I can still remember the aroma wafting from my aunt’s kitchen every summer. It was a blend of sweet coconut, savory spices, and the comforting scent of chicken simmering on the stove. This wasn’t just any chicken dish; it was her famous version of brazilian coconut chicken, a recipe passed down through generations and adapted with her own special touch.
That flavor is forever etched in my memory. It evokes feelings of warmth, family gatherings, and the joy of sharing a delicious meal together. It was a dish that brought everyone to the table, and I’m so excited to share my version with you.
Why you’ll love this Brazilian Coconut Chicken
- This brazilian coconut chicken is incredibly flavorful, with a creamy coconut milk base complemented by vibrant spices like smoked paprika and cumin.
- It’s a quick and easy weeknight dinner option, ready in just 45 minutes from start to finish.
- The recipe is easily customizable; adjust the amount of cayenne pepper to control the spice level or add your favorite vegetables.
- The tender chicken thighs simmered in the coconut milk sauce create a melt-in-your-mouth texture that’s irresistible.
- This dish is perfect for meal prepping, as the flavors develop even more as it sits in the refrigerator.
- Serve it with fluffy white rice to soak up all that delicious sauce, creating a complete and satisfying meal.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can coconut milk
- 1/2 cup chicken broth
- 2 tbsp tomato paste
- 1 tbsp lime juice
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro, for garnish
- Cooked white rice, for serving
Directions
Step 1
Brazilian coconut chicken makes every moment feel comforting. Season chicken pieces with salt, pepper, smoked paprika, cumin, and cayenne pepper (if using).
Step 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
Step 3
Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
Step 4
Stir in diced tomatoes, coconut milk, chicken broth, and tomato paste. Bring to a simmer.
Step 5
Return chicken to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and sauce has thickened slightly.
Step 6
Stir in lime juice. Taste and adjust seasonings as needed.
Step 7
Serve hot over cooked white rice. Garnish with fresh cilantro.
Variations, pairings, and serving ideas
Variations
Feel free to experiment with different vegetables in this brazilian coconut chicken. Corn, green beans, or even sweet potatoes would be delicious additions. Just add them along with the bell pepper and onion to soften them while everything simmers.
For a richer, creamier sauce, you can use full-fat coconut milk. Alternatively, if you’re looking to lighten it up, use light coconut milk but be aware the sauce may be a bit thinner. Adding a tablespoon of cornstarch mixed with water towards the end can help thicken the sauce if needed.
If you’re not a fan of chicken thighs, you can substitute chicken breasts. Just be sure not to overcook them, as they can dry out easily. Reduce the simmering time by a few minutes to keep them tender and juicy.
Pairings
This brazilian coconut chicken is delicious served over fluffy white rice. The rice soaks up the creamy sauce perfectly. For a healthier option, you can use brown rice or quinoa.
To add some freshness and acidity, a simple side salad with a light vinaigrette would complement the dish beautifully. Consider a salad with mixed greens, tomatoes, and cucumbers.
For a truly authentic Brazilian experience, serve this dish with a side of black beans. If you’re looking for another appetizer idea, Fork Haven has a wide selection of amazing dips, including this Cranberry Jalapeno Dip Recipe, to kick things off before enjoying the main course.
Serving ideas
Garnish your brazilian coconut chicken with plenty of fresh cilantro for a burst of flavor and color. A sprinkle of chopped peanuts or cashews would also add a nice textural contrast.
For a more visually appealing presentation, arrange the chicken and sauce in a bowl, top with rice, and then garnish generously. You could also add a lime wedge for an extra touch of freshness.
Consider serving this dish family-style, allowing everyone to serve themselves. This makes it perfect for casual gatherings or potlucks. A warm serving dish helps keep the chicken at the ideal temperature as well.
Storage and make-ahead tips
Storage
Leftover brazilian coconut chicken can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to cool the chicken completely before storing it to prevent bacterial growth.
To reheat, simply microwave until heated through, or warm it up in a skillet over medium heat. Add a splash of chicken broth or water if the sauce has thickened too much during storage.
This dish also freezes well. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make-ahead
You can easily make this brazilian coconut chicken ahead of time. Prepare the chicken and sauce as directed, but don’t simmer it for the full 20-25 minutes.
Instead, simmer for about 15 minutes, then cool and store in the refrigerator. The next day, simply reheat and simmer for another 10 minutes, or until the chicken is cooked through and the sauce has thickened to your liking. This is a fantastic way to break up the cooking process and have a delicious meal ready in a flash.
Chopping the vegetables ahead of time can also save you precious minutes during the busy week. Store them in separate containers in the fridge to keep them fresh.
Common mistakes when making Brazilian Coconut Chicken
- Forgetting to season the chicken properly. Don’t be shy with the salt, pepper, smoked paprika, cumin, and cayenne pepper. These spices are essential for creating a flavorful base.
- Overcooking the chicken. Chicken thighs are more forgiving than chicken breasts, but they can still become dry if overcooked. Check for doneness after 20 minutes of simmering and adjust the cooking time accordingly.
- Not allowing the sauce to thicken. The coconut milk sauce needs time to simmer and reduce slightly to achieve the desired creamy consistency. Be patient and let it simmer until it thickens to your liking.
- Skipping the lime juice. The lime juice adds a bright, acidic note that balances the richness of the coconut milk and enhances the overall flavor of the dish. Don’t skip it!
- Using low-quality coconut milk. The quality of the coconut milk can greatly affect the taste and texture of the sauce. Opt for full-fat coconut milk for the best results.
Final notes
This brazilian coconut chicken is more than just a recipe; it’s a taste of home, a celebration of flavor, and a reminder of the joy of sharing good food with loved ones. I hope this dish brings as much warmth and happiness to your table as it has to mine.
Don’t be afraid to get creative and experiment with different variations to make it your own. Most importantly, have fun in the kitchen and enjoy the process!
And if you’re looking for another quick and easy chicken dinner, you might want to check out this Chicken Crunch Wrap Recipe for something totally different.
Loved this Brazilian Coconut Chicken? Try these next
- Chicken Crunch Wrap Recipe
- Honey Lime Chicken Recipe
- Cozy Slow Cooker Beef Ramen
- Cranberry Jalapeno Dip Recipe
- Crockpot Chicken Enchilada Casserole
Brazilian Coconut Chicken
Transport your taste buds to Brazil with this creamy and flavorful Brazilian Coconut Chicken. Tender chicken simmered in a rich coconut milk sauce with vibrant spices, it’s a quick and easy weeknight dinner that’s sure to become a family favorite.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can coconut milk
- 1/2 cup chicken broth
- 2 tbsp tomato paste
- 1 tbsp lime juice
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro, for garnish
- Cooked white rice, for serving
Instructions
- Season chicken pieces with salt, pepper, smoked paprika, cumin, and cayenne pepper (if using).
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
- Stir in diced tomatoes, coconut milk, chicken broth, and tomato paste. Bring to a simmer.
- Return chicken to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and sauce has thickened slightly.
- Stir in lime juice. Taste and adjust seasonings as needed.
- Serve hot over cooked white rice. Garnish with fresh cilantro.
Notes
For a milder flavor, omit the cayenne pepper. You can also add other vegetables, such as corn or green beans. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg