Spicy Brazilian Coconut Chicken (Printable)

Tender chicken in creamy coconut sauce with Brazilian spices and fresh herbs

# What You'll Need:

→ Meats

01 - 1.75 lb boneless, skinless chicken thighs, cut into large chunks

→ Vegetables & Aromatics

02 - 1 large onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 3 garlic cloves, minced
05 - 1 red chili (or to taste), finely chopped
06 - 2 tbsp fresh cilantro, chopped (plus extra for garnish)
07 - 1 lime, cut into wedges (for serving)

→ Spices & Seasonings

08 - 1 tsp ground cumin
09 - 1/2 tsp ground coriander
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp turmeric
12 - 1/2 tsp chili flakes (optional, for extra heat)
13 - Salt and black pepper to taste

→ Liquids

14 - 1 can (13.5 fl oz) full-fat coconut milk
15 - 2 tbsp vegetable oil
16 - 1/3 cup chicken broth or water

# How-To Steps:

01 - Pat the chicken thighs dry and cut into large, even chunks. Season generously with salt, black pepper, ground cumin, ground coriander, and turmeric, tossing to coat evenly.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer and brown on all sides, approximately 5 to 7 minutes. Transfer the browned chicken to a plate and set aside.
03 - In the same skillet with the rendered fond, add the chopped onion, sliced red bell pepper, and finely chopped red chili. Sauté until the vegetables are softened and the onion turns translucent, about 5 minutes.
04 - Add the minced garlic and smoked paprika to the skillet. Stir continuously and cook for 1 minute until fragrant, being careful not to let the garlic brown.
05 - Return the seared chicken and any accumulated juices back to the skillet. Pour in the full-fat coconut milk and chicken broth, stirring well to combine and scrape up any browned bits from the bottom of the pan.
06 - Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered for 20 minutes, allowing the sauce to thicken and reduce while the chicken cooks through completely.
07 - Remove from heat and stir in 2 tablespoons of chopped fresh cilantro. Taste and adjust salt and pepper as needed.
08 - Serve hot, garnished with additional fresh cilantro and lime wedges on the side. Traditionally accompanied by steamed white rice to soak up the rich coconut sauce.

# Expert Advice:

01 -
  • The coconut milk sauce is so velvety you will want to drag crusty bread through every drop.
  • It tastes like something from a restaurant but comes together with pantry staples on a weeknight.
  • The gentle heat from the chili and spices builds slowly and keeps you reaching for another bite.
02 -
  • Do not rush the browning step because that golden crust is where half the flavor lives.
  • Shaking the coconut milk can before opening prevents clumps from landing in your sauce.
03 -
  • Pat the chicken completely dry before seasoning or the spice coating will slide off during browning.
  • Let the finished dish rest off the heat for five minutes before serving so the sauce settles and thickens further.

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