Go Back
–+ servings
Spicy Brazilian Coconut Chicken Recipe

Spicy Brazilian Coconut Chicken Recipe That'll Ignite Your Tastebuds

This Spicy Brazilian Coconut Chicken Recipe offers rich flavors and a creamy sauce, perfect for any dinner occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Tender and flavorful. Substitute with boneless, skinless chicken breasts for a leaner option.
  • 4 cloves Minced Garlic Always opt for fresh garlic for the best flavor.
  • 1 teaspoon Cayenne Pepper Adjust according to personal taste.
  • 1 teaspoon Salt Adjust to enhance flavor balance.
  • 1 teaspoon Black Pepper Adjust to enhance flavor balance.
For the Vegetables & Spices
  • 1 teaspoon Paprika For color and mild spiciness.
  • 1 medium Onion Yellow or red onions work well.
  • 1 medium Red Bell Pepper Can substitute or omit.
  • 1 teaspoon Ground Cumin Important for authentic flavor.
  • 1 teaspoon Ground Coriander Can be replaced with a bit of curry powder if necessary.
  • 1 teaspoon Smoked Paprika Optional but recommended.
For the Sauce
  • 1 can Diced Tomatoes Provides acidity and moisture.
  • 1 cup Coconut Milk Substitute with almond milk for a lighter option.
  • 1 cup Chicken Broth Homemade if possible for best results.
  • 1 leaf Bay Leaf Infuses earthy flavor; discard before serving.

Equipment

  • large bowl
  • skillet

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine the chicken thighs with minced garlic, paprika, cayenne pepper, salt, and black pepper. Marinate for 30 minutes.
  2. Heat vegetable oil in a large skillet over medium heat. Add chopped onion and diced red bell pepper, sauté for 5 minutes until tender.
  3. Stir in ground cumin, ground coriander, and smoked paprika, cooking for an additional minute.
  4. Pour in the canned diced tomatoes, coconut milk, and chicken broth. Add a bay leaf and season to taste. Simmer until thickened.
  5. Add marinated chicken thighs, ensuring they are submerged. Cover and simmer for about 20 minutes until cooked through.
  6. Remove the bay leaf and serve hot over rice, garnished with fresh cilantro.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 10IUVitamin C: 40mgCalcium: 2mgIron: 10mg

Notes

Marinate for 30 minutes for enhanced flavor. Use fresh ingredients for the best results. Adjust spice levels to taste. Store leftovers in an airtight container for up to 3 days in the fridge or 3 months in the freezer.

Tried this recipe?

Let us know how it was!