Spicy Brazilian Coconut Chicken

The first time I tasted Spicy Brazilian Coconut Chicken, it was during a potluck at a friend’s place. The creamy coconut sauce paired with warm spices and tender chicken instantly transported me to a sun-soaked Brazilian beach. I couldn’t stop thinking about the dish for days—and when I finally recreated it at home, I was surprised at how incredibly simple it was to make. No complicated steps. No fancy tools. Just pure, comforting flavor.

This recipe is a dream for beginner cooks. It’s straightforward, full of bold yet balanced flavors, and incredibly forgiving if you’re still learning your way around the kitchen. Whether you’re cooking to impress, meal prepping, or just craving something comforting, this quick and healthy meal is the answer. It’s also naturally gluten-free and can easily be adapted to different spice levels or dietary needs.

Why This Recipe is Special

What makes this lemon herb chicken recipe (with a spicy twist) so unique is its rich combination of coconut milk and aromatic spices, all cooked in a single skillet—like a sheet pan dinner, but stovetop-style. It blends the bold, soulful elements of Brazilian cuisine with accessible ingredients you likely already have. The dish is warming and cozy, yet light enough to serve year-round. And best of all? It’s fast, foolproof, and beginner-approved.

Ingredients and Preparation

Chicken Thighs or Breasts
These provide the protein base. Thighs are more tender and forgiving for beginners, but breasts work well if you prefer a leaner option.

Olive Oil
Used for sautéing, olive oil brings a smooth richness and helps develop flavor during browning.

Onion and Garlic
Foundational aromatics—onion brings sweetness and depth while garlic adds boldness and warmth.

Red and Yellow Bell Peppers
They add vibrant color, mild sweetness, and a satisfying crunch to the dish.

Coconut Milk
This creamy base ties the sauce together, balancing the heat with a mellow, tropical richness.

Diced Tomatoes and Tomato Paste
The tomatoes add acidity and brightness, while the paste deepens the flavor and thickens the sauce.

Ground Cumin, Coriander, and Paprika
These spices offer earthy, smoky notes that define the flavor profile.

Cayenne Pepper
Brings the heat—use more or less depending on your spice tolerance.

Salt and Black Pepper
Basic seasoning to enhance and balance all other ingredients.

Fresh Cilantro
Added at the end for a burst of freshness and a fragrant finish.

Lime Wedges
Squeezed just before serving, lime cuts through the richness and brightens the dish.

Ingredient Swaps & Tips:

• Substitute zucchini or carrots for the bell peppers.
• Use light coconut milk for a lower-fat version.
• Swap cumin and coriander with curry powder for a different twist.
• Don’t love heat? Use smoked paprika instead of cayenne.

Step-by-Step Instructions

Step 1
Season the chicken with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook until browned on all sides, about 5–7 minutes. The goal isn’t to cook it through completely—just get a nice sear. Remove the chicken and set it aside.

Step 2
In the same skillet, add the chopped onion and cook for 3–4 minutes until translucent and lightly golden. Stir in the minced garlic and sauté for an additional minute, making sure it doesn’t burn.

Step 3
Add the sliced red and yellow bell peppers to the skillet. Cook for about 5 minutes until they start to soften but still have some bite. Stir occasionally to prevent sticking.

Step 4
Sprinkle in the cumin, coriander, paprika, and cayenne pepper. Toast the spices for 1–2 minutes to release their oils and aroma. Add the tomato paste and cook for another minute while stirring to combine everything evenly.

Step 5
Pour in the coconut milk and diced tomatoes. Stir well, scraping up any browned bits at the bottom of the pan for extra flavor. Bring the mixture to a gentle simmer.

Step 6
Return the browned chicken to the skillet and stir to coat it in the sauce. Reduce the heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally. The sauce will thicken slightly, and the chicken will become tender and fully cooked (you can check by cutting into a piece—it should no longer be pink inside).

Step 7
Turn off the heat. Sprinkle fresh chopped cilantro over the top and serve with lime wedges on the side for a zesty finish.

Beginner Tips and Notes

• If your sauce is too thick, add a splash of water or more coconut milk.
• If your sauce is too thin, let it simmer a bit longer uncovered.
• If your chicken browns too quickly, reduce the heat and flip it more frequently.
• To save time, chop vegetables and measure spices in advance (mise en place makes cooking smoother).
• If you don’t have a skillet, a wide saucepan works just fine.
• Want it milder? Reduce cayenne to a pinch or skip it entirely.
• Don’t skip browning the chicken—it adds so much flavor to the final dish.

Serving Suggestions

This dish pairs beautifully with:

• Steamed white or brown rice to soak up the creamy sauce
• Coconut rice for an extra tropical touch
• Crusty bread to mop up the flavorful sauce
• Quinoa or cauliflower rice for a lighter, low-carb option

Storage Tips:
Let the dish cool completely before storing. Refrigerate leftovers in an airtight container for up to 3 days. The flavors deepen overnight, making it even more delicious the next day. Reheat gently on the stove or in the microwave with a splash of water to loosen the sauce.

Let’s Get Cooking!

This easy sheet pan dinner-style recipe is proof that bold, exciting meals don’t require complicated steps or fancy tools. Whether you’re a beginner looking for a confidence boost or just need a quick and healthy meal for a busy weeknight, this Spicy Brazilian Coconut Chicken delivers every time.

Try it tonight, and let us know how it turns out in the comments below. Did you dial up the spice? Try a different veggie combo? We’d love to hear your twist on it. Happy cooking!

FAQ About Spicy Brazilian Coconut Chicken

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