The first time I made spicy Brazilian coconut chicken, it was one of those chaotic weeknights when dinner needed to be quick but still comforting. I’ve always believed, as I share on my About Me page, that food should bring warmth without adding stress. This Brazilian coconut chicken recipe delivers bold flavor, creamy coconut milk richness, and just enough spice — all in a balanced one-pot meal perfect for busy families.
Why You’ll Love This Recipe
If you crave bold flavor with minimal effort, this spicy Brazilian coconut chicken will instantly earn a spot in your weekly rotation. This Brazilian coconut chicken recipe combines tender chicken thighs, rich coconut milk, garlic, lime, and smoky spices into a creamy, spicy coconut sauce Brazilian-style families love. It’s a one-pot Brazilian coconut chicken that delivers comfort and convenience in every bite.
The balance of heat and creaminess makes this spicy Brazilian chicken deeply satisfying without being overwhelming. You can easily adjust the spice level, swap chicken breasts for thighs, or even prepare a spicy Brazilian coconut chicken slow cooker version for hands-off cooking. The coconut milk chicken stew texture is silky and flavorful, perfect over rice.
Busy weeknight? Special gathering? This Brazilian coconut chicken recipe fits both. It’s dairy-free, gluten-free, family-friendly, and packed with vibrant tropical flavor. Whether you’re searching for Brazilian chicken marinade ideas or a creamy spicy coconut chicken Brazilian dinner, this dish brings authentic taste with simple ingredients and reliable results every time.
Ingredients for This Recipe
The magic of spicy Brazilian coconut chicken starts with a vibrant marinade that infuses the chicken with garlic, lime, and warm spices. Paprika, cumin, and chili flakes create the signature heat found in authentic spicy Brazilian chicken, while olive oil helps lock in moisture. The creamy base of this Brazilian coconut chicken recipe comes from full-fat coconut milk, which forms a rich spicy coconut sauce Brazilian kitchens are known for. Onion, bell pepper, and tomato paste build depth, while smoked paprika enhances the bold flavor profile. A touch of peanut butter is optional but adds subtle nuttiness and body. Fresh lime juice brightens the dish at the end, and cilantro brings freshness to balance the creamy coconut milk chicken stew texture.
🛒 Ingredients:
For the Chicken Marinade:
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 3 cloves garlic, minced
- 1 tablespoon lime juice
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½–1 teaspoon chili flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the Coconut Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, sliced
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon peanut butter (optional)
- Juice of ½ lime
- Salt to taste
For Garnish:
How to Make This Recipe
Making spicy Brazilian coconut chicken is simple, flavorful, and perfect for a one-pot dinner. The process builds layers of bold Brazilian flavor, starting with a zesty Brazilian chicken marinade and finishing with a rich, creamy spicy coconut sauce Brazilian style. Each step enhances the texture and depth of this Brazilian coconut chicken recipe, ensuring tender chicken and a silky coconut milk sauce infused with garlic, lime, smoked paprika, and chili heat. By searing first and simmering gently, you lock in moisture while allowing the coconut milk chicken stew flavors to develop fully. This method guarantees restaurant-quality spicy Brazilian chicken with minimal effort.
🛒 Steps:
- Marinate the chicken with garlic, lime juice, paprika, cumin, chili flakes, salt, pepper, and olive oil to create a bold Brazilian chicken marinade. Let rest at least 20–30 minutes.
- Sear the marinated chicken in a hot skillet with olive oil until golden brown on both sides to build deep flavor for your spicy Brazilian coconut chicken.
- Sauté onion and red bell pepper in the same pan until softened, then stir in smoked paprika, cayenne, and tomato paste for a rich spicy coconut sauce Brazilian base.
- Pour in full-fat coconut milk and chicken broth, stirring until smooth and creamy.
- Return chicken to the skillet and simmer gently until tender and the Brazilian coconut chicken recipe thickens into a creamy coconut milk sauce.
- Finish with fresh lime juice and chopped cilantro before serving over rice.
Expert Cooking Tips
Perfecting spicy Brazilian coconut chicken comes down to technique and ingredient balance. The richness of full-fat coconut milk is essential for achieving that creamy spicy coconut sauce Brazilian flavor profile. Choosing chicken thighs over breasts helps maintain tenderness in this Brazilian coconut chicken recipe, especially during simmering. Proper heat control prevents the coconut milk from separating and keeps the sauce silky. Layering spices like smoked paprika, cumin, and chili flakes builds the bold depth expected in authentic spicy Brazilian chicken. Fresh lime juice added at the end brightens the entire coconut milk chicken stew, while resting the dish briefly before serving allows the flavors to fully develop and intensify.
💡 Expert Tips:
- Use full-fat coconut milk for a thick, creamy spicy coconut sauce Brazilian texture.
- Choose boneless chicken thighs for juicier spicy Brazilian coconut chicken results.
- Sear chicken over medium-high heat to lock in flavor before simmering.
- Simmer gently; avoid boiling to protect the Brazilian coconut chicken recipe sauce consistency.
- Adjust chili flakes and cayenne to control the heat level of your spicy Brazilian chicken.
- Add peanut butter for extra richness and authentic Brazilian coconut chicken depth.
- Finish with fresh lime juice and cilantro to brighten the coconut milk chicken stew flavor.
- Let the dish rest 5 minutes before serving to intensify flavor absorption.
FAQs
Can I make spicy Brazilian coconut chicken less spicy?
Yes, you can easily adjust the heat in spicy Brazilian coconut chicken by reducing chili flakes and cayenne pepper. Adding a little extra full-fat coconut milk will mellow the spicy coconut sauce Brazilian flavor while keeping the creamy texture of this Brazilian coconut chicken recipe rich and balanced.
Can I prepare Brazilian coconut chicken in a slow cooker?
Absolutely. For spicy Brazilian coconut chicken slow cooker style, sear the marinated chicken first for deeper flavor. Then cook on low for 4–6 hours. Add the coconut milk during the last 30–45 minutes to maintain a smooth coconut milk chicken stew consistency.
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are recommended for juicier spicy Brazilian chicken. If using breasts, avoid overcooking to keep your Brazilian coconut chicken recipe tender and moist in the creamy coconut sauce.
What should I serve with Brazilian coconut chicken?
Spicy Brazilian coconut chicken pairs perfectly with white rice, jasmine rice, or cilantro lime rice. You can also serve it with roasted vegetables or warm flatbread to soak up the flavorful spicy coconut sauce Brazilian style.
Want more sweet and savory recipes like this? Follow us on Facebook for daily dinner ideas, cooking tips, and behind-the-scenes moments from Eminent Recipes.
See how others are plating this dish on Instagram! Tag your version with #Eminentrecipes and get featured.
Love collecting recipes? Don’t miss our latest pins on Pinterest—perfect for saving your favorite meals in one spot.
Homemade Buffalo Chicken Tacos with Customizable Toppings
Cucumber and Chickpea Slaw – Crunchy, Protein-Packed & Delicious
Cheesy Egg Toast with Melted Cheese – Fast Weekday Breakfast
Crockpot Chicken Pot Roast – Tender, Juicy, and Flavorful
Spicy Brazilian coconut chicken is the perfect balance of bold heat, creamy texture, and vibrant tropical flavor. This Brazilian coconut chicken recipe brings together tender chicken, rich coconut milk, garlic, lime, and smoky spices in one comforting, flavor-packed dish. Whether you’re making it as a quick weeknight dinner or serving it for guests, this spicy Brazilian chicken delivers satisfying results every time.
With its silky spicy coconut sauce Brazilian style and customizable heat level, this coconut milk chicken stew is both approachable and impressive. Simple ingredients, one-pan cooking, and layered seasoning make this Brazilian coconut chicken recipe a reliable favorite. Serve it over rice, finish with fresh cilantro and lime, and enjoy a warm, comforting meal that feels both effortless and special.
Print
Spicy Brazilian Coconut Chicken
- Total Time: ~50 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten Free
Description
A bold and creamy Brazilian-inspired chicken dish simmered in a rich coconut milk sauce infused with garlic, lime, paprika, and chili heat. This comforting one-pan meal delivers the perfect balance of spice, creaminess, and fresh herbs — ideal for serving over rice for a vibrant weeknight dinner.
Ingredients
🛒 Ingredients (Serves 4–6)
For the Chicken Marinade:
2 lbs boneless, skinless chicken thighs (or breasts)
3 cloves garlic, minced
1 tablespoon lime juice
1 teaspoon paprika
½ teaspoon cumin
½–1 teaspoon chili flakes (adjust to heat preference)
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
For the Coconut Sauce:
1 tablespoon olive oil
1 small onion, finely chopped
1 red bell pepper, sliced
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional for extra spice)
1 can (13.5 oz) full-fat coconut milk
½ cup chicken broth
1 tablespoon tomato paste
1 tablespoon peanut butter (optional, for depth and richness)
Juice of ½ lime
Salt to taste
For Garnish:
Fresh chopped cilantro
Extra lime wedges
Cooked white rice (for serving)
Instructions
📝 Instructions:
In a bowl, combine garlic, lime juice, paprika, cumin, chili flakes, salt, pepper, and olive oil. Add chicken and coat well. Marinate for at least 20–30 minutes (or up to 4 hours in the refrigerator).
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden brown. Remove and set aside (it will finish cooking in the sauce).
In the same skillet, sauté onion and bell pepper until softened (about 3–4 minutes). Stir in smoked paprika and cayenne. Add tomato paste and cook 1 minute.
Pour in coconut milk and chicken broth, stirring well. Add peanut butter if using. Bring to a gentle simmer.
Return chicken to the skillet. Cover and simmer for 15–20 minutes, until chicken is fully cooked and sauce thickens.
Stir in lime juice. Adjust salt and spice as needed. Garnish with fresh cilantro and serve hot over rice.
Notes
• Make It Milder: Reduce chili flakes and cayenne, or add extra coconut milk.
• Slow Cooker Option: Brown chicken first, then cook on low 4–6 hours. Add coconut milk during the last 30–45 minutes.
• Extra Creamy: Use full-fat coconut milk for best texture.
• Add Veggies: Spinach or diced tomatoes make great additions.
- Prep Time: 20 minutes (+ marinating)
- Cook Time: 25–30 minutes
- Category: Dinner / Main Course
- Method: Stovetop / Simmered
- Cuisine: Brazilian-Inspired