Go Back
Brazilian cuisine is a vibrant tapestry woven with a multitude of flavors and culinary influences, reflecting the country's rich cultural heritage. Among its many delights, dishes featuring coconut and spices stand out, offering a unique and tantalizing experience for the palate. One such dish that embodies these elements is Spicy Brazilian Coconut Chicken. This recipe takes you on a culinary journey, marrying the creamy, tropical essence of coconut with the bold, invigorating heat of spices, creating a dish that is both comforting and exciting.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with Spicy Brazilian Coconut Chicken, a dish that perfectly blends the creamy richness of coconut milk with aromatic spices. This easy recipe features tender chicken thighs simmered to perfection, making it a perfect centerpiece for family dinners or gatherings. Enhance your meal with colorful bell peppers and adjust the heat to your liking, creating a satisfying meal that celebrates the heart of Brazilian cuisine. Indulge in this tantalizing journey of flavors!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 tablespoon ginger, grated

1-2 red chili peppers, chopped (adjust for spice level)

1 can (13.5 oz) coconut milk

2 tablespoons tomato paste

2 tablespoons lime juice

1 tablespoon brown sugar

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Marinade: In a bowl, combine the coconut milk, lime juice, brown sugar, cumin, smoked paprika, salt, and pepper. Add the chicken thighs, ensuring they are fully submerged in the marinade. Let it marinate for at least 30 minutes (or up to overnight in the fridge for more flavor).

    Cook the Chicken: In a large skillet over medium heat, heat the olive oil. Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Sear for about 3-4 minutes on each side or until golden brown. Remove the chicken and set aside.

      Sauté the Vegetables: In the same skillet, add the onion and sauté for about 2-3 minutes until translucent. Add the garlic, ginger, and chili peppers, cooking for an additional minute until fragrant. Then stir in the red and green bell peppers and cook for about 5 minutes until they begin to soften.

        Build the Sauce: Pour the reserved marinade and tomato paste into the skillet, mixing well with the sautéed vegetables. Bring the mixture to a gentle simmer.

          Combine and Simmer: Return the chicken to the skillet, ensuring it is coated in the sauce. Cover and let it simmer on low heat for about 20-25 minutes, or until the chicken is cooked thoroughly and tender (internal temperature should reach 165°F).

            Serve: Once cooked, remove from heat and let it rest for a few minutes. Garnish with fresh chopped cilantro and serve with lime wedges on the side. This dish pairs wonderfully with rice or quinoa to soak up the delicious sauce.

              Prep Time, Total Time, Servings: 10 mins | 1 hr | Serves 4