Spicy Brazilian Coconut Chicken – Quick & Creamy Weeknight Favorite

Spicy Brazilian Coconut Chicken is your ticket to a tropical weeknight escape—minus the airport security line. Juicy chicken thighs get cozy in a velvety coconut milk sauce infused with lime, garlic, ginger, and colorful bell peppers. It’s spicy, creamy, a little tangy, and honestly, it might just be your new favorite dinner rotation.

You’ll love how quickly this dish comes together, especially if you’re juggling kids, meetings, and the ever-present question of “what’s for dinner?” With ingredients you probably already have and just one pan to clean, this is comfort food with a passport stamp. Whether you’re serving it for family dinner or trying to impress your neighbors at the next potluck, Spicy Brazilian Coconut Chicken delivers bold flavor with minimal effort.

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What is Spicy Brazilian Coconut Chicken?

Spicy Brazilian Coconut Chicken is a comforting, one-skillet dish inspired by Brazil’s beloved moqueca, a coconut milk-based fish stew. But in this version, we swap in tender chicken thighs for fish, making it heartier and more familiar for American tables. The dish blends creamy coconut milk, vibrant peppers, citrusy lime, and a mix of spices like cumin and paprika.

A touch of heat from chili peppers gives it that “kick,” but don’t worry—you control the spice level. It’s not just a stew; it’s a flavorful flavor bomb of comfort that tastes like a beach vacation. Think of it as Brazil meeting Sunday dinner in the most delicious way. It’s satisfying, colorful, and just exotic enough to feel a little fancy without being fussy. Plus, it’s naturally dairy-free and pairs beautifully with rice or crusty bread for soaking up every drop.

Reasons to Try Spicy Brazilian Coconut Chicken

If your weekly dinner routine feels like it’s stuck on repeat, Spicy Brazilian Coconut Chicken is your flavorful reset. First off, it’s a total weeknight win: ready in under 45 minutes and mostly hands-off. Secondly, the combo of creamy coconut milk, zingy lime, and aromatic garlic and ginger hits all the right notes—rich, tangy, spicy, and fresh.

It’s the kind of dish that makes people think you’re some kind of culinary magician when all you did was toss everything into a skillet and simmer. Also: it’s gluten-free and great for meal prep. You can even sneak in extra veggies without complaints. Tired of boring chicken? This bold, Brazilian-style makeover will change your mind. And let’s be honest—spicy + coconut + chicken = absolute dinner magic. Want more easy, flavor-packed ideas? Check out this Thai Chicken Curry Soup for a similar cozy vibe.

Ingredients Needed to Make Spicy Brazilian Coconut Chicken

For the Chicken:

• 2 lbs boneless, skinless chicken thighs
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 1 tsp paprika (smoked if you have it)
• 2 tbsp olive oil or palm oil

For the Sauce:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1 red bell pepper, sliced
• 1 yellow or orange bell pepper, sliced
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1–2 red chili peppers or jalapeños, finely chopped (adjust to taste)
• ½ tsp cayenne pepper (optional, for extra heat)
• 1 tsp ground cumin
• 2 bay leaves
• Juice of 1 lime
• ¼ cup chopped fresh cilantro (plus more for garnish)

To Serve:

• 3 cups cooked white or jasmine rice
• Lime wedges
• Crusty bread (totally optional, but great for sauce dunking)

Instructions to Make Spicy Brazilian Coconut Chicken

Ready to make a flavorful dinner that feels like a tropical vacation? Follow this step-by-step guide to make Spicy Brazilian Coconut Chicken with ease—even on a busy weeknight. Each part of this recipe builds bold layers of flavor, so take your time and enjoy the process. Let’s get started!

Step 1: Season the Chicken

First, grab your boneless, skinless chicken thighs and pat them dry with paper towels. This step is key to getting that golden-brown sear later. In a small bowl, mix together your salt, black pepper, and smoked paprika (regular paprika works too if that’s what you’ve got). Sprinkle this seasoning blend evenly over both sides of the chicken thighs. Gently rub it in with your hands so it really clings to the surface.

Quick tip: Don’t skip the paprika—it adds color and a subtle smoky flavor. If you need help choosing the best type, check out our essential spice guide for everyday cooking to learn more.

Step 2: Brown the Chicken

Heat olive oil (or traditional palm oil if you want that authentic Brazilian twist) in a large, deep skillet or Dutch oven over medium-high heat. When the oil is shimmering but not smoking, carefully lay the chicken thighs into the pan in a single layer. Sear them for about 3–4 minutes per side until beautifully browned. You’re not cooking them through yet—just giving them a flavorful crust.

Use tongs to transfer the browned chicken to a plate and set aside. Don’t wipe the pan—you’ll want to keep all those golden bits (called fond) for flavor.

Need help choosing the right cookware? Our kitchen tools guide covers everything from skillets to soup pots.

Step 3: Sauté the Aromatics

In the same skillet, add your sliced onions and bell peppers. Cook over medium heat for about 5 minutes, stirring frequently and scraping up the fond from the bottom. The vegetables should soften and take on a little color.

Now stir in the minced garlic, freshly grated ginger, and chopped red chili or jalapeño peppers. Cook for another 1 minute, just until everything smells amazing. This is the aromatic heart of the dish—don’t rush it.

Too spicy? You can easily tone it down. Learn how to adjust heat levels or substitute milder peppers in our spicy vs. mild cooking guide.

Step 4: Build the Sauce

Pour in both cans of full-fat coconut milk and give everything a good stir to combine. Add ground cumin, cayenne pepper (optional if you’re going full-spice), and two bay leaves. Stir again to blend the spices into the creamy base.

Return your browned chicken thighs to the pan, nestling them into the sauce so they’re partially submerged. Don’t worry if they’re not fully covered—they’ll cook through as they simmer.

Bring the mixture to a gentle simmer (not a boil), then reduce the heat to low. Cover the pan loosely and let it simmer for 20 to 25 minutes. This step-by-step simmering allows the chicken to soak up all the bold, creamy flavors.

Step 5: Finish with Freshness

After simmering, remove the pan from heat and let it rest uncovered for 10 minutes. This pause lets the sauce thicken slightly and the flavors mellow and mingle. Stir in the juice of one fresh lime for brightness, and taste the sauce. Add a pinch more salt or a dash of lime if needed.

Right before serving, stir in the chopped fresh cilantro and sprinkle more on top for garnish. The pop of green adds color and a fresh herbal kick that really brings the dish to life.

Tip: If cilantro isn’t your jam, try parsley or green onions instead. You’ll find more tasty substitutions in our ingredient swaps cheat sheet.

Step 6: Serve It Up

Scoop the Spicy Brazilian Coconut Chicken over warm white or jasmine rice. Add a lime wedge on the side for extra zing, and don’t be shy with that sauce—drizzle it generously! If you’re going for cozy comfort, crusty bread on the side is the move (perfect for sopping up every drop of coconut goodness).

Want more tropical-inspired comfort dishes? Check out our reader favorite Slow Cooker Thai Curried Chicken Soup for another warm and cozy option.

By following this step-by-step recipe, you’ll create a dish that’s flavorful, comforting, and downright addictive. It’s quick enough for a weeknight, but tasty enough to serve guests. Plus, it’s naturally gluten-free and dairy-free, so it checks all the right boxes.

What to Serve with Spicy Brazilian Coconut Chicken

This dish is practically made for spooning over fluffy rice—white or jasmine both work like a charm to soak up that luscious coconut sauce. If you’re going low-carb, cauliflower rice works surprisingly well too. Feeling indulgent? Grab some crusty bread and dunk away (your future self will thank you). For a fresh bite on the side, try a simple cucumber-lime salad or even grilled corn. This chicken also pairs beautifully with roasted plantains or sautéed greens like collards or spinach. Want to make it a full tropical spread? Serve it alongside our Easy Bang Bang Chicken for a flavor-packed dinner party line-up.

Key Tips for Making Spicy Brazilian Coconut Chicken

Use chicken thighs—they stay juicy and tender through simmering. Don’t skip the browning step; that’s where the flavor begins. If you’re short on time, you can brown the chicken a day ahead. Adjust the heat level to your family’s spice tolerance—remove the seeds from chili peppers or swap in sweet peppers for a milder version. Want a thicker sauce? Simmer a little longer with the lid off. And don’t forget that lime at the end—it brightens everything. If cilantro’s not your thing (totally get it), try chopped parsley or green onions for a fresh finish. Pro tip: make extra—it’s even better the next day.

Storage and Reheating Tips Spicy Brazilian Coconut Chicken

Got leftovers? You’re in luck. This dish holds up great in the fridge for up to 4 days. Just store it in an airtight container (rice separate, if possible). To reheat, warm gently on the stove over medium-low heat, stirring occasionally. You can also microwave it—cover loosely and heat in 1-minute bursts, stirring in between. If the sauce thickens up too much, just splash in a little water or extra coconut milk to loosen things. This also freezes well! Freeze in single portions for up to 2 months—hello, future lazy dinner! Thaw in the fridge overnight and reheat as above.

FAQs

Is this dish really spicy?
It can be—but it doesn’t have to be! Control the heat by using fewer chili peppers or skipping the cayenne.

Can I use chicken breast instead of thighs?
Yes, but thighs are juicier and more forgiving. If you use breasts, cut them into chunks and don’t overcook.

Can I make this dairy-free or gluten-free?
It already is! Just double-check labels on your coconut milk and spices to be safe.

What veggies can I add?
Spinach, kale, or zucchini are great stir-in options toward the end of cooking.

Is it kid-friendly?
Totally—just tone down the spice and serve with extra rice. It’s creamy and flavorful enough to please picky palates.

Final Thoughts

If you’re craving a dinner that breaks the routine without breaking your back in the kitchen, Spicy Brazilian Coconut Chicken is a winner. It’s colorful, creamy, just the right amount of spicy, and packed with flavor that tastes like you spent hours making it. But really, it’s a one-skillet wonder ready in under an hour. Whether you’re feeding a crowd or meal prepping for the week, this dish brings the warmth of Brazil to your table with minimal fuss. Hungry for more feel-good meals? Don’t miss our Healthy Chicken Alfredo Tater Tot Casserole next—it’s comfort food that hits different.

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