Ah, Brazil! A place where the vibrant culture spills over into every dish, and the aroma of spices fills the air like a warm hug. My love for Brazilian food sparked a delightful memory from summer evenings spent at my grandmother’s kitchen, where she would whip up her signature coconut chicken. The spice, the creaminess, and that tropical touch of coconut always made my heart feel a little lighter. So today, I want to share with you my own version of this dish—Spicy Brazilian Coconut Chicken—bringing those cozy memories back with a twist of my personality. Trust me, your taste buds are in for a treat!

Why You’ll Love This Recipe

• Easy weeknight dinner—quick to prep and full of flavor!
• Budget-friendly ingredients—who doesn’t love that?
• Comforting, rich flavors that warm your soul.
• Perfect for meal prep—make it ahead and enjoy it all week!
• A little bit of spice adds excitement to your dinner routine.

Ingredients

Let’s make sure you’ve got everything you need to create this delicious dish:

• 4 boneless, skinless chicken thighs (about 1 ½ lbs)
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 4 cloves fresh garlic, minced (fresh garlic adds more punch than powdered)
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (adjust to your spice preference)
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime

Step-by-Step Instructions

Now, let’s dive into the process of creating this masterpiece! It’s so simple, you’ll wonder why you didn’t make it sooner.

1. Prep the chicken: Start by cleaning your chicken thighs and trimming off any excess fat. Pat them dry with a paper towel. This will help the spices stick better.
2. Season the chicken: In a small bowl, mix together the smoked paprika, cayenne pepper, ground cumin, salt, and pepper. Rub this spice mix all over the chicken thighs, ensuring they’re well coated. The aroma of spices will begin to fill your kitchen!
3. Brown the chicken: In a large skillet, heat the olive oil over medium-high heat. Once shimmering, add the chicken thighs and sear for 5-7 minutes on each side until they’re golden brown. Don’t overcrowd the pan; you want that beautiful sear!
4. Add the aromatic veggies: Remove the chicken from the pan and set it aside. In the same skillet, add the chopped onion and red bell pepper. Sauté for about 3-4 minutes until they soften and become fragrant. Then toss in the minced garlic—you’ll love the smell of that garlic hitting the pan!
5. Pour the coconut milk: Pour the coconut milk into the pan, stirring well to combine with the veggies. Bring it to a simmer and let it cook for about 2-3 minutes. This will create a luscious sauce, perfect for soaking into the chicken.
6. Return the chicken: Place the browned chicken thighs back into the pan. Cover and let it simmer for an additional 15-20 minutes, until the chicken is cooked through and tender.
7. Finish with lime and cilantro: Once the chicken is cooked, squeeze fresh lime juice over the top and sprinkle with chopped cilantro for a pop of freshness. Stir gently to combine flavors.

Pro Tips & Variations

Now that you’re a coconut chicken pro, here are a few fun twists and tips to take this dish to the next level:

• Add some greens: Feel free to toss in some chopped spinach or kale into the sauce for an extra nutrition boost!
• Make it creamy: For an even creamier sauce, add a couple of tablespoons of cream cheese or Greek yogurt just before serving.
• Change up the protein: You can use shrimp or tofu instead of chicken for a delightful twist. Just adjust cooking times accordingly!
• Spice it up: If you love heat, add some sliced fresh jalapeños or a splash of hot sauce when you add the coconut milk.

Serving Suggestions

When it comes to serving Spicy Brazilian Coconut Chicken, the options are endless! I love to pair mine with a fluffy bowl of white rice or coconut rice, as it soaks up that rich sauce beautifully. Toss a crisp green salad on the side drizzled with a light vinaigrette to add a refreshing crunch. If you’re in the mood for something comforting, warm crusty bread for dipping in that gorgeous sauce is a must! And don’t forget a nice cold glass of lemonade or a tropical-inspired beverage to complete your meal.

Storage Tips

If you have any leftovers (though I doubt you will, because it’s that good!), here’s how to store them:

• Refrigerate: Place the cooled coconut chicken in an airtight container in the fridge, where it’ll keep well for about 3-4 days.
• Freeze: You can also freeze the chicken! Just make sure to store it in a freezer-safe container. It’ll last up to 3 months. Thaw it in the fridge overnight before reheating.
• Reheat: When you’re ready to eat, warm it gently on the stove over low heat, adding a splash of water if necessary to keep the sauce from thickening too much.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work fine, but keep in mind they can dry out more easily. Just be vigilant with your cooking time!

How spicy is this dish?

The spice level is adjustable depending on how much cayenne pepper you add. Start with less and taste as you go! You can always add more heat if that’s your jam.

Is this dish gluten-free?

You bet! All the ingredients in this recipe are naturally gluten-free, making it a great option for anyone with gluten sensitivities.

Can I make this ahead of time?

For sure! This dish actually tastes better the next day as the flavors meld together beautifully. Just reheat before serving!

Conclusion

I hope you’re as excited to give this Spicy Brazilian Coconut Chicken a try as I am to share it with you. It’s more than just a meal; it’s a warm embrace, a taste of home, and a celebration of flavors. If you make it, I’d love to hear how you enjoyed it. Share your thoughts in the comments below and any twists you decided to add. Happy cooking, my friend!

Savor Spicy Brazilian Coconut Chicken 5 Bold Irresistible Flavors

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• Author: antaki
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

Indulge in Spicy Brazilian Coconut Chicken with 5 bold flavors Experience a fusion of zesty rich and aromatic tastes thatll delight your palate

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Ingredients

Scale 1x2x3x

4 boneless, skinless chicken thighs (about 1 ½ lbs)

1 can (14 oz) coconut milk

1 tablespoon olive oil

1 medium onion, finely chopped

4 cloves fresh garlic, minced

1 red bell pepper, diced

1 teaspoon smoked paprika

1 teaspoon cayenne pepper

1 teaspoon ground cumin

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Juice of 1 lime

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Instructions

Start by cleaning your chicken thighs and trimming off any excess fat. Pat them dry with a paper towel.

In a small bowl, mix together the smoked paprika, cayenne pepper, ground cumin, salt, and pepper. Rub this spice mix all over the chicken thighs.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs and sear for 5-7 minutes on each side until golden brown.

Remove the chicken from the pan and set it aside. In the same skillet, add the chopped onion and red bell pepper. Sauté for about 3-4 minutes until softened.

Add the minced garlic and sauté for another minute.

Pour the coconut milk into the pan, stirring well to combine with the veggies. Bring to a simmer for about 2-3 minutes.

Return the browned chicken thighs to the pan, cover, and let simmer for an additional 15-20 minutes until cooked through.

Once cooked, squeeze fresh lime juice over the top and sprinkle with chopped cilantro.

Notes

A delicious and bold Spicy Brazilian Coconut Chicken recipe that brings cozy memories with a tropical twist.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Cuisine: Brazilian

Nutrition

• Serving Size: 4 servings
• Calories: 450 calories
• Sugar: 4 grams
• Fat: 25 grams
• Carbohydrates: 20 grams
• Fiber: 3 grams
• Protein: 30 grams

Keywords: Brazilian chicken, coconut chicken, spicy chicken recipe, weeknight dinner