Spicy Brazilian Coconut Chicken

Spicy Brazilian coconut chicken is a bold, vibrant dish that’s packed with flavor. Tender chicken is simmered in a creamy, spicy coconut sauce infused with garlic, lime, paprika, and a touch of chili heat. I love how the sauce gets rich and silky while still feeling light and tropical—perfect served over rice to soak up every drop.

Why You’ll Love This Recipe

I love this recipe because it’s rich, spicy, and comforting while still feeling fresh and exotic. The combination of coconut milk and spices gives the dish depth without being heavy. It’s naturally dairy-free, comes together in one pan, and makes an easy weeknight dinner that tastes like something special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts, cut into chunks

• Garlic, minced

• Onion, chopped

• Bell pepper, sliced (red or yellow)

• Coconut milk (full-fat)

• Fresh lime juice

• Olive oil or coconut oil

• Paprika

• Ground cumin

• Red pepper flakes or fresh chili (adjust to taste)

• Salt and black pepper

• Fresh cilantro (for garnish)

• Cooked rice (for serving)

Directions

1. I heat a little oil in a large skillet over medium-high heat and sear the chicken pieces until golden brown on both sides. I remove them from the pan and set aside.

2. In the same skillet, I sauté the onion, garlic, and bell pepper until soft and fragrant.

3. I stir in the paprika, cumin, and red pepper flakes and cook for another 30 seconds to bloom the spices.

4. I pour in the coconut milk and lime juice, scraping the bottom of the pan to get all those flavorful bits.

5. I return the chicken to the skillet and simmer everything together for 15–20 minutes until the chicken is cooked through and the sauce has thickened slightly.

6. I taste and adjust the salt and spice, then garnish with fresh chopped cilantro before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I add spinach or kale at the end for extra greens. I’ve also made this dish with shrimp instead of chicken—it cooks faster and tastes amazing in the coconut sauce. If I want it extra spicy, I add a fresh red chili or a dash of hot sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed.

FAQs

Can I use light coconut milk?

Yes, but the sauce will be thinner and slightly less rich. I prefer full-fat for the creamiest texture.

What kind of chicken works best?

I like using thighs for more flavor and tenderness, but breasts work just as well if I cut them into even pieces.

Can I make this ahead of time?

Yes, the flavors actually get better as it sits. I just reheat it gently before serving.

What do I serve with it?

I usually serve it over white rice, jasmine rice, or even cauliflower rice. It’s also great with warm flatbread or roasted plantains.

Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free—just double-check any store-bought spices or sides.

Conclusion

Spicy Brazilian coconut chicken is a flavorful, satisfying meal that brings a little adventure to my dinner table. It’s rich from the coconut milk, spiced just right, and easy enough to make on any weeknight. Once I try it, it quickly becomes one of those dishes I come back to again and again.