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Spicy Brazilian Coconut Chicken – Creamy, Fiery & Bursting with Tropical Flavor

This Spicy Brazilian Coconut Chicken is a vibrant, flavor-packed dish that combines tender chicken with a rich coconut milk sauce, fiery chili, garlic, and fragrant spices. Inspired by Brazilian moqueca-style cooking, it’s both comforting and exotic, with a silky texture and a kick of heat. Serve it over rice, with lime wedges and fresh cilantro, for a stunning meal that feels like a tropical escape. Perfect for weeknight dinners or impressing guests with bold, global flavors!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Brazilian-American Fusion, Latin American
Servings 4
Calories 420 kcal

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring cups & spoons

Ingredients
  

  • 1.5 lbs (700 g) boneless, skinless chicken thighs (cut into chunks)
  • 2 tbsp olive oil or coconut oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1–2 chili peppers (malagueta, Scotch bonnet, or red chili), finely chopped (adjust to heat preference)
  • 1 tsp paprika (sweet or smoked)
  • ½ tsp ground cumin
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper
  • 1 can (14 oz / 400 ml) full-fat coconut milk
  • 1 medium tomato, chopped
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)

Instructions
 

  • Sear the Chicken: Heat oil in a skillet over medium-high heat. Add chicken pieces and sear until golden brown on all sides. Remove and set aside.
  • Sauté Aromatics: In the same pan, add onion, garlic, and ginger. Cook until fragrant and softened.
  • Add Vegetables & Spices: Stir in bell pepper, chili peppers, paprika, cumin, salt, and black pepper. Cook for 2–3 minutes.
  • Build the Sauce: Add chopped tomato and cook until softened. Pour in coconut milk, stir well, and bring to a gentle simmer.
  • Simmer Chicken: Return chicken to the pan. Reduce heat to medium-low and cook uncovered for 20 minutes, or until chicken is cooked through and sauce thickens.
  • Finish & Serve: Stir in lime juice. Garnish with fresh cilantro and serve hot over rice, quinoa, or plantains.

Notes

  • For a seafood twist, substitute chicken with shrimp or white fish.
  • To make it vegetarian, replace chicken with chickpeas or tofu.
  • Adjust heat by using fewer or milder peppers for a kid-friendly version.
  • Use full-fat coconut milk for the creamiest texture, but light coconut milk works if you prefer a lower-calorie dish.
  • Best served fresh but can be refrigerated for up to 4 days or frozen for 2 months.
Keyword Brazilian chicken, Brazilian recipes, coconut curry chicken, moqueca-inspired chicken, spicy coconut chicken