Name: Spicy Brazilian Coconut Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Brazilian-Inspired
Ingredients: 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into chunks; 1 tbsp olive oil or coconut oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 2 medium tomatoes, diced; 1 (14 oz) can full-fat coconut milk; Juice of 1 lime; Salt and black pepper, to taste; 2 tsp ground paprika; 1 tsp ground cumin; ½ tsp ground coriander; ½ tsp red chili flakes (adjust to taste); ¼ tsp turmeric (optional)

Thank you for stopping by! I’m so excited to share this Spicy Brazilian Coconut Chicken Recipe with you—it’s bold, creamy, and utterly unforgettable. Right after I first made it, I knew this dish was something special. The flavor mix is deeply comforting and totally thrilling, thanks to a spice blend that’ll transport your taste buds straight to the vibrant streets of Brazil. If you’re looking for something exotic but easy enough for a weeknight, this one’s calling your name.

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What is Spicy Brazilian Coconut Chicken?

This tropical-inspired dish is a cozy and spicy coconut milk-based chicken curry, packed with flavor from traditional Brazilian spice mixes like paprika, cumin, coriander, and a touch of chili. The chicken is seared to perfection, then simmered in a creamy coconut sauce with bell peppers, tomatoes, and onions. It’s hearty, satisfying, and has just the right amount of kick.

Why You’ll Fall in Love with This Recipe

Bursting with flavor – Thanks to the bold blend of spices and creamy coconut milk.
Simple to make – One pan, a few staple ingredients, and dinner is ready in under an hour.
Versatile – You can tweak the spice level or throw in different veggies and still get amazing results.
Naturally dairy-free and gluten-free – Perfect for many dietary needs!

What Does Brazilian Coconut Chicken Taste Like?

The flavor is rich and complex. The coconut milk smooths out the heat, while the spices deepen the savory profile. It’s kind of like a mild curry, but with Latin flair—think warm paprika, earthy cumin, and that signature hint of lime to brighten everything up. The smell when this is simmering on the stove? Absolutely divine!!

Health & Nutrition Benefits

Coconut milk is a healthy fat source and adds satiety.
Chicken breast or thighs provide lean protein.
Garlic, onion, and spices offer antioxidants and anti-inflammatory properties.
It’s low in carbs and perfect for those following Whole30 or Paleo (just make sure your coconut milk has no added sugar!).

Ingredients for Spicy Brazilian Coconut Chicken

1 ½ pounds boneless, skinless chicken thighs or breasts, cut into chunks
1 tablespoon olive oil or coconut oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 medium tomatoes, diced
1 (14 oz) can full-fat coconut milk
Juice of 1 lime
Salt and black pepper to taste

Brazilian Spice Mix:

2 teaspoons ground paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon red chili flakes (or more, to taste)
¼ teaspoon turmeric (optional but recommended)

Tools You’ll Need

A large skillet or sauté pan
Sharp knife and cutting board
Wooden spoon or spatula
Measuring spoons
Citrus juicer (or your hands!)

Ingredient Additions & Substitutions

Swap chicken: Use shrimp or tofu for a pescatarian or vegetarian twist.
More veggies? Toss in spinach, kale, or even zucchini during the last few minutes of cooking.
No coconut milk? Try cashew cream or a dairy-free plain yogurt (though it’ll change the flavor profile slightly).
Spice-sensitive? Reduce or skip the chili flakes and add a touch of honey for balance.

How to Make Spicy Brazilian Coconut Chicken

Step-by-Step Instructions

1. Sear the chicken
Heat oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear until golden brown on both sides (about 3–4 minutes per side). Remove and set aside.

2. Sauté the aromatics
In the same pan, reduce heat to medium. Add onions and garlic. Cook until fragrant and translucent, about 3 minutes.

3. Add the bell peppers and tomatoes
Stir in the bell peppers and tomatoes, cooking for another 5 minutes until softened.

4. Stir in spices
Add the paprika, cumin, coriander, chili flakes, and turmeric. Cook for 1 minute to release the flavors.

5. Pour in the coconut milk
Stir well, scraping up any browned bits from the bottom. Let the sauce come to a gentle simmer.

6. Return the chicken and simmer
Add the seared chicken back into the skillet. Reduce heat to low and let everything simmer together for 10–15 minutes until the chicken is fully cooked and tender.

7. Finish with lime juice
Right before serving, stir in the lime juice. Taste and adjust seasoning if needed.

What to Serve with Brazilian Coconut Chicken

Steamed rice – A fluffy bed of white rice soaks up all that velvety sauce.
Cauliflower rice – Great for a low-carb option!
Grilled plantains or sweet potatoes – Adds natural sweetness and a beautiful contrast.
Fresh salad or mango salsa – Bright, cooling sides that balance the heat.

Tips for Perfect Spicy Coconut Chicken

Don’t overcrowd the pan when searing the chicken—work in batches if needed to get that golden crust.
Use full-fat coconut milk for the creamiest, richest texture.
Taste as you go—the spice mix can be adjusted to match your heat preference.
Let it rest for a few minutes before serving. Flavors meld beautifully!

How to Store and Reheat

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: It freezes surprisingly well! Just let it cool, pack into freezer-safe containers, and freeze for up to 2 months.
Reheating: Reheat gently in a skillet over low heat or microwave in 1-minute bursts, stirring in between.

General Information

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty: Easy to moderate

Frequently Asked Questions

Can I make this dish ahead of time?
Yes! It actually tastes even better the next day as the spices develop more fully.

Is this dish very spicy?
It’s moderately spicy. You control the heat with the amount of red chili flakes—start small and adjust to taste.

Can I use light coconut milk?
You can, but the sauce will be thinner and slightly less rich.

Is this recipe suitable for meal prep?
Absolutely! It stores and reheats beautifully, making it a great option for batch cooking.

Conclusion

There’s just something irresistible about this Spicy Brazilian Coconut Chicken Recipe—it’s comforting, exotic, and just spicy enough to keep things interesting. Whether you’re cooking for guests or jazzing up a weeknight dinner, it’s a dish that brings warmth and joy to the table. Plus, it’s so flexible that you’ll want to keep it in your regular rotation!

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Nutritional Information (Per Serving – Approximate)

Calories: 410
Protein: 30g
Fat: 28g
Carbohydrates: 12g
Fiber: 3g
Sugar: 5g
Sodium: 380mg