Spicy Brazilian Coconut Chicken

A Flavorful Journey to Brazil

Spicy Brazilian Coconut Chicken is a rich and aromatic dish that combines bold spices with the creamy sweetness of coconut milk. Inspired by traditional Brazilian flavors, this recipe delivers a balance of heat, creaminess, and tanginess, making it an irresistible meal for spice lovers and coconut enthusiasts alike.

The dish is perfect for a cozy dinner or a special gathering, as it is both easy to prepare and packed with exotic flavors. Served over rice or with crusty bread, it makes for a comforting yet exciting meal.

Why You’ll Love This Recipe

• Bold and Spicy – The combination of chili peppers, paprika, and garlic gives this dish a deep, flavorful heat.
• Creamy and Rich – Coconut milk adds a luxurious texture that balances the spiciness.
• Easy to Make – With simple steps, this dish is perfect for both beginner and experienced cooks.
• Perfect for Meal Prep – It reheats well, making it an excellent option for leftovers.
• Customizable Heat Level – Adjust the spice to suit your preference.

Ingredients

• 1 ½ pounds (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon chili powder (adjust to taste)
• ½ teaspoon red pepper flakes (optional, for extra heat)
• 1 can (14 oz/400ml) coconut milk
• ½ cup chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• Juice of 1 lime
• 2 tablespoons fresh cilantro or parsley, chopped
• Cooked white rice or crusty bread for serving

Instructions

1. Sauté the Aromatics

In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and sliced red bell pepper, cooking for another 2 minutes until fragrant.

2. Cook the Chicken

Add the chicken pieces to the pan and cook for 5–7 minutes, stirring occasionally, until lightly browned on all sides.

3. Add Spices and Tomato Paste

Sprinkle the smoked paprika, cumin, chili powder, and red pepper flakes (if using) over the chicken. Stir well to coat the chicken evenly. Add the tomato paste and mix until well combined.

4. Pour in Liquids and Simmer

Pour in the coconut milk and chicken broth. Stir everything together and bring to a gentle simmer. Reduce the heat to low and let it cook for 15–20 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through.

5. Final Touches

Season with salt and black pepper. Squeeze in the fresh lime juice and stir. Garnish with chopped cilantro or parsley.

6. Serve and Enjoy

Serve hot over a bed of fluffy white rice or with crusty bread to soak up the delicious sauce.

Variations

• Mild Version – Reduce or omit the red pepper flakes and chili powder for a less spicy dish.
• Extra Creamy – Add a splash of heavy cream or extra coconut milk for a richer sauce.
• Vegetarian Option – Replace the chicken with tofu or chickpeas for a plant-based alternative.
• Seafood Twist – Swap chicken for shrimp or white fish for a delicious seafood variation.
• Add More Veggies – Try adding zucchini, carrots, or spinach for more color and nutrition.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently in a saucepan over low heat, adding a splash of coconut milk or broth if needed.

Frequently Asked Questions

How spicy is this dish?

The spice level is moderate, but you can adjust it by reducing or increasing the chili powder and red pepper flakes.

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs tend to be juicier and more flavorful. If using breasts, be careful not to overcook them.

What can I serve with this dish?

Rice, quinoa, or crusty bread are excellent choices to soak up the flavorful sauce.

Can I make this dish ahead of time?

Yes, the flavors develop even more when reheated, making it a great make-ahead meal.

Is this dish gluten-free?

Yes, as long as your chicken broth and spices are gluten-free.

Can I use light coconut milk?

Yes, but the sauce may be thinner and less creamy. Full-fat coconut milk is recommended for the best texture.

What if my sauce is too thin?

Let it simmer uncovered for a few extra minutes to thicken. Alternatively, you can stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).

Can I make this in a slow cooker?

Yes! Brown the chicken and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 4–5 hours.

Can I add other spices?

Absolutely! Try adding a touch of turmeric, coriander, or garam masala for additional depth of flavor.

What type of coconut milk is best?

Use canned coconut milk for the richest flavor. Avoid coconut milk beverages, as they are too thin.

Conclusion

Spicy Brazilian Coconut Chicken is a dish that brings bold flavors and comforting textures to your table. With a perfect balance of spice, creaminess, and tangy lime, this recipe is sure to impress. Whether you’re making it for a weeknight dinner or a special occasion, it’s a satisfying meal that pairs beautifully with rice or bread. Give it a try and enjoy a taste of Brazil in your own kitchen!

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