Spicy Brazilian Coconut Chicken (Printable)

Tender chicken in creamy coconut sauce with tomatoes, peppers, and bold spices for a vibrant Brazilian-inspired meal.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless skinless chicken thighs cut into large chunks
02 - 1 tsp kosher salt
03 - 0.5 tsp black pepper

→ Marinade

04 - 2 tbsp lime juice from about 1 lime
05 - 2 garlic cloves minced
06 - 1 tsp smoked paprika
07 - 1 tsp ground cumin
08 - 0.5 tsp crushed red pepper flakes or more to taste

→ Vegetables

09 - 1 large onion thinly sliced
10 - 1 red bell pepper sliced
11 - 1 yellow bell pepper sliced
12 - 1 jalapeño seeded and chopped optional for extra heat
13 - 2 large tomatoes diced

→ Sauce

14 - 1 can 13.5 oz full-fat coconut milk
15 - 2 tbsp tomato paste
16 - 1 tbsp olive oil

→ Garnish

17 - 0.25 cup fresh cilantro chopped
18 - Lime wedges for serving

# Directions:

01 - Combine chicken pieces with salt pepper lime juice garlic smoked paprika cumin and red pepper flakes in a bowl. Toss thoroughly cover and marinate for at least 15 minutes up to 1 hour refrigerated for deeper flavor development.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add marinated chicken and sear for 2-3 minutes per side until golden brown. Remove chicken to a plate reserving juices.
03 - In the same pan add onion bell peppers and jalapeño. Sauté for 5-7 minutes until vegetables begin to soften and onions become translucent.
04 - Stir in diced tomatoes and tomato paste. Cook for 2-3 minutes stirring frequently until tomatoes start to break down and mixture becomes fragrant.
05 - Return chicken and accumulated juices to the pan. Pour in coconut milk stirring thoroughly to incorporate all ingredients. Reduce heat to medium-low cover and simmer for 20 minutes until chicken is cooked through and sauce has slightly thickened.
06 - Taste and adjust seasoning with additional salt pepper or red pepper flakes as desired. Serve hot garnished generously with fresh cilantro and accompanied by lime wedges. Pairs excellently with white rice or crusty bread.

# Expert Tips:

01 -
  • The coconut milk tames the heat just enough to let those vibrant spices shine through without overwhelming your palate
  • Everything simmers in one pan so you get maximum flavor with minimum cleanup afterward
  • This recipe has saved countless weeknights when I want something impressive but only have fifty five minutes to pull it together
02 -
  • I learned the hard way that low fat coconut milk turns the sauce thin and watery instead of rich and creamy
  • Letting the chicken rest in the marinade while you prep all the vegetables makes such a difference in the final flavor
  • The sauce will continue thickening as it stands so dont worry if it looks slightly thinner than you want when you first take it off the heat
03 -
  • Pat the chicken dry before adding it to the marinade so the spices actually cling to the meat instead of sliding off
  • Use a wide pan rather than a tall pot because more surface area means better evaporation and a more concentrated sauce
  • Squeeze fresh lime over each bowl right before serving to wake up all the flavors with that final hit of acid

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