Spicy Brazilian Coconut Chicken is a delicious dish full of bold flavors and creamy textures. Tender pieces of chicken are cooked in a rich coconut milk sauce with a perfect kick of spice, making every bite warm and satisfying. The combination of coconut and spices gives it a tropical flair that’s both comforting and exciting.
I love making this dish when I want something that feels a little special but is still easy to prepare. The creamy coconut milk balances out the heat from the spices, so it’s never too overpowering. I usually add a bit more chili flakes if I’m in the mood for extra spice, but you can adjust it to your taste easily.
My favorite way to serve Spicy Brazilian Coconut Chicken is over fluffy white rice or with some warm, crusty bread to soak up the sauce. It’s a great meal to share with friends or family since it’s full of flavor but still cozy and inviting. Whenever I make it, I feel like I’m bringing a little bit of Brazil’s vibrant flavors right to my kitchen.
Key Ingredients & Substitutions
Chicken Thighs: I prefer bone-in and skin-on for juicier, more flavorful meat. You can use boneless thighs if you want, but the skin adds a nice crisp texture when seared.
Coconut Milk: Full-fat coconut milk creates a rich, creamy sauce that balances the spice. Light coconut milk works but the sauce may be less creamy.
Spices (Paprika, Cumin, Turmeric): These give the dish a warm, earthy flavor. Smoked paprika adds a nice depth, but regular paprika is fine too.
Chili Peppers: Fresh chili peppers bring the heat. Adjust how many you use to match your spice comfort level. If fresh isn’t available, chili flakes or powder are good stand-ins.
Lime Juice: Adds brightness and cuts through the richness. If lime isn’t on hand, lemon juice works well as a substitute.
How Do You Get Crispy Chicken Skin Before Cooking in Coconut Sauce?
Getting crispy skin adds a great texture contrast. Here’s how I do it:
- Pat chicken skin dry with paper towels to remove moisture; this helps it crisp.
- Season the chicken well with salt and pepper.
- Heat oil in the pan on medium-high until hot but not smoking.
- Place chicken skin-side down and don’t move it around for 5-7 minutes. This gives enough time for the skin to brown and crisp.
- Flip the chicken and brown the other side briefly, then remove it to finish cooking in the sauce later.
This step locks in flavor and creates a delicious crispy layer before the chicken simmers in the creamy sauce.
Equipment You’ll Need
- Large skillet or sauté pan – I recommend this because it’s perfect for searing chicken and simmering everything together.
- Tongs or a spatula – makes flipping the chicken easy and keeps your hands safe from splatters.
- Measuring spoons and cups – helps keep your spices and liquids just right for consistent flavor.
- Knife and cutting board – essential for chopping the veggies and chili peppers efficiently.
- Serving spoon – I like a wide spoon to serve the sauce and chicken easily over rice.
Flavor Variations & Add-Ins
- Use boneless, skinless chicken breasts instead of thighs for quicker cooking, but keep an eye on the sauce so it doesn’t become too thick.
- Stir in some chopped spinach or kale at the end for extra greens and color.
- Add a splash of hot sauce or more chopped chili for extra heat, perfect if you love spicy food.
- Try different spices like coriander or a dash of cinnamon for a warm, aromatic twist.
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1-2 fresh red chili peppers (such as dedo de moça or serrano), finely chopped (adjust to heat preference)
- 1 tablespoon paprika (preferably smoked)
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- 1 can (14 oz) coconut milk (full fat for creaminess)
- ½ cup chicken broth or water
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Cooked white rice (for serving)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 30 minutes to cook, making it a total of 40 minutes from start to finish. The searing locks in flavor, and the simmering time ensures tender, juicy chicken soaking in a creamy coconut sauce.
Step-by-Step Instructions:
1. Prepare and Season the Chicken
Start by patting the chicken thighs dry if needed, then season both sides generously with salt and black pepper. This helps build flavor right from the beginning.
2. Brown the Chicken
Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down. Let them cook undisturbed for 5–7 minutes until the skin is golden and crispy. Flip and cook the other side for 3–4 minutes. Remove the chicken and set aside for now.
3. Cook Aromatics and Spices
Reduce heat to medium. In the same skillet, add the onion, garlic, red bell pepper, and fresh chili peppers. Sauté for 4–5 minutes until soft and fragrant. Then add paprika, cumin, and turmeric, cooking for 1 minute to bring out their flavors.
4. Make the Coconut Sauce
Pour in the coconut milk and chicken broth, scraping up any tasty browned bits from the skillet’s bottom. Bring the sauce to a gentle simmer.
5. Simmer the Chicken in Sauce
Return the chicken thighs to the pan with the skin side up. Cover the pan and let everything simmer gently for 20–25 minutes. The chicken will cook through and soak up all those delicious flavors.
6. Finish and Serve
Stir in lime juice to add brightness, then taste and adjust seasoning with salt, pepper, or extra chili if you like it spicier. Sprinkle chopped fresh cilantro on top, and serve immediately with warm steamed rice to soak up the creamy sauce.
Can I Use Boneless Chicken Instead of Bone-In Thighs?
Yes! Boneless, skinless chicken thighs or breasts work well, but they may cook faster. Reduce simmering time and watch carefully to avoid overcooking.
How Spicy Is This Dish, and Can I Adjust the Heat?
The heat level depends on the type and amount of chili peppers used. Start with 1 chili and add more to taste. Removing seeds from the peppers will reduce the spiciness.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the dish and refrigerate it for up to 2 days. When reheating, warm gently on the stove or microwave, adding a splash of broth if the sauce thickens too much.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to preserve the creamy sauce and tender chicken texture.