Spicy Brazilian Coconut Chicken has become my absolute go-to for a weeknight meal that feels both exotic and incredibly comforting. I remember the first time I tried making an authentic Brazilian coconut chicken recipe; the aroma filling my kitchen was intoxicating – fragrant chilies, sweet coconut milk, and warm spices all mingling together. It was an easy Brazilian coconut chicken that delivered such a flavorful punch, unlike anything I’d made before. This dish is perfect for when you want something quick and delicious, but with that special something that transports you straight to Brazil. Let’s get cooking!
Why You’ll Love This Spicy Brazilian Coconut Chicken
Get ready to fall in love with this incredible dish! It’s packed with amazing flavors and so easy to make.
- Incredible Taste: A perfect balance of spicy chilies, creamy coconut milk, and savory chicken creates a truly flavorful Brazilian coconut chicken.
- Quick Prep Time: This easy Brazilian coconut chicken comes together in under 20 minutes of prep, making it ideal for busy weeknights.
- Healthy & Nutritious: Packed with lean protein and healthy fats from the coconut milk, it’s a satisfying meal without the guilt.
- Budget-Friendly: Uses simple, common ingredients that are easy on your wallet.
- Family-Friendly: While spicy, you can easily adjust the chili level to suit everyone at the table.
- Authentic Flavors: Experience a taste of Brazil with this authentic Brazilian coconut chicken recipe.
- Versatile: Great on its own or served with rice, this Brazilian chicken and coconut dish is a crowd-pleaser.
Ingredients for Spicy Brazilian Coconut Chicken
Gather these simple ingredients for an authentic taste of Brazil. This Brazilian chicken recipe with coconut spice relies on a few key players to achieve its signature flavor profile.
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces – Thighs stay wonderfully tender in this coconut milk chicken Brazil spicy dish.
- 1 tablespoon olive oil – For sautéing the aromatics.
- 1 large onion, chopped – Provides a sweet base.
- 3 cloves garlic, minced – Essential for that savory depth.
- 1 red bell pepper, chopped – Adds a touch of sweetness and color.
- 1 green bell pepper, chopped – Compliments the red pepper and adds a slight vegetal note.
- 1-2 fresh red chilies (like malagueta or habanero), finely chopped (adjust to spice preference) – The star of our spicy Brazilian coconut chicken, use more or less depending on your heat tolerance!
- 1 teaspoon ground cumin – Earthy and warm.
- 1 teaspoon smoked paprika – For a hint of smokiness.
- 1/2 teaspoon turmeric – Adds a beautiful golden hue and subtle flavor.
- 1 (13.5 ounce) can full-fat coconut milk – The creamy backbone of this Brazilian chicken and coconut dish.
- 1 cup chicken broth – Adds liquid and enhances the savory base.
- 1 tablespoon tomato paste – For a concentrated tomato flavor and color.
- Salt to taste – Enhances all the flavors.
- Black pepper to taste – A classic pairing.
- Fresh cilantro, chopped, for garnish – Adds a burst of freshness at the end.
How to Make Spicy Brazilian Coconut Chicken
Making this flavorful Brazilian coconut chicken is surprisingly simple, even for a beginner cook. Follow these steps for an authentic taste of Brazil right in your own kitchen.
- Step 1: Season the chicken pieces generously with salt and pepper. This simple step is crucial for building flavor from the start in your spicy Brazilian coconut chicken.
- Step 2: Heat the 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook until it’s nicely browned on all sides. This browning adds depth to the Brazilian chicken recipe coconut spice. Remove the chicken from the pot and set it aside.
- Step 3: Add the 1 large onion, chopped, to the pot. Cook until it becomes softened and translucent, which usually takes about 5 minutes.
- Step 4: Toss in the 3 cloves garlic, minced, 1 red bell pepper, chopped, 1 green bell pepper, chopped, and the star of the heat, 1-2 fresh red chilies, finely chopped. Cook for another 5-7 minutes until the peppers start to tenderize. The aroma at this stage is incredible!
- Step 5: Stir in the 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon turmeric. Cook for just 1 minute, stirring constantly, until the spices become fragrant.
- Step 6: Add the 1 tablespoon tomato paste and stir it well into the vegetables.
- Step 7: Pour in the creamy 1 (13.5 ounce) can full-fat coconut milk and 1 cup chicken broth. Bring the liquid to a gentle simmer, making sure to scrape up any delicious browned bits stuck to the bottom of the pot – that’s where so much flavor is hiding in this coconut milk chicken Brazil spicy dish!
- Step 8: Return the browned chicken pieces back into the simmering sauce.
- Step 9: Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. You want the chicken to be cooked through and the sauce to thicken slightly, creating that perfect Brazilian chicken and coconut dish consistency.
- Step 10: Taste the sauce and season with additional salt and pepper if needed.
- Step 11: Serve your amazing spicy Brazilian coconut chicken hot, garnished generously with fresh chopped cilantro for a burst of freshness.
Pro Tips for the Best Spicy Brazilian Coconut Chicken
Want to elevate your Brazilian chicken and coconut dish from great to absolutely unforgettable? I’ve picked up a few tricks over the years that make all the difference in achieving that authentic, flavorful experience.
- Don’t skip browning the chicken! This step is crucial for developing a deep, savory flavor base for your spicy Brazilian coconut chicken.
- Taste and adjust your chili level *before* adding the chicken back. This allows you to fine-tune the heat for your perfect spicy coconut chicken Brazil.
- For an extra rich sauce, use only full-fat coconut milk. Light versions can make the sauce too thin for this authentic Brazilian coconut chicken recipe.
- Letting the dish simmer gently allows the flavors to meld beautifully, creating a truly cohesive and delicious Brazilian chicken recipe coconut spice.
What’s the secret to perfect Spicy Brazilian Coconut Chicken?
The magic lies in building layers of flavor: searing the chicken first, sautéing the aromatics until sweet, and then letting the spices bloom in the hot oil. This process ensures a deep, complex taste in your authentic Brazilian coconut chicken.
Can I make Spicy Brazilian Coconut Chicken ahead of time?
Yes! You can prepare the entire dish up to 24 hours in advance. Store it covered in the refrigerator. Gently reheat it on the stovetop or in the microwave, adding a splash of broth or coconut milk if it seems too thick.
How do I avoid common mistakes with Spicy Brazilian Coconut Chicken?
A common pitfall is overcooking the chicken, which can make it tough. Be sure to only simmer it until it’s cooked through. Also, don’t forget to season at each stage – especially the chicken itself before cooking!
Best Ways to Serve Spicy Brazilian Coconut Chicken
Now that you’ve made this incredible spicy Brazilian coconut chicken, you’re probably wondering how best to enjoy it! I love serving this flavorful Brazilian coconut chicken over fluffy white rice or quinoa. The rice soaks up all that delicious, creamy, spicy sauce beautifully, making it a truly satisfying Brazilian chicken and coconut dish. For an extra touch of freshness and a nod to authentic Brazilian cuisine, a side of black beans or a simple green salad with a lime vinaigrette is fantastic. This easy Brazilian coconut chicken pairs wonderfully with almost anything!
Nutrition Facts for Spicy Brazilian Coconut Chicken
Here’s a breakdown of the nutritional highlights for one serving of this delicious Brazilian chicken recipe coconut spice. This flavorful Brazilian coconut chicken is a well-rounded meal.
- Calories: 450
- Fat: 25g
- Saturated Fat: 18g
- Protein: 30g
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 8g
- Sodium: 300mg
Nutritional values are estimates and may vary based on specific ingredients used in your spicy Brazilian coconut chicken.
How to Store and Reheat Spicy Brazilian Coconut Chicken
Once your delicious spicy Brazilian coconut chicken has cooled down, properly storing it is key for enjoying leftovers. I usually let it sit at room temperature for no more than an hour before transferring it to airtight containers. This Brazilian chicken and coconut dish can be kept in the refrigerator for about 3 to 4 days. If you want to keep it even longer, freezing is a great option. Wrap individual portions tightly in plastic wrap, then in foil, and they’ll be good in the freezer for up to 3 months. This makes having a quick spicy coconut chicken Brazil meal super convenient!
When you’re ready to reheat your Brazilian chicken recipe coconut spice, you have a few options. The gentlest way is on the stovetop over low heat, stirring occasionally until heated through. You can also microwave it, covered, for 1-2 minutes, stirring halfway through. If the sauce seems a bit thick after storing, just add a tablespoon or two of chicken broth or coconut milk to loosen it up for your perfect coconut milk chicken Brazil spicy meal.
Frequently Asked Questions About Spicy Brazilian Coconut Chicken
What makes this Brazilian coconut chicken recipe so authentic?
The authenticity comes from the combination of creamy coconut milk, fiery chilies, and warm spices like cumin and turmeric, which are classic elements in Brazilian cuisine. This easy Brazilian coconut chicken captures that genuine flavor profile beautifully.
Can I make this spicy coconut chicken Brazil less spicy?
Absolutely! The heat in this authentic Brazilian coconut chicken recipe comes from fresh chilies. To reduce spice, simply remove the seeds and white membranes from the chilies before chopping them, or use fewer chilies altogether. You can also substitute a milder chili or a pinch of cayenne pepper for a controlled kick. For more information on chili peppers, you can check out resources on food and nutrition information.
How do I store leftovers of this flavorful Brazilian coconut chicken?
Leftovers of this delicious Brazilian chicken and coconut dish can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats wonderfully on the stovetop or in the microwave, making it a perfect make-ahead meal.
What are good side dishes to pair with this Brazilian chicken recipe coconut spice?
This flavorful Brazilian coconut chicken is fantastic served over fluffy white rice or quinoa to soak up the rich sauce. A simple side salad with a lime vinaigrette or some steamed green beans also complements the dish perfectly, offering a nice contrast to the creamy, spicy notes. You might also enjoy a pea salad with cheddar cubes for a refreshing side.
Variations of Spicy Brazilian Coconut Chicken You Can Try
Looking to switch things up or cater to specific dietary needs? This versatile Brazilian chicken recipe coconut spice is a fantastic base for all sorts of delicious modifications. Here are a few ideas to get you inspired for your next flavorful Brazilian coconut chicken adventure.
- Vegetarian/Vegan Option: Swap the chicken thighs for firm tofu or extra-firm tempeh. Press the tofu well and cube it before searing. For a fully vegan dish, ensure your chicken broth is vegetable broth. This makes for a wonderfully flavorful vegetarian Brazilian chicken and coconut dish.
- Slow Cooker Method: For an incredibly easy Brazilian coconut chicken, simply combine all ingredients (except cilantro garnish) in your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. This method is perfect for a set-it-and-forget-it meal.
- Creamier Coconut Chicken Stew Brazil Style: If you prefer an even richer, stew-like consistency, use an extra half can of coconut milk and reduce the chicken broth by half a cup. This enhances the creamy texture of your spicy chicken stew with coconut Brazil.
- Citrus Kick: Add the juice of half a lime or a splash of orange juice towards the end of cooking. This brightens the flavors and adds a lovely tang to your easy Brazilian coconut chicken.
Spicy Brazilian Coconut Chicken: 1 Easy Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A flavorful and spicy Brazilian coconut chicken recipe.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1–2 fresh red chilies (like malagueta or habanero), finely chopped (adjust to spice preference)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup chicken broth
- 1 tablespoon tomato paste
- Salt to taste
- Black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Season the chicken pieces with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Add the minced garlic, chopped red and green bell peppers, and chopped chilies. Cook for another 5-7 minutes until the peppers are tender.
- Stir in the cumin, smoked paprika, and turmeric. Cook for 1 minute until fragrant.
- Add the tomato paste and stir to combine.
- Pour in the coconut milk and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Return the browned chicken to the pot.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Season with additional salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a milder version, remove the seeds and membranes from the chilies before chopping.
- You can substitute chicken breast for thighs, but adjust cooking time to prevent drying out.
- Serve with rice or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
