Go Back
Brazilian cuisine is a vibrant tapestry of flavors and traditions, weaving together influences from indigenous cultures, Portuguese colonization, and African heritage. The result is a delightful array of dishes that are rich in spices, fresh ingredients, and a celebration of communal dining. Among these culinary treasures, Spicy Brazilian Coconut Chicken stands out as a dish that embodies the essence of Brazilian cooking. With its creamy coconut milk, aromatic spices, and a tantalizing kick of heat, this recipe is sure to excite your palate and warm your soul.

Spicy Brazilian Coconut Chicken

Bring some heat to your dinner table with this Spicy Brazilian Coconut Chicken! This flavorful dish features tender chicken thighs cooked in creamy coconut milk, perfectly balanced with spicy jalapeños and aromatic spices. Easy to make in under an hour, it's a fantastic weeknight meal served over fluffy rice. Marinated and simmered with fresh ingredients, this recipe is sure to satisfy your cravings for something bold and delicious. Enjoy the vibrant flavors and garnish with fresh cilantro for a colorful finish!
Print Recipe Pin Recipe

Ingredients
  

1 ½ lbs (680g) boneless, skinless chicken thighs

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 red bell pepper, diced

1-2 fresh jalapeños, seeded and chopped (adjust for spice preference)

1 tablespoon ginger, grated

1 tablespoon Brazilian chili powder or paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, for garnish

Cooked white rice, for serving

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken thighs, lime juice, salt, and pepper. Ensure the chicken is well coated and set aside to marinate for at least 30 minutes, or up to 2 hours in the refrigerator for enhanced flavor.

    Sauté the Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic, ginger, and diced red bell pepper, and continue cooking for another 2-3 minutes.

      Spice It Up: Sprinkle in the Brazilian chili powder, ground cumin, and ground coriander. Stir-fry for about 1 minute, allowing the spices to become fragrant.

        Brown the Chicken: Increase the heat to medium-high and add the marinated chicken thighs to the skillet. Sear on both sides until golden brown, about 4-5 minutes per side.

          Add Coconut Milk and Jalapeños: Pour in the coconut milk and add the chopped jalapeños. Bring to a gentle simmer, then reduce the heat to low. Cover and let cook for 20-25 minutes, or until the chicken is cooked through and tender.

            Taste and Adjust: Once cooked, taste and adjust salt and spice levels if needed. If you'd like a thicker sauce, remove the lid and let it simmer for an additional 5-10 minutes.

              Serve: Garnish with fresh cilantro and serve the spicy Brazilian coconut chicken over a bed of warm, fluffy white rice. Enjoy the rich, creamy flavors paired with a kick of heat!

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