Name: Spicy Brazilian Coconut Chicken Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Brazilian
Ingredients: 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 2 cloves garlic, minced; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper (adjust to taste for spice); Salt and black pepper to taste; 2 tablespoons vegetable oil; 1 onion, finely chopped; 1 red bell pepper, diced; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon smoked paprika; 1 can (14 ounces) of diced tomatoes; 1 can (14 ounces) of coconut milk; 1/2 cup chicken broth; 1 bay leaf; Salt and black pepper to taste; Cooked rice; Fresh cilantro leaves for garnish

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Introduction

This Spicy Brazilian Coconut Chicken is a flavorful and comforting dish that blends bold spices with creamy coconut milk. It’s perfect for a weeknight dinner when you want something both exotic and easy to prepare.

The dish shows several thick slices of golden-brown chicken breast, arranged in a curved line on the right side of a white plate. The chicken is coated with a creamy orange-yellow sauce with small pieces of red and green vegetables or herbs visible, giving it a speckled texture. Finely chopped green herbs are sprinkled generously over the chicken and sauce, adding color contrast. The plate sits on a white marbled surface, and the lighting highlights the sauce's smooth, slightly oily texture and the tender, juicy look of the chicken. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste for spice)
Salt and black pepper to taste
2 tablespoons vegetable oil
1 onion, finely chopped
1 red bell pepper, diced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon smoked paprika
1 can (14 ounces) diced tomatoes
1 can (14 ounces) coconut milk
1/2 cup chicken broth
1 bay leaf
Fresh cilantro leaves for garnish
Cooked rice, for serving

Instructions

Step 1: In a bowl, combine the chicken pieces with minced garlic, paprika, cayenne pepper, salt, and black pepper. Let it marinate for at least 15 minutes.
Step 2: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides. Remove the chicken and set aside.
Step 3: In the same pan, sauté the chopped onion and diced red bell pepper until soft and fragrant.
Step 4: Stir in ground cumin, ground coriander, and smoked paprika. Cook for 1-2 minutes to release the spices’ aroma.
Step 5: Add the diced tomatoes with their juices and coconut milk, stirring to combine.
Step 6: Return the seared chicken to the pan. Pour in chicken broth and add the bay leaf. Mix well.
Step 7: Reduce heat to low, cover the pan, and let simmer for 20-25 minutes, until the chicken is cooked through and the sauce thickens.
Step 8: Taste and adjust seasoning with salt and black pepper as needed. Remove the bay leaf.
Step 9: Serve the spicy Brazilian coconut chicken over cooked rice and garnish with fresh cilantro leaves.

Tips & Variations

For less heat, reduce or omit the cayenne pepper.
Use chicken breasts if preferred, but thighs will stay juicier and more flavorful.
Add a squeeze of lime juice before serving for a bright, fresh finish.
Serve with warm crusty bread or over quinoa for a gluten-free option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The sauce may thicken after standing; add a splash of chicken broth or water when reheating if needed.

How to Serve

A white plate holds sliced chicken breast arranged in a slight fan shape, covered in a creamy orange-yellow sauce with visible red tomato bits and flecks of green herbs scattered over and around the dish. The sauce has a smooth and slightly thick texture, pooling richly around the chicken. The plate is placed on a white marbled surface with some chopped green herbs sprinkled on it, giving the presentation a fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the chicken and sauce in advance. It tastes even better after the flavors meld overnight. Just reheat gently before serving.

Can I use canned chicken instead of fresh chicken thighs?

Fresh chicken thighs are recommended for the best texture and flavor. Canned chicken will not provide the same result in this recipe.