Go Back
Spicy Brazilian Coconut Chicken is a culinary delight that transports your taste buds straight to the vibrant streets of Brazil. This dish is a true celebration of flavor, blending the creamy richness of coconut milk with the warmth of spices and the heartiness of succulent chicken. For spice lovers, this recipe offers a perfect balance of heat and comfort, showcasing the unique and diverse nature of Brazilian cuisine.

Spicy Brazilian Coconut Chicken

Discover the bold flavors of Spicy Brazilian Coconut Chicken that's sure to excite your taste buds! This simple recipe combines tender chicken thighs with creamy coconut milk, vibrant red bell peppers, and zesty spices for a dish that's both comforting and exotic. Marinate, sear, and simmer for a delicious meal in about an hour. Garnish with fresh cilantro and serve over rice for a complete, satisfying dinner. Enjoy a taste of Brazil at home!
Print Recipe Pin Recipe

Ingredients
  

4 chicken thighs, skinless and boneless

1 can (400ml) coconut milk

1 medium onion, finely chopped

4 cloves garlic, minced

1 red bell pepper, diced

2 green chilies, sliced (adjust for spice preference)

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

½ tsp turmeric

1 lime, juiced

Salt and pepper to taste

2 tbsp olive oil

Fresh cilantro, chopped for garnish

Optional: cooked rice, for serving

Instructions
 

In a large bowl, combine chicken thighs with lime juice, spices (cumin, coriander, paprika, turmeric), salt, and pepper. Allow to marinate for at least 30 minutes or, for best flavor, refrigerate for a few hours.

    Heat olive oil in a large skillet over medium-high heat. Add marinated chicken and sear each side until browned, about 5-7 minutes. Remove chicken from skillet and set aside.

      In the same skillet, add chopped onion, garlic, and diced red bell pepper. Sauté until onions are translucent and peppers are tender, about 5 minutes.

        Stir in the sliced green chilies and cook for another minute.

          Pour in the coconut milk and bring to a gentle simmer, scraping up any brown bits from the bottom of the pan.

            Return the chicken to the skillet, ensuring it is submerged in the sauce. Cover and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.

              Taste and adjust seasoning if necessary.

                Garnish with fresh cilantro before serving.

                  Serve the spicy coconut chicken over cooked rice, spooning the creamy sauce on top.

                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4