Key Takeaways:
- Authentic Brazilian chicken stew with creamy coconut and fiery spices
- Ready in just 30 minutes with simple pantry ingredients
- Perfect balance of heat and sweetness that won’t overwhelm
- Makes 4 generous servings with only one pot to clean
Escape to Brazil Tonight (No Passport Required)
Ever stared at chicken breasts wondering how to make them exciting? We’ve all been there.
Brazilian coconut chicken is your answer. This Spicy Brazilian Coconut Chicken Recipe transforms ordinary chicken into a vacation on a plate.
The magic happens when creamy coconut milk meets fiery chilies in a rich tomato base. It’s the dish that will make your family think you’ve been taking secret cooking classes.
Best part? It’s ready in 30 minutes and uses just one pot.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 425 |
| Protein | 32g |
| Carbohydrates | 14g |
| Fat | 28g |
| Fiber | 3g |
| Sodium | 580mg |
| Sugar | 5g |
Serving size: 1/4 of recipe (approx. 1.5 cups)
What You’ll Need
Ingredients (Serves 4)
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken thighs | 1.5 pounds |
| Kosher salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Vegetable oil | 2 tablespoons |
| Yellow onion, diced | 1 medium |
| Red bell pepper, diced | 1 medium |
| Garlic, minced | 3 cloves |
| Fresh ginger, grated | 1 tablespoon |
| Jalapeño, seeded and minced | 1 medium |
| Paprika | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Tomato paste | 2 tablespoons |
| Diced tomatoes | 1 (14 oz) can |
| Coconut milk (full fat) | 1 (13.5 oz) can |
| Lime juice | 2 tablespoons |
| Fresh cilantro, chopped | 1/4 cup |
| Cooked white rice | For serving |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large Dutch oven or heavy pot | Main cooking vessel |
| Sharp chef’s knife | Cutting ingredients |
| Cutting board | Prep surface |
| Measuring spoons | Accurate measurements |
| Measuring cups | Accurate measurements |
| Wooden spoon | Stirring |
| Can opener | Opening canned items |
| Microplane/grater | Grating ginger |
| Meat thermometer | Checking chicken doneness |
| Paper towels | Patting chicken dry |
| Small bowls | Holding prepped ingredients |
Possible Substitutions
- Chicken thighs: Chicken breasts work too (reduce cooking time by 5 minutes)
- Jalapeño: Use 1/4 teaspoon cayenne pepper or 1 teaspoon red pepper flakes
- Fresh ginger: 1/2 teaspoon ground ginger
- Fresh cilantro: Fresh parsley or omit if you’re not a fan
- Coconut milk: Light coconut milk (though results won’t be as creamy)
Step-by-Step Instructions
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Preparation Phase
- Set up your workspace:
- Clear your countertop to create ample working space
- Place your cutting board in the center
- Have a small trash bowl nearby for scraps
- Read through the entire recipe once before starting
- Wash your hands thoroughly with soap and water
- Prep the chicken:
- Remove the chicken thighs from the package
- Using paper towels, pat each piece completely dry (this helps with browning)
- Place chicken on a clean cutting board
- Using a sharp knife, trim any excess fat you see
- Cut each thigh into 1-inch cubes (about the size of a game die)
- Place the cut chicken in a medium bowl
- Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper
- Toss gently with clean hands to coat all pieces evenly
- Set aside at room temperature while you prep other ingredients (no more than 30 minutes)
- Wash your hands immediately after handling raw chicken
- Prep the onion and bell pepper:
- Place the onion on your cutting board
- Cut off the root end and the stem end
- Peel away the papery outer layer
- Cut the onion in half from top to bottom
- Place each half flat side down on the board
- Make cuts from top to bottom about 1/4-inch apart
- Then cut across those slices to create 1/4-inch diced pieces
- Transfer diced onion to a small bowl
- For the bell pepper, cut around the stem and remove it
- Cut the pepper in half and remove the white membranes and seeds
- Place halves flat side down and cut into 1/4-inch strips
- Cut strips crosswise to create 1/4-inch diced pieces
- Transfer to a small bowl (can combine with onion)
- Prep the garlic, ginger, and jalapeño:
- For the garlic:
- Place cloves on the cutting board
- Place the flat side of your knife on top and press firmly to crush
- Remove the papery skin
- Mince the garlic by making thin slices, then cutting crosswise
- Transfer to a small bowl
- For the ginger:
- Use a spoon to scrape off the skin from a 1-inch piece
- Grate on a microplane directly into the same small bowl as the garlic
- If you don’t have a microplane, mince finely with a knife
- For the jalapeño:
- Cut off the stem end
- Cut in half lengthwise
- CAUTION: Avoid touching your face or eyes after handling jalapeños
- Use a spoon to scrape out seeds and white membrane (leave some for extra heat)
- Dice into small pieces
- Add to the bowl with garlic and ginger
- Wash hands immediately after handling jalapeño
- For the garlic:
- Measure and organize remaining ingredients:
- Place all spices in small bowls:
- 1 tablespoon paprika in one bowl
- 1 teaspoon cumin in the same bowl
- Open the can of diced tomatoes
- Open the can of coconut milk and stir well if separated
- Measure 2 tablespoons of tomato paste
- Cut a lime and measure 2 tablespoons of juice
- Rinse and chop cilantro, measure 1/4 cup
- Place all spices in small bowls:
Cooking Phase
- Heat your cooking vessel:
- Place your Dutch oven or heavy pot on the stove
- Turn heat to medium-high
- Add 2 tablespoons vegetable oil
- Let the oil heat until it shimmers slightly (about 1-2 minutes)
- To test if hot enough: add a tiny piece of chicken – it should sizzle immediately
- Brown the chicken (in batches if needed):
- Using tongs or a slotted spoon, gently place chicken pieces in the hot oil
- IMPORTANT: Don’t overcrowd the pan – leave space between pieces
- If your pot is small, cook in 2-3 batches
- Let chicken cook undisturbed for 2 minutes until golden brown on one side
- Using tongs, turn each piece to brown other sides
- Cook for another 1-2 minutes (chicken won’t be fully cooked yet)
- Transfer browned chicken to a clean plate
- Repeat with remaining chicken if working in batches
- Cook the vegetables:
- In the same pot (don’t clean it!), reduce heat to medium
- Add the diced onions and bell peppers
- TIP: Those brown bits on the bottom are flavor – we’ll get them later!
- Stir occasionally with a wooden spoon for 3-4 minutes
- Vegetables should soften and onions become translucent
- If the pot seems too dry, add a tablespoon of oil
- Add the aromatics:
- Add the garlic, ginger, and jalapeño mixture
- Stir constantly for exactly 1 minute
- CAUTION: Don’t walk away – garlic burns quickly and becomes bitter
- You should smell the fragrant aromatics
- Add the spices and tomato paste:
- Add the paprika and cumin
- Stir continuously for 30 seconds until fragrant
- Add 2 tablespoons tomato paste
- Stir constantly for 1 minute, coating the vegetables
- The tomato paste will darken slightly (this develops flavor)
- Create the sauce base:
- Pour in the entire can of diced tomatoes with their juice
- Use your wooden spoon to scrape all the browned bits from the bottom of the pot
- TIP: These browned bits (fond) dissolve into the sauce and add rich flavor
- Let simmer for 2 minutes, stirring occasionally
- Add the coconut milk:
- Shake the can of coconut milk well before opening
- Pour the entire can into the pot
- Stir well to combine with the tomato mixture
- The sauce should turn a beautiful orange-red color
- Bring to a gentle simmer (small bubbles around the edges)
- Return the chicken to the pot:
- Add the browned chicken pieces back to the pot
- Include any juices that collected on the plate
- Stir gently to coat chicken with sauce
- IMPORTANT: The chicken is not fully cooked yet
- Simmer until chicken is cooked:
- Reduce heat to medium-low (sauce should bubble gently)
- Cover the pot with a lid
- Simmer for 10-12 minutes, stirring occasionally
- SAFETY CHECK: Use a meat thermometer to ensure chicken reaches 165°F
- If you don’t have a thermometer, cut the largest piece in half – it should be opaque with no pink
- If needed, cook for additional 2-minute intervals until done
Finishing Phase
- Add final flavors:
- Remove pot from heat
- Add 2 tablespoons fresh lime juice
- Stir gently to incorporate
- TIP: Always add citrus after cooking – heat diminishes its bright flavor
- Taste the sauce using a clean spoon
- Add more salt or black pepper if needed (start with 1/4 teaspoon)
- Finish with fresh herbs:
- Sprinkle 1/4 cup chopped cilantro over the dish
- Stir gently to incorporate some while leaving some visible on top
- Let the dish rest uncovered for 5 minutes (sauce will thicken slightly)
- Prepare for serving:
- If serving with rice, ensure it’s hot and ready
- For each serving, place about 3/4 cup rice in a bowl
- Ladle approximately 1.5 cups of chicken and sauce over rice
- Garnish with additional cilantro leaves if desired
- Serve with lime wedges on the side
Troubleshooting Tips
Common Issues and Solutions
Problem: Sauce is too thin
Solution: Remove lid and simmer for 3-5 extra minutes, stirring occasionally. The sauce will reduce and thicken naturally.
Problem: Chicken is tough
Solution: You may have overcooked it. Chicken thighs are forgiving, but can become tough if cooked too long. Next time, check doneness earlier.
Problem: Not spicy enough
Solution: Add a pinch of cayenne pepper or a dash of hot sauce to taste. Start with 1/4 teaspoon, stir, taste, and add more if needed.
Problem: Too spicy
Solution: Add an extra splash (2-3 tablespoons) of coconut milk to mellow the heat. Serving with a dollop of plain yogurt also helps cool it down.
Problem: Garlic or spices taste burnt
Solution: Next time, reduce heat before adding garlic and spices, and be sure to stir constantly during this step.
Variations to Try
Make It Your Own
Vegetarian Version:
- Replace chicken with 2 cans (15 oz each) of drained chickpeas
- Add 2 cups of diced sweet potatoes (1/2-inch cubes)
- Add sweet potatoes with onions and cook until starting to soften
- Increase coconut milk to 1.5 cans for more sauce
- Simmer until sweet potatoes are tender (about 15 minutes)
Extra Hearty:
- Add 2 cups of diced potatoes (1/2-inch cubes) with the chicken
- Increase cooking time by 10 minutes or until potatoes are tender
- Add 1 cup frozen peas in the last 5 minutes of cooking
Seafood Twist:
- Substitute 1.5 pounds of large shrimp (peeled and deveined)
- Follow recipe through step 12 (making the sauce)
- Add raw shrimp and cook just 3-4 minutes until pink and opaque
- CAUTION: Be careful not to overcook shrimp as they become rubbery
Mild Family Version:
- Omit the jalapeño completely
- Use sweet paprika instead of regular paprika
- Add 1/2 teaspoon of honey to balance flavors
- Serve hot sauce on the side for adults who want heat
Storage & Reheating
Refrigerator Storage:
- Allow to cool completely (no more than 2 hours at room temperature)
- Transfer to airtight containers
- Label with date
- Store in refrigerator for up to 3 days
Freezer Storage:
- Allow to cool completely
- Portion into freezer-safe containers, leaving 1/2-inch space at top
- Label with name and date
- Freeze for up to 2 months
- TIP: Freeze rice separately for better quality
Reheating From Refrigerator:
- Stovetop:
- Place in saucepan over medium-low heat
- Add 1-2 tablespoons water or broth to prevent sticking
- Stir occasionally until heated through (165°F)
- About 5-7 minutes
- Microwave:
- Place portion in microwave-safe dish
- Cover with microwave-safe lid or paper towel
- Heat on 70% power for 2 minutes
- Stir gently
- Continue heating in 30-second intervals until hot throughout (165°F)
Reheating From Frozen:
- Best method: Thaw overnight in refrigerator, then follow refrigerated reheating instructions
- Quick method:
- Use defrost setting on microwave
- Once partially thawed, heat on 70% power in 1-minute intervals
- Stir between intervals
- Once hot throughout (165°F), let stand 1 minute before serving
Tip: The flavors actually improve overnight as they meld together, making this dish perfect for meal prep!
Safety Notes & Tips
Food Safety
- Always wash hands for 20 seconds with soap before and after handling raw chicken
- Use a separate cutting board for raw chicken
- Clean all surfaces that contact raw chicken with hot, soapy water
- Never place cooked food on a surface that held raw chicken
- Cook chicken to 165°F internal temperature (use a thermometer!)
- Don’t leave the finished dish at room temperature for more than 2 hours
- When reheating, ensure food reaches 165°F throughout
Pro Tips
- For maximum flavor: Toast the spices in a dry pan before adding to recipe. Heat pan over medium heat, add spices, and stir constantly for 30 seconds until fragrant.
- Perfect rice pairing: Make coconut rice by replacing half the water with coconut milk when cooking rice. Add a pinch of salt and 1/2 teaspoon sugar.
- Quick weeknight hack: Use pre-cooked rotisserie chicken. Shred 3 cups and add at step 13, but simmer only 5 minutes to blend flavors.
- Heat control: The seeds and white membranes contain most of the heat in jalapeños. Remove all for mild dish, leave some for medium heat, or keep all for extra spicy.
- Make-ahead option: Complete through step 12, refrigerate for up to 2 days, then reheat and continue with recipe when ready to serve.
- Serving suggestion: Set up a toppings bar with extra cilantro, lime wedges, diced avocado, and crushed cashews so everyone can customize their bowl.
- Leftovers idea: Use leftover chicken and sauce as a filling for tacos or burritos the next day.
