Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish that brings the bold tastes of Brazilian cuisine straight to your kitchen. Tender chicken is simmered in a rich, creamy coconut milk sauce infused with garlic, onions, bell peppers, tomatoes, and a kick of spice. The result is a comforting and colorful one-pan meal that’s perfect served over rice, with crusty bread, or on its own.

This dish is inspired by Brazil’s famous “moqueca de frango”, a variation of the traditional seafood stew that swaps in chicken for a heartier, more accessible protein. The coconut milk balances the heat, the spices dance across your tongue, and the whole thing comes together in under an hour. It’s a feast for the senses—bright, spicy, aromatic, and comforting.

If you’re a fan of cozy, bold-flavored meals, you may also love this Italian Sausage Tortellini Soup or this bright and easy 4-Ingredient Orange Salmon.

Credit: Pinterest

Ingredients You Will Need

For the Chicken and Marinade:

• 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
  Tender and flavorful, perfect for absorbing the marinade and sauce.
  
• Juice of 1 lime
  Adds brightness and helps tenderize the chicken.
  
• 2 cloves garlic, minced
  Provides a pungent, aromatic base.
  
• 1 teaspoon ground cumin
  Brings warmth and subtle earthiness.
  
• 1/2 teaspoon paprika
  Adds mild smokiness and color.
  
• Salt and pepper, to taste
  Basic seasoning to highlight all other flavors.
  

For the Coconut Sauce:

• 2 tablespoons oil (olive, vegetable, or coconut oil)
  Used for sautéing the aromatics and sealing in flavor.
  
• 1 large onion, finely chopped
  Adds sweetness and builds the sauce base.
  
• 1 red bell pepper, sliced
  Bright, sweet flavor and vibrant color.
  
• 1 yellow bell pepper, sliced
  Offers mild sweetness and rounds out the flavor.
  
• 1–2 fresh chilies, chopped (or 1/2 teaspoon red pepper flakes)
  For the desired level of heat—adjust based on spice preference.
  
• 1 (14 oz) can diced tomatoes
  Adds acidity and body to the sauce.
  
• 1 (14 oz) can full-fat coconut milk
  The star of the sauce—rich, creamy, and smooth.
  
• 1 tablespoon tomato paste
  Enhances umami and deepens the tomato flavor.
  
• Fresh cilantro or parsley, chopped
  Adds freshness and color for garnish.
  

Cooking Time

• Prep Time: 15 minutes
  
• Cook Time: 30 minutes
  
• Total Time: 45 minutes
  
• Serves: 4–6
  

Equipment You’ll Need

• Large skillet or sauté pan
  
• Mixing bowls for marinade
  
• Wooden spoon or spatula
  
• Knife and cutting board
  
• Measuring spoons and cups
  

How to Make Spicy Brazilian Coconut Chicken: Step-by-Step

1. Marinate the Chicken

In a bowl, combine chicken pieces with lime juice, minced garlic, cumin, paprika, salt, and pepper. Toss to coat well. Let it marinate for at least 15 minutes while you prep the other ingredients. This step infuses the meat with flavor and keeps it juicy.

2. Sear the Chicken

Heat oil in a large skillet over medium-high heat. Add marinated chicken and sear on all sides until browned (but not fully cooked through), about 5–6 minutes. Remove and set aside on a plate.

3. Sauté the Vegetables

In the same skillet, add a bit more oil if needed, then sauté the onions for 2–3 minutes until soft. Add sliced bell peppers and chilies. Cook for another 3–4 minutes until the vegetables are tender and fragrant.

4. Build the Coconut Sauce

Stir in the tomato paste and let it cook for 1 minute. Add the diced tomatoes, then pour in the coconut milk. Stir everything together, scraping up any browned bits from the bottom of the pan.

5. Simmer with Chicken

Return the browned chicken to the skillet. Stir to coat in the sauce, then bring everything to a gentle simmer. Cover and cook for 12–15 minutes, or until the chicken is fully cooked and tender and the sauce has thickened slightly.

6. Garnish and Serve

Taste and adjust seasoning if needed. Garnish with chopped fresh cilantro or parsley. Serve hot with rice, quinoa, or crusty bread to soak up every last drop of the creamy, spicy coconut sauce.

Nutritional Information (Per Serving)

• Calories: 460
  
• Protein: 35g
  
• Fat: 30g
  
• Carbohydrates: 15g
  
• Fiber: 3g
  
• Sugar: 5g
  
• Sodium: 570mg
  
• Cholesterol: 115mg
  

Tips and Variations

• Swap the Protein: You can use shrimp or tofu instead of chicken for a pescatarian or vegetarian version.
  
• Adjust the Heat: Use more or fewer chilies depending on your spice tolerance. You can also stir in a little sriracha or hot sauce for added kick.
  
• More Vegetables: Add zucchini, mushrooms, or spinach toward the end of cooking for extra nutrition and color.
  
• Creamier Sauce: Simmer longer with the lid off to thicken, or add 1–2 tablespoons of cashew cream for extra richness.
  
• Add Sweetness: A small pinch of brown sugar can help balance the heat and acidity if desired.
  

How to Store and Reheat

Refrigerator:

Store cooled leftovers in an airtight container for up to 4 days.

Freezer:

Freeze in portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat:

Warm gently in a skillet over low heat or microwave in 1-minute intervals, stirring in between. Add a splash of coconut milk or broth if needed to loosen the sauce.

Why You’ll Love This Recipe

This Spicy Brazilian Coconut Chicken brings the warmth and vibrancy of Brazilian cuisine into your home kitchen with minimal fuss. The combination of creamy coconut milk, citrusy marinade, and spicy aromatics creates a complex flavor profile that’s both exotic and comforting. Every bite delivers a balance of richness, heat, and tang that’s incredibly satisfying.

It’s also a flexible dish—great for weeknight dinners, meal prep, or even impressing guests with something unique. And because it’s all made in one pan, cleanup is a breeze. If you love spicy, creamy dishes with global flair, this recipe is one you’ll revisit again and again.

Final Thoughts

There’s something magical about how the heat from the chilies blends with the smooth coconut milk and tangy lime-marinated chicken in this dish. It’s a fusion of fiery and creamy, savory and fresh, all in a single skillet. I love serving this over fluffy rice with a squeeze of lime and extra cilantro—it tastes like something you’d get at a vibrant street market in Bahia.

This is a dish that satisfies not just the stomach but the soul, and I find myself turning to it often when I want to spice up my usual dinner routine without spending hours in the kitchen. If you’re looking to add bold, tropical flair to your weeknight meals, this stew is a must-try.

Credit:Pinterest

Frequently Asked Questions

Is this dish very spicy?
It has a noticeable heat, but you can easily control the spice by reducing or removing the chilies.

Can I use light coconut milk?
Yes, but the sauce will be thinner and slightly less rich. Full-fat coconut milk is recommended for the best texture and flavor.

What can I serve with this dish?
Steamed rice, coconut rice, flatbread, or roasted vegetables are great sides.

Can I make it ahead of time?
Absolutely. The flavors deepen as it sits, so it’s great for meal prep and leftovers.

Does this dish taste like curry?
It shares the creaminess of curry but doesn’t use traditional curry powder or paste—it has more of a tropical, Brazilian flavor profile.

And for another globally inspired, flavor-packed favorite, check out these Korean Ground Beef Egg Rolls.