Brazilian Coconut Chicken
Brazilian Coconut Chicken is a wonderful dish that brings together tender chicken simmered in a creamy coconut sauce with hints of garlic, onion, and fresh herbs. The coconut milk gives…
Tip: save now, cook later.Brazilian Coconut Chicken is a wonderful dish that brings together tender chicken simmered in a creamy coconut sauce with hints of garlic, onion, and fresh herbs. The coconut milk gives the sauce a rich, smooth texture and a gentle sweetness that beautifully complements the savory flavors. It’s a dish that feels both exotic and comforting at the same time.
I love making this recipe because it’s pretty simple to prepare, but tastes like you’ve spent hours in the kitchen. One of my favorite parts is how the coconut milk makes the chicken so juicy and flavorful. I usually add a squeeze of lime or a sprinkle of fresh cilantro to brighten things up—it really lifts the whole dish and adds a fresh pop.
This chicken pairs perfectly with fluffy white rice or even some warm, crusty bread to soak up all the delicious sauce. Whenever I serve it, people always ask for seconds, and I can’t blame them. It’s the kind of meal that feels like a little celebration, even on a regular weeknight!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs keep the meat juicy and add great flavor. Boneless or skinless thighs can work but might be less rich. White meat chicken breast is an option if you want a leaner meal.
Coconut Milk: Full-fat coconut milk gives the sauce creaminess and richness. Light coconut milk is a lower-fat substitute but makes the sauce less creamy. Canned coconut milk usually works best for this recipe.
Red Bell Pepper: Adds sweetness and color. If you don’t have red bell pepper, orange or yellow ones are good substitutes. For a spicier kick, a small diced chili pepper could be added.
Spices (Turmeric, Paprika, Cumin): These warm spices create the dish’s signature flavor. If you don’t have smoked paprika, regular paprika works fine. You can adjust the cayenne to your spice preference or leave it out if you want mild flavors.
Fresh Lime Juice & Cilantro: I love these for brightening the dish right before serving. If cilantro isn’t your thing, fresh parsley or basil add fresh, herbaceous notes as alternatives.
How Can I Make Sure the Chicken Is Crispy and Tender?
Getting crispy skin and perfectly cooked chicken is key here. Follow these tips for the best results:
- Pat the chicken dry before seasoning to help the skin crisp up in the pan.
- Use medium-high heat and don’t crowd the pan to allow even browning on each side.
- Don’t move the chicken too much while searing; let it brown properly (about 5-7 minutes per side).
- After searing, simmer the chicken gently in the sauce with the lid on to cook it through without drying it out.
- Once cooked, remove the lid and simmer a few more minutes to thicken the sauce and concentrate the flavors.
Equipment You’ll Need
- Large skillet or sauté pan – perfect for searing the chicken and simmering the sauce in one pan.
- Sharp knife – makes chopping onions, garlic, and peppers quick and easy.
- Cutting board – protects your counters and gives you a safe place to prep ingredients.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Measuring spoons and cups – help keep your spice and liquid amounts right on track.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless chicken breasts if you prefer leaner meat; just watch the cooking time to avoid dryness.
- Add diced pineapple or mango near the end for a sweet, tropical twist that pairs beautifully with coconut.
- Stir in a handful of spinach or kale in the last few minutes for extra greens and nutrition.
- Mix in some chopped peanuts or cashews on top before serving for a crunchy texture contrast.
How to Make Brazilian Coconut Chicken
Ingredients You’ll Need:
For the Chicken and Sauce:
- 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup coconut milk (full-fat preferred)
- 1/2 cup chicken broth or water
- 1 tablespoon tomato paste
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, to taste)
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, roughly chopped
- Cooked white rice, for serving
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 30-35 minutes to cook, making the total time around 40-45 minutes from start to finish. It’s quick enough for a weeknight but special enough for guests!
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Start by seasoning your chicken thighs well with salt and pepper on both sides. Heat the oil in a large skillet over medium-high heat. Place the chicken skin side down and cook for about 5 to 7 minutes until the skin is golden and crispy. Flip and cook the other side for another 5 to 7 minutes. Then remove the chicken and set it aside.
2. Cook the Aromatics and Vegetables:
In the same skillet, add the chopped onion and cook for about 3 minutes until it becomes soft and translucent. Add minced garlic and cook for 30 seconds more until you smell its nice aroma. Next, stir in the diced red bell pepper and cook for 2 to 3 minutes until it’s slightly tender.
3. Add the Spices and Liquids:
Mix in the tomato paste, turmeric, smoked paprika, cumin, and cayenne pepper if you want a little heat. Stir everything well to coat the vegetables. Pour in the coconut milk and chicken broth, scraping the bottom of the pan to lift up any browned bits for extra flavor. Stir all together.
4. Simmer the Chicken in Sauce:
Put the chicken thighs back in the skillet, nestling them into the sauce. Turn the heat to low, cover the pan, and let it simmer gently for 20 to 25 minutes until the chicken is cooked through and tender.
5. Finish the Sauce and Serve:
Remove the lid and simmer for another 5 minutes to help thicken the sauce a bit. Stir in fresh lime juice and sprinkle chopped cilantro on top for a bright, fresh flavor. Serve your delicious Brazilian Coconut Chicken over warm, cooked white rice, spooning plenty of the creamy sauce over everything. Enjoy!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just make sure to fully thaw the chicken thighs in the refrigerator overnight before cooking. Pat them dry with paper towels to help get a nice crispy skin when searing.
What Can I Use Instead of Coconut Milk?
If you don’t have coconut milk, you can substitute with heavy cream or half-and-half for a creamy texture, but the flavor won’t be quite as tropical. For a dairy-free option, full-fat canned coconut cream works well too.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the chicken and sauce, then cool completely before storing in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the sauce is too thick.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator and consume within 3 days. Reheat slowly on the stove or in the microwave, stirring occasionally to heat evenly.