Spicy Brazilian Coconut Chicken

This spicy Brazilian coconut chicken is my favorite comfort meal when I want something creamy yet full of flavor without hours in the kitchen. It brings a tropical warmth with the coconut milk balanced by the heat from cayenne pepper, making weeknight dinners a little more exciting.

I first threw this together after spotting coconut milk on a grocery trip and kept making it every couple of weeks because everyone at home loved it

Ingredients

• Boneless skinless chicken thighs: provide juicy tender meat that soaks up the marinade beautifully
• Garlic: adds a pungent aromatic base essential for depth in the dish
• Paprika and smoked paprika: give a smoky earthiness and a splash of color
• Cayenne pepper: controls the heat so you can dial it up or down depending on your preference
• Onion and red bell pepper: soften to add sweetness and texture
• Diced tomatoes: add acidity and body to the sauce ensuring it is not too creamy or flat
• Coconut milk: brings a luscious creaminess that ties all the flavors together
• Fresh cilantro: is used as a garnish to add a bright fresh contrast at the end
• Chicken broth: is the liquid base that helps build the sauce flavor without overwhelming the coconut milk
• Bay leaf: infuses subtle aromatic flavor when simmered with the sauce
• Vegetable oil: for cooking the veggies and browning the chicken
• Salt and black pepper: for seasoning and balancing the profile
• Rice to serve: is essential to soak up the flavorful sauce and keep the meal hearty

Instructions

Marinate The Chicken:

Mix minced garlic with paprika cayenne salt and black pepper in a bowl. Coat the chicken thighs in this mixture and leave for at least 30 minutes to let the flavors penetrate the meat. This step is key for juicy flavorful chicken.

Sauté The Vegetables:

Heat vegetable oil in a large pan over medium heat. Chop the onion finely and dice the red bell pepper then cook them gently until they soften and start to caramelize slightly. This gives the base sweetness that balances the spice.

Toast The Spices:

Add ground cumin ground coriander and smoked paprika to the softened vegetables. Stir constantly as the spices warm to release their essential oils for about two minutes. This step builds a deeper flavor foundation in your sauce.

Build The Sauce:

Pour in the canned diced tomatoes coconut milk and chicken broth into the pan. Toss in the bay leaf and season to taste if needed. Bring everything to a gentle simmer allowing the ingredients to meld while the sauce thickens slightly.

Cook The Chicken:

Add the marinated chicken into the sauce. Make sure the pieces are nestled fully in the liquid. Cover partially and simmer for about 20 minutes until the chicken is fully cooked and tender. The chicken will absorb the spiced coconut sauce making each bite flavorful.

Finish And Serve:

Remove the bay leaf and scoop the chicken and sauce over fluffy cooked rice. Garnish with chopped fresh cilantro to add a refreshing pop that cuts through the richness.

Cool leftovers before transferring to an airtight container. Store in the refrigerator for up to three days. The flavors actually improve overnight, so leftovers taste even better. Reheat gently in a pan over low heat to avoid curdling the coconut milk.

Ingredient Swaps

Chicken breasts can be used but thighs stay juicier and more forgiving if you are short on time. Canned diced tomatoes can be replaced with fresh tomatoes in season but stew a little longer for the same consistency. If you prefer less heat swap cayenne for smoked paprika only or add mild chili flakes instead

Serving Ideas

Serve with jasmine or basmati rice to soak up the sauce. A side of steamed green beans or sautéed kale adds balance and freshness. Top with avocado slices for a creamy texture contrast that complements the spice

Cultural Background

This recipe draws inspiration from Brazilian cuisine which often combines tropical fruits and spices with creamy coconut milk reflecting the country’s coastal regions. The flavors celebrate vibrant ingredients found in traditional stews like Moqueca, blending African Portuguese and indigenous influences.

This dish delivers tropical comfort with vibrant flavors balanced by creamy coconut milk and warming spices ensuring a satisfying meal any day of the week.

Frequently Asked Recipe Questions

→ What cut of chicken works best?

Boneless, skinless chicken thighs are ideal for their tenderness and ability to absorb the marinade flavors well.

→ Can the spiciness be adjusted?

Yes, adjust the cayenne pepper amount to suit your preferred heat level; reducing it will mellow the dish.

→ What cooking oil is recommended?

Vegetable oil is suggested for sautéing the vegetables as it has a neutral flavor and withstands medium heat well.

→ Which side dishes complement this dish?

Serving it over white or brown rice is traditional, but quinoa also pairs nicely for a healthier option.

→ How long should the chicken marinate?

At least 30 minutes to allow the spices and garlic to infuse the chicken thoroughly, but longer marinating deepens the flavors.

→ Is it possible to make it less creamy?

Reducing the amount of coconut milk slightly or simmering longer will create a thicker, less creamy sauce.