5-10 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened to a creamy consistency.
  8. Finish and garnish: Taste the sauce and adjust seasoning with additional lime juice, salt, or chili if desired. Sprinkle the chopped fresh cilantro over the chicken. Serve immediately with cooked white or brown rice, extra lime wedges, and toasted coconut flakes for added texture and tropical flair.

Notes

  • For a milder dish, reduce chili peppers to one and omit cayenne pepper.
  • Chicken breasts can be substituted for thighs; reduce simmering time by a few minutes to avoid drying out.
  • Vegetarian substitute options include chickpeas or firm tofu; brown tofu or warm chickpeas before adding to the sauce.
  • If the sauce separates or breaks, remove skillet from heat and whisk in a splash of coconut milk to bring it back together.
  • Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for longer storage.
  • Adjust seasoning and spice levels to taste at the end for best results.

Keywords: spicy coconut chicken, Brazilian chicken, summer dinner, gluten-free, dairy-free, easy chicken recipe, coconut milk, cilantro, chili, one pan meal

Find it online: https://biteandenjoy.com/spicy-brazilian-coconut-chicken-recipe/