Spicy Brazilian Coconut Chicken (Printable Version)

Tender chicken in creamy coconut sauce with Brazilian spices and vegetables

# What You Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper

→ Marinade & Base

04 - 1 tbsp lime juice
05 - 2 tbsp olive oil
06 - 1 large onion, finely chopped
07 - 4 cloves garlic, minced
08 - 1 red bell pepper, diced
09 - 1 green bell pepper, diced

→ Spices

10 - 1-2 red chilies, finely chopped
11 - 2 tsp sweet paprika
12 - 1 tsp ground cumin
13 - 1 tsp ground coriander
14 - ½ tsp chili flakes

→ Sauce

15 - 1 (14 oz) can coconut milk, full fat
16 - 1 (14 oz) can diced tomatoes
17 - 1 tbsp tomato paste
18 - ½ cup chicken stock

→ Finishing

19 - ¼ cup fresh cilantro, chopped
20 - 2 tbsp fresh parsley, chopped
21 - Lime wedges, for serving

# Directions:

01 - Season chicken chunks with salt, pepper, and lime juice. Let sit for 10 minutes to absorb flavors.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken on both sides until golden brown, approximately 3-4 minutes per side. Remove from pan and set aside.
03 - In the same pan, add onion and cook for 2-3 minutes until softened. Add garlic, red and green bell peppers, and chilies; continue cooking for 2 minutes.
04 - Stir in paprika, cumin, coriander, and chili flakes. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
05 - Return chicken to the pan. Pour in coconut milk, diced tomatoes, tomato paste, and chicken stock. Stir thoroughly to combine all ingredients.
06 - Bring mixture to a simmer, reduce heat to low, cover, and cook for 20-25 minutes until chicken is cooked through and sauce has thickened slightly.
07 - Stir in chopped cilantro and parsley. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. Serve hot garnished with extra herbs and lime wedges alongside steamed rice.

# Expert Advice:

01 -
  • The coconut sauce transforms ordinary chicken into something that feels like a special occasion
  • It freezes beautifully so I always keep a portion stashed for those nights when cooking feels impossible
  • The heat is completely customizable so everyone at the table can be happy
02 -
  • The sauce will look thin at first but will thicken as it simmers so do not be tempted to add flour or cornstarch
  • Coconut milk can sometimes separate in the pan but just keep stirring and it will come back together
  • The heat mellows significantly during cooking so taste before serving if you are worried about spice level
03 -
  • Pat the chicken very dry before searing or it will steam instead of brown
  • Use a heavy bottomed pan so the coconut milk does not scorch on the bottom

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