Spicy Brazilian Coconut Chicken (Printable)

Tender chicken pieces simmered in rich, creamy coconut milk with aromatic spices and fresh herbs for a vibrant Brazilian-inspired main dish.

# What You’ll Need:

→ Meats

01 - 1.75 lb boneless, skinless chicken thighs, cut into large chunks

→ Vegetables & Aromatics

02 - 1 large onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 3 garlic cloves, minced
05 - 1 red chili, finely chopped (adjust to taste)
06 - 2 tbsp fresh cilantro, chopped (plus extra for garnish)
07 - 1 lime, cut into wedges for serving

→ Spices & Seasonings

08 - 1 tsp ground cumin
09 - 1/2 tsp ground coriander
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp turmeric
12 - 1/2 tsp chili flakes (optional, for extra heat)
13 - Salt and black pepper to taste

→ Liquids

14 - 1 can (13.5 fl oz) full-fat coconut milk
15 - 2 tbsp vegetable oil
16 - 1/3 cup chicken broth or water

# Directions:

01 - Pat the chicken thighs dry and cut into large chunks. Season generously with salt, black pepper, ground cumin, coriander, and turmeric, tossing to coat evenly.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer and brown on all sides, approximately 5 to 7 minutes. Transfer the browned chicken to a plate and set aside.
03 - In the same skillet with the rendered drippings, add the finely chopped onion, sliced red bell pepper, and chopped red chili. Sauté until the vegetables have softened, about 5 minutes.
04 - Add the minced garlic and smoked paprika to the softened vegetables. Cook for 1 minute, stirring constantly, until fragrant.
05 - Return the browned chicken and any accumulated juices to the skillet. Pour in the coconut milk and chicken broth, stirring well to combine and scrape up any browned bits from the bottom of the pan.
06 - Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered for 20 minutes, allowing the sauce to thicken and the chicken to cook through completely.
07 - Stir in 2 tablespoons of chopped cilantro and adjust salt and pepper to taste. Serve hot, garnished with additional fresh cilantro and lime wedges. Pairs well with steamed white rice.

# Expert Suggestions:

01 -
  • The creamy coconut sauce balances heat and richness in a way that makes everyone at the table go quiet after the first bite.
  • It comes together in under an hour with ingredients you probably already have lurking in your pantry.
02 -
  • Resist the urge to stir the chicken while it browns because moving it prevents that caramelized crust from forming.
  • Shaking the coconut milk can before opening prevents clumps from landing in your sauce unevenly.
03 -
  • Let the finished dish rest for five minutes off the heat before serving so the sauce thickens further and the flavors settle.
  • Toast the dry spices in the hot oil for thirty seconds before adding the chicken to intensify their fragrance tenfold.

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