Spicy Brazilian Coconut Chicken: 1 Irresistible Skillet

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If you’re craving something bold, creamy, and just the right kind of spicy, Spicy Brazilian Coconut Chicken might be your new weeknight obsession. It’s cozy, colorful, and—best of all—can be whipped up with minimal fuss. Whether you’re juggling work, picky eaters, or just the eternal question of “What’s for dinner?”—this dish has your back.

As someone who lives and breathes all things chicken (hi, I’m Aneta from Chicken Magic Recipes!), I can tell you—this recipe is a keeper. Think tender chicken thighs simmered in a luscious, spice-kissed coconut sauce that’s perfect over fluffy rice. It’s comfort food with a tropical twist, and trust me, your taste buds will want a round two.

Why You’ll Love This Spicy Brazilian Coconut Chicken

First of all, flavor explosion alert. This dish brings together smoky paprika, warm cumin, and the creamy richness of coconut milk in one happy pot. It’s a global flavor vacation without the plane ticket—Brazilian flair meets everyday practicality.

But beyond that? It’s:

Quick to prep (only 15 minutes of marinating!)
Made in one skillet (hello, easy cleanup)
Totally customizable spice-wise
A dinner that feels a little fancy without the stress

Whether you’re feeding your family or impressing guests, this dish does the heavy lifting—all you need is a spoon and a side of rice.

Ingredients You’ll Need

For the Chicken Marinade:

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
2 cloves garlic, minced
1 tsp paprika
½ tsp cayenne pepper (adjust to your heat preference)
Salt and black pepper to taste

For the Coconut Sauce:

2 tbsp vegetable oil
1 onion, finely chopped
1 red bell pepper, diced
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
½ cup chicken broth
1 bay leaf
Salt and black pepper to taste
Fresh cilantro leaves for garnish

To Serve:

Cooked rice

Step-by-Step: Let’s Make It!

1. Marinate That Chicken:
In a mixing bowl, toss the chicken thighs with garlic, paprika, cayenne, salt, and pepper. Let it sit for at least 15 minutes—just enough time to get the rice started or sneak in a coffee break.

2. Sear the Chicken:
Heat up your skillet with the vegetable oil over medium-high. Add the marinated chicken and brown it on all sides. No need to cook it through yet—we’re just locking in flavor. Remove it from the pan and set it aside.

3. Sauté the Aromatics:
In the same pan, toss in the chopped onion and red bell pepper. Cook them until they’re soft, golden, and your kitchen smells like a tropical vacation.

4. Add the Spices:
Now stir in the cumin, coriander, and smoked paprika. Let those spices toast gently for a minute or two—this step brings all the warmth and depth.

5. Pour in the Good Stuff:
Add the diced tomatoes with their juices and the creamy coconut milk. Stir it all together until it’s looking like a dreamy sunset stew.

6. Bring Back the Chicken:
Add the browned chicken back to the pan, along with chicken broth and the bay leaf. Give it all a good mix.

7. Simmer Time:
Lower the heat, cover the pan, and let it simmer for 20–25 minutes. This is when the magic happens—the chicken gets ultra-tender, and the sauce thickens into something spoon-worthy.

8. Taste and Finish:
Remove the bay leaf. Taste the sauce and adjust seasoning if needed. A pinch of salt here, a twist of pepper there—done.

9. Serve and Garnish:
Scoop that spicy coconut chicken over a bed of warm rice. Sprinkle on some chopped cilantro, and voilà—Brazilian comfort in a bowl.

Tips for the Tastiest Spicy Brazilian Coconut Chicken

Chicken Thighs > Breasts: They stay juicy and soak up the flavor beautifully.
Too spicy? Dial back the cayenne or skip it for a milder version (still amazing).
Make it ahead: This dish tastes even better the next day. Leftovers = lunch win.
Want veggies? Add spinach or kale during the last 5 minutes of simmering. Boom—built-in greens.

Spicy Brazilian Coconut Chicken served over white rice, topped with fresh herbs and vibrant bell peppers.

A Little Backstory from My Kitchen

This Spicy Brazilian Coconut Chicken became a staple in my kitchen after a week of bland meal prep left me desperate for something exciting. I threw this together on a whim one Tuesday, and my family’s eyes lit up with the first bite. Now? It’s on rotation at least twice a month—especially on those days when I need a pick-me-up with a side of rice.

FAQs About Spicy Brazilian Coconut Chicken

Can I use chicken breasts instead of thighs?

Yes, you can! Just be careful not to overcook them—breasts dry out quicker than thighs.

How spicy is this dish really?

It has a gentle heat, but you can tone it down or turn it up depending on how heavy you go with the cayenne.

What can I use instead of coconut milk?

If coconut isn’t your thing, heavy cream or plain yogurt could work, but it’ll change the flavor (and the Brazilian vibe) a bit.

How should I store leftovers?

Pop them into an airtight container in the fridge—they’ll last 3–4 days. The flavors get even better overnight!

Conclusion

Whether you’re cooking for one or feeding a hungry crew, Spicy Brazilian Coconut Chicken is the recipe you didn’t know you needed. It’s warm, bold, and a little exotic—perfect for spicing up your week without going overboard. Give it a try tonight, and let that coconut-infused magic work its way into your heart (and your dinner plans).

More Delicious Dinners You’ll Love

If you enjoyed this Spicy Brazilian Coconut Chicken, you’re in for a treat—because the flavor party doesn’t stop here! Chicken Magic Recipes is packed with bold, comforting dishes that bring global inspiration right to your table. Here are a few reader-favorite recipes that pair beautifully with this one or give you more dinner variety without the dinner stress:

Love the bold spices and coconut flavors? Don’t miss this creamy, exotic cousin: Coconut Chicken Recipe—another tropical-inspired dish that brings warmth and depth to your weeknight meals.
Craving even more spicy-sweet heat? You’ll swoon for Spicy Honey Lime Chicken, a juicy, tangy chicken recipe that’s quick to cook and big on flavor.
Prefer a grilled version that still keeps things saucy and exciting? This Grilled Teriyaki Chicken gives you that irresistible char with a sweet-and-savory glaze that’s perfect for summer evenings or meal prep.
If one-pan meals are your love language (same here), this Monterey Chicken One-Pan Orzo offers cheesy, savory comfort with minimal cleanup—just like our Spicy Brazilian Coconut Chicken.

Add these to your meal plan, pin them for later, or just dive in and explore—your dinner lineup is about to get so much better.

🍗 With flavor & love,
Aneta