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spicy brazilian coconut chicken
Sofia

spicy brazilian coconut chicken

Bold, creamy, and full of flavor—this Brazilian-inspired dish features tender chicken simmered in a spicy coconut milk sauce with garlic, lime, and vibrant spices. Perfect with rice or crusty bread!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: Brazilian-Inspired
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 1½ lbs boneless skinless chicken thighs or breasts, cut into chunks
  • Salt and black pepper to taste
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon chili flakes or more for heat
  • 1 tablespoon lime juice
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 4 garlic cloves minced
  • 1 red bell pepper thinly sliced
  • 1 14 oz can full-fat coconut milk
  • 1 tablespoon tomato paste
  • ½ cup chicken broth
  • Fresh cilantro and lime wedges for garnish

Method
 

  1. Marinate the Chicken:
  2. In a bowl, toss chicken with salt, pepper, paprika, cumin, chili flakes, and lime juice. Let sit for 10–15 minutes while prepping other ingredients.
  3. Sear the Chicken:
  4. Heat olive oil in a large skillet over medium-high. Add chicken in batches and sear until golden on all sides, about 3–4 minutes per side. Remove and set aside.
  5. Sauté Aromatics:
  6. In the same pan, add onion and bell pepper. Cook for 4–5 minutes until softened. Stir in garlic and cook another 30 seconds.
  7. Build the Sauce:
  8. Stir in tomato paste and cook for 1 minute. Pour in coconut milk and chicken broth, stirring to combine.
  9. Simmer the Chicken:
  10. Return chicken to the skillet. Reduce heat to low and simmer uncovered for 10–12 minutes, or until chicken is cooked through and sauce has thickened slightly.
  11. Finish and Serve:
  12. Taste and adjust seasoning. Garnish with fresh cilantro and a squeeze of lime. Serve over rice or with flatbread to soak up the sauce.

Notes

  • More heat? Add sliced jalapeños or a dash of hot sauce.
  • Low-carb option: Serve with cauliflower rice or steamed greens.
  • No coconut milk? Substitute with heavy cream and a splash of chicken broth.
  • Storage: Refrigerate leftovers for up to 4 days. Reheat gently on the stove.