Spicy Brazilian Coconut Chicken is a rich, comforting dish that brings together tender chicken thighs, creamy coconut milk, and warming spices inspired by Brazilian cuisine. This Spicy Brazilian Coconut Chicken recipe delivers bold flavor with simple ingredients, making it perfect for busy weeknights or relaxed family dinners.
Why You’ll Love This Recipe
This recipe is creamy, slightly spicy, and incredibly satisfying. The coconut milk creates a luxurious sauce while ginger, garlic, and chili peppers add warmth and depth. It’s easy to make, naturally halal-friendly, and adaptable for different spice preferences, making it a reliable favorite for both everyday meals and special occasions.
Spicy Brazilian Coconut Chicken in 45 Minutes – Bold, Creamy Flavor
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 can 13.5 oz full-fat coconut milk
- 1 tablespoon fresh ginger grated
- 4 garlic cloves minced
- 2 red chili peppers sliced (adjust to taste)
- 1 medium onion chopped
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro for garnish
- 2 tablespoons olive oil
Instructions
- Prepare all ingredients by chopping the onion, mincing the garlic, grating the ginger, and slicing the chili peppers.
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
- Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the chicken thighs and brown on both sides for 4–5 minutes per side.
- Pour in the coconut milk and add the sliced chili peppers. Reduce heat and simmer gently for 20 minutes, allowing the flavors to develop and the chicken to cook through.
- Stir in the lime juice just before serving. Serve hot, garnished with fresh cilantro. This Spicy Brazilian Coconut Chicken is delicious over rice or noodles.
Notes
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fresh ginger, grated
- 4 garlic cloves, minced
- 2 red chili peppers, sliced (adjust to taste)
- 1 medium onion, chopped
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro (for garnish)
- 2 tablespoons olive oil
Instructions
- Prepare all ingredients by chopping the onion, mincing the garlic, grating the ginger, and slicing the chili peppers.
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
- Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the chicken thighs and brown on both sides for 4–5 minutes per side.
- Pour in the coconut milk and add the sliced chili peppers. Reduce heat and simmer gently for 20 minutes, allowing the flavors to develop and the chicken to cook through.
- Stir in the lime juice just before serving. Serve hot, garnished with fresh cilantro. This Spicy Brazilian Coconut Chicken is delicious over rice or noodles.
Tips & Tricks
- Chicken thighs stay juicier, but chicken breast can be used if preferred.
- Remove chili seeds or reduce the amount for a milder dish.
- If the sauce thickens too much, add a small splash of chicken broth.
- For extra depth, lightly sauté the ginger and garlic until golden before adding chicken.
Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Sautéing
- Cuisine: Brazilian
- Difficulty: Easy
- Dietary Notes: Halal-friendly, dairy-free, gluten-free
Notes
Serve this dish with jasmine rice, basmati rice, rice noodles, or quinoa. The creamy coconut sauce also pairs well with roasted vegetables or sautéed greens.
Nutrition (Approximate per serving)
- Calories: 420
- Protein: 28g
- Carbohydrates: 10g
- Fat: 30g
FAQ
Can I make this recipe less spicy?
Yes, reduce the number of chili peppers or substitute with mild red peppers.
Can I use light coconut milk?
You can, but full-fat coconut milk gives the creamiest texture and best flavor.
Is Spicy Brazilian Coconut Chicken good for meal prep?
Yes, the flavors deepen overnight and reheat beautifully.
Can I freeze this dish?
Yes, freeze in an airtight container for up to 2 months.
What can I serve instead of rice?
Rice noodles, quinoa, or mashed potatoes work very well.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Freeze for up to 2 months and thaw overnight before reheating.
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Conclusion
This Spicy Brazilian Coconut Chicken in 45 Minutes proves that bold, comforting flavors don’t require complicated cooking. Creamy, fragrant, and deeply satisfying, it’s a recipe you’ll want to make again and again.