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Spicy Brazilian Coconut Chicken is a vibrant dish that perfectly encapsulates the essence of Brazilian cuisine. Known for its bold flavors and rich textures, this dish harmoniously merges the spiciness of tropical ingredients with the creamy richness of coconut milk. The dish is a staple in many Brazilian households, often served during family gatherings and festive occasions, showcasing the country’s diverse culinary heritage. Whether you’re looking to expand your cooking repertoire or simply seeking a delicious meal that tantalizes the taste buds, this recipe is a must-try for anyone eager to explore the wonderful world of Brazilian flavors.
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Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! Juicy chicken thighs simmered in a creamy coconut milk sauce, balanced with garlic, ginger, and a kick of sriracha, create an unforgettable meal. Perfect for family gatherings or a cozy weeknight dinner, this dish combines bold spices with fresh vegetables for an amazing experience. Try it and bring a taste of Brazil to your kitchen! #BrazilianCuisine #CoconutChicken #SpicyRecipes #ComfortFood #DinnerInspiration #FoodieDelight

Ingredients

4 boneless, skinless chicken thighs

1 can (13.5 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

2-3 tablespoons sriracha sauce (adjust for preferred spice level)

1 teaspoon paprika

1 teaspoon ground cumin

½ teaspoon cayenne pepper

Salt and pepper to taste

1 red bell pepper, sliced

1 cup cherry tomatoes, halved

Fresh cilantro, chopped (for garnish)

Juice of 1 lime

Cooked rice (for serving)

Instructions

Prepare the Chicken: Season the chicken thighs with salt, pepper, paprika, and cumin. Allow them to marinate for about 15 minutes while you prep the other ingredients.

    Sauté the Aromatics: In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onions, and sauté until they turn translucent (about 3-4 minutes). Add the minced garlic and grated ginger, stirring for an additional 1-2 minutes.

      Cook the Chicken: Increase the heat to medium-high, and add the seasoned chicken thighs to the skillet. Sear on both sides until browned (about 4-5 minutes per side), then remove from the skillet and set aside.

        Create the Sauce: In the same skillet, pour in the coconut milk and scrape up any browned bits from the bottom. Stir in the sriracha sauce, cayenne pepper, and lime juice. Bring the mixture to a gentle simmer.

          Add the Vegetables: Add the sliced red bell pepper and cherry tomatoes to the skillet. Return the chicken to the pan, submerging it in the sauce. Cover and let it simmer for about 15-20 minutes, or until the chicken is cooked through and tender.

            Final Touches: Taste the sauce and adjust seasoning with salt and pepper if needed. Once done, remove from heat and garnish with fresh cilantro.

              Serve: Plate the chicken and sauce on a bed of cooked rice, ensuring everyone gets plenty of the delightful coconut sauce. Enjoy the spicy Brazilian flavors!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4