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Spicy Brazilian Coconut Chicken is a must-try recipe!

This Spicy Brazilian Coconut Chicken is a fiery, tropical-inspired dish that blends tender seared chicken with creamy coconut milk, vibrant peppers, and bold spices. It’s rich, colorful, and loaded with warming flavors, making it a perfect one-skillet weeknight dinner that’s both comforting and exotic. Serve with rice or crusty bread to soak up every last drop of sauce!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Brazilian, Fusion
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
For the Veggies:
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
For the Coconut Sauce:
  • 1 can 14 oz coconut milk
  • 1 can 14.5 oz diced tomatoes, drained
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper adjust to taste
For Garnish:
  • Fresh cilantro chopped
  • Lime wedges for serving

Method
 

  1. Sear the Chicken:Season the chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the chicken for about 5–7 minutes until golden brown. Remove from skillet and set aside.
  2. Cook the Aromatics:In the same skillet, add chopped onion and sauté for 3–4 minutes until translucent. Add garlic and cook for 1 minute more. Stir in the red and yellow bell peppers and cook for another 5 minutes until softened.
  3. Build the Sauce:Sprinkle in cumin, coriander, paprika, and cayenne pepper. Stir and cook for 1–2 minutes until fragrant. Add tomato paste and cook for another minute.
  4. Simmer It All Together:Pour in the coconut milk and drained diced tomatoes. Stir to combine. Return the browned chicken to the skillet and coat in the sauce. Reduce heat to medium-low and let simmer uncovered for 15–20 minutes, until chicken is fully cooked and the sauce is slightly thickened.
  5. Garnish and Serve:Remove from heat and garnish with chopped fresh cilantro. Serve hot with lime wedges over rice, quinoa, or with crusty bread.

Notes

  • Adjust Heat: Reduce cayenne pepper or omit it entirely for a milder version.
  • Add More Veggies: Feel free to add spinach or mushrooms for extra nutrition.
  • Make It Creamier: Stir in a splash of cream or more coconut milk for a richer sauce.
  • Storage: Leftovers keep well in the fridge for 3–4 days and can be frozen for up to 2 months.