Brazilian Coconut Chicken

If there’s one thing I firmly believe, it’s that chicken should never be boring—and this Brazilian Coconut Chicken is living, breathing proof (well… maybe just sizzling proof) of that. Bursting with vibrant spices and creamy coconut goodness, this dish is perfect for anyone craving an exotic escape without needing a passport. And let’s be honest: sometimes we all just want to be transported to a sunny beach in Brazil—preferably with a plate of something delicious in hand!

Whether you’re looking for a quick dinner to shake up your weekly routine or hoping to impress family and friends with a meal that tastes like it came from a tropical restaurant, this Brazilian Coconut Chicken has your back.

Let’s dive into the magic, shall we?

Why You’ll Love This Brazilian Coconut Chicken

• Flavor Explosion: Smoky paprika, cumin, ginger, and turmeric team up with creamy coconut milk for a sauce that’s pure bliss.
• Weeknight Friendly: Despite its fancy vibe, this dish comes together in under an hour.
• Customizable Heat: Keep it mild for the kids—or spice it up if you’re feeling adventurous.
• Perfect for Entertaining: The colors, aroma, and flavors make this dish a total showstopper at any dinner table.

Ingredients for Brazilian Coconut Chicken

For the Chicken:

• 2 lbs (900g) boneless, skinless chicken thighs (or chicken breasts)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon red pepper flakes (adjust to taste)
• 2 tablespoons olive oil

For the Sauce:

• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 bell pepper (red or yellow), sliced
• 1 can (13.5 oz) coconut milk (full-fat for best results)
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon turmeric powder
• ½ teaspoon ground coriander
• ½ teaspoon chili powder (optional for extra heat)
• Juice of 1 lime
• ¼ cup fresh cilantro, chopped

For Garnish and Serving:

• Fresh cilantro leaves
• Lime wedges
• Cooked white rice or Brazilian farofa

How to Make Brazilian Coconut Chicken

1. Season and Sear the Chicken

First things first: pat your chicken dry with a paper towel. Trust me, this tiny step is the secret to getting that gorgeous golden-brown crust.

Season the chicken with salt, black pepper, smoked paprika, cumin, and red pepper flakes.

Heat olive oil in a large skillet or Dutch oven over medium-high heat. When the oil’s shimmering (like a summer mirage!), add your chicken in a single layer. Sear for 4-5 minutes per side, until beautifully golden. You’re not cooking it through yet—just getting that flavorful sear. Transfer the chicken to a plate and set aside.

2. Sauté the Aromatics

In the same skillet, reduce the heat to medium and toss in those chopped onions. Cook for 2-3 minutes until they’re soft and translucent, stirring often so they don’t brown too quickly.

Next, add the garlic, ginger, and sliced bell pepper. Let them cook for another 2-3 minutes, until everything smells downright irresistible.

3. Build the Coconut Sauce

Pour in the diced tomatoes, turmeric, coriander, and chili powder (if you’re feeling spicy). Let everything mingle for 3-4 minutes, allowing the tomatoes to break down and blend with the spices.

Slowly add the coconut milk, stirring gently. Lower the heat to medium-low and let it simmer for about 5 minutes. The sauce should be rich, smooth, and fragrant.

4. Simmer the Chicken in the Sauce

Return the seared chicken—and all those delicious juices—to the skillet. Nestle the pieces into the sauce so they’re partly submerged.

Cover and simmer for 15-20 minutes, stirring occasionally. The chicken should be tender and cooked through, soaking up all those tropical flavors.

5. Add the Finishing Touches

Squeeze in fresh lime juice and sprinkle chopped cilantro over the top. Taste and adjust seasoning as needed. Want it spicier? Go ahead and add a pinch more red pepper flakes. Live your best life!

6. Serve and Enjoy!

Spoon your Brazilian Coconut Chicken over fluffy white rice or serve it alongside some Brazilian farofa for a true taste of Brazil. Garnish with extra cilantro and lime wedges, and prepare for happy dance vibes around the dinner table.

Aneta’s Quick Tips for Brazilian Coconut Chicken

• Don’t rush the sear! A golden crust equals big flavor.
• Switch it up: Chicken breasts work too, just keep an eye on cooking time so they stay juicy.
• Leftover magic: This dish tastes even better the next day—perfect for meal prep lunches.
• Veggie boost: Add spinach or kale at the end for extra color and nutrients.

A Little Story From My Kitchen

I’ll never forget the first time I made this dish—it was during a chaotic week when I needed dinner on the table but also wanted something that felt like a mini vacation. One bite of this creamy, spiced chicken, and my whole family went silent… in that “I’m too busy eating to speak” way we cooks secretly live for. Now, it’s one of our most requested meals!

FAQs About Brazilian Coconut Chicken

Bring a Taste of Brazil to Your Kitchen

Brazilian Coconut Chicken is a dish that truly delivers on every level—vibrant colors, rich flavors, and a creamy sauce that will make your kitchen smell like a tropical getaway. Whether you’re feeding the family on a busy weeknight or hosting friends for dinner, it’s a recipe that promises to impress. So go ahead, whip up this Brazilian Coconut Chicken and take your taste buds on the adventure they deserve!

And remember, life’s too short for boring chicken.

Discover More Chicken Magic Recipes You’ll Love

If you’re feeling inspired by the flavors of this Brazilian Coconut Chicken, you’re in for a treat with even more delicious options from my kitchen. Here are some tasty ideas to keep your meal planning exciting and flavorful:

• Craving more creamy chicken dishes with a touch of elegance? You’ll adore my Spinach Artichoke Chicken Bake — it’s rich, cheesy, and perfect for busy weeknights.
• For a tropical twist similar to today’s recipe, try the sweet-and-savory Caribbean Jerk Chicken with Pineapple Salsa — it’s a one-way ticket to flavor paradise.
• Looking for a cozy and comforting dish? My Chicken and Dumplings is pure comfort in a bowl and perfect for when you’re craving something hearty.
• If you love creamy, savory flavors with a hint of Tuscan flair, don’t miss the Low Carb Tuscan Chicken — it’s low on carbs but big on taste!

Whether you stick to Brazilian Coconut Chicken or explore these other gems, I hope you keep finding new favorites to share with your family and friends. Happy cooking

Brazilian Coconut Chicken

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• Author: Aneta
• Total Time: 50 mins
• Yield: 4–6 servings 1x

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Description

Brazilian Coconut Chicken is a vibrant, creamy dish featuring golden-seared chicken simmered in a luscious coconut sauce with aromatic spices, bell peppers, and a touch of lime. Perfect for a weeknight dinner or a flavorful gathering!

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Ingredients

Scale 1x2x3x

For the Chicken:

• 2 lbs (900g) boneless, skinless chicken thighs (or chicken breasts)

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• ½ teaspoon red pepper flakes (adjust to taste)

• 2 tablespoons olive oil

For the Sauce:

• 1 medium onion, finely chopped

• 4 garlic cloves, minced

• 1 teaspoon fresh ginger, grated

• 1 bell pepper (red or yellow), sliced

• 1 can (13.5 oz) coconut milk (full-fat for best results)

• 1 cup diced tomatoes (fresh or canned)

• 1 teaspoon turmeric powder

• ½ teaspoon ground coriander

• ½ teaspoon chili powder (optional for extra heat)

• Juice of 1 lime

• ¼ cup fresh cilantro, chopped

For Garnish and Serving:

• Fresh cilantro leaves

• Lime wedges

• Cooked white rice or Brazilian farofa

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Instructions

1. Season and Sear the Chicken:
   Pat the chicken dry with paper towels. Season with salt, black pepper, smoked paprika, cumin, and red pepper flakes.
   Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken in a single layer and sear 4-5 minutes per side, until golden brown. Remove chicken to a plate and set aside.

2. Sauté Aromatics:
   Reduce heat to medium. Add chopped onion and sauté 2-3 minutes until soft. Add garlic, ginger, and bell pepper. Cook another 2-3 minutes until fragrant.

3. Build the Coconut Sauce:
   Stir in diced tomatoes, turmeric, coriander, and optional chili powder. Cook 3-4 minutes to soften tomatoes. Pour in coconut milk, stirring gently. Simmer 5 minutes on medium-low heat.

4. Simmer Chicken in Sauce:
   Return seared chicken and juices to skillet. Nestle chicken into sauce. Cover and simmer 15-20 minutes, until chicken is fully cooked and tender. Stir occasionally.

5. Finish and Serve:
   Stir in lime juice and chopped cilantro. Taste and adjust seasoning. Serve hot over rice or farofa, garnished with extra cilantro and lime wedges. Enjoy!

Notes

Chicken breasts can be used instead of thighs, but watch cooking time to avoid drying out the meat.
Adjust red pepper flakes or chili powder for more or less heat.
This dish tastes even better the next day — perfect for leftovers or meal prep!
Add greens like spinach or kale at the end for extra color and nutrition.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: Brazilian

Nutrition

• Serving Size: 1 serving
• Calories: 480 kcal
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 29 g
• Saturated Fat: 14 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 13 g
• Fiber: 3 g
• Protein: 38 g
• Cholesterol: 140 mg