This Spicy Brazilian Coconut Chicken is a warm, comforting dish that packs a flavorful punch! Juicy chicken simmers in creamy coconut milk with a hint of spice, perfect for a cozy meal.
If you love a bit of heat, this recipe won’t disappoint—just the right amount of kick! I enjoy serving it over rice to soak up all that yummy sauce. Give it a try; your taste buds will dance! 🌶️🥥
Key Ingredients & Substitutions
Chicken Thighs: I recommend using boneless, skinless chicken thighs, as they stay moist and flavorful during cooking. If you prefer, chicken breasts can also work, but they may dry out a bit faster. You could use firm tofu for a vegetarian option.
Chilies: Fresh red chilies add a vibrant heat. If you can’t find them, feel free to use dried red chili flakes or even hot sauce to taste. Just be cautious with the amount until you reach your desired spice level.
Coconut Milk: Full-fat coconut milk gives the dish its creamy texture. Light coconut milk is an option if you want to reduce calories, though it’s less rich. You can also use nut milk, but it will alter the flavor and texture significantly.
Spices: Smoked paprika and ground cumin give this dish an earthy flavor. If you don’t have smoked paprika, regular paprika will be fine, but the smoky essence will be missing. Always taste and adjust spices to fit your preference!
How Do I Ensure the Chicken is Tender and Juicy?
Cooking chicken to the right doneness is key. Here are some tips to keep it tender:
- Brown the chicken in batches to avoid overcrowding the pan. This helps achieve that nice color and flavor.
- Once you add the coconut milk, let it simmer gently. Cooking on low heat allows the chicken to cook through without getting tough.
- Check the chicken’s doneness with a meat thermometer—165°F (74°C) ensures it’s safe to eat.
Letting the finished dish rest off the heat for a few minutes before serving allows the flavors to meld together beautifully.
How to Make Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
- For the Chicken:
- 2 lbs (900g) boneless, skinless chicken thighs, cut into chunks
- For the Sauce:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-2 fresh red chilies (like dedo de moça or jalapeño), finely chopped (adjust to taste)
- 1 red bell pepper, sliced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1 can (14 oz/400 ml) full-fat coconut milk
- 1 cup (240 ml) chicken broth
- Juice of 1 lime
- Salt and black pepper, to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- For Serving:
- Cooked white rice
How Much Time Will You Need?
This delicious meal will take about 10-15 minutes to prep and 30-35 minutes to cook, making it approximately 45-50 minutes in total. It’s a perfect dish for a weeknight dinner that’s both hearty and comforting!
Step-by-Step Instructions:
1. Browning the Chicken:
Begin by heating the olive oil in a large skillet or saucepan over medium-high heat. Once hot, add the chicken chunks and brown them on all sides for about 5-7 minutes. Once browned, remove the chicken and set it aside on a plate.
2. Sautéing the Aromatics:
In the same pan, add the chopped onion and sauté until it turns translucent, which will take about 3-4 minutes. This step builds a wonderful base for your sauce.
3. Adding Vegetables:
Toss in the minced garlic, chopped red chilies, and sliced red bell pepper. Cook for another 2-3 minutes until everything is fragrant and the vegetables are softened.
4. Mixing in the Spices:
Now, it’s time to add the smoked paprika, ground cumin, ground coriander, and cayenne pepper (if you want extra spice). Cook these spices for about 1 minute to allow their flavors to develop.
5. Bringing Back the Chicken:
Return the browned chicken to the pan, ensuring it gets coated with all the spicy goodness from the vegetables and spices.
6. Making the Sauce:
Pour in the coconut milk and chicken broth. Stir everything well to combine, then bring the mixture to a gentle simmer.
7. Cooking to Perfection:
Once simmering, reduce the heat to low, cover the pan, and let it cook for 20-25 minutes. This allows the chicken to become tender and absorb all those delicious flavors.
8. Final Seasoning:
Once the chicken is cooked through, season with salt, black pepper, and squeeze in the juice of one lime to brighten everything up. Stir well to combine all the flavors.
9. Serving It Up:
Garnish your spicy coconut chicken with fresh chopped cilantro and serve it hot over cooked white rice. Enjoy your flavorful and creamy dish!
Bon appétit! Enjoy your Spicy Brazilian Coconut Chicken!
FAQ for Spicy Brazilian Coconut Chicken
Can I Substitute Chicken with Another Protein?
Absolutely! You can use firm tofu for a vegetarian option, or shrimp if you prefer seafood. Just adjust the cooking times accordingly—shrimp cook much quicker than chicken, usually taking about 5-7 minutes until they turn opaque.
What If I Can’t Find Fresh Red Chilies?
No worries! You can substitute fresh red chilies with dried red pepper flakes or hot sauce. Start with a small amount and adjust according to your spice preferences to avoid overpowering the dish.
Can I Make This Recipe in Advance?
Yes, you can prepare this dish a day ahead! Just cook it as per the recipe and store it in an airtight container in the fridge. When you’re ready to serve, gently reheat it on the stove, adding a splash of water or coconut milk to loosen the sauce if needed.
How Should I Store Leftovers?
Leftover Spicy Brazilian Coconut Chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat the chicken gently on the stove or microwave until warmed through. You can enjoy it as it is or over fresh rice!
