Spicy Brazilian Coconut Chicken (Printable)

Tender chicken in creamy coconut sauce with Brazilian spices and fresh herbs.

# What You'll Need:

→ Meats

01 - 1.75 lb boneless, skinless chicken thighs, cut into large chunks

→ Vegetables & Aromatics

02 - 1 large onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 3 garlic cloves, minced
05 - 1 red chili (or to taste), finely chopped
06 - 2 tbsp fresh cilantro, chopped (plus extra for garnish)
07 - 1 lime, cut into wedges (for serving)

→ Spices & Seasonings

08 - 1 tsp ground cumin
09 - 1/2 tsp ground coriander
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp turmeric
12 - 1/2 tsp chili flakes (optional, for extra heat)
13 - Salt and black pepper to taste

→ Liquids

14 - 13.5 fl oz (1 can) full-fat coconut milk
15 - 2 tbsp vegetable oil
16 - 1/3 cup chicken broth or water

# How-To Steps:

01 - Pat the chicken thighs dry and cut into large chunks. Season generously with salt, black pepper, ground cumin, ground coriander, and turmeric, tossing to coat evenly.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer and brown on all sides, approximately 5 to 7 minutes. Transfer the seared chicken to a plate and set aside.
03 - In the same skillet, add the finely chopped onion, sliced red bell pepper, and chopped red chili. Sauté until the vegetables have softened, about 5 minutes, scraping up any browned bits from the bottom of the pan.
04 - Add the minced garlic and smoked paprika to the skillet. Cook for 1 minute, stirring constantly, until fragrant and the spices are fully bloomed.
05 - Return the seared chicken and any accumulated juices to the pan. Pour in the full-fat coconut milk and chicken broth, stirring well to combine and deglaze the pan.
06 - Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered for 20 minutes, allowing the sauce to thicken and the chicken to cook through completely.
07 - Remove from heat and stir in 2 tablespoons of chopped fresh cilantro. Taste and adjust salt and pepper as needed.
08 - Serve hot, garnished with additional fresh cilantro and lime wedges. Traditionally accompanied by steamed white rice.

# Expert Advice:

01 -
  • The coconut milk sauce is so rich and velvety you will want to double it just for spooning over rice.
  • It tastes like something that took all day but barely asks for an hour of your time.
  • Every single ingredient is easy to find at a regular grocery store, no specialty shopping required.
02 -
  • Do not rush the browning step because that caramelized crust on the chicken is where half the flavor lives.
  • Shaking the coconut milk can before opening prevents clumpy bits from landing unevenly in your sauce.
  • If the sauce looks separated after simmering, just stir vigorously for thirty seconds and it will come back together beautifully.
03 -
  • Pat the chicken completely dry before seasoning because moisture is the enemy of a good sear and wet chicken will steam instead of brown.
  • Letting the finished dish rest for five minutes off the heat before serving allows the sauce to thicken slightly and the flavors to settle into something richer.

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