Go Back
–+ servings
Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken: A Tropical Flavor Escape

This Spicy Brazilian Coconut Chicken recipe delivers a unique tropical flavor experience with tender chicken thighs in a rich coconut sauce, perfect for any dinner occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Substitute with boneless skinless chicken breasts if preferred.
For the Marinade
  • 4 cloves Garlic Minced.
  • 1 tablespoon Paprika Opt for smoked paprika for extra smoky twist.
  • 0.5 teaspoon Cayenne Pepper Adjust spice level to liking.
  • to taste Salt Enhances overall flavor.
  • to taste Black Pepper Enhances overall flavor.
For the Sauce
  • 2 tablespoons Vegetable Oil Can be replaced with olive oil or coconut oil.
  • 1 medium Onion Chopped.
  • 1 medium Red Bell Pepper Chopped.
  • 1 teaspoon Ground Cumin Deepens flavor profile.
  • 1 teaspoon Ground Coriander Deepens flavor profile.
  • 1 can Diced Tomatoes Can substitute with fresh tomatoes.
  • 1 can Coconut Milk Essential for signature flavor.
  • 1 cup Chicken Broth Can use vegetable broth for a vegetarian alternative.
  • 1 leaf Bay Leaf Remove before serving.

Equipment

  • large bowl
  • Large pan
  • meat thermometer

Method
 

Instructions
  1. In a large bowl, combine chicken thighs with minced garlic, smoked paprika, cayenne pepper, salt, and black pepper. Toss until evenly coated. Cover and marinate in the refrigerator for at least 30 minutes.
  2. Heat vegetable oil in a large pan over medium heat. Add chopped onion and red bell pepper, and sauté for about 5 minutes until softened.
  3. Stir in ground cumin, ground coriander, and an additional pinch of smoked paprika. Cook for 1 minute until spices are fragrant.
  4. Pour in diced tomatoes, coconut milk, chicken broth, and bay leaf. Stir to combine and season with salt and pepper. Bring to a gentle simmer.
  5. Carefully add marinated chicken thighs, ensuring they are submerged in the sauce. Reduce heat to low and cover. Simmer for 20 minutes until chicken is cooked through.
  6. Remove bay leaf and serve hot over fluffy rice, garnished with fresh cilantro.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 650mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

For best results, let the chicken marinate for at least 30 minutes. Adjust spice levels according to preference. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!