Spicy Brazilian Coconut Chicken (Printable)

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

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper

→ Marinade & Base

04 - 1 tbsp lime juice
05 - 2 tbsp olive oil
06 - 1 large onion, finely chopped
07 - 4 cloves garlic, minced
08 - 1 red bell pepper, diced
09 - 1 green bell pepper, diced

→ Spices

10 - 1-2 red chilies, finely chopped
11 - 2 tsp sweet paprika
12 - 1 tsp ground cumin
13 - 1 tsp ground coriander
14 - 1/2 tsp chili flakes

→ Sauce

15 - 1 (14 oz) can coconut milk, full fat
16 - 1 (14 oz) can diced tomatoes
17 - 1 tbsp tomato paste
18 - 1/2 cup chicken stock

→ Finishing

19 - 1/4 cup fresh cilantro, chopped
20 - 2 tbsp fresh parsley, chopped
21 - Lime wedges, for serving

# Directions:

01 - Season chicken chunks with salt, pepper, and lime juice. Let sit for 10 minutes at room temperature to absorb flavors.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken pieces on both sides until golden brown, about 3-4 minutes per side. Remove from pan and set aside.
03 - In the same pan, add onion and sauté for 2-3 minutes until softened and translucent. Add garlic, red and green bell peppers, and chopped chilies. Cook for another 2 minutes, stirring frequently.
04 - Stir in paprika, cumin, coriander, and chili flakes. Cook for 1 minute until spices become fragrant, being careful not to burn them.
05 - Return seared chicken to the pan. Add coconut milk, diced tomatoes, tomato paste, and chicken stock. Stir well to incorporate all ingredients and dissolve the tomato paste.
06 - Bring mixture to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes, or until chicken is cooked through and sauce has thickened slightly.
07 - Stir in chopped cilantro and parsley. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
08 - Serve hot, garnished with extra fresh herbs and lime wedges. Pair with steamed white rice, coconut rice, or farofa (toasted cassava flour).

# Expert Tips:

01 -
  • The sauce alone is worth making—it transforms simple rice into something extraordinary
  • One pan, minimal cleanup, maximum flavor impact
  • It tastes like you spent hours simmering when actually it comes together quickly
02 -
  • The sauce will seem thin at first but it thickens beautifully as it simmers
  • Do not skip searing the chicken because that step creates the foundation of flavor
  • Adjust the heat level before adding the coconut milk since dairy tempers spice
03 -
  • Shake your coconut milk can before opening to distribute the cream
  • Use a wooden spoon to scrape up all the fond from searing—that is liquid gold
  • Let the dish rest for 5 minutes before serving to let the sauce settle

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