Spicy Brazilian Coconut Chicken: A Flavorful Delight!

This Spicy Brazilian Coconut Chicken is a vibrant, creamy, and slightly fiery dish that brings together the warmth of coconut milk, the heat of chili paste, and the brightness of lime juice. I love how it balances richness with spice, creating a comforting meal that’s full of flavor and personality.

Why You’ll Love This Recipe

I adore this recipe because it’s both comforting and exciting at the same time. The coconut milk makes the sauce velvety and smooth, while the chili paste adds a bold kick that keeps every bite interesting. It’s an easy one-pan dish that makes my kitchen smell amazing, and it pairs beautifully with rice, quinoa, or flatbread. I also love how quickly it comes together, making it perfect for weeknights but still impressive enough for guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 lbs chicken thighs boneless and skinless
1 can 14 oz coconut milk
2 tablespoons olive oil
1 medium onion chopped
4 cloves garlic minced
1 tablespoon fresh ginger grated
1-2 tablespoons chili paste adjust based on heat preference
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh cilantro chopped (for garnish)
Juice of 1 lime

Directions

1. I start by heating olive oil in a large skillet over medium heat.
2. Then I add the chopped onion and sauté until it becomes soft and translucent.
3. I stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Next, I add the chili paste, cumin, paprika, salt, and black pepper, stirring well to coat the aromatics.
5. I add the chicken thighs and cook until they are lightly browned on both sides.
6. Once the chicken is seared, I pour in the coconut milk, stirring to combine all the flavors.
7. I let the mixture simmer gently for about 20–25 minutes, until the chicken is cooked through and the sauce has thickened slightly.
8. Before serving, I squeeze in the lime juice and stir it through for a fresh burst of flavor.
9. I finish with a sprinkle of chopped cilantro on top before serving.

Servings and Timing

This recipe serves about 4 people. The total time is around 40 minutes — 10 minutes for prep and 30 minutes for cooking.

Variations

Sometimes I like to add bell peppers or cherry tomatoes for extra color and sweetness. For a milder version, I reduce the chili paste and add a bit more coconut milk. If I want to make it heartier, I serve it over rice or couscous. For a lighter twist, I sometimes use chicken breast instead of thighs.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I do so gently on the stovetop over low heat, adding a splash of coconut milk or water to loosen the sauce. It can also be frozen for up to 2 months; I thaw it overnight in the fridge before reheating.

FAQs

How spicy is this dish?

It depends on how much chili paste I add. I usually start with 1 tablespoon for moderate heat and add more if I want it spicier.

Can I use chicken breast instead of thighs?

Yes, I can use boneless chicken breasts, but I prefer thighs because they stay juicier and more flavorful.

What type of chili paste works best?

I like to use a Brazilian or Asian-style chili paste, but any kind that suits my spice preference works well.

Can I make this dish dairy-free?

It’s naturally dairy-free since it uses coconut milk instead of cream.

What can I serve with this dish?

I usually serve it with steamed rice, jasmine rice, or quinoa. It also pairs well with naan or flatbread.

Can I make it ahead of time?

Yes, I often make it a day ahead, as the flavors deepen beautifully overnight.

How do I thicken the sauce?

If I want a thicker sauce, I simmer it uncovered for a few extra minutes until it reduces.

Can I use light coconut milk?

Yes, but I find that regular coconut milk gives a richer and creamier texture.

How do I make it less spicy?

I simply reduce the chili paste or add a little more coconut milk to balance the heat.

Can I add vegetables to this dish?

Absolutely, I often add bell peppers, spinach, or peas for extra nutrition and color.

Conclusion

This Spicy Brazilian Coconut Chicken is one of those dishes I keep coming back to because it’s rich, aromatic, and incredibly satisfying. The combination of creamy coconut, zesty lime, and spicy chili makes every bite memorable. It’s easy to make, adaptable, and guaranteed to bring bold Brazilian flavors to my table every time I cook it.

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