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.

Spicy Brazilian Coconut Chicken – Easy, Creamy, Flavorful 2026

Name: Spicy Brazilian Coconut Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 servings
Cuisine: Brazilian
Ingredients: 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; 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; Fresh chopped cilantro for garnish; Extra lime wedges for serving; Cooked white rice for serving

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

Scale

🛒 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:

Step 1: Marinate the Chicken

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).

Step 2: Sear the Chicken

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).

Step 3: Build 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.

Step 4: Simmer

Return chicken to the skillet. Cover and simmer for 15–20 minutes, until chicken is fully cooked and sauce thickens.

Step 5: Finish & Serve

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