Spicy Brazilian Coconut Chicken

If you’re craving something that’s bold, tropical, and packed with layers of flavor, look no further than this Spicy Brazilian Coconut Chicken. Tender chicken thighs simmered in a rich coconut sauce, balanced with a hint of sweetness, vibrant bell peppers, and aromatic spices, make this dish an unforgettable experience for your taste buds.

Perfect for a weeknight dinner, a cozy weekend meal, or an impressive dish for friends, this recipe brings the vibrant flavors of Brazilian cuisine straight to your kitchen. With 45 minutes from start to finish, you can enjoy a restaurant-quality meal at home without hours of prep or cleanup.

Why This Recipe Stands Out

Brazilian cuisine is renowned for its bold flavors, tropical influences, and comforting heartiness. This Spicy Brazilian Coconut Chicken captures all of that with a simple, accessible recipe. Here’s why it’s special:

• Rich and creamy coconut sauce that’s naturally flavorful.
• Balanced heat: Spicy chili powder with the sweetness of bell peppers and brown sugar.
• Quick and approachable: Ready in under an hour for a midweek meal.
• Nutritious and hearty: Protein-packed chicken with colorful vegetables.
• Versatile: Pairs well with rice, grains, or even a light salad.
• Authentic flavor profile: Inspired by traditional Brazilian seasonings and tropical flair.

Why You’ll Love This Recipe

• One-pan cooking makes it easy to prepare and clean up.
• Vibrant colors from red and yellow bell peppers create a visually stunning dish.
• Coconut milk provides a creamy texture without cream.
• Easily customizable spice level to suit your taste.
• Perfect for meal prep; flavors often deepen when reheated.
• A balanced dish that satisfies cravings for both sweet and savory.

Ingredients Breakdown

This recipe serves 4 people and is organized for clarity:

For the Sauce and Aromatics:

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, peeled and grated
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground chili powder
• 1 can (14 ounces) coconut milk
• 1 cup chicken broth
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar

For the Chicken and Vegetables:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• Salt and pepper, to taste

For Garnish and Serving:

• 1/4 cup fresh cilantro, chopped
• Cooked rice

Optional additions: kaffir lime leaves for extra aroma

Tools & Equipment Needed

• Large sauté pan or skillet with lid
• Knife and cutting board
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Can opener
• Serving bowls or plates
• Rice cooker or pot for cooking rice

Step-by-Step Instructions

1. Sauté the Onion

Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent.

Tip: Stir occasionally to prevent burning and bring out natural sweetness.

2. Add Garlic and Ginger

Add 4 cloves of minced garlic and 1 tablespoon grated ginger. Cook for an additional 2 minutes until fragrant. The combination of garlic and ginger forms the aromatic base of the sauce.

3. Build the Sauce Base

Stir in 2 tablespoons tomato paste, 1 teaspoon ground cumin, and 1 teaspoon ground chili powder. Cook for 1 minute, letting the spices bloom and release their flavors.

4. Add Liquids

Pour in 1 can (14 ounces) coconut milk and 1 cup chicken broth, stirring well to combine. Bring the mixture to a simmer to allow the flavors to meld.

5. Balance the Flavors

Add 1 tablespoon lime juice, 1 tablespoon fish sauce, and 1 tablespoon brown sugar. Stir thoroughly to ensure the sauce is well-balanced between savory, sweet, and tangy notes.

6. Add Vegetables and Chicken

Add sliced red and yellow bell peppers and 1 pound of chicken thighs cut into bite-sized pieces. Season with salt and pepper to taste.

7. Simmer Until Cooked

Allow the chicken to simmer in the coconut sauce for 15–20 minutes, or until cooked through and tender. Stir occasionally to ensure even cooking.

Tip: Add kaffir lime leaves during simmering for a fragrant, citrusy aroma.

8. Garnish and Serve

Remove from heat and sprinkle with fresh chopped cilantro. Serve hot over a bed of cooked rice.

Tips & Variations

Adjusting Spice Levels

• Mild: Reduce chili powder to 1/2 teaspoon.
• Medium: Use 1 teaspoon as written.
• Spicy: Add extra chili powder or fresh chopped chilies.

Substitutions

• Chicken: Use chicken breasts if preferred; adjust cooking time slightly.
• Coconut milk: Full-fat canned coconut milk creates the richest flavor; light coconut milk works for a lower-calorie option.
• Protein alternative: Shrimp or firm tofu for a vegetarian twist.

Additional Flavor Boosts

• Add a pinch of smoked paprika or cayenne for extra heat and depth.
• Include vegetables like zucchini or carrots for extra color and nutrition.
• Garnish with lime wedges for an extra zesty kick.

Flavor Profile & Pairings

Taste: Rich and creamy with a subtle sweetness from coconut and brown sugar, balanced by heat from chili powder and freshness from lime juice.

Texture: Tender, juicy chicken with crisp-tender bell peppers in a silky coconut sauce.

Suggested Side Dishes:

• Steamed or jasmine rice (classic pairing)
• Quinoa for a protein-rich alternative
• Light salad with citrus vinaigrette
• Steamed vegetables like broccoli or green beans

Nutritional Overview (Per Serving Approx.)

• Calories: 450 kcal
• Protein: 30 g
• Fat: 28 g
• Carbohydrates: 18 g

Dietary Notes:

• Gluten-free
• Dairy-free
• Can be made lower in sugar by reducing brown sugar

Make-Ahead & Meal Prep Tips

• Chicken: Can be cut and prepped ahead of time.
• Sauce: Sauce can be prepared up to a day ahead; combine with chicken when ready to cook.
• Reheating: Gently reheat on low heat to avoid curdling coconut milk.

Frequently Asked Questions (FAQs)

Q1: Can I make this recipe spicier?
Yes, add extra chili powder or fresh chili peppers while simmering.

Q2: Can I freeze this dish?
Yes, but it’s best to freeze without rice. Thaw in the fridge and reheat gently.

Q3: Can I use chicken breasts instead of thighs?
Yes, but reduce simmering time to prevent drying out.

Q4: What can I use instead of fish sauce?
Soy sauce or tamari works for a vegetarian-friendly substitute.

Q5: Can this dish be made in a slow cooker?
Yes, combine all ingredients except cilantro and rice, and cook on low for 4 hours. Add fresh cilantro just before serving.

Cooking Timeline (At a Glance)

Task	Time
Prep ingredients	15 min
Sauté onion and aromatics	7 min
Simmer sauce and chicken	15–20 min
Garnish and serve	3 min
Total Time	45 min

Serving Suggestions

• Serve over steamed jasmine or basmati rice for a classic pairing.
• Top with extra fresh cilantro or lime wedges for visual appeal.
• Pair with lightly sautéed or roasted vegetables for a balanced meal.

Recipe Variations

1. Brazilian Coconut Shrimp: Replace chicken with peeled shrimp; cook for 5–7 minutes only.
2. Vegetable Coconut Curry: Omit chicken, add chickpeas, zucchini, and carrots for a vegan twist.
3. Spicy Mango Coconut Chicken: Add diced mango during the last 5 minutes for a sweet and tropical flavor.
4. One-Pot Coconut Chicken with Quinoa: Serve over quinoa instead of rice for a protein-rich alternative.

Ingredient Spotlight

Coconut Milk:

• Provides creaminess and tropical flavor.
• Choose full-fat canned coconut milk for the richest taste.

Chicken Thighs:

• Juicy and flavorful, ideal for simmering in sauce.
• Cut into bite-sized pieces for even cooking and sauce coverage.

Bell Peppers:

• Add color, sweetness, and crunch.
• Red and yellow peppers are milder and visually vibrant.

Pro Cooking Tips

• Sauté aromatics gently to avoid burning and bitterness.
• Simmer chicken in sauce on medium-low for even cooking.
• Adjust seasoning at the end; coconut milk can mellow flavors.

Storage & Freezing Guide

• Refrigeration: Store in airtight containers for up to 3 days.
• Freezing: Freeze without rice for up to 1 month. Thaw overnight in fridge.
• Reheating: Gently warm on stovetop to maintain sauce consistency.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	450 kcal
Protein	30 g
Fat	28 g
Carbs	18 g
Fiber	2 g
Gluten-Free	Yes
Dairy-Free	Yes

Expanded Conclusion

This Spicy Brazilian Coconut Chicken is more than a meal—it’s a culinary journey to the vibrant flavors of Brazil. Creamy coconut, zesty lime, tender chicken, and colorful bell peppers create a dish that’s rich, flavorful, and unforgettable.

Whether you’re cooking for a weeknight dinner, meal prep, or impressing friends with a tropical-inspired feast, this recipe delivers on all fronts. Serve it over rice, garnish with fresh cilantro, and enjoy a warm, comforting, and exotic meal that will keep everyone coming back for more.

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