Brazilian Coconut Chicken

The first time I made Brazilian Coconut Chicken, I was recovering from a terrible cold and craved something comforting but vibrant. My Brazilian neighbor had mentioned how coconut milk worked magic with simple spices, so I rummaged through my pantry and gave it a shot. That afternoon, my tiny apartment filled with the most incredible aroma as the sauce simmered away. I've been making it ever since, and somehow it tastes even better each time.

Last summer, I made this for a backyard dinner when my sister announced she was dairy-free. I was nervous she'd feel left out since everyone else was having creamy pasta dishes, but she went back for seconds. Now she requests it every time she visits, and honestly, I've started preferring it to those heavy cream-based recipes I used to rely on.

Ingredients

• Boneless chicken thighs: These stay juicy and tender even after simmering, unlike breasts which can turn rubbery
• Coconut milk: Full fat makes all the difference here for that restaurant quality creaminess
• Red and green bell peppers: They add sweetness and a pop of color that makes the dish feel festive
• Ground cumin and paprika: This warm spice combo gives depth without overwhelming the coconut
• Fresh lime juice: Essential for cutting through the rich coconut and brightening everything up
• Fresh cilantro: Dont skip this it brings a fresh herbal finish that ties everything together

Instructions

Sear the chicken:

Heat olive oil in a large skillet over medium-high heat, add chicken pieces, and cook until golden on all sides, about 4 to 5 minutes. Remove chicken and set aside on a plate.

Build the flavor base:

In the same pan, sauté onions until translucent, then add garlic, both bell peppers, and chili if using. Cook for 3 to 4 minutes until softened and fragrant.

Add the spices:

Stir in diced tomato, cumin, paprika, turmeric, salt, and pepper. Let everything cook together for about 2 minutes until the spices become aromatic.

Create the sauce:

Return chicken to the pan, pour in coconut milk and broth, and stir well to combine all those beautiful flavors.

Simmer to perfection:

Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15 to 20 minutes until chicken is cooked through and sauce has thickened slightly.

Finish bright:

Stir in lime juice and half the cilantro, taste, and adjust seasoning if needed. Serve hot, sprinkled with remaining cilantro.

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This recipe has become my go-to when I need to feed a crowd with different dietary needs. I once served it at a potluck where half the guests were vegan, half were meat eaters, and everyone found something to love about the spread. The best part was watching skeptics become converts after one bite.

Perfect Pairings

I love serving this over steamed white rice, which soaks up every drop of that creamy sauce. Farofa, that toasted cassava meal mixture, adds the most incredible crunchy contrast that Brazilians swear by. For a lighter option, roasted cauliflower or sautéed greens work beautifully to balance the richness.

Make It Ahead

This chicken actually tastes better the next day, which makes it perfect for meal prep or busy weeknights. Let it cool completely before storing in the refrigerator, and the flavors will meld together even more intensely. When reheating, add a splash of broth or water to loosen the sauce back up.

Spice It Your Way

The beauty of this recipe is how easily it adapts to your heat tolerance. I usually keep it family-friendly with just a small chili, but some nights I crank it up with extra peppers or a dash of cayenne. You can also add a teaspoon of ginger for a warmer, more complex flavor profile.

• Leftover sauce freezes beautifully for up to three months
• Try swapping shrimp for the chicken during summer months
• Add a handful of spinach at the end for extra nutrition

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Theres something so satisfying about a dish that looks impressive but comes from such simple ingredients. I hope this Brazilian Coconut Chicken finds a regular spot in your kitchen rotation.

Recipe Questions & Answers

→ What cut of chicken works best?

Boneless, skinless chicken thighs are ideal for their tenderness and flavor, but chicken breasts can be used with adjusted cooking time to avoid dryness.

→ Can I substitute coconut milk?

Full-fat coconut milk gives the richest creaminess. Light coconut milk or a blend with chicken broth may reduce richness but keep the flavor balance.

→ How spicy is the dish?

The dish is mildly spiced with optional chili pepper for heat. Adjust the chili amount or omit for a milder taste.

→ What sides pair well?

Traditional sides include white rice, farofa, or steamed vegetables to complement the creamy sauce and spices.

→ How can I thicken the sauce?

Simmer uncovered for the last 5 minutes to reduce and thicken the sauce naturally.