Spicy Brazilian Coconut Chicken Recipe

So you want dinner that tastes like a tropical vacation but doesn’t take 17 years to cook? Say less. This Spicy Brazilian Coconut Chicken is creamy, fiery, coconut-y, and—best part—comes together faster than you can convince your brain to start a workout. If you love bold flavors and minimal effort (same), this recipe will be your new weeknight BFF.

Why This Recipe is Awesome

Look, I’m not saying this recipe is magic… but I am saying it makes you feel like a culinary genius with embarrassingly little effort.

• It’s idiot-proof—even I didn’t mess it up, and I once burned water.
• It tastes like it took all day, but actually takes less time than watching one episode of literally any show.
• It’s creamy, spicy, bright, and rich. Basically, it hits every flavor button your taste buds have.
• It’s secretly healthy-ish (coconut milk is good fat… right? Let’s pretend).
• You can serve it with rice, bread, noodles, mashed potatoes, or—if you’re feeling chaotic—over fries.

What more do you want?

Ingredients You’ll Need

For the chicken:

• 1.5 lbs chicken breast or thighs (breasts for “I love myself,” thighs for flavor)
• Salt & pepper, to taste (be generous—you deserve it)
• 1 tsp paprika
  
• 1 tsp ground cumin
  
• 1 tbsp oil (olive, avocado, or that random one your mom bought)

For the sauce:

• 1 tbsp butter (yes, real butter; don’t play yourself)
• 1 medium onion, diced
• 3–4 garlic cloves, minced (measure with your heart)
• 1 red bell pepper, chopped
• 1–2 red chilies, sliced (this is spicy Brazilian chicken after all)
• 1 can (14 oz) coconut milk (full-fat for max creamy goodness)
• 1/2 cup crushed tomatoes or tomato sauce
  
• 1 tsp turmeric (for color + flavor + Instagram aesthetics)
• 1 tbsp lime juice
  
• Fresh cilantro, chopped (don’t fight me on this)
• Salt & pepper, to taste

For serving:

• Steamed rice
• Lime wedges
• Extra cilantro
• A side of confidence because you are about to impress someone

Step-by-Step Instructions

1. Season and sear the chicken.

Pat your chicken dry (moist chicken = sadness). Season it with salt, pepper, paprika, and cumin. Heat oil in a skillet and sear chicken for 4–5 minutes per side until golden. Don’t fully cook it yet—we’re finishing it in the sauce.

2. Sauté your aromatics.

Remove chicken; drop in butter. Sauté onions for 2–3 minutes until soft. Add garlic, peppers, and chilies. Cook another 2 minutes until your kitchen smells like a Brazilian street market (you’ll know).

3. Build the creamy, dreamy sauce.

Stir in turmeric, coconut milk, and crushed tomatoes. Mix until smooth. Add salt and pepper. Bring to a gentle simmer—no furious boiling unless you want coconut chaos.

4. Add the chicken back.

Nestle the chicken into the sauce like it’s relaxing in a hot tub. Simmer for 10–12 minutes, flipping halfway, until the chicken is fully cooked and tender.

5. Finish with lime and cilantro.

Stir in lime juice and a generous handful of cilantro. Taste and adjust seasoning. If it needs more spice, add more chilies. If it’s too spicy… drink water after you finish crying.

6. Serve and show off.

Plate over rice, sprinkle cilantro, and squeeze fresh lime. Take a photo. Post it. Pretend you didn’t almost drop the pan while cooking.

Common Mistakes to Avoid

• Skipping seasoning. Chicken without seasoning tastes like sadness and regrets.
• Boiling the coconut milk. It curdles and gets grainy—don’t do it. Simmer gently like a civilized human.
• Using low-fat coconut milk. Why sabotage yourself? Go big or go home.
• Overcooking chicken. This is coconut chicken, not coconut jerky.
• Forgetting the lime. Don’t skip it unless you want your sauce to taste flat.

Alternatives & Substitutions

• Chicken thighs: If you prefer juicy, forgiving meat—use thighs. They’re basically cheat mode.
• Vegetarian version: Swap chicken for chickpeas or tofu. Yes, it still slaps.
• Bell pepper swaps: Use yellow or orange if red isn’t available—color is optional; flavor is not.
• Skip cilantro? Sure… if you enjoy less joy in your life.
• Heat level: Reduce chilies for mild, double them if you want to meet your maker.
• Tomatoes: No crushed tomatoes? Use tomato paste + water. We adapt in this kitchen.

FAQs

 Can I make this ahead?

Absolutely. It reheats like a dream—maybe even better than fresh. Weird flex, but coconut sauce does that.

 Can I freeze it?

Yes! Just don’t freeze rice with it unless you like weird textures.

 Can I use light coconut milk?

Technically yes, but it won’t be as creamy. Why hurt your own feelings?

 Is this dish very spicy?

Depends on how many chilies you throw in. You’re in control… kinda.

 What can I serve with it?

Rice is classic. Noodles work too. I once served it with garlic bread and nobody complained.

 Can I add veggies?

Go off! Spinach, peas, mushrooms—throw whatever makes you happy.

 Does it work with shrimp?

OMG yes. Shrimp cooks fast, so add it during the last 5 minutes.

Related Articles:

• Pineapple Chicken Skewers Recipe 
• Chicken Enchilada Rice Casserole Recipe
• Chicken Caesar Salad Wraps Recipe

Final Thoughts

Well, look at you—just learned how to make Spicy Brazilian Coconut Chicken like a pro (minus the chef hat, unless you actually own one). This dish is rich, spicy, and ridiculously comforting. Now go impress someone—or just yourself—with your newfound culinary awesomeness. You earned this flavor bomb. Enjoy!