Spicy Brazilian Coconut Chicken brings the vibrant flavors of Brazil right to your dinner table with juicy chicken simmered in a creamy coconut sauce that has just the right kick of heat. This is the kind of recipe that reminds me why I fell in love with cooking in the first place.
I discovered this dish during a potluck at my church about fifteen years ago. One of our neighbors had just returned from a trip to Brazil and brought back this incredible recipe. I remember taking that first bite and being transported by the way the creamy coconut milk balanced the spicy chili flakes, while fresh lime and cilantro brightened everything up. My kids, who were teenagers at the time, went back for seconds and thirds. I asked for the recipe right there at the table, and it’s been a family favorite ever since. The best part? It comes together in just 30 minutes, making it perfect for those busy weeknights when you want something special without spending hours in the kitchen. Time to bring some tropical sunshine to your table.
What Makes This Spicy Brazilian Coconut Chicken So Special
I’ve been making international chicken dishes for decades, and this Spicy Brazilian Coconut Chicken stands out because it delivers restaurant-quality flavor with ingredients you probably already have in your pantry. The combination of creamy coconut milk, warming spices, and bright fresh herbs creates layers of flavor that keep you coming back for more.
- Uses simple pantry staples like coconut milk, garlic, and ginger that most home cooks already have
- Comes together in just 30 minutes from start to finish, perfect for weeknight cooking
- Delivers crowd-pleasing tropical flavors with customizable heat levels for every palate
- Naturally gluten-free and dairy-free, making it suitable for many dietary preferences
- Creates a silky, restaurant-quality sauce that tastes like you spent hours cooking
- Works beautifully for meal prep and actually tastes better the next day
My son-in-law, who claims he doesn’t like spicy food, asks me to make this every time they visit because the coconut milk tames the heat just enough while keeping things interesting.
Ingredient Spotlight
Boneless, skinless chicken breasts or thighs form the protein base of this dish, and I’ve found that thighs stay juicier and more flavorful during cooking, though breasts work perfectly if you prefer leaner meat. Cut them into large bite-sized pieces for the best texture.
Full-fat coconut milk creates the rich, creamy base that defines this dish. I always choose the full-fat version because it provides the silkiest sauce and doesn’t separate during cooking like the light versions sometimes do.
Fresh ginger brings that essential warming, slightly spicy note that’s characteristic of Brazilian cooking. In my kitchen, I prefer freshly grated ginger over the jarred kind because it has a brighter, more vibrant flavor that really shines in this sauce.
Garlic cloves add aromatic depth that complements both the ginger and the coconut milk beautifully. I typically use 4 cloves of fresh minced garlic, which creates just the right savory backbone.
Chili flakes or crushed red pepper provide the signature heat that makes this dish exciting. The beauty here is you can adjust the amount to your family’s taste, starting with less if you’re spice-shy.
Smoked paprika adds a subtle smoky depth and beautiful color to the chicken without overpowering the other flavors. This is one of those secret ingredients that makes people wonder what makes the dish so special.
Fresh lime juice brightens the entire dish with its citrusy tang, cutting through the richness of the coconut milk. I always use fresh lime rather than bottled because the flavor is incomparably better.
Fresh cilantro provides that final burst of herbal freshness that ties all the tropical flavors together. Betty always adds this at the end to preserve its bright green color and fresh taste.
Tomato paste deepens the sauce with umami richness and helps thicken it to the perfect consistency. Just a couple of tablespoons make a big difference in the final flavor.
How to Make Spicy Brazilian Coconut Chicken
Step 1. Betty always starts by patting the chicken dry with paper towels and slicing it into large bite-sized pieces, which ensures even cooking and maximum sauce absorption.
Step 2. Season the chicken pieces with salt, pepper, smoked paprika, and chili flakes, then let them sit for 5 to 10 minutes. I’ve learned this brief marinating time helps the spices penetrate the meat.
Step 3. Heat 1 tablespoon of oil in a large skillet over medium-high heat and sear the chicken in a single layer for 2 to 3 minutes per side until golden. Through trial and error, I learned that working in batches prevents overcrowding and ensures proper browning.
Step 4. Transfer the browned chicken to a plate and lower the heat to medium. The key I discovered is not to skip this searing step, as those browned bits add incredible flavor to the final sauce.
Step 5. Add the remaining tablespoon of oil if needed and saute the chopped onion for 3 to 4 minutes until softened and fragrant.
Step 6. Add the minced garlic and grated ginger, cooking for just 1 minute until fragrant. Betty’s tip: Don’t cook these aromatics too long or they’ll turn bitter.
Step 7. Stir in the tomato paste and cook for another minute, stirring constantly to prevent burning while allowing it to caramelize slightly.
Step 8. Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pan. These flavor-packed bits are pure gold for your sauce.
Step 9. Return the chicken and any accumulated juices to the pan and bring everything to a gentle simmer.
Step 10. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to coat the back of a spoon.
Step 11. Stir in the lime juice and brown sugar, then taste and adjust the seasoning. I’ve found that balancing the sweet, salty, and tangy elements at this stage makes all the difference.
Step 12. Remove from heat and sprinkle with chopped cilantro, tossing gently to coat. My family prefers when I serve this hot over rice with extra cilantro and sliced chili peppers for garnish.
Keeping This Spicy Brazilian Coconut Chicken Fresh
I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for up to 3 days. The flavors actually deepen overnight, making the second-day meal even more delicious. Betty always used glass containers with tight-sealing lids to prevent the coconut and spice aromas from transferring to other foods.
This Spicy Brazilian Coconut Chicken freezes beautifully for up to 2 months, making it perfect for meal prep. I portion it into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible before sealing. Betty’s freezing method works well because the coconut-based sauce maintains its smooth texture when properly thawed in the refrigerator overnight.
For the best texture, I reheat by warming gently on the stovetop over medium-low heat with a splash of water or chicken broth to loosen the sauce. You can also use the microwave at 70 percent power for 2 to 3 minutes, stirring halfway through, though I find the stovetop method preserves the silky consistency better. Save the fresh cilantro garnish for just before serving to maintain its bright flavor and color.
Perfect Partners for Spicy Brazilian Coconut Chicken
- Fluffy white rice or coconut rice soaks up that incredible sauce beautifully, creating a complete meal that showcases every drop of the creamy, spicy coconut flavor.
- Quinoa or cauliflower rice provides a lighter, healthier base that still captures all that delicious sauce while adding extra texture and nutrition to your plate.
- Sweet potato cranberry gratin brings a sweet-savory element that balances the heat perfectly and adds festive color to your dinner spread.
- Simple green salad with citrus vinaigrette cuts through the richness with bright, refreshing flavors and provides a cool contrast to the warm spices.
- Sauteed bell peppers and spinach add color, nutrition, and a slight vegetal sweetness that complements the tropical flavors without competing with them.
- Thai peanut sweet potato buddha bowl components make excellent sides, especially the roasted sweet potatoes which pair wonderfully with the coconut sauce.
- Coconut chicken brothy rice doubles down on the coconut theme for an extra-indulgent tropical feast.
- Steamed broccoli or green beans provide a simple, healthy side that lets the star of the show shine while adding essential vegetables to your meal.
FAQs
I recommend starting with just a pinch of chili flakes and tasting the sauce before serving, then adding more heat if desired. You can always add spice, but you can’t take it away.
Many home cooks find success with full-fat canned coconut milk, which creates the richest, creamiest sauce that doesn’t separate during cooking like light versions sometimes do.
Betty’s solution is to use either cut, but watch the cooking time carefully as breasts cook faster and can dry out if overcooked. Check them at the 6 to 7 minute mark.
Spicy Brazilian Coconut Chicken
Ingredients
Equipment
Method
- Pat chicken dry with paper towels and slice into large bite-sized pieces.
- Season chicken with salt, pepper, smoked paprika, and chili flakes. Let sit for 5 to 10 minutes.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear chicken in a single layer for 2 to 3 minutes per side until golden. Work in batches if needed. Transfer browned chicken to a plate.
- Lower heat to medium. Add remaining 1 tablespoon oil if needed. Saute chopped onion for 3 to 4 minutes until softened.
- Add minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Stir in tomato paste and cook for another minute, stirring constantly.
- Pour in coconut milk and chicken broth, scraping up any browned bits from the bottom of the pan.
- Return chicken and any accumulated juices to the pan. Bring to a gentle simmer.
- Simmer uncovered for 8 to 10 minutes, stirring occasionally, until chicken is cooked through and sauce is thickened.
- Stir in lime juice and brown sugar. Taste and adjust seasoning as needed.
- Remove from heat. Sprinkle with chopped cilantro and toss gently to coat.
- Garnish with extra cilantro, sliced chili or jalapeno, and toasted coconut flakes if desired. Serve hot over rice, quinoa, or cauliflower rice.
