Go Back
Brazilian cuisine is known for its vibrant flavors, colorful presentations, and a rich tapestry of cultural influences ranging from indigenous peoples to Portuguese colonizers and African slaves. These diverse culinary traditions mingle to create delicious dishes that burst with boldness and complexity. One standout dish that embodies the essence of Brazilian cooking is Spicy Brazilian Coconut Chicken. This tantalizing recipe combines succulent chicken thighs with the creamy richness of coconut milk, enhanced by a medley of spices that lend an unforgettable kick.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! Tender chicken thighs simmered in a creamy coconut milk sauce infused with garlic, ginger, and fresh chili peppers will excite your taste buds. Perfect for a cozy dinner, this dish is easy to prepare and pairs beautifully with rice. Elevate your meal with a sprinkle of cilantro for a refreshing finish. Dive into this tropical delight that's sure to impress!
Print Recipe Pin Recipe

Ingredients
  

1.5 lbs (680g) bone-in chicken thighs, skinless

1 can (13.5 oz) coconut milk

2 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, minced

1-2 fresh red chili peppers, chopped (adjust to taste)

1 tablespoon fresh ginger, grated

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon turmeric

Salt and pepper, to taste

Juice of 1 lime

Fresh cilantro, for garnish (optional)

Cooked rice, for serving

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the chicken thighs, lime juice, salt, pepper, paprika, cumin, coriander, and turmeric. Massage the spices into the chicken until well coated. Let it marinate for at least 30 minutes, preferably in the refrigerator for a couple of hours or overnight.

    Sauté Aromatics: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until it's soft and translucent, about 5 minutes. Add the minced garlic, ginger, and chopped chili peppers, cooking for another 2 minutes until fragrant.

      Brown the Chicken: Increase the heat to medium-high and add the marinated chicken thighs to the skillet. Brown the chicken on both sides for about 4-5 minutes until it gets a nice golden color.

        Add Coconut Milk: Pour in the coconut milk, stirring to combine with the sautéed mixture. Bring to a gentle simmer, reduce the heat to low, and cover the skillet. Let it simmer for about 30-35 minutes, or until the chicken is tender and cooked through.

          Adjust Seasoning: After 30 minutes, taste the sauce and adjust the seasoning with more salt, pepper, or lime juice, if desired.

            Serve: Remove the skillet from heat and let the flavors meld for a few minutes. Serve the spicy Brazilian coconut chicken over cooked rice, garnished with fresh cilantro if using.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4 servings