Spicy Brazilian Coconut Chicken (Print Version)

Tender chicken pieces braised in creamy coconut milk with Brazilian spices, colorful peppers, and fresh herbs for a vibrant, satisfying dinner.

# What You Need:

→ Chicken

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

→ Finishing

19 - ¼ cup fresh cilantro, chopped
20 - 2 tbsp fresh parsley, chopped
21 - Lime wedges, for serving

# Directions:

01 - Season chicken pieces thoroughly with kosher salt, black pepper, and lime juice. Let stand at room temperature for 10 minutes to allow flavors to penetrate.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken chunks on both sides until golden brown, approximately 3-4 minutes per side. Remove chicken from pan and set aside.
03 - In the same pan, add chopped onion and sauté for 2-3 minutes until softened and translucent. Add minced garlic, diced red and green bell peppers, and chopped chilies. Continue cooking for another 2 minutes.
04 - Add sweet paprika, ground cumin, ground coriander, and chili flakes to the vegetable mixture. Stir constantly and cook for 1 minute until spices become fragrant and release their oils.
05 - Return seared chicken to the pan. Pour in coconut milk, diced tomatoes with their juices, tomato paste, and chicken stock. Stir thoroughly to incorporate all ingredients and dissolve tomato paste.
06 - Bring mixture to a gentle simmer, then reduce heat to low. Cover and cook for 20-25 minutes until chicken is cooked through and sauce has thickened to a creamy consistency.
07 - Stir in chopped cilantro and parsley. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed to balance flavors.
08 - Serve immediately, garnished with extra fresh herbs and lime wedges. Pairs excellently with steamed white rice, coconut rice, or traditional Brazilian farofa.

# Insider Tips:

01 -
  • The coconut milk creates the most luxurious velvety sauce that clings perfectly to every bite of chicken
  • Its one of those rare weeknight dinners that tastes like it simmered all day but comes together in under an hour
  • The heat level is completely customizable so everyone at your table can be happy
02 -
  • Letting the chicken come to room temperature before searing helps it brown more evenly instead of steaming
  • The sauce will continue thickening as it rests so dont panic if it looks a bit thin right when you turn off the heat
  • Coconut milk can sometimes separate if boiled too aggressively so keep your simmer gentle
03 -
  • Pat the chicken completely dry before seasoning for the best sear
  • Use full fat coconut milk or the sauce wont have the same luxurious texture

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