Spicy Brazilian Coconut Chicken is a flavorful dish that brings together tender chicken simmered in a creamy coconut milk sauce with bold spices and just the right amount of heat. The combination of coconut’s sweetness and the spicy kick makes every bite exciting and delicious. It’s a great way to enjoy rich, comforting flavors with a little flair from Brazil.
I love making this dish when I want something that feels special but doesn’t take forever to prepare. The spices come together easily, and the coconut milk gives it such a silky texture that I always find myself going back for seconds. A little tip I’ve learned is to adjust the spice level to your taste—start mild if you’re unsure, and add more heat as you go.
One of my favorite ways to serve this is over fluffy white rice with a side of fresh veggies or a simple green salad. It’s a combination that feels cozy and satisfying without being complicated. Whenever I make it, I feel like I’m sharing a little taste of Brazilian warmth with everyone around the table.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skinless thighs are great for moist and tender meat. You can use chicken breasts if you prefer leaner meat, but thighs stay juicier after cooking.
Coconut Milk: Full-fat coconut milk adds creaminess and richness. Light coconut milk can be used but expect a thinner sauce. For a dairy alternative, canned coconut cream is also nice and thick.
Brazilian Curry Powder: This brings unique warmth and flavor. If you can’t find it, mix turmeric, cumin, coriander, and paprika for a similar effect. Adjust amounts to your taste.
Fresh Chilies: Bird’s eye or dedo de moça chilies add the authentic spicy kick. If you want less heat, reduce the amount or substitute with mild red pepper flakes.
Cilantro: Fresh cilantro brightens the dish at the end. If you dislike cilantro, try fresh parsley or basil for a different fresh herb note.
How Do I Get the Chicken Perfectly Cooked and Flavorful?
Sealing in flavor and cooking chicken evenly is key. Here’s what works for me:
- Brown the chicken first: Searing it in hot oil gives a nice crust and locks in juices.
- Use medium heat for the aromatics: Cooking the onion, garlic, and peppers gently avoids burning and brings out their sweetness.
- Simmer with lid on: Covering during simmer keeps moisture in and cooks chicken tender.
- Finish uncovered: Uncover in the last few minutes to thicken the sauce and concentrate flavors.
By following these steps, you get juicy chicken and a rich, deeply flavored sauce every time!
Equipment You’ll Need
- Large skillet or deep pan – I recommend a wide skillet for browning the chicken evenly and making it easier to simmer.
- Wooden spoon or spatula – great for stirring the aromatics and scraping up flavorful bits from the bottom of the pan.
- Measuring spoons and cups – for accurately adding spices, coconut milk, and lime juice.
- Knife and chopping board – to chop onions, garlic, peppers, and herbs quickly and safely.
- Serving dish and spoon – to plate your chicken with rice and garnish.
Flavor Variations & Add-Ins
- Swap chicken thighs for drumsticks or boneless breasts, depending on your preference for bone-in or leaner meat.
- Add extra vegetables like spinach, zucchini, or cherry tomatoes for more variety and freshness.
- Mix in a teaspoon of ginger or a splash of orange juice to add different layers of flavor.
- Replace cilantro with parsley or basil if you prefer a different herb note.
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
- 4 bone-in, skinless chicken thighs (or breasts if preferred)
- 1 tbsp olive oil or vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced into strips
- 1-2 small red chilies (like bird’s eye chili or dedo de moça), finely chopped (adjust to your spice preference)
- 1 tbsp Brazilian curry powder (substitute with a mix of turmeric, cumin, coriander, and paprika if unavailable)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and freshly ground black pepper to taste
- 1 can (400ml) coconut milk, full fat
- Juice of 1 lime
- 1/4 cup fresh cilantro (coriander leaves), chopped
- Cooked white rice, to serve
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 30-35 minutes to cook, making it ready in roughly 40-45 minutes. It’s great for a weeknight meal that’s both satisfying and flavorful.
Step-by-Step Instructions:
1. Season and Brown the Chicken:
Generously season the chicken thighs with salt, pepper, and half the Brazilian curry powder. Heat oil in a large skillet over medium-high heat. Brown the chicken on both sides until golden, about 4-5 minutes per side. Remove the chicken and set it aside.
2. Cook the Aromatics:
In the same pan, lower the heat to medium. Add the chopped onion and cook until translucent, about 3-4 minutes. Then add the minced garlic, bell pepper strips, and chopped chilies. Cook for 2-3 minutes more until the peppers soften.
3. Add the Spices and Coconut Milk:
Stir in the remaining curry powder, smoked paprika, cumin, coriander, and adjust salt and pepper. Toast the spices for 1 minute to bring out their flavor. Return the chicken to the pan and pour in the coconut milk. Stir everything together well, scraping any browned bits off the pan.
4. Simmer the Chicken:
Bring the mixture to a gentle simmer. Cover the skillet and let the chicken cook for 20-25 minutes until tender and fully cooked through.
5. Finish and Serve:
Remove the lid and simmer gently for an additional 5 minutes if you want the sauce a little thicker. Stir in the lime juice and half the chopped cilantro. Taste and adjust the seasoning as needed. Serve the chicken hot, garnished with the remaining cilantro, alongside cooked white rice.
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat the chicken dry to help it brown nicely.
How Spicy Is This Dish, and Can I Adjust the Heat?
This recipe has a moderate spicy kick thanks to the fresh chilies. You can reduce heat by using fewer chilies or removing the seeds before chopping. For extra heat, add more chilies or a pinch of cayenne pepper.
Can I Make This Ahead of Time?
Absolutely! Prepare the dish up to step 7, then cool and refrigerate. Reheat gently on the stove before serving, adding a splash of coconut milk if the sauce thickens too much.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat or microwave until warmed through, stirring occasionally for even heating.