Spicy Brazilian Coconut Chicken, also known as “Frango ao Molho de Coco Picante,” is a rich, creamy, and spicy dish infused with bold flavors from coconut milk, tomatoes, and a mix of fragrant spices. This dish is a perfect representation of Brazilian cuisine, which often blends indigenous, African, and Portuguese influences into a harmonious balance of heat, creaminess, and savoriness.
This easy one-pan meal is perfect for weeknight dinners or special occasions, bringing a tropical twist to your table. Let’s dive into this incredible recipe and learn how to make it at home!
Why You’ll Love This Spicy Brazilian Coconut Chicken Recipe
- Rich & Creamy: The coconut milk creates a luxurious texture.
- Perfectly Spiced: Balanced heat from chili peppers and paprika.
- Easy One-Pot Meal: Minimal cleanup and maximum flavor.
- Versatile: Serve over rice, quinoa, or even mashed potatoes.
- Authentic Flavors: Inspired by traditional Brazilian ingredients.
Ingredients
For the Chicken:
- 1.5 lbs (700g) boneless, skinless chicken thighs (or breasts)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 2 tablespoons olive oil
For the Sauce:
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 fresh chili pepper (or 1/2 teaspoon red pepper flakes)
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 (14 oz) can crushed tomatoes
- 1 (14 oz) can full-fat coconut milk
- 1 tablespoon lime juice
- 1 teaspoon sugar (optional, to balance acidity)
- Fresh cilantro, for garnish
Optional Serving Suggestions:
- Steamed white rice or coconut rice
- Crusty bread for dipping
- Fried plantains on the side
Step-by-Step Instructions: Spicy Brazilian Coconut Chicken Recipe
Step 1: Season and Sear the Chicken
- Pat the chicken dry with paper towels and season it with salt, black pepper, smoked paprika, and cumin.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Sear the chicken for about 4 minutes per side until golden brown. Remove from the skillet and set aside.
Step 2: Sauté the Aromatics
- In the same skillet, add the chopped onion and sauté until translucent (about 2 minutes).
- Stir in the garlic, red bell pepper, and chili pepper, cooking for another 2 minutes.
- Sprinkle in turmeric and coriander, stirring until fragrant.
Step 3: Simmer the Sauce
- Pour in the crushed tomatoes and stir well to deglaze the pan.
- Return the seared chicken to the pan, covering it with the sauce.
- Reduce the heat to low, cover, and let it simmer for 15 minutes.
- Stir in the coconut milk and lime juice, allowing the flavors to meld for another 5 minutes.
Step 4: Final Touches & Serving
- Taste and adjust seasoning if needed (add sugar to balance acidity if desired).
- Garnish with fresh cilantro and serve hot over steamed rice or with crusty bread.
Check out: One-Pot Healthy Mediterranean Chicken with Orzo Recipe
Tips for the Best Spicy Brazilian Coconut Chicken Recipe
- Use Chicken Thighs: They stay juicy and tender, unlike chicken breasts, which can dry out.
- Adjust Spice Level: Control the heat by adding more or less chili peppers.
- Let It Simmer: Allowing the sauce to simmer enhances the flavors.
- Add a Crunch: Toasted coconut or cashews on top add a nice contrast.
Wine & Drink Pairings
- White Wine: A crisp Sauvignon Blanc or a lightly oaked Chardonnay.
- Cocktails: A classic Caipirinha (Brazilian lime cocktail) or a mango mojito.
- Non-Alcoholic: Fresh coconut water or a lime-infused sparkling drink.
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 35g
- Carbohydrates: 14g
- Fat: 27g
- Fiber: 3g
Frequently Asked Questions (FAQs)
1. Can I Make This Recipe Ahead of Time?
Yes! This dish tastes even better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 3 days.
2. Can I Freeze Spicy Brazilian Coconut Chicken?
Absolutely! Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
3. How Do I Make This Dish Less Spicy?
Reduce or omit the chili pepper and red pepper flakes. You can also add a little extra coconut milk to mellow out the spice.
4. Can I Use Other Proteins?
Yes! Shrimp, tofu, or even chickpeas can be used instead of chicken for a different take on this dish.
5. What Can I Serve With This?
Serve over rice, quinoa, mashed potatoes, or alongside grilled vegetables for a balanced meal.
Conclusion
Spicy Brazilian Coconut Chicken is a must-try dish if you love bold flavors and creamy textures. It’s easy to make, full of warming spices, and perfect for any occasion. Whether you’re serving it for a weeknight meal or entertaining guests, this dish is sure to impress.
Try it today and bring a taste of Brazil to your kitchen!
Did you make this recipe? Share your thoughts in the comments or tag us on social media! 🌟 #BrazilianCoconutChicken
Read more: Crispy Bang Bang Chicken Recipe
Print
Best Spicy Brazilian Coconut Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Spicy Brazilian Coconut Chicken is a bold, flavorful dish featuring tender chicken simmered in a creamy, spiced coconut sauce. Infused with aromatic garlic, ginger, and a touch of heat from red pepper flakes, this dish is perfectly balanced with the richness of coconut milk and the brightness of fresh lime juice. Serve it over rice or with crusty bread to soak up every delicious bite!
Ingredients
For the Chicken:
- 1 ½ lbs chicken breasts or thighs, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 tablespoon olive oil
For the Sauce:
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon ground turmeric
- 1 teaspoon coriander
- 1 can (14 oz) coconut milk (full fat for creaminess)
- ½ cup diced tomatoes (or crushed tomatoes)
- 1 tablespoon tomato paste
- 1 teaspoon brown sugar
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
Instructions
1. Sear the Chicken:
- Season the chicken pieces with salt, pepper, smoked paprika, and cumin.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for 3-4 minutes per side until golden brown. Remove from the pan and set aside.
2. Build the Sauce:
- In the same skillet, add the onion and cook until soft (about 3 minutes).
- Stir in the garlic, ginger, and red pepper flakes, cooking for 30 seconds until fragrant.
- Add turmeric, coriander, and tomato paste, stirring for another minute.
3. Simmer the Chicken:
- Pour in the coconut milk, diced tomatoes, and brown sugar, stirring to combine.
- Return the chicken to the skillet, reduce heat, and let it simmer uncovered for 10-15 minutes until the sauce thickens and the chicken is fully cooked.
- Stir in lime juice and half of the cilantro.
4. Serve and Garnish:
- Serve hot over steamed rice or with warm naan bread.
- Garnish with the remaining fresh cilantro and extra lime wedges on the side. Enjoy!
Notes
- Make it Milder: Reduce or omit the red pepper flakes for a less spicy version.
- Vegetarian Option: Substitute chickpeas or tofu for the chicken.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: Brazilian, Spicy, Comfort Food
Nutrition
- Serving Size: 4 servings
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 26g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 38g
Keywords: Brazilian Coconut Chicken, Spicy Chicken Curry, Creamy Coconut Chicken, Easy One-Pan Chicken