Go Back
Brazilian cuisine is a vibrant tapestry of flavors, colors, and textures, reflecting the country's rich cultural diversity and culinary heritage. From the fiery spices of the Amazon to the tropical fruits of the coastal regions, Brazilian food captures the essence of its environment, creating dishes that are both hearty and exciting. One standout dish that exemplifies this culinary richness is Spicy Brazilian Coconut Chicken. This mouthwatering recipe combines the creamy, luscious texture of coconut milk with a symphony of spices, creating a meal that is as comforting as it is flavorful.

Spicy Brazilian Coconut Chicken

Indulge in the rich flavors of Spicy Brazilian Coconut Chicken! This dish features tender, marinated chicken thighs simmered in a luscious coconut milk sauce with vibrant onion, red bell pepper, and a kick of fresh Thai chilies. Perfect for a comforting weeknight dinner or a special gathering, serve it with lime wedges and a sprinkle of fresh cilantro. Enjoy it with rice or quinoa for a complete meal that’s sure to impress!
Print Recipe Pin Recipe

Ingredients
  

2 lbs chicken thighs, bone-in and skin-on

1 cup coconut milk

1 medium onion, finely chopped

4 cloves garlic, minced

1 red bell pepper, diced

2-3 fresh Thai red chilies, chopped (adjust to taste)

1 tablespoon ginger, grated

1 teaspoon smoked paprika

1 teaspoon cumin

1 tablespoon brown sugar

2 tablespoons lime juice

1 tablespoon olive oil

Salt and pepper, to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a large bowl, combine the coconut milk, chopped chilies, garlic, ginger, smoked paprika, cumin, brown sugar, lime juice, salt, and pepper. Add the chicken thighs, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

    Prepare the Vegetables: While the chicken marinates, heat the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper. Sauté for about 5-7 minutes until the onion is translucent and the peppers are softened.

      Cook the Chicken: Take the marinated chicken out of the refrigerator. Push the sautéed vegetables to the side of the skillet and add the chicken thighs, skin side down. Brown the chicken for about 5 minutes on each side until golden.

        Simmer: Pour the remaining marinade over the chicken. Reduce the heat to low, cover, and let it simmer for 30-35 minutes or until the chicken is thoroughly cooked and tender.

          Serve: Once cooked, taste the sauce and adjust seasoning if necessary. Garnish with freshly chopped cilantro and serve with lime wedges on the side. This dish pairs well with steamed rice or quinoa.

            Prep Time | Total Time | Servings: 15 mins | 1 hour 10 mins | 4 servings