If you are looking for a dish that perfectly blends indulgent creaminess with a playful fiery touch, Brazilian Coconut Chicken (Creamy & Spicy) is your new go-to recipe. This vibrant meal boasts tender pieces of chicken simmered in a luscious coconut milk sauce, enlivened by smoked paprika, fresh ginger, and a splash of zesty lime. Every bite delivers a tropical escape to your dinner table, inviting you to savor its rich flavors and aromatic warmth. Whether for a busy weeknight or a friendly gathering, this dish promises comforting yet exciting taste in just about 35 minutes.
Ingredients You’ll Need
Getting the flavors just right in Brazilian Coconut Chicken (Creamy & Spicy) is all about a handful of simple, fresh ingredients working harmoniously. Every component, from the tender chicken to the creamy coconut milk, plays a key role in crafting its signature texture and bold taste.
- 2 lbs boneless, skinless chicken breasts or thighs: The star protein that soaks up all the vibrant flavors beautifully.
- 1 teaspoon kosher salt: Essential for seasoning the chicken to enhance every bite.
- 1/2 teaspoon black pepper: Adds a gentle warmth that balances the sauce.
- 1 teaspoon smoked paprika: Gives a subtle smoky depth that defines the dish’s spicy profile.
- 1/2 teaspoon chili flakes or crushed red pepper: Adjustable to your heat preference, it brings that spicy kick.
- 2 tablespoons olive oil or coconut oil, divided: Used for searing and sautéing to develop rich layers of flavor.
- 1 medium yellow onion, finely chopped: Adds sweetness and body to the sauce.
- 4 garlic cloves, minced: Infuses the dish with aromatic intensity.
- 1 tablespoon fresh ginger, grated: Gives a fresh, zesty brightness that cuts through the creaminess.
- 1 can (13.5 oz) full-fat coconut milk: The creamy base that makes this chicken luxuriously smooth.
- 2 tablespoons tomato paste: Deepens the sauce color and adds umami richness.
- 1/2 cup chicken broth: Lightens the sauce slightly and contributes savory notes.
- Juice of 1 lime: Brightens with fresh acidity that lifts the whole dish.
- 1 tablespoon brown sugar or coconut sugar: Balances the heat with gentle sweetness.
- 1/4 cup fresh cilantro, chopped (plus more for garnish): Adds herbal freshness and a pop of vibrant green color.
- Optional: fresh chili or jalapeño, sliced: For extra heat and visual appeal as a garnish.
- Optional: toasted coconut flakes: Provides delightful crunch and tropical aroma for garnish.
- Optional: cooked rice, quinoa, or cauliflower rice: The perfect bed to soak up all that creamy, spicy sauce.
How to Make Brazilian Coconut Chicken (Creamy & Spicy)
Step 1: Prep the Chicken
First things first, pat your chicken dry to help it brown beautifully and then chop it into large, satisfying bite-sized pieces. Season generously with salt, pepper, smoked paprika, and chili flakes, letting those flavors mingle for about 5 to 10 minutes—this rest will give the spices time to seep in and truly transform the meat.
Step 2: Sear the Chicken
Heat one tablespoon of oil in a large skillet over medium-high heat and sear the chicken in batches. You want each piece golden and caramelized for roughly 2 to 3 minutes per side. Those golden crusts are what add incredible depth to the final dish. Once browned, set the chicken aside on a plate to rest.
Step 3: Build the Sauce Base
Lower the heat to medium and add the remaining oil if the pan is dry. Toss in the finely chopped onion and sauté until softened and translucent, about 3 to 4 minutes. Then, add the minced garlic and freshly grated ginger, cooking just until you can smell their intoxicating fragrance, about a minute.
Step 4: Add Tomato Paste and Liquids
Stir in the tomato paste and cook it for another minute to coax out its natural sweetness and deepen the color. Next, pour in the creamy coconut milk and savory chicken broth, scraping the bottom of the pan to lift all the browned bits—the essence of flavor—into your sauce.
Step 5: Simmer the Chicken in Sauce
Return the seared chicken and any resting juices to the pan. Bring everything to a gentle simmer uncovered, stirring occasionally, for about 8 to 10 minutes. This allows the sauce to thicken and the chicken to finish cooking perfectly tender while soaking in all those vibrant flavors.
Step 6: Finish with a Bright Touch
Stir in freshly squeezed lime juice and brown sugar to balance the spicy and creamy notes with welcomely bright and sweet layers. Always taste and adjust the seasoning at this point to suit your palate. Remove the pan from heat and toss in chopped cilantro for that final burst of freshness and color.
Step 7: Garnish and Serve
Sprinkle extra cilantro, sliced fresh chili or jalapeño, and toasted coconut flakes for texture and a tropical flair. Serve this delightful Brazilian Coconut Chicken (Creamy & Spicy) piping hot over your choice of tender rice, fluffy quinoa, or even cauliflower rice for a lighter option.
How to Serve Brazilian Coconut Chicken (Creamy & Spicy)
Garnishes
Fresh garnishes do wonders to brighten this already flavorful dish. Chopped cilantro adds grassy hints, while sliced fresh chili or jalapeño offers a vibrant pop of color and additional kick. Toasted coconut flakes bring unexpected crunch and a subtly sweet coconut aroma that really elevates the tropical vibe.
Side Dishes
This creamy and spicy chicken loves company! Serve it over fluffy white or brown rice to soak up all the luscious sauce. Quinoa is a nutrient-packed alternative that adds gentle texture, while cauliflower rice is perfect if you want to keep it light but still hearty. A crisp green salad on the side balances the creaminess with fresh sharpness.
Creative Ways to Present
For a fun twist, serve this dish family-style in a colorful, rustic bowl garnished with lime wedges so everyone can add extra zing. You can also scoop it into warm tortillas for a tropical-inspired chicken taco night. Another idea is to use it as a topping for baked sweet potatoes—the creamy sauce pairs beautifully with their natural sweetness.
Make Ahead and Storage
Storing Leftovers
Brazilian Coconut Chicken (Creamy & Spicy) holds up wonderfully in the fridge for up to 3 days. Just store it in an airtight container to keep the chicken juicy and the sauce rich. When you reheat, do it gently to maintain that creamy texture.
Freezing
This dish freezes like a dream! After cooling completely, transfer to freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.
Reheating
To reheat, warm the chicken gently in a covered skillet over low heat, stirring occasionally. You may want to add a splash of chicken broth or coconut milk to loosen the sauce if it’s thickened too much. This keeps the flavors bright and the texture perfect.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs actually work wonderfully because they stay juicy and tender during the simmering process, making the dish even more flavorful.
Is this dish gluten-free?
Yes, Brazilian Coconut Chicken (Creamy & Spicy) is naturally gluten-free, as it contains no wheat or gluten ingredients—perfect for those with dietary sensitivities.
How spicy is this recipe?
The spice level is moderate because of the chili flakes and fresh chili garnish. You can easily adjust the heat by reducing or omitting the chili flakes, or adding more fresh chilies if you crave extra fire.
Can I add vegetables to this dish?
Definitely! Bell peppers, spinach, or even green beans make excellent additions. Add them during the simmering step so they soften in the sauce and complement the chicken perfectly.
What’s the best way to serve this dish for a crowd?
For gatherings, keep the chicken warm in a slow cooker or chafing dish and provide garnishes and sides separately so guests can customize their plates. This Brazilian Coconut Chicken (Creamy & Spicy) is sure to impress and satisfy everyone!
Final Thoughts
There is something truly special about Brazilian Coconut Chicken (Creamy & Spicy) that makes it your go-to comfort food with a tropical twist. It’s creamy, vibrant, and packed with just the right amount of heat to keep you coming back for more. I encourage you to dive into this recipe, savor each step, and share the delicious results with your loved ones—trust me, it’s a winner every time!
PrintBrazilian Coconut Chicken (Creamy & Spicy)
This Spicy Brazilian Coconut Chicken is a creamy and flavorful dish featuring juicy chicken simmered in a rich coconut milk-based sauce with a perfect balance of spice, fresh lime, and cilantro. Naturally gluten-free and quick to prepare, it makes a delicious tropical-inspired main course ideal for summer dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Gluten Free
Ingredients
Chicken and Seasoning
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes or crushed red pepper (adjust to taste)
Cooking Ingredients
- 2 tablespoons olive oil or coconut oil, divided
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- Juice of 1 lime
- 1 tablespoon brown sugar or coconut sugar
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
Optional Garnishes & Serving Suggestions
- Fresh chili or jalapeño, sliced (for garnish)
- Toasted coconut flakes (for garnish)
- Cooked rice, quinoa, or cauliflower rice (for serving)
Instructions
- Prepare the Chicken: Pat chicken dry with paper towels and slice into large bite-sized pieces. Season with salt, pepper, smoked paprika, and chili flakes. Allow it to sit for 5-10 minutes so the flavors penetrate.
- Sear the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the chicken in a single layer for 2-3 minutes on each side until golden brown. If needed, work in batches to avoid crowding. Transfer the browned chicken to a plate and set aside.
- Sauté Aromatics: Lower the heat to medium and add the remaining tablespoon of oil if the pan is dry. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger, cooking for about 1 minute until fragrant, taking care not to burn.
- Incorporate Tomato Paste: Add the tomato paste and cook for another minute, stirring constantly to deepen the flavor and combine the ingredients evenly.
- Add Liquids: Pour in the full-fat coconut milk and chicken broth. Scrape the bottom of the pan to deglaze and lift all the browned bits, which build flavor.
- Simmer the Chicken: Return the seared chicken and any juices collected back into the pan. Bring to a gentle simmer over medium-low heat.
- Cook Through: Let the chicken simmer uncovered for 8-10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened to a creamy consistency.
- Finish the Sauce: Stir in the fresh lime juice and brown sugar. Taste the sauce and adjust salt, lime, or sugar as needed to balance the flavors.
- Garnish and Serve: Remove from heat and sprinkle chopped cilantro over the dish, tossing gently to coat. Garnish with more cilantro, sliced fresh chili or jalapeño, and toasted coconut flakes if desired. Serve hot over cooked rice, quinoa, or cauliflower rice for a complete meal.
Notes
- Reduce or omit chili flakes for a milder heat if preferred.
- Use full-fat coconut milk to achieve the richest, creamiest sauce.
- Leftovers taste even better the next day and freeze well for easy future meals.
- Add vegetables like bell peppers or spinach for added nutrition and variety.
- Always taste and adjust salt, lime, and sugar before serving to get the best flavor balance.