Spicy Brazilian Coconut Chicken is a flavorful dish that brings together tender chicken pieces simmered in creamy coconut milk with a kick of spicy heat. The combination of coconut’s sweetness and vibrant spices makes this dish both comforting and exciting. You’ll notice the richly sauced chicken with hints of garlic, chili, and maybe a squeeze of lime for that extra zing.
I love making this dish when I want something a little different but still easy to put together. The spice level can be adjusted to your taste, so it’s perfect whether you like it mild or with a good sizzle. One of my favorite tricks is to add fresh cilantro or parsley on top to brighten the flavors and add a fresh pop of color.
When I serve Spicy Brazilian Coconut Chicken, I usually pair it with fluffy white rice or warm crusty bread to soak up all the tasty sauce. It’s great for a weeknight dinner or when friends come over because it feels special without needing too much fuss. Every time I make it, it reminds me of the vibrant flavors and warm spirit of Brazilian food, making me smile as I eat.
Key Ingredients & Substitutions
Chicken: Using skin-on breasts or thighs adds great flavor and keeps the meat juicy. If you want less fat, boneless skinless works too but watch the cooking time so it doesn’t dry out.
Spices: Smoked paprika, cumin, coriander, and cayenne give this dish its warm, spicy flavor. If you don’t have smoked paprika, regular paprika is fine. Adjust cayenne to control the heat level.
Coconut Milk: This creates the creamy, lightly sweet sauce. Use full-fat coconut milk for richness. Light versions are okay but the sauce won’t be as creamy.
Fresh Chili: Adds freshness and heat. If you can’t find fresh chili, a pinch of red pepper flakes or chili powder will work in a pinch.
Cilantro & Lime: They add brightness and balance to the rich sauce. If you don’t like cilantro, try parsley instead. Lime juice can be swapped for lemon juice for a similar zing.
How Do You Get Tender, Juicy Chicken with Crispy Skin?
Cooking skin-on chicken can be tricky because you want crispy skin but juicy meat. Here’s how I do it:
- Make sure the chicken skin is dry before seasoning.
- Heat oil in the pan first, then add chicken skin-side down to get a golden, crispy crust without sticking.
- Don’t move the chicken too much during searing – let it develop color.
- After searing skin-side down, flip and sear the other side briefly before simmering in the sauce.
- Simmer gently in coconut sauce with a lid on. This steams and cooks the chicken through while keeping it juicy.
These steps help balance crispy skin texture with tender, flavorful chicken inside every time.
Equipment You’ll Need
- Large skillet or sauté pan – I like it because it heats evenly and you can cook the chicken and sauce in one pot.
- Tongs or a spatula – makes flipping the chicken easy without piercing the meat and losing juices.
- Measuring spoons and cups – for spices, lime juice, and coconut milk, ensuring everything is just right.
- Wooden spoon or stirring utensil – helps mix the sauce and keep everything from sticking to the pan.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or fish for a seafood version that cooks quickly and keeps the dish light.
- Add chopped pineapple or mango to the sauce for a sweet contrast to the spice and coconut flavors.
- Stir in chopped spinach or kale near the end for added greens and nutrients.
- Use lime zest and juice, or add a splash of coconut rum for an extra layer of flavor.
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Chicken and Spice Mix:
- 4 boneless, skin-on chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper (adjust to heat preference)
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 fresh red chili or 1 small jalapeño, finely chopped (optional for heat)
- 1 red bell pepper, diced
- 1 (14 oz) can coconut milk
- 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
- 1 tablespoon tomato paste
- ½ cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 1 lime
To Serve:
- Cooked white rice
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and around 30 minutes total cooking time. From searing the chicken to simmering it in the creamy coconut sauce, you’ll have a delicious meal ready in under 45 minutes.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Pat the chicken dry with paper towels. Sprinkle salt, pepper, smoked paprika, cumin, coriander, and cayenne pepper all over the chicken pieces. Heat the olive oil in a large skillet over medium-high heat. Place the chicken skin-side down and cook until the skin is golden brown and crisp, about 5-6 minutes. Flip the chicken and cook for another 3-4 minutes. Remove chicken from the skillet and set aside.
2. Prepare the Sauce Base:
In the same skillet, add the chopped onion and cook for about 3-4 minutes until it softens. Add minced garlic, chopped chili, and diced red bell pepper, stirring and cooking for another 2 minutes until fragrant.
3. Add Tomatoes and Coconut Milk:
Stir in the diced tomatoes and tomato paste, cooking for about 3 minutes so the tomatoes soften and the mixture thickens slightly. Then, pour in the coconut milk and mix well. Bring this sauce to a gentle simmer.
4. Simmer the Chicken in Sauce:
Return the seared chicken to the pan, nestling it into the sauce. Cover the skillet and simmer on low heat for 15-20 minutes until the chicken is cooked through and tender.
5. Finish and Serve:
Stir in chopped fresh cilantro and squeeze in the lime juice. Reserve a little cilantro for garnish. Taste the sauce and adjust the seasoning with salt, pepper, or extra chili if you like it spicier. Serve hot alongside cooked white rice, spooning plenty of the rich coconut sauce over the top. Garnish with the extra cilantro for a fresh pop of color.
Enjoy your vibrant, creamy, and spicy Brazilian Coconut Chicken!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw it completely in the refrigerator overnight before cooking. Pat it dry well to ensure a nice sear and crispy skin.
How Can I Make This Dish Less Spicy?
Reduce or omit the cayenne pepper and fresh chili. You can also substitute the chili with a milder pepper or leave it out altogether for a milder, creamy coconut flavor.
Can I Prepare This Ahead of Time?
Absolutely! You can cook the chicken and sauce, then refrigerate for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water or coconut milk if the sauce thickens too much.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to heat evenly.