Brazilian Coconut Chicken Delight

This Spicy Brazilian Coconut Chicken transforms ordinary chicken thighs into an exotic meal bursting with bold flavors and creamy texture. The combination of aromatic spices with rich coconut milk creates a dish that's both comforting and exciting.

I discovered this recipe during a particularly rainy weekend when I was craving something that would transport me to somewhere tropical. The first bite took me straight to the beaches of Brazil, and it's become my go-to dish when entertaining friends who appreciate bold flavors.

• Boneless skinless chicken thighs the dark meat stays juicy and absorbs flavors better than breast meat
• Garlic adds essential aroma foundation look for plump firm cloves
• Paprika and cayenne creates the signature warmth adjust cayenne to your spice preference
• Onion and red bell pepper provides sweetness to balance the heat choose firm peppers with bright color
• Cumin and coriander authentic Brazilian spice profile that adds earthy depth
• Coconut milk use full-fat for the richest sauce the creaminess balances the spice perfectly
• Diced tomatoes adds acidity and body to the sauce
• Fresh cilantro brightens the finished dish with its distinctive flavor

How To Make Spicy Brazilian Coconut Chicken

Marinate the chicken

Combine chicken pieces with garlic, paprika, cayenne, salt and pepper in a bowl, massaging the spices into the meat. Allow to rest for at least 15 minutes, though I find 30 minutes or even overnight in the refrigerator produces the most flavorful results.

Sear to perfection

Heat vegetable oil in a large skillet until shimmering but not smoking. Add marinated chicken in a single layer without overcrowding. Let each piece develop a deep golden crust before turning, about 3-4 minutes per side. The goal is color, not complete cooking. Remove to a plate and cover loosely.

Build the flavor base

In the same pan with all those beautiful chicken bits, add onion and bell pepper. Cook until softened, about 5 minutes, stirring occasionally to scrape up the flavorful fond from the bottom of the pan. The vegetables should become translucent and slightly caramelized.

Toast the spices

Sprinkle cumin, coriander and smoked paprika over the vegetables and stir constantly for 1-2 minutes. You should immediately smell the aromatic oils releasing. This brief toasting intensifies their flavor dramatically. If the pan seems dry, add a splash of chicken broth.

Create the sauce

Pour in diced tomatoes and stir to incorporate all the spices. Add coconut milk slowly while stirring to create a uniform sauce. The color should transform into a beautiful orange-red. Bring to a gentle simmer, not a boil, to prevent the coconut milk from separating.

Simmer to perfection

Return chicken and any accumulated juices to the pan. Add chicken broth and bay leaf. Reduce heat to maintain a gentle bubble, cover partially, and simmer for 20-25 minutes. The sauce will thicken and coat the back of a spoon when ready.

My absolute favorite thing about this recipe is how the coconut milk tames the heat while letting all the complex spices shine through. My Brazilian friend Mariana taught me that the secret is allowing the chicken to marinate first before cooking. Her family has made variations of this dish for generations, often serving it during celebrations.

Storage And Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and improve overnight as the spices continue to meld. When reheating, do so gently over medium-low heat, adding a splash of chicken broth if the sauce has thickened too much. For freezing, cool completely before transferring to freezer containers, leaving some room for expansion. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

Traditional Serving Suggestions

In Brazil, this type of dish would traditionally be served with fluffy white rice to soak up the flavorful sauce. Many Brazilian families also add farofa a toasted cassava flour mixture on the side for texture contrast. For a complete Brazilian experience, serve with a simple tomato and onion salad dressed with lime juice and olive oil. A cold Brazilian lager like Brahma or a caipirinha cocktail pairs beautifully with the spicy flavors of this dish.

Ingredient Substitutions

No red bell pepper? Yellow or orange peppers work wonderfully while green peppers will give a slightly more bitter flavor. Chicken thighs can be substituted with chicken breasts, though cooking time should be reduced by about 5 minutes to prevent drying. Vegetarians can replace chicken with firm tofu or chickpeas for a plant based version. Light coconut milk can replace full fat for a lower calorie option, though the sauce won't be quite as rich. Fresh tomatoes can replace canned during summer months when they're at peak flavor.

Recipe FAQs

→ Can I use chicken breast instead of thighs?

Yes, chicken breast can be substituted for thighs, but be careful not to overcook it as breast meat tends to dry out faster. Reduce the simmering time to about 15 minutes or until the chicken reaches 165°F (74°C) internal temperature.

→ How can I adjust the spice level?

To increase heat, add more cayenne pepper or include fresh chopped jalapeños or serrano peppers when sautéing the aromatics. For a milder version, reduce or omit the cayenne pepper and use sweet paprika instead of smoked paprika.

→ Can I make this dish ahead of time?

Absolutely! This dish actually tastes even better the next day as the flavors have time to meld. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop with a splash of chicken broth if needed.

→ What can I serve with Brazilian Coconut Chicken besides rice?

While rice is traditional, this dish pairs wonderfully with quinoa, cauliflower rice (for a lower-carb option), or crusty bread to soak up the delicious sauce. A simple green salad or steamed vegetables also complement the rich flavors nicely.

→ Can I use light coconut milk instead of regular?

Yes, light coconut milk works but will result in a thinner sauce with less richness. If using light coconut milk, consider reducing the amount of chicken broth to maintain a proper consistency, or simmer uncovered for longer to reduce the sauce.

→ Is this dish authentically Brazilian?

This dish is inspired by Brazilian cuisine, which often features coconut milk in chicken preparations, especially in the coastal regions. While not strictly traditional, it incorporates Brazilian flavor profiles like the combination of coconut, tomatoes, and warming spices.