Go Back
Brazilian cuisine is a colorful tapestry of flavors, reflecting the country's diverse regions and cultural heritage. With influences from indigenous peoples, Portuguese colonizers, and African traditions, Brazilian dishes often feature bold spices, fresh ingredients, and a remarkable variety of textures. Among the many culinary delights that Brazil has to offer, one dish that stands out is Spicy Brazilian Coconut Chicken. This mouthwatering entrée blends the creamy richness of coconut milk with a medley of spices and fresh ingredients, creating a dish that is both comforting and exciting.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! This dish beautifully blends the creaminess of coconut milk with a medley of spices to create a comforting yet exciting meal. Perfect for family dinners or special occasions, this recipe is easy to follow for cooks of all levels. Enjoy the warmth of Brazil in your kitchen today! #BrazilianCuisine #CoconutChicken #SpicyRecipes #CookingAtHome #FoodLovers #DeliciousDishes #MealPrep
Print Recipe Pin Recipe

Ingredients
  

4 chicken thighs (bone-in, skin-on)

1 can (400ml) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 garlic cloves, minced

1-2 fresh red chilies, diced (adjust for spice level)

1 tablespoon fresh ginger, grated

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt and pepper to taste

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions
 

In a large bowl, combine the chicken thighs with salt, pepper, smoked paprika, cumin, and coriander. Toss well to coat the chicken evenly with spices.

    In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned chicken thighs, skin-side down, and sear until golden brown, about 5-7 minutes. Flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.

      In the same skillet, reduce the heat to medium and add the chopped onion. Sauté until translucent, about 3-4 minutes.

        Add the minced garlic, diced chilies, and grated ginger to the onions. Cook for another 2 minutes, stirring frequently until fragrant.

          Stir in the coconut milk and bring to a simmer. Return the chicken to the skillet, skin-side up, and spoon some of the sauce over the top.

            Cover and simmer on low heat for about 30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C), and the sauce has thickened slightly.

              Taste and adjust seasoning if necessary.

                Serve hot, garnished with fresh cilantro leaves and lime wedges on the side. Enjoy with rice or crusty bread to soak up the delicious sauce!

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4