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Brazilian Coconut Chicken Recipe

Brazilian Coconut Chicken

Tender chicken pieces simmered in a rich, creamy coconut sauce with warm spices, fresh ginger, and a bright finish of lime and cilantro. This exotic dish comes together in just 35 minutes using simple pantry staples.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Brazilian, International
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs or breasts about 900g, cut into 1.5-inch bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes adjust to taste
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 red or yellow bell pepper sliced
  • 13.5 oz full-fat coconut milk 1 can
  • 1 cup diced tomatoes fresh or canned
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder optional, for extra heat
  • 1 lime juiced
  • 1/4 cup fresh cilantro chopped

Equipment

  • Large 12-inch skillet
  • Paper towels
  • mixing bowl

Method
 

  1. Pat chicken dry with paper towels and cut into 1.5-inch bite-sized pieces. Season with salt, black pepper, smoked paprika, cumin, and red pepper flakes. Let rest for 10 minutes to allow flavors to meld.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Add seasoned chicken in a single layer (work in batches if needed) and sear for about 5 minutes per side until golden and crisp and internal temperature reaches 165°F. Remove from skillet and set aside.
  3. In the same skillet, add chopped onion, minced garlic, and grated ginger. Sauté for about 3 minutes until soft and fragrant.
  4. Add sliced bell pepper and continue to sauté until tender yet crisp, about 2 to 3 minutes more.
  5. Pour in coconut milk and diced tomatoes. Stir in turmeric powder, ground coriander, and optional chili powder. Allow sauce to simmer gently for 5 to 7 minutes until it coats the back of a spoon.
  6. Return seared chicken to the skillet, ensuring each piece is coated in the sauce. Simmer for 10 minutes to allow chicken to absorb the flavors and finish cooking through.
  7. Finish by squeezing fresh lime juice over the dish and garnishing with chopped cilantro for bright, herbal freshness.
  8. Serve immediately over rice or with flatbread, savoring the blend of textures and layers of flavor.

Notes

For best results, brown chicken in batches to prevent overcrowding. Toast cumin and coriander seeds before grinding for deeper flavor. Always taste and adjust seasoning at the end. Use fresh ginger instead of powder for more aromatic taste. Add a cornstarch slurry if sauce is too thin. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
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