Spicy Brazilian Coconut Dish

This Spicy Brazilian Coconut Chicken transforms everyday chicken thighs into an exotic delight with its fragrant coconut sauce and bold spices. The combination of warm spices with creamy coconut creates a perfect balance that transports your taste buds straight to Brazil without leaving your kitchen.

I discovered this recipe during a particularly cold winter when I was craving something that would warm me from the inside out. After one bite my family declared it an instant favorite and now it appears on our table at least twice a month even during summer.

• Boneless skinless chicken thighs: chosen for their rich flavor and tenderness compared to breast meat
• Garlic and paprika: provide the foundation of flavor for the marinade
• Cayenne pepper: adds customizable heat level to suit your preference
• Red bell pepper: contributes sweetness and vibrant color to balance the spice
• Coconut milk: creates a luxurious creamy sauce that carries all the flavors
• Ground cumin and coriander: deliver authentic Brazilian flavor notes
• Smoked paprika: adds depth and subtle smokiness to the finished dish
• Fresh cilantro: brightens everything with its distinctive citrusy note

Step-by-Step Instructions

Marinate the Chicken:

Combine bite sized chicken thigh pieces with minced garlic paprika cayenne salt and pepper in a large bowl. Allow the chicken to marinate for at least 30 minutes though longer is better as the flavors develop. The acid from the lime juice begins to tenderize the meat while the spices infuse deeply.

Create the Flavor Base:

Heat vegetable oil in a large heavy bottomed pan over medium heat. Add the finely chopped onion and diced red bell pepper cooking for about 5 minutes until they become soft and translucent. This aromatic base is crucial for building layers of flavor throughout the dish.

Bloom the Spices:

Add cumin coriander and smoked paprika to the softened vegetables and cook for one minute stirring constantly. This short cooking time releases the essential oils in the spices without burning them creating an intensely fragrant foundation for your sauce.

Develop the Sauce:

Pour in diced tomatoes coconut milk and chicken broth then add the bay leaf. Allow this mixture to simmer for 5 minutes before adding the chicken. This gives the flavors time to meld together and creates a more cohesive sauce.

Cook the Chicken:

Add the marinated chicken pieces to the simmering sauce. Cover and cook for about 20 minutes stirring occasionally until the chicken is completely cooked through and tender. The sauce will naturally thicken as it reduces creating the perfect consistency.

Finish and Serve:

Remove the bay leaf as it has done its flavor work. Taste and adjust seasonings if needed. Serve generous portions over fluffy rice and garnish liberally with fresh cilantro leaves for brightness.

My absolute favorite ingredient in this dish is the smoked paprika. I discovered its transformative powers years ago when I accidentally grabbed it instead of regular paprika and now I use it whenever I want to add depth without additional heat. When I serve this chicken my Brazilian neighbor always reminds me of Sunday family dinners in her hometown of Salvador where coconut features prominently in many dishes.

Make Ahead Tips

This Brazilian Coconut Chicken actually tastes even better the next day after the flavors have had time to meld together. You can prepare the entire dish up to three days in advance and store it in an airtight container in the refrigerator. When reheating simply add a splash of chicken broth or water if the sauce has thickened too much. The coconut might separate slightly when chilled but will reincorporate when gently warmed.

Perfect Rice Pairing

While plain white rice works wonderfully with this dish you can elevate your meal by preparing Brazilian style rice. Sauté one finely diced onion in butter until translucent then add your rice and toast for one minute before adding water. Cook according to package directions then fluff with a fork and mix in chopped fresh parsley. The subtle aromatics in the rice complement the bold flavors of the chicken without competing.

Balancing The Heat

The beauty of this recipe lies in its adaptability to different spice preferences. For a milder version reduce the cayenne pepper to just a pinch and use sweet paprika instead of smoked. If you enjoy more heat add a diced jalapeño when sautéing the bell peppers or include a teaspoon of red pepper flakes. Remember that the coconut milk helps temper the spice level so even those who typically avoid spicy foods often enjoy this balanced dish.

Frequently Asked Questions

→ How spicy is this Brazilian chicken dish?

It has a medium spice level from cayenne pepper, but you can adjust it to suit your heat preference.

→ Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts work great. They may cook a little faster, so watch the timing.

→ What can I serve with this dish?

It's perfect over rice, but you could also serve it with quinoa, mashed potatoes, or even crusty bread to soak up the sauce.

→ How long do leftovers last?

Stored in an airtight container in the refrigerator, leftovers will keep for up to 3 days.

→ Can I make this dish ahead of time?

Yes, you can prepare it ahead, as the flavors deepen over time. Reheat it gently on the stovetop or microwave.

→ Can I make it dairy-free and gluten-free?

This dish is naturally dairy-and gluten-free as it uses coconut milk and no gluten-containing ingredients.