If you have ever craved a dish that’s creamy, comforting, and bursting with tropical flavors, this Brazilian Coconut Chicken Recipe is going to become one of your new favorites. The tender chicken thighs simmered in rich coconut milk, accented by the sweetness of bell peppers and fresh tomatoes, create a harmonious blend that’s both vibrant and deeply satisfying. Whether you are cooking for your family or impressing guests, this dish brings a touch of Brazilian sunshine right to your table.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, where every ingredient plays a vital role in balancing taste, texture, or color. Fresh vegetables, aromatic spices, and creamy coconut milk come together effortlessly to create a dish that feels luxurious but is surprisingly easy to make.
- Bone-in, skin-on chicken thighs: These retain moisture beautifully and provide deep flavor, but you can also use boneless breasts for a leaner option.
- Full-fat coconut milk: Adds richness and a silky texture that’s essential for the sauce’s creamy base.
- Fresh onion: Brings natural sweetness and a savory undertone when sautéed.
- Fresh garlic: Infuses the dish with a warm, aromatic punch.
- Red bell pepper: Offers a subtle sweetness and bright red color, enhancing visual appeal.
- Yellow bell pepper: Adds a mild crunch and sunny hue to the mix.
- Cumin: Imparts earthy warmth and depth to the flavor profile.
- Paprika: Lends a smoky hint and enhances the color beautifully.
- Cayenne or red pepper flakes (optional): Perfect for those who enjoy a gentle kick of heat.
- Fresh tomatoes or canned diced tomatoes: Make the sauce vibrant and slightly tangy.
- Fresh cilantro (or parsley for garnish): Adds a burst of fresh herbal brightness just before serving.
- Salt: Balances and enhances all other flavors.
- Pepper: Provides subtle pungency and depth.
- Oil: Used for sautéing and browning, ensuring a delicious crust on the chicken.
How to Make Brazilian Coconut Chicken Recipe
Step 1: Season the Chicken
Begin by generously seasoning your chicken pieces with salt, pepper, and a sprinkle of cumin. Letting the chicken rest for about 15 minutes at room temperature allows the flavors to seep in deeply, giving every bite a hint of warm spice that forms the foundation for this dish.
Step 2: Sauté the Aromatics
Heat a tablespoon of oil in a large skillet or Dutch oven over medium heat. Add chopped onions and minced garlic, sautéing until the onions soften and become translucent—this usually takes around 3 to 4 minutes. This step awakens the garlic’s nuttiness and the onions’ sweetness, creating a fragrant base for the sauce.
Step 3: Brown the Chicken
Push the sautéed onions and garlic to one side of the pan, then add the seasoned chicken pieces. Sear them uncovered for about 5 minutes on each side until they develop a gorgeous golden crust. This browning step is crucial—it locks in juices and adds a savory depth that makes the Brazilian Coconut Chicken Recipe truly irresistible.
Step 4: Add Bell Peppers and Tomatoes
Next, toss in the chopped red and yellow bell peppers along with the diced tomatoes. Stir everything together and let it cook for a couple of minutes. This softens the vegetables just enough, allowing their natural sweetness and acidity to meld into the sauce.
Step 5: Simmer with Coconut Milk
Pour the rich coconut milk into the skillet, combining it thoroughly with the other ingredients. Bring the mixture to a gentle simmer before covering the pan. Let it cook on low heat for 25 to 30 minutes, giving the chicken time to become tender and infused with the luscious coconut flavors.
Step 6: Adjust Seasoning
Before serving, taste the sauce and tweak the seasoning as needed. Feel free to add more salt, pepper, or a dash of cayenne if you prefer a little extra heat. This flexibility lets you make the dish exactly how you love it.
Step 7: Garnish and Serve
Once everything is perfectly cooked, remove the skillet from heat. Sprinkle freshly chopped cilantro over the top for a refreshing aromatic touch. Now your Brazilian Coconut Chicken Recipe is ready to shine alongside your chosen accompaniments!
How to Serve Brazilian Coconut Chicken Recipe
Garnishes
Fresh cilantro is the classic herbaceous finish that brightens up the creamy sauce beautifully. For a slightly different twist, parsley works well too, adding a clean and mild flavor that complements the tropical notes of the dish.
Side Dishes
This dish pairs wonderfully with fluffy white rice to soak up every bit of the coconut-infused sauce. Alternatively, crusty bread is perfect for dipping, while a light salad can add a refreshing contrast to the warm, rich flavors.
Creative Ways to Present
If you want to wow your guests, serve the Brazilian Coconut Chicken Recipe in vibrant, rustic bowls topped with extra herbs and a wedge of lime for squeezing. You can also layer the chicken mixture over a bed of coconut rice or even quinoa for a colorful, wholesome plate bursting with textures and flavors.
Make Ahead and Storage
Storing Leftovers
Leftover Brazilian Coconut Chicken Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making reheated portions even more delicious.
Freezing
You can freeze this dish for up to 2 months. Be sure to cool it completely before transferring it to freezer-safe containers. When you’re ready, thaw it in the fridge overnight for best results.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent the coconut milk from separating. Adding a splash of water or coconut milk can help restore the sauce’s creamy texture if needed.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While bone-in thighs offer more flavor and juiciness, boneless chicken breasts are a leaner alternative that still works well in the Brazilian Coconut Chicken Recipe. Just watch the cooking time so they don’t dry out.
Is coconut milk necessary for this dish?
Yes, coconut milk is essential as it provides the signature creamy texture and tropical flavor that define this recipe. You can use full-fat or light coconut milk depending on your preference but avoid coconut cream as it’s too thick.
What spice can I add if I like it spicy?
You can add cayenne pepper or red pepper flakes during seasoning or simmering for a gentle to moderate heat. Adjust the quantity based on your desired spice level to personalize the dish.
Can I make this recipe in a slow cooker?
Definitely, the slow cooker is perfect for tenderizing chicken and developing deep flavors. Brown the chicken first, then add all ingredients to the slow cooker and cook on low for 4-5 hours or until the chicken is tender.
What can I serve with Brazilian Coconut Chicken Recipe besides rice?
Besides rice, consider serving this dish with quinoa, cauliflower rice for a low-carb option, or even mashed potatoes. A side of sautéed greens or a fresh salad can also provide a lovely balance.
Final Thoughts
There is something undeniably comforting and exciting about this Brazilian Coconut Chicken Recipe — it’s like a little celebration of flavors in every bite. Whether you’re a seasoned cook or just starting, this dish invites you to enjoy the warmth of Brazilian cuisine with minimal effort and maximum reward. So go ahead, give it a try and let the tropical tastes brighten up your dinner table tonight!
Print
Brazilian Coconut Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Description
This Delicious Brazilian Coconut Chicken recipe combines tender, juicy chicken thighs simmered in a rich and creamy coconut milk sauce with aromatic spices, bell peppers, and fresh tomatoes. Perfectly seasoned and cooked to perfection, this dish offers vibrant flavors that embody the essence of Brazilian comfort food. Serve it over rice or with crusty bread to soak up the luscious sauce for a satisfying family meal.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs (or boneless chicken breasts)
Vegetables & Herbs
- 1 medium fresh onion, chopped
- 3 cloves fresh garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 fresh tomatoes, diced (or 1 cup canned diced tomatoes)
- Fresh cilantro (or parsley) for garnish, chopped
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper or red pepper flakes (optional)
- Salt to taste (approximately 1 teaspoon)
- Black pepper to taste (about ½ teaspoon)
Liquids & Oil
- 1 tablespoon cooking oil (vegetable or olive oil)
- 1 ½ cups full-fat coconut milk (or light coconut milk)
Instructions
- Season the Chicken: Start by seasoning your chicken pieces with salt, pepper, and a sprinkle of cumin. Let them sit for about 15 minutes to absorb the flavors, enhancing the depth of seasoning in the final dish.
- Sauté Aromatics: In a large skillet or Dutch oven, heat a tablespoon of oil over medium heat. Add chopped onions and minced garlic, sautéing until the onions become translucent and fragrant, about 3-4 minutes, which will build the flavor base.
- Sear the Chicken: Push the onions and garlic to the side of the pan and add the seasoned chicken pieces. Sear them for about 5 minutes on each side until they are golden brown. This step locks in moisture and flavor.
- Add Vegetables: Next, add the chopped red and yellow bell peppers along with the diced tomatoes to the skillet. Stir everything together and let it cook for a couple of minutes, allowing the vegetables to soften slightly and meld with the chicken.
- Simmer with Coconut Milk: Pour in the coconut milk, stirring well to combine all ingredients. Bring the mixture to a gentle simmer, then cover the pan. Let it cook for about 25-30 minutes, or until the chicken is thoroughly cooked and tender, allowing the sauce to thicken and absorb the flavors.
- Adjust Seasoning: Taste the sauce and adjust the seasoning if needed by adding more salt, pepper, or spices according to your preference to balance out the flavors.
- Garnish and Serve: Once done, remove the skillet from the heat and sprinkle fresh cilantro on top. Serve the Brazilian Coconut Chicken with rice or crusty bread to soak up the delicious sauce, completing this hearty and flavorful meal.
Notes
- You can substitute chicken thighs with chicken breasts for a leaner option, but thighs remain juicier and more flavorful.
- Using full-fat coconut milk provides a richer sauce, but light coconut milk can be used for a lighter version.
- Add cayenne pepper or red pepper flakes sparingly if you prefer a mild heat; omit for a milder dish.
- This recipe pairs beautifully with steamed jasmine or basmati rice to soak up the coconut sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
