If you’re craving something vibrant, comforting, and packed with layers of bold flavors, this Spicy Brazilian Coconut Chicken Recipe is the one to try next. Tender chicken thighs simmered in a luxuriously creamy coconut sauce, enlivened with smoky paprika, fiery cayenne, and aromatic fresh ingredients, it’s a delicious homage to Brazilian cuisine that feels like a warm hug on your plate. Perfect for a cozy weeknight dinner or impressing friends with an exotic twist, this dish strikes an incredible balance between spice, creaminess, and fresh zest that you’ll want to make again and again.
Ingredients You’ll Need
This recipe calls for a handful of simple yet essential ingredients, each chosen to build the perfect harmony of taste, texture, and vibrant color in the dish. The spices ignite the heat and depth, the fresh vegetables bring brightness and crunch, and the coconut milk creates that silky, luscious base that makes this chicken stew so memorable.
- 1 1/2 pounds boneless, skinless chicken thighs: They stay juicy and tender, ideal for slow cooking in sauce.
- 1 teaspoon fine salt plus more to taste: Amplifies all the flavors without overpowering.
- 1/2 teaspoon black pepper: Adds subtle warmth and a peppery bite.
- 1 1/2 teaspoons sweet paprika: Provides a mellow smoky sweetness and rich color.
- 1 teaspoon smoked paprika: Delivers a deeper smoky flavor to enhance complexity.
- 1 teaspoon ground cumin: Grounds the dish with earthy, warm tones.
- 1/4 teaspoon ground turmeric: Brightens the sauce with a subtle golden hue and mild peppery bite.
- 1/4 to 1/2 teaspoon cayenne pepper (adjust to taste): Kicks up the heat to your preferred level.
- 2 tablespoons fresh lime juice (plus wedges for serving): Adds zesty freshness that balances richness beautifully.
- 2 tablespoons olive oil or avocado oil: For perfectly searing the chicken and sautéing veggies.
- 1 medium yellow onion, thinly sliced: Brings savory sweetness and a tender bite.
- 1 red bell pepper, thinly sliced: Adds vibrant color and natural sweetness.
- 1 jalapeño or serrano, finely chopped: Contributes a fresh, punchy heat (seed removal reduces intensity).
- 4 cloves garlic, minced: Essential aromatic depth for any great chicken dish.
- 1 tablespoon grated fresh ginger (optional but great): Bright, warming spice that lifts the sauce.
- 2 tablespoons tomato paste: Intensifies the umami and deepens the sauce.
- 1 (14-ounce) can diced tomatoes (or 2 cups fresh chopped): Adds acidity and chunky texture to the base.
- 1 (13.5-ounce) can full-fat coconut milk: The creamy heart of the recipe that makes everything luscious.
- 1/2 cup chicken broth or water: Balances the thickness of the sauce while adding savory notes.
- 1 tablespoon coconut aminos or gluten-free soy sauce: Provides a rich umami boost and depth.
- 1 teaspoon brown sugar or honey (optional): Perfect to smooth out the heat with a touch of sweetness.
- 2 cups baby spinach or sliced collard greens: Adds fresh greenery and nourishing texture.
- 1/2 cup chopped fresh cilantro: Infuses a bright, herbaceous lift at the end.
- 2 tablespoons chopped fresh parsley (optional): Additional fresh herbal brightness if desired.
- Cooked white rice, brown rice, or farofa: Ideal for soaking up the delicious sauce when serving.
How to Make Spicy Brazilian Coconut Chicken Recipe
Step 1: Marinate and Season the Chicken
Begin by tossing the chicken pieces with salt, pepper, both sweet and smoked paprika, cumin, turmeric, cayenne, and fresh lime juice. This simple marinade locks in flavor and adds complexity right from the start. The lime juice not only brightens the chicken but also tenderizes it subtly, preparing it to soak up those beautiful spices.
Step 2: Sear the Chicken
Warm your oil in a large skillet or Dutch oven over medium-high heat. Place the chicken in a single layer and sear it for about 3 to 4 minutes, stirring just once or twice so it browns evenly but isn’t fully cooked yet. These browned bits make a fantastic flavor base for the sauce, so don’t rush this step! Transfer the chicken to a plate once done.
Step 3: Sauté the Vegetables
Lower the heat to medium and add your sliced onions and bell peppers to the skillet. Cook for about 4 to 5 minutes, stirring occasionally until softened and fragrant. Then add the chopped jalapeño, minced garlic, and optionally grated ginger — cooking just 30 seconds more until their aromas fill your kitchen.
Step 4: Build the Sauce
Stir in the tomato paste and let it cook for about a minute to deepen the flavors and coat the vegetables. Then pour in the diced tomatoes, allowing them to simmer gently for 2 minutes. This layering of tomato flavors creates a rich, slightly tangy base that beautifully complements the coconut milk.
Step 5: Add Liquids and Simmer
Pour in the coconut milk, chicken broth, coconut aminos, and if using, a touch of brown sugar or honey to balance the heat. Return the chicken along with any collected juices back into the pan. Bring everything to a gentle simmer to marry the flavors and tenderize the chicken fully.
Step 6: Cook Until Silky and Perfect
Cover the pot and let the chicken cook for 12 to 15 minutes, stirring occasionally. The sauce will turn silky and coat each juicy piece. If you prefer a thicker sauce, simmer uncovered for an additional 3 to 5 minutes. Near the end, stir in your greens until just wilted—they add freshness and a boost of nutrients.
Step 7: Finish with Fresh Herbs and Adjust Seasoning
Fold in the chopped cilantro and parsley if you’re using it. Take a moment to taste and tweak the seasoning with extra salt, lime juice, or cayenne as desired. This final step personalizes the dish and ensures every bite bursts with balanced flavor.
How to Serve Spicy Brazilian Coconut Chicken Recipe
Garnishes
Finish your meal with a few lime wedges and a sprinkle of fresh cilantro for an irresistible pop of color and brightness. The acidity from the lime adds a wonderful contrast to the rich coconut sauce.
Side Dishes
This dish pairs beautifully with fluffy white or brown rice, which soaks up the sauce delightfully. For an authentic touch, serve alongside Brazilian farofa for a crunchy texture that complements the creaminess perfectly.
Creative Ways to Present
Consider serving the Spicy Brazilian Coconut Chicken Recipe in rustic bowls with a side of grilled plantains or roasted sweet potatoes for a tropical vibe. Garnish with extra sliced chili for guests who love more spice. You could even use it as a filling for warm tortillas or serve over creamy polenta for a fun fusion twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Spicy Brazilian Coconut Chicken in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it an even tastier option for lunch or dinner the next day.
Freezing
This recipe freezes well when stored in a freezer-safe container. For best results, freeze within two days of cooking and use within 2 months. Thaw overnight in the refrigerator before reheating for a convenient meal anytime.
Reheating
Reheat gently over low to medium heat on the stove or in the microwave, adding a splash of broth or water if the sauce has thickened too much. Stir occasionally until warmed through to preserve the creamy texture and avoid drying out the chicken.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine but tend to dry out faster, so reduce the simmering time to about 8 to 10 minutes and watch closely to keep them tender and juicy.
Is this recipe very spicy?
The heat level is adjustable based on your preference. Start with less cayenne and jalapeño if you prefer mild, and you can always add more afterward to boost the kick.
Can I make this recipe dairy-free and gluten-free?
Yes! This recipe is naturally dairy-free and gluten-free as long as you use gluten-free soy sauce alternatives like coconut aminos.
What can I substitute if I don’t have coconut aminos?
You can substitute with gluten-free tamari or regular soy sauce if you’re not avoiding gluten, but coconut aminos offer a slightly sweeter, less salty profile that complements the dish nicely.
Is there a vegetarian or vegan version of this recipe?
While this recipe features chicken, you can easily swap it with firm tofu or hearty vegetables like cauliflower and mushrooms for a vegan-friendly version that still delivers bold flavors.
Final Thoughts
Making this Spicy Brazilian Coconut Chicken Recipe is such a joyful experience—each step brings you closer to a dish that’s bursting with warmth, spice, and tropical creaminess. It’s the perfect way to transport your taste buds to Brazil without leaving your kitchen. I truly can’t wait for you to try it and make it one of your own favorites. Trust me, you’ll be coming back for seconds!
Print
Spicy Brazilian Coconut Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Gluten Free
Description
Spicy Brazilian Coconut Chicken is a vibrant, hearty one-pot meal inspired by traditional moqueca flavors. Tender boneless chicken thighs are marinated in a blend of aromatic spices and lime juice, then seared and simmered with coconut milk, tomatoes, fresh vegetables, and greens. The creamy, spicy sauce is rich, silky, and perfect served over rice or farofa for an authentic Brazilian dining experience.
Ingredients
Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon fine salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 to 1/2 teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons fresh lime juice (plus wedges for serving)
Cooking Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 jalapeño or serrano, finely chopped (remove seeds for less heat)
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger (optional but great)
- 2 tablespoons tomato paste
- 1 (14-ounce) can diced tomatoes (or 2 cups chopped fresh tomatoes)
- 1 (13.5-ounce) can full-fat coconut milk
- 1/2 cup chicken broth or water
- 1 tablespoon coconut aminos or gluten-free soy sauce
- 1 teaspoon brown sugar or honey (optional, to balance heat)
- 2 cups baby spinach or sliced collard greens
- 1/2 cup chopped fresh cilantro
- 2 tablespoons chopped fresh parsley (optional)
To Serve
- Cooked white rice, brown rice, or farofa
- Lime wedges
- Extra cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, toss the chicken pieces with salt, black pepper, sweet paprika, smoked paprika, ground cumin, turmeric, cayenne pepper, and fresh lime juice until well coated. This step infuses the chicken with bold spices and citrusy brightness.
- Sear the Chicken: Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and sear for 3 to 4 minutes, stirring once or twice, until the chicken is lightly browned but not fully cooked. Then transfer the chicken to a plate to rest.
- Sauté the Vegetables: Reduce heat to medium. Add the sliced onion and red bell pepper to the pan and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the finely chopped jalapeño, minced garlic, and grated ginger; cook for 30 seconds more until fragrant.
- Add Tomato Components: Stir in the tomato paste and cook for 1 minute to coat the vegetables, then pour in the diced tomatoes. Let the mixture simmer for 2 minutes to develop flavor.
- Add Liquids and Simmer: Pour in the coconut milk, chicken broth, coconut aminos, and brown sugar if using. Return the seared chicken and any accumulated juices to the pan. Bring to a gentle simmer on medium-low heat.
- Cook the Chicken Through: Cover the pan and cook for 12 to 15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce is silky. For a thicker sauce, uncover and simmer an additional 3 to 5 minutes.
- Add Greens and Herbs: Stir in the baby spinach or collard greens until just wilted, then fold in the chopped cilantro and optional parsley. Taste the sauce and adjust seasoning as needed with more salt, lime juice, or cayenne pepper.
- Serve: Serve the spicy Brazilian coconut chicken hot over cooked white rice, brown rice, or alongside farofa. Garnish with extra lime wedges and a sprinkle of fresh cilantro for an authentic flavor boost.
Notes
- For a more traditional moqueca-style flavor, add 1 tablespoon dendê (palm) oil at the end of cooking for a bold, distinct taste.
- Adjust heat by adding a pinch of crushed red pepper or a second chili if you prefer it spicier.
- Chicken breast can be used instead of thighs, but reduce simmer time to prevent drying out.
- Leftovers thicken when chilled; loosen the sauce with a splash of broth or water when reheating.
