Spicy Brazilian Coconut Chicken is a vibrant dish full of bold flavors and creamy textures. It combines tender chicken pieces simmered in a rich coconut milk sauce with a kick of spicy peppers and fragrant spices. The mix of heat, creaminess, and a hint of sweetness from the coconut makes each bite exciting and comforting at the same time.
I love making this recipe when I want something that feels a little special but is still simple to put together. The spice level can easily be adjusted, so whether you like it mild or really fiery, it works for everyone. I usually add a bit of fresh cilantro on top because it brightens the whole dish and gives it a fresh touch that I can’t get enough of.
For me, this chicken tastes best served over fluffy rice or alongside some warm, crusty bread to soak up all the delicious sauce. It’s one of those meals that always sparks happy conversations around the table and has a way of making ordinary weeknights feel like a little celebration. Whenever I make it, I find myself looking forward to the leftovers almost as much as the first serving!
Key Ingredients & Substitutions
Chicken Thighs: I use bone-in, skin-on thighs for juicy, flavorful meat. If you prefer leaner cuts, boneless skinless chicken breasts work too but cook faster and can dry out.
Coconut Milk: Full-fat coconut milk adds richness to the sauce. Light coconut milk can be used for fewer calories, but the sauce will be less creamy.
Chili Peppers: Fresh red chili peppers give heat and bright flavor. Use milder peppers or reduce the amount if you want less spice. Chili flakes are a convenient substitute.
Turmeric & Smoked Paprika: These spices add color and smokiness. If you don’t have smoked paprika, regular paprika or a small pinch of cumin can work.
Rice: Long grain rice is perfect here for fluffy texture. Jasmine rice adds a nice floral aroma, though any rice or even quinoa could substitute.
How Do I Get the Chicken Skin Crispy and Keep It Tender?
Getting crispy chicken skin while keeping the meat tender is key to this dish.
- Pat chicken dry well before seasoning to avoid steaming.
- Use medium-high heat to brown skin in olive oil without moving the pieces too often.
- Let chicken brown for 5-7 minutes per side until golden and crisp, then remove before making the sauce.
- Simmering chicken in sauce with skin side up helps keep skin from getting soggy while the inside stays tender and moist.
This method gives you a beautiful crust and juicy chicken every time!
Equipment You’ll Need
- Large skillet or cast-iron pan – I prefer this for even browning and deep flavor development.
- Wooden spoon or spatula – perfect for stirring ingredients without scratching the pan.
- Measuring spoons and cups – helps get the spice and liquid amounts just right.
- Small pot with lid – for cooking the rice simultaneously and saving time.
- Knife and cutting board – for chopping onions, garlic, ginger, and chili peppers.
Flavor Variations & Add-Ins
- Use chicken breasts instead of thighs for a leaner option, but reduce cooking time so they don’t dry out.
- Add sliced bell peppers or zucchini to the sauce for extra veggies and color.
- Replace lime juice with lemon or vinegar for a slightly different tang flavor.
- Stir in chopped fresh herbs like cilantro or parsley just before serving for a fresh taste.
How to Make Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Chicken and Sauce:
- 4-5 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1-2 red chili peppers or 1 tsp red chili flakes (adjust for spice preference)
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 can (14 oz) coconut milk (full fat for richness)
- 1 cup chicken broth or water
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon tomato paste (optional for depth)
- Fresh cilantro or parsley, chopped, for garnish
For the Rice:
- 1 cup long grain rice
- 2 cups water
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and browning the chicken, then 25-30 minutes for simmering the chicken in the coconut sauce. The rice takes about 15-18 minutes to cook alongside. Overall, plan for around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Brown the Chicken:
Rinse the chicken thighs and pat them dry with paper towels. Season all over with salt, black pepper, turmeric, and smoked paprika. Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Place the chicken thighs skin-side down and cook for about 5-7 minutes until the skin is golden and crispy. Flip and brown the other side for another 5-7 minutes. Remove the chicken and set aside.
2. Make the Sauce Base:
In the same skillet, add the chopped onion, minced garlic, minced ginger, and the diced chili peppers or chili flakes. Cook, stirring often, until the onion is soft and fragrant, about 3-4 minutes. Add the tomato paste if using and stir it in for 1 minute to deepen the flavor.
3. Simmer the Chicken in Coconut Sauce:
Pour in the coconut milk and chicken broth. Stir everything together, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer. Return the browned chicken thighs to the pan, skin side up, nestling them gently into the sauce. Cover the pan and simmer on low heat for 25-30 minutes, letting the chicken cook through and become tender. Spoon some sauce over the chicken occasionally to keep it moist.
4. Cook the Rice:
While the chicken simmers, rinse the rice under cold water until the water runs clear. Combine the rice and 2 cups of water in a small pot with a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes until the rice is tender and the water is fully absorbed.
5. Finish and Serve:
Once the chicken is cooked through, stir in freshly squeezed lime juice to brighten the flavors. Taste the sauce and adjust salt and pepper as needed. Serve each chicken thigh on a plate with a generous scoop of rice. Spoon extra sauce over the top and garnish with chopped fresh cilantro or parsley.
Enjoy your warm, spicy, and creamy Brazilian Coconut Chicken!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat dry thoroughly to get a nice crispy skin when browning.
How Do I Adjust the Spice Level?
Reduce or omit the chili peppers if you prefer a milder dish. You can also swap fresh chilis for a smaller amount of chili flakes for a gentler heat.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the dish up to the simmering step, then cool and refrigerate for up to 2 days. Reheat gently on the stovetop, adding a splash of broth or coconut milk if the sauce thickens too much.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on low heat to keep the chicken tender and the sauce creamy.
