Go Back
Brazilian cuisine is a vibrant tapestry of flavors, cultures, and traditions that reflect the diverse influences of the country's history, geography, and people. From the rich and savory dishes of the Amazon to the spicy street foods of Bahia, Brazilian food offers a culinary adventure that captivates the senses. Among the myriad of dishes that represent this dynamic cuisine, Spicy Brazilian Coconut Chicken stands out for its unique fusion of tropical flavors and aromatic spices.

Spicy Brazilian Coconut Chicken

Discover the flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! Juicy chicken thighs are marinated in aromatic spices, then seared to perfection. They're simmered in a rich coconut milk sauce with vibrant bell peppers and garlic, creating a dish that's both comforting and exciting. Perfectly garnished with fresh cilantro and served with lime wedges, this meal pairs beautifully with rice or quinoa. Bring a taste of the tropics to your dinner table tonight!
Print Recipe Pin Recipe

Ingredients
  

4 chicken thighs (bone-in, skin-on for more flavor)

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 medium onion, diced

4 cloves garlic, minced

1 red bell pepper, sliced

1 green bell pepper, sliced

2 tablespoons tomato paste

1 tablespoon Brazilian red pepper paste (or any spicy pepper paste)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken thighs with a pinch of salt, pepper, cumin, smoked paprika, and oregano. Let it marinate for at least 30 minutes.

    Sear the Chicken: In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the marinated chicken, skin-side down, and sear for about 5-7 minutes until golden brown. Flip and cook for an additional 5-7 minutes. Remove the chicken from the pan and set aside.

      Prepare the Sauce: In the same skillet, add the diced onion and sliced bell peppers. Sauté for about 5 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant. Stir in the tomato paste and Brazilian red pepper paste, cooking for another 2 minutes.

        Combine with Coconut Milk: Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer, then return the seared chicken to the skillet, skin side up. Cover with a lid and let it cook over low heat for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

          Final Touches: Once the chicken is cooked through, taste the sauce and adjust salt and pepper as needed. If you prefer a spicier dish, you can add more red pepper paste at this stage.

            Serve: Garnish the spicy coconut chicken with fresh cilantro and serve with lime wedges on the side. This dish pairs beautifully with rice or quinoa to soak up the delicious sauce.

              Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4