Spicy Brazilian Coconut Chicken
**Introduction**
A vibrant and soul-warming dish, Spicy Brazilian Coconut Chicken is a celebration of contrasting flavors that dance on the palate. Tender chicken simmers in a luxuriously creamy sauce, where the rich, tropical sweetness of coconut milk is masterfully balanced with a gentle, lingering heat from malagueta peppers or a good chili paste. Fragrant garlic, onions, and a hint of tomato form the foundation, while fresh cilantro adds a final, bright note. This dish is both hearty and exotic, offering a taste of Brazilian comfort food that is surprisingly simple to achieve. It’s the perfect culinary project for a weeknight when you crave something extraordinary without the fuss, or for a weekend gathering where you want to impress with bold, global flavors. One taste of this creamy, spicy, and aromatic stew will transport you straight to the bustling kitchens of Bahia.
**Perfect for:**
Busy Weeknight Dinners
Casual Weekend Entertaining
Meal Prep for Lunches
Potlucks and Family Gatherings
When You Crave Global Flavors
**Why You’ll Love This Spicy Brazilian Coconut Chicken Recipe**
**Incredibly Flavorful:** The sauce is a masterful blend of creamy, sweet, spicy, and savory. The coconut milk provides a rich, tropical base that perfectly tempers the heat from the chilies, while the garlic, onions, and tomatoes create a deep, aromatic foundation.
**One-Pan Wonder:** This recipe is designed for simplicity and easy cleanup. From searing the chicken to building the sauce, everything happens in a single large skillet or Dutch oven, meaning more time enjoying your meal and less time scrubbing pots.
**Versatile & Customizable:** The level of heat is entirely in your hands. Adjust the type and amount of chili to suit your preference, and feel free to add in your favorite vegetables like bell peppers or spinach to make it your own.
**Great for Meal Prep:** The flavors of this dish meld and improve overnight, making it an ideal candidate for weekly meal prep. It reheats beautifully, staying moist and flavorful for delicious lunches throughout the week.
**Preparation and Cooking Time**
Total Time: 45 minutes
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4 servings
Calories per serving: Approximately 450-550 calories
**Nutritional Information (Per Serving – Estimate):**
**Calories:** 450-550 kcal
**Protein:** 35g
**Carbohydrates:** 10g
**Fat:** 30g
**Fiber:** 2g
**Sugar:** 4g
**Nutritional Disclaimer**
aileen recipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
**Ingredients**
* 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
* 1 teaspoon salt, plus more to taste
* ½ teaspoon black pepper
* 2 tablespoons olive oil or coconut oil
* 1 large yellow onion, thinly sliced
* 4 cloves garlic, minced
* 1 red bell pepper, sliced (optional)
* 1-2 tablespoons tomato paste
* 1 (13.5-ounce) can full-fat coconut milk
* ½ cup chicken broth or water
* 1-2 teaspoons malagueta pepper sauce, sambal oelek, or 1 finely minced jalapeño (adjust to taste)
* 1 tablespoon fresh lime juice
* ¼ cup fresh cilantro, chopped
**Step-by-Step Instructions**
1. **Prepare the Chicken:** Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt and black pepper.
2. **Sear the Protein:** In a large skillet or Dutch oven over medium-high heat, warm the olive oil. Once hot, add the chicken thighs in a single layer, working in batches if necessary to avoid overcrowding. Sear for 4-5 minutes per side, until a deep golden-brown crust forms. Remove the chicken from the skillet and set aside on a plate.
3. **Sauté the Aromatics:** Reduce the heat to medium. Add the sliced onion (and bell pepper, if using) to the same skillet. Sauté for 4-5 minutes, until softened and beginning to caramelize. Add the minced garlic and cook for another minute until fragrant.
4. **Create the Flavor Base:** Push the vegetables to the side and add the tomato paste to the center of the skillet. Cook for 1 minute, stirring constantly, to deepen its flavor.
5. **Build the Sauce:** Pour in the coconut milk and chicken broth, scraping the bottom of the pan with a wooden spoon to release all the flavorful browned bits. Add the chili paste or minced jalapeño and stir everything together until well combined.
6. **Simmer to Perfection:** Return the seared chicken thighs and any accumulated juices to the skillet, nestling them into the sauce. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover and let it cook for 15-20 minutes, or until the chicken is cooked through and tender.
7. **Finish and Serve:** Stir in the fresh lime juice and half of the chopped cilantro. Taste the sauce and adjust seasoning with more salt or pepper if needed. Serve immediately, garnished with the remaining fresh cilantro.
**How to Serve Spicy Brazilian Coconut Chicken**
**As a Complete Main Course:** Serve generous portions over a bed of fluffy white rice or quinoa to soak up the incredible sauce. A side of crusty bread is also essential for mopping up every last drop.
**Alongside a Fresh Salad:** Balance the richness of the dish with a simple, crisp green salad dressed with a light lime vinaigrette. The freshness provides a perfect counterpoint to the creamy, spicy chicken.
**Topped with a Cool Garnish:** Add a dollop of plain Greek yogurt or a sprinkle of toasted coconut flakes on top. The yogurt provides a cool, tangy contrast, while the coconut enhances the tropical notes.
**Perfect for a Potluck:** This dish is a crowd-pleaser and travels well. Transfer it to a large serving dish and keep it warm in a slow cooker for a party or family gathering.
**Additional Tips for Spicy Brazilian Coconut Chicken**
**For a Richer Flavor:** Use bone-in, skin-on chicken thighs. Sear the chicken skin-side down first until crispy, then proceed with the recipe, increasing the simmering time by 5-10 minutes to ensure the chicken cooks through.
**Don’t Skip the Searing:** Taking the time to get a good sear on the chicken adds a crucial layer of deep, caramelized flavor to the entire dish that cannot be replicated.
**Add Quick-Cooking Veggies:** Feel free to stir in a handful of fresh spinach or a cup of frozen peas during the last 3 minutes of cooking, just until they wilt and heat through.
**Recipe Variations of Spicy Brazilian Coconut Chicken**
**Vegetarian Version:** Omit the chicken and use vegetable broth. Add two cans of drained and rinsed chickpeas or black beans and simmer for 15 minutes to allow the flavors to meld.
**Spicy Version:** For an intense heat, add 1-2 whole Scotch Bonnet or Habanero peppers to the sauce while it simmers (pierce them once to release flavor), and remove them before serving. Alternatively, increase the amount of chili paste to 1 tablespoon.
**Creamy Version:** For an even more decadent and creamy sauce, stir in an additional ½ cup of coconut milk or ¼ cup of heavy cream at the very end, just before adding the lime juice and cilantro.
**Freezing and Storage for Spicy Brazilian Coconut Chicken**
**Storage:** Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop over low heat, adding a small splash of broth or water if the sauce has thickened too much.
**Freezing:** This dish freezes exceptionally well for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
**FAQ Section about Spicy Brazilian Coconut Chicken**
**Can I use chicken breasts instead of thighs?**
Yes, but exercise caution. Chicken breasts are leaner and can dry out more quickly. Use boneless, skinless breasts and reduce the simmering time to 10-15 minutes, or until just cooked through to maintain tenderness.
**My sauce is too thin. How can I thicken it?**
Create a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering sauce and cook for 1-2 minutes until it thickens. Alternatively, simply simmer the sauce uncovered for a few extra minutes to reduce.
**What can I use if I don’t have malagueta sauce?**
Sambal oelek, Sriracha, or a finely minced fresh jalapeño or serrano pepper are all excellent substitutes. Start with a smaller amount, taste, and add more until the desired heat level is reached.
**Is this dish very spicy?**
The spice level is entirely customizable. The recipe as written provides a gentle, warming heat. For a milder dish, remove the seeds from the fresh chili or use only half a teaspoon of chili paste. For more heat, simply add more.
**Conclusion of Spicy Brazilian Coconut Chicken Recipe**
Spicy Brazilian Coconut Chicken is more than just a meal; it is an invitation to experience the vibrant and comforting essence of Brazilian cuisine. Its harmonious blend of creamy coconut and spirited heat, combined with its straightforward, one-pan preparation, makes it a recipe you will return to again and again. Whether you are seeking a quick weeknight escape or a stunning dish for guests, this recipe delivers on every front—flavor, simplicity, and sheer satisfaction. Gather your ingredients and prepare to bring a taste of the tropics to your table.