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Brazilian Coconut Chicken in creamy coconut sauce garnished with fresh cilantro and lime slices

Brazilian Coconut Chicken


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

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!


Ingredients

Scale

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


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