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Spicy Brazilian Coconut Chicken


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  • Author: Elina
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

This Spicy Brazilian Coconut Chicken is a creamy, vibrant, and flavor-packed dish simmered in a coconut-tomato sauce with warming spices. Quick to make and beginner-friendly, it’s perfect for busy weeknights or impressing guests with minimal effort.


Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 can (14 oz) coconut milk
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Sear the Chicken: Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes. They don’t need to be fully cooked at this stage—just nicely seared. Remove them from the skillet and set aside.
  2. Cook the Aromatics: In the same skillet, add the chopped onion and sauté for about 3 to 4 minutes until translucent and soft. Stir in the garlic and cook for another minute until fragrant, making sure it doesn’t burn.
  3. Add the Vegetables: Add the red and yellow bell peppers to the skillet and cook for about 5 minutes until they begin to soften, stirring occasionally.
  4. Layer the Flavors: Sprinkle in the cumin, coriander, paprika, and cayenne pepper. Stir and let the spices toast for a minute or two to bring out their flavors. Mix in the tomato paste and stir until well blended.
  5. Create the Sauce: Pour in the coconut milk and drained diced tomatoes. Stir everything together, scraping the bottom of the pan to deglaze and combine the flavors. Bring the mixture to a simmer.
  6. Simmer the Chicken: Return the seared chicken to the skillet and stir to coat it in the sauce. Reduce the heat to medium-low and let everything simmer uncovered for 15 to 20 minutes, until the chicken is fully cooked and tender, and the sauce has thickened slightly.
  7. Finish and Serve: Turn off the heat, garnish with chopped fresh cilantro, and serve with lime wedges for an extra burst of brightness. Enjoy over rice, quinoa, or with crusty bread.

Notes

  • You can substitute light coconut milk for a lighter version or swap cayenne pepper with smoked paprika for a less spicy, smoky flavor. If the sauce thickens too much, add a splash of water. Leftovers taste even better the next day and can be stored in the fridge for up to 3 days or frozen for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Brazilian

Nutrition

  • Serving Size: 1 serving
  • Calories: 415kcal
  • Sugar: 6g
  • Sodium: 560mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 29g
  • Cholesterol: 110mg