Easy Brazilian Coconut Chicken Recipe | Creamy Coconut Milk Chicken Dinner
Rich, creamy, and bursting with tropical flavor — this Brazilian Coconut Chicken is a comforting dish made with tender chicken simmered in a luscious coconut milk sauce, infused with garlic, onions, and warm spices. A vibrant recipe that brings the taste of Brazil straight to your table.
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Cutting board & knife
- Measuring cups & spoons
Ingredients
- 6 boneless, skinless chicken thighs (or breasts)
- 2 tbsp olive oil
- 1 tsp turmeric
- Salt & pepper to taste
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 2 medium tomatoes, chopped
- 1 can (14 oz) full-fat coconut milk
- 1 tsp paprika
- 1–2 chili peppers (optional, for heat)
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- Optional: splash of fish sauce for depth
Instructions
- Season chicken: Pat chicken dry. Season with salt, pepper, and turmeric.
- Sear chicken: Heat olive oil in skillet over medium-high heat. Sear chicken until golden brown. Remove and set aside.
- Sauté aromatics: Add onion, garlic, ginger, and bell pepper to skillet. Cook until softened and fragrant.
- Add tomatoes & coconut milk: Stir in tomatoes, paprika, and chili peppers. Pour in coconut milk and simmer gently until sauce thickens.
- Return chicken: Place seared chicken back into skillet. Spoon sauce over chicken and cook until tender, about 10–15 minutes.
- Finish: Garnish with cilantro and lime juice. Serve hot.
Notes
- Make-ahead: Store leftovers in an airtight container for 3 days. Freeze sauce separately for up to 2 months.
- Reheating: Warm gently on stovetop; add fresh herbs after reheating for brightness.
- Common mistakes: Overcooking chicken (dry texture), using light coconut milk (thin sauce), skipping sear step (less flavor).
- Variations: Add shrimp for surf-and-turf, double coconut milk for creamier sauce, or extra chili for spice.
- Pairings: Serve with rice, couscous, crusty bread, or Brazilian farofa. Complement with crisp white wine or a caipirinha cocktail.