Spicy Brazilian Coconut Chicken (30-Minutes)

If you love bold flavors and creamy textures, Spicy Brazilian Coconut Chicken is a must-try.

This dish combines tender chicken, fragrant coconut milk, and fiery spices for a rich and comforting meal.

Inspired by Brazilian Moqueca, a traditional seafood stew, this variation uses chicken for a hearty, protein-packed alternative.

With a balance of heat, creaminess, and depth of flavor, this dish is perfect for weeknight dinners and special occasions alike.

Plus, it comes together in just 30 minutes, making it both quick and satisfying.

Ingredients You’ll Need

• Chicken: Boneless, skinless thighs or breasts for juicy texture
• Coconut milk: Full-fat for a creamy sauce
• Tomatoes: Fresh or canned for added richness
• Bell peppers & onions: Add sweetness and depth
• Garlic & ginger: Enhance the authentic Brazilian flavor
• Chili peppers: Adjust the spice level to your preference
• Spices: Cumin, paprika, and coriander for warmth
• Lime & cilantro: Fresh garnishes for a zesty finish

How to Make Spicy Brazilian Coconut Chicken

Step 1: Sauté the Aromatics

• Heat oil in a large skillet over medium heat.
• Add chopped onions, garlic, and ginger, and sauté until fragrant.
• Stir in bell peppers and chili peppers, cooking until slightly softened.

Step 2: Cook the Chicken

• Season the chicken with salt, cumin, paprika, and coriander.
• Sear the chicken in the pan until golden brown on both sides.

Step 3: Simmer in Coconut Sauce

• Pour in coconut milk and diced tomatoes.
• Stir everything together and bring to a gentle simmer.
• Cook for about 15 minutes until the chicken is tender and the sauce thickens.

Step 4: Garnish and Serve

• Squeeze fresh lime juice over the dish.
• Sprinkle chopped cilantro on top.
• Serve with rice, crusty bread, or plantains.

What to Serve with Brazilian Coconut Chicken

• Steamed white rice to soak up the flavorful sauce
• Farofa (toasted cassava flour) for a traditional Brazilian touch
• Crusty bread for dipping
• Grilled plantains for a slightly sweet contrast

Tips for the Best Flavor

• Use full-fat coconut milk for extra creaminess.
• Marinate the chicken for 15 minutes to enhance the flavors.
• Adjust the heat level by increasing or reducing chili peppers.
• Allow the sauce to simmer for at least 10 minutes to fully develop its flavor.

Variations & Substitutions

• Make it vegetarian by swapping chicken for tofu or chickpeas.
• Reduce the spice by using mild bell peppers instead of chili peppers.
• Add seafood such as shrimp for a more traditional Moqueca-style dish.
• Boost the protein by incorporating black beans or lentils.

Storage & Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze for up to 2 months in a sealed container.
• Reheat: Warm on the stove over medium heat, adding a splash of coconut milk if needed.

Recipe FAQ’s

Is Brazilian Coconut Chicken very spicy?

The level of spice depends on the type and amount of chili peppers used. Adjust to your preference.

Can I use light coconut milk?

Yes, but the sauce will be less creamy and slightly thinner.

What’s the best type of chicken for this dish?

Boneless chicken thighs are best for tenderness, but chicken breasts work well too.