Description
Spicy Brazilian Coconut Chicken is a bold, creamy, and comforting one-pot dinner made with juicy chicken thighs, warm spices, and a rich coconut-tomato sauce. It’s a flavorful escape to Brazil, perfect for busy weeknights or cozy weekends.
Ingredients
For the Chicken Marinade:
1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper to taste
For the Coconut Sauce:
2 tablespoons vegetable oil
1 onion, finely chopped
1 red bell pepper, diced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon smoked paprika
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
1/2 cup chicken broth
1 bay leaf
Salt and black pepper to taste
Fresh cilantro leaves for garnish
To Serve:
Cooked rice
Instructions
Marinate the Chicken:
In a bowl, mix chicken thighs with garlic, paprika, cayenne, salt, and pepper. Let it marinate for at least 15 minutes.Sear the Chicken:
Heat oil in a large skillet over medium-high heat. Add chicken and sear until browned on all sides. Remove and set aside.Sauté Aromatics:
In the same skillet, add chopped onion and red bell pepper. Cook until softened and fragrant.Add Spices:
Stir in cumin, coriander, and smoked paprika. Cook for 1–2 minutes to release the flavors.Build the Sauce:
Add diced tomatoes (with juices) and coconut milk. Stir to combine.Simmer with Chicken:
Return chicken to the skillet, add chicken broth and bay leaf. Mix well.Cook Until Done:
Reduce heat to low, cover, and simmer for 20–25 minutes until chicken is fully cooked and sauce is thickened.Season and Serve:
Remove bay leaf, taste sauce, and adjust salt and pepper if needed. Serve over rice and garnish with cilantro.
Notes
For milder heat, reduce or omit cayenne pepper.
This dish tastes even better the next day—leftovers are gold!
Add spinach or kale in the last 5 minutes for a veggie boost.
Chicken breasts can be used, but watch for overcooking.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Skillet
- Cuisine: Brazilian
Nutrition
- Serving Size: Spicy Brazilian Coconut Chicken, coconut milk chicken, creamy chicken skillet, one-pot chicken dinner
- Calories: 470 Kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 145 mg