Brazilian Coconut Chicken Recipe – Easy Spicy Dinner in 30 Minutes

Name: Brazilian Coconut Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Brazilian
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs or breasts; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1 tablespoon lime juice; 1 tablespoon olive oil; 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 1–2 red chili peppers, deseeded and finely chopped (or 1 teaspoon crushed red pepper flakes); 1 red bell pepper, thinly sliced; 1 can (13.5 oz) full-fat coconut milk; 1 tablespoon tomato paste; 1 teaspoon brown sugar; 1/4 cup fresh cilantro, chopped (plus extra for garnish); 1 tablespoon soy sauce or coconut aminos; Juice and zest of 1 lime; Optional: 1 cup snap peas or green beans; Optional: 1/2 cup cherry tomatoes, halved; Optional: 1 small jalapeño, sliced

By:

Mala

August 15, 2025

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The first time I tasted spicy Brazilian coconut chicken, I was sitting on a rickety patio chair in Rio, the air thick with the smell of sizzling garlic and coconut. The heat, the color, the music—everything felt vibrant. But honestly, it’s the memory of that creamy, spicy chicken with fluffy rice that still makes me smile. There’s just something magical about the way coconut milk mellows out fiery peppers and turns a simple chicken dinner into a mini escape. This Brazilian coconut chicken recipe has become my go-to for those busy weeknights when I want something bold, satisfying, and a tiny bit adventurous (without spending hours at the stove).

Why do I keep coming back to this recipe? For starters, it’s ready in about 30 minutes, but it tastes like you’ve spent all day coaxing out flavors. It’s also a one-pan wonder—fewer dishes, more time to enjoy dinner. Whether you’re looking for a new twist on chicken or you’re a fan of global flavors, spicy Brazilian coconut chicken is that perfect mix of comfort and excitement. Oh, and if you’re trying to sneak in extra veggies or keep things gluten-free, this recipe totally has you covered.

I’ve cooked this Brazilian coconut chicken recipe more times than I can count. Each time, I find myself tweaking the spice or tossing in whatever veggies I have left in the fridge. It’s forgiving and flexible, which is exactly what I need on a hectic Wednesday night. If you love creamy, spicy, and downright delicious chicken dinners, this one’s for you. Let’s get cooking!

Why You’ll Love This Spicy Brazilian Coconut Chicken

Quick & Easy: This entire spicy Brazilian coconut chicken comes together in about 30 minutes—no need to spend your whole evening in the kitchen!
Simple Ingredients: You probably already have most of these ingredients on hand—chicken, coconut milk, peppers, garlic. No fancy shopping required.
Perfect for Weeknights or Entertaining: Whether you’re feeding the family or impressing friends, this dish looks and tastes like you worked way harder than you did.
Crowd-Pleaser: The creamy coconut sauce balances the spice, so it’s flavorful without being overwhelming. Even picky eaters usually ask for seconds.
Unbelievably Delicious: The combo of tender chicken, creamy coconut, and a little kick from chili is basically comfort food with a passport.

What sets this Brazilian coconut chicken recipe apart from the rest? It’s all about layering flavors. Searing the chicken first locks in juices, then simmering it in coconut milk brings everything together. I blend in a touch of paprika and lime for a brightness you don’t always get in other recipes. Plus, I’ve learned (the hard way) that using full-fat coconut milk makes all the difference—trust me, don’t skimp!

This dish is more than just dinner—it’s the kind of meal you crave when you want something cozy but not boring. I love how it brings a little bit of Brazil to my table, and honestly, it’s the recipe I reach for when I want to shake up our weekly routine without any fuss. If you’ve ever wanted a meal that feels like a mini vacation, this spicy Brazilian coconut chicken is it. Let’s face it: you deserve something this good, even on a Tuesday.

Ingredients Needed for Spicy Brazilian Coconut Chicken

This recipe uses wholesome, everyday ingredients to create a bold, crave-worthy flavor. Most are pantry staples, and there’s plenty of room for your own twist if you’re feeling creative. Here’s what you’ll need:

For the Chicken & Marinade:
- 1 1/2 pounds (680g) boneless, skinless chicken thighs (or breasts; thighs stay extra juicy)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (adds depth and color)
- 1/2 teaspoon ground cumin
- 1 tablespoon lime juice (fresh is best)
For the Sauce:
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1–2 red chili peppers, deseeded and finely chopped (or 1 teaspoon crushed red pepper flakes for less heat)
- 1 red bell pepper, thinly sliced
- 1 can (13.5 oz/400ml) full-fat coconut milk (I love Chaokoh brand for its creaminess)
- 1 tablespoon tomato paste (for a hint of sweetness and color)
- 1 teaspoon brown sugar (balances the heat)
- 1/4 cup (15g) fresh cilantro, chopped (plus extra for garnish)
- 1 tablespoon soy sauce or coconut aminos (for umami)
- Juice and zest of 1 lime (for brightness)
Optional Add-Ins:
- 1 cup snap peas or green beans (for crunch and color)
- 1/2 cup cherry tomatoes, halved
- 1 small jalapeño, sliced (for extra heat—totally optional!)

Ingredient Tips: If you’re dairy-free or gluten-free, this recipe is naturally safe—no swaps needed. For a lighter version, you can use lite coconut milk, but the sauce won’t be as rich. If you prefer, chicken breasts also work, though keep an eye on cooking time to prevent dryness. Can’t find fresh chili? Use a little hot sauce or extra red pepper flakes instead.

For prepping ahead, you can marinate the chicken up to a day in the fridge. And if cilantro isn’t your thing, fresh parsley does the trick (I’ve done this for cilantro-haters in my family, and it’s still delicious!).

Equipment Needed

Large Skillet or Sauté Pan: Nonstick or stainless steel both work. I use a 12-inch skillet to fit everything in one go.
Cutting Board & Sharp Knife: For dicing onions, chopping garlic, and slicing peppers. A good knife makes the prep way faster (and safer!).
Measuring Spoons & Cups: Essential for accuracy, especially with spices and coconut milk.
Tongs or Spatula: For flipping the chicken and stirring the sauce. I like silicone-tipped tongs—they’re gentle and easy to clean.
Small Mixing Bowl: For tossing the chicken with its marinade before cooking.

Alternatives: If you don’t have a large skillet, a Dutch oven or heavy-bottomed saucepan works too. And for chopping, a food processor can speed things up (just don’t overdo it, or your veggies will turn to mush!).

Personal Note: I’ve made this in both a cast iron skillet and a basic nonstick pan—both turned out great, though cast iron gives a little extra browning to the chicken. For easy cleanup, soak your pan right away. If you’re just starting out, there’s no need for fancy tools. I’ve made this on a shoestring budget using thrifted pans, and it’s always a hit.

How to Make Spicy Brazilian Coconut Chicken

Brazilian coconut chicken preparation steps

Marinate the Chicken (5 minutes):
- In a small bowl, combine 1 1/2 pounds (680g) chicken thighs, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, and 1 tablespoon lime juice.
- Toss to coat evenly. Let sit while you prep the rest (even 5 minutes makes a difference; if you have more time, great!).
Sear the Chicken (6–8 minutes):
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add marinated chicken in a single layer. Sear for 3–4 minutes per side, until golden brown and just cooked through. Chicken should read 165°F (74°C) on a thermometer.
- Transfer to a plate and cover loosely with foil. (Don’t worry if there’s a little pink inside—it’ll finish cooking in the sauce.)
Build the Sauce (5 minutes):
- Lower heat to medium. Add diced onion and sauté 2–3 minutes, scraping up any browned bits. The kitchen should smell amazing right about now!
- Add garlic, red chili, and bell pepper. Cook for another 2–3 minutes, until softened.
- Stir in 1 tablespoon tomato paste and 1 teaspoon brown sugar. Cook for 1 minute to caramelize slightly.
Simmer with Coconut Milk (10 minutes):
- Pour in 1 can (400ml) full-fat coconut milk, 1 tablespoon soy sauce, juice and zest of 1 lime, and any optional veggies you’re using.
- Return chicken (and any juices) to the pan. Nestle into the sauce.
- Simmer uncovered for 8–10 minutes, turning chicken once, until sauce thickens to your liking and chicken is cooked through.
- Sauce should be creamy and slightly reduced, coating the back of a spoon.
Finish & Serve:
- Stir in 1/4 cup chopped cilantro and taste for seasoning. Add more salt, lime, or chili if you want extra punch.
- Serve hot over fluffy rice, quinoa, or with crusty bread for maximum sauce soaking!

Troubleshooting: If your sauce seems thin, let it bubble a bit longer uncovered. If it’s too thick, splash in a little chicken broth or water. Watch the chicken so it stays juicy—overcooked thighs can get tough, but they’re pretty forgiving. If you’re using chicken breasts, check for doneness a couple minutes early.

Personal Tip: I always squeeze an extra lime over the top and sprinkle on more cilantro before serving. The burst of freshness is unbeatable. Oh, and don’t rush the simmer—those last few minutes really bring the flavors together.

Cooking Tips & Techniques

Use Full-Fat Coconut Milk: Trust me, lite versions just aren’t the same. You want that richness for a true Brazilian coconut chicken experience.
Sear, Don’t Steam: Make sure your pan is hot and don’t crowd the chicken—otherwise, you’ll get pale, soggy pieces instead of golden, flavorful bites.
Adjusting Heat: Start with one chili if you’re spice-shy. You can always add more, but you can’t take it out (I learned this the hard way!).
Veggie Add-Ins: Toss in whatever you have—zucchini, spinach, or even frozen peas work great near the end. Just don’t overload or the sauce won’t thicken properly.
Rest Before Serving: Let the chicken sit in the sauce, off the heat, for a couple minutes. It finishes cooking gently and soaks up all the flavor.

Common Mistakes: Overcooking the chicken (it’ll get stringy), using watery coconut milk, or skimping on the lime—don’t do it! I once used a generic coconut milk, and the sauce split and got oily. Stick with brands you trust and shake the can before opening.

Efficiency Tip: While the chicken sears, dice your onions and peppers. Multitasking shaves precious minutes off your total cooking time. And always prep your garlic last so your hands don’t smell the whole evening!

For the creamiest, dreamiest Brazilian coconut chicken, patience and quality coconut milk are your best friends. Trust your nose and taste buds—they’ll tell you when it’s just right.

Variations & Adaptations

Low-Carb/Keto: Swap the brown sugar for a pinch of stevia or skip it. Serve with cauliflower rice for a keto-friendly meal.
Vegetarian: Replace chicken with firm tofu or chickpeas. Sear tofu cubes just like the chicken for that golden crust—it soaks up the coconut sauce beautifully.
Milder Version: Omit chili peppers and use bell pepper only. A touch of smoked paprika gives depth without heat, perfect for little ones.
Seasonal Add-Ins: In the summer, I love adding sliced zucchini or fresh corn. In winter, sweet potatoes (pre-roasted) make it extra hearty.
Cooking Methods: Slow cooker fans—brown the chicken and aromatics first, then add everything to the crockpot and cook on low for 4 hours.
Allergen Swaps: For soy allergies, coconut aminos or tamari are great substitutes. If there’s a cilantro aversion, parsley or even a sprinkle of green onions work in a pinch.

Personal Favorite: I’ve made this with shrimp instead of chicken for a quick seafood twist. Just simmer shrimp in the sauce for 3–4 minutes until pink—so good!

Serving & Storage Suggestions

This Brazilian coconut chicken is best served piping hot, straight from the skillet. I love piling it over fluffy white rice or coconut rice to soak up all that luscious sauce. For something lighter, quinoa or cauliflower rice are tasty alternatives. Scatter fresh cilantro and a few lime wedges on top for a pop of color (and flavor!).

Pair it with a crisp green salad or roasted veggies. For drinks, a cold lager or sparkling limeade balances the spice. Leftovers? They’re even better the next day as the flavors meld together. Store cooled chicken and sauce in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently on the stove over low heat, adding a splash of water or coconut milk if the sauce has thickened too much.

I’ve even tucked leftovers into wraps or served them over baked potatoes for a fun lunch. Trust me, the sauce just gets tastier with time—if it lasts that long!

Nutritional Information & Benefits

One serving of spicy Brazilian coconut chicken (with sauce, no rice) is about 360 calories, 19g fat, 8g carbs, and 34g protein. Thanks to the coconut milk, you get a dose of healthy saturated fats, while the chicken provides lean protein. The chili peppers and bell peppers add vitamin C and antioxidants.

This recipe is naturally gluten-free and dairy-free. If you’re watching sodium, use low-sodium soy sauce. Allergens to note: coconut (tree nut) and soy (if using). As someone who tries to eat balanced but flavorful meals, I love that this dish is satisfying without being heavy. It fits beautifully into a high-protein or low-carb diet—just pick your sides accordingly.

Conclusion

If you’re craving something bold, creamy, and just a little bit spicy, this Brazilian coconut chicken recipe is calling your name. It’s the kind of meal that makes an ordinary weeknight feel special without a ton of effort. I love how flexible it is—make it mild, make it fiery, pile on your favorite veggies, or keep it classic.

Seriously, this recipe has become a staple in my house because it checks all the boxes: quick, easy, comforting, and packed with flavor. Give it a try, then make it your own—swap the protein, dial up the spice, or add your favorite veggies. I’d love to hear your take on it! Drop a comment below, share your photos, or let me know if you have your own twist.

Warm wishes and happy cooking—here’s to bringing a taste of Brazil to your kitchen, one delicious bite at a time!

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Absolutely! Just keep an eye on cooking time, as breasts cook faster and can dry out. I recommend slicing them in half horizontally so they cook evenly.

Is this Brazilian coconut chicken recipe very spicy?

It’s got a gentle kick, but you can adjust the heat easily. Use just one chili or leave it out for a milder version. If you like it hot, add extra!

Can I make this dish ahead of time?

Yes! The flavors get even better with time. You can make it up to 2 days ahead and reheat gently on the stove. Just store it in the fridge in a sealed container.

What sides go best with this coconut chicken?

Fluffy rice, coconut rice, quinoa, or even roasted potatoes work great. A crisp salad or sautéed greens make it a complete meal.

Can I freeze leftovers?

Definitely. Let the chicken cool, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently, adding a splash of water or coconut milk if needed.