Spicy Brazilian Coconut Chicken (Printable)

Tender chicken in creamy coconut sauce with tomatoes and bold Brazilian spices

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
02 - 1 tsp kosher salt
03 - ½ tsp black pepper

→ Marinade

04 - 2 tbsp lime juice (about 1 lime)
05 - 2 garlic cloves, minced
06 - 1 tsp smoked paprika
07 - 1 tsp ground cumin
08 - ½ tsp crushed red pepper flakes

→ Vegetables

09 - 1 large onion, thinly sliced
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 jalapeño, seeded and chopped
13 - 2 large tomatoes, diced

→ Sauce

14 - 1 can (13.5 oz) full-fat coconut milk
15 - 2 tbsp tomato paste
16 - 1 tbsp olive oil

→ Garnish

17 - ¼ cup fresh cilantro, chopped
18 - Lime wedges, for serving

# How-To Steps:

01 - Combine chicken pieces with salt, pepper, lime juice, garlic, smoked paprika, cumin, and red pepper flakes in a bowl. Toss thoroughly to coat, cover, and refrigerate for at least 15 minutes, up to 1 hour for deeper flavor penetration.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add marinated chicken pieces and sear for 2-3 minutes per side until golden brown develops. Transfer chicken to a plate, leaving rendered fat in the pan.
03 - In the same pan, add onion, bell peppers, and jalapeño. Sauté for 5-7 minutes, stirring occasionally, until vegetables soften and onion becomes translucent.
04 - Stir in diced tomatoes and tomato paste. Cook for 2-3 minutes, stirring frequently, until tomatoes begin to break down and release their juices.
05 - Return chicken and accumulated juices to the pan. Pour in coconut milk, stirring to incorporate all ingredients. Reduce heat to medium-low, cover, and simmer for 20 minutes until chicken is cooked through and sauce has slightly thickened.
06 - Taste the sauce and adjust seasoning with additional salt, pepper, or red pepper flakes as needed. Serve hot, generously garnished with fresh cilantro and accompanied by lime wedges. Pairs excellently with white rice or crusty bread.

# Expert Advice:

01 -
  • The coconut milk creates an incredibly velvety sauce that balances the heat perfectly
  • Its one of those dishes that tastes even better the next day, making it perfect for meal prep
  • Everything cooks in one pan, so you get maximum flavor with minimum cleanup
02 -
  • Marinating the chicken isnt optionalits what makes the flavor penetrate every bite, not just coat the surface
  • Full-fat coconut milk is non-negotiable here; light versions wont give you that luxurious, restaurant-quality sauce texture
  • The sauce continues thickening as it cools, so dont panic if it looks slightly looser than you want while simmering
03 -
  • Pat the chicken dry before marinating to help it sear properly and develop better color
  • Let the sauce rest for 5 minutes off the heat before servingit makes a huge difference in texture
  • Use fresh lime juice only; bottled stuff cant compare to the bright, authentic taste you need here

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