Spicy Brazilian Coconut Chicken has become my go-to weeknight wonder, a dish that transports me straight to the vibrant flavors of Brazil with every bite. I remember the first time I tried making it; the aroma of garlic, ginger, and chili paste filling my kitchen was absolutely intoxicating, promising something truly special. This recipe is incredibly forgiving, and I’ve found that even a beginner can master how to make Brazilian coconut chicken. It’s a delightful dance of creamy coconut milk, tender chicken, and a kick of spice that just makes you feel good. Let’s get cooking!
Why You’ll Love This Spicy Brazilian Coconut Chicken
This dish is a winner for so many reasons:
- Incredible flavor explosion: The blend of creamy coconut milk and zesty spices creates a truly memorable taste.
- Super speedy prep: You can have this on the table in under an hour, making it perfect for busy weeknights.
- Healthy and satisfying: It’s packed with protein and uses lean chicken thighs, offering a nutritious meal.
- Budget-friendly goodness: Simple, common ingredients make this an economical choice for feeding the family.
- Family-approved: Even picky eaters love the mild sweetness of coconut milk combined with tender chicken.
- It’s a fantastic Brazilian chicken with coconut milk and chili dish that feels both comforting and exotic.
- You’ll adore this easy Brazilian chicken with coconut milk and chili because it’s so forgiving!
Ingredients for Spicy Brazilian Coconut Chicken
Gathering these simple ingredients is the first step to creating a fantastic Brazilian chicken with a spicy coconut sauce. I find that using chicken thighs keeps everything wonderfully moist and flavorful, which is key to this dish.
- 2 lbs boneless and skinless chicken thighs – I always go for thighs; they stay so tender.
- 1 can (14 oz) full-fat coconut milk – this gives us that signature creamy texture.
- 2 tablespoons olive oil – for sautéing the aromatics.
- 1 medium onion, chopped – about 1 cup, provides a sweet base.
- 4 cloves garlic, minced – essential for that pungent kick.
- 1 tablespoon fresh ginger, grated – adds a warm, zesty note.
- 1 – 2 tablespoons chili paste – adjust this based on your heat preference for the perfect spice level.
- 1 teaspoon ground cumin – brings earthy depth.
- 1 teaspoon paprika – for a touch of sweetness and color.
- 1 teaspoon salt – balances all the flavors.
- 1/2 teaspoon black pepper – adds a little warmth.
- 1/4 cup fresh cilantro, chopped – for a burst of freshness as a garnish.
- Juice of 1 lime – brightens everything up at the end.
How to Make Spicy Brazilian Coconut Chicken
Getting this delicious dish ready is a breeze, and I promise, the results are absolutely worth it. The marinating step is where all the magic begins, infusing the chicken with incredible flavor.
- Step 1: Start by combining the chicken thighs with the coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, cumin, paprika, salt, and black pepper in a large bowl. Make sure everything is thoroughly mixed so the chicken is evenly coated.
- Step 2: Cover the bowl tightly and let it marinate in the refrigerator for at least 1 hour. For an even deeper flavor, I highly recommend marinating it overnight. This long soak really helps the chicken absorb all those wonderful spices.
- Step 3: When you’re ready to cook, preheat your oven to 375°F (190°C). This temperature is perfect for ensuring the chicken cooks through without drying out.
- Step 4: Pour the marinated chicken and all the flavorful liquid into a large baking dish. Spread the chicken out into a single layer so it bakes evenly. This ensures you get an easy spicy Brazilian chicken with coconut that’s perfectly cooked.
- Step 5: Bake for 35-40 minutes. You’ll know it’s done when the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The aroma filling your kitchen will be amazing!
- Step 6: Once it’s baked to perfection, carefully remove the dish from the oven. Let the chicken rest for about 5 minutes; this allows the juices to redistribute, making it even more tender.
- Step 7: Finish by squeezing the fresh lime juice all over the chicken and garnishing with chopped cilantro. Learning how to cook Brazilian coconut chicken this way guarantees a tender, flavorful meal every single time.
Pro Tips for the Best Spicy Brazilian Coconut Chicken
I’ve learned a few tricks over the years to make this Spicy Brazilian Coconut Chicken absolutely sing. These simple tips elevate the dish from good to unforgettable!
- Don’t skip the marinating time – it’s crucial for infusing flavor deep into the chicken. Overnight is best for an authentic Brazilian coconut chicken dish.
- Always use full-fat coconut milk; the light version won’t give you that rich, creamy texture this dish deserves.
- Taste and adjust the chili paste before marinating. You want that perfect kick without overwhelming the other flavors.
- A sprinkle of flaky sea salt right before serving adds a delightful finish and extra pop of flavor.
What’s the secret to perfect Brazilian coconut chicken?
The secret lies in the marinade! Letting the chicken soak in the coconut milk, spices, and aromatics for at least an hour, or ideally overnight, is key to developing a deeply flavorful and tender result. For more insights on achieving tender chicken, you can explore expert tips on cooking chicken thighs.
Can I make Spicy Brazilian Coconut Chicken ahead of time?
Yes! You can definitely marinate the chicken and store it in the refrigerator for up to 24 hours before baking. This even enhances the flavor, so it’s a great meal prep strategy.
How do I avoid common mistakes with Brazilian chicken and coconut milk?
A common pitfall is using low-fat coconut milk, which results in a watery sauce. Also, be careful not to overcook the chicken; it should be tender and juicy, not dry.
Best Ways to Serve Spicy Brazilian Coconut Chicken
This flavorful dish is incredibly versatile and pairs beautifully with a variety of sides. For a truly authentic experience, I love serving it with fluffy white rice to soak up all that delicious spicy coconut sauce. It’s the perfect way to enjoy this Brazilian chicken recipe coconut spicy.
Another fantastic option is to pair it with some steamed or roasted vegetables, like broccoli or green beans, for a lighter meal. If you’re feeling a bit more adventurous, try serving it with a side of farofa (toasted cassava flour) for a classic Brazilian touch. Either way, you’ll have a meal that’s both satisfying and bursting with flavor! For more side dish inspiration, check out these delicious dinner ideas.
Nutrition Facts for Spicy Brazilian Coconut Chicken
Here’s a breakdown of the nutritional information for one serving of this delicious dish. It’s packed with protein and flavor, making it a satisfying meal choice.
- Calories: 350
- Fat: 22g
- Saturated Fat: 10g
- Protein: 30g
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 2g
- Sodium: 500mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Spicy Brazilian Coconut Chicken
Once this amazing Spicy Brazilian Coconut Chicken has cooled down, I like to store any leftovers in airtight containers. This helps keep the flavors fresh and prevents any contamination. You can safely keep it in the refrigerator for about 3 to 4 days. It makes for a fantastic lunch the next day, offering that same delicious taste of spicy chicken and coconut Brazil style.
If you find yourself with extra deliciousness and want to save it for longer, freezing is a great option. Divide the chicken into portion-sized containers or freezer bags and store them in the freezer for up to 3 months. To reheat, I usually thaw it overnight in the fridge and then gently warm it on the stovetop over low heat, stirring occasionally, or pop it in the microwave until heated through. Be patient; you want to warm it gently to maintain that tender texture!
Frequently Asked Questions About Spicy Brazilian Coconut Chicken
What makes this Brazilian coconut chicken recipe so special?
This recipe truly shines because of its incredible balance of creamy coconut milk, tender chicken, and a vibrant kick of spice. It’s a simple yet profoundly flavorful dish that feels both comforting and exciting, making it a standout.
Is it difficult to make a spicy coconut chicken Brazil dish?
Not at all! I find that this particular spicy coconut chicken Brazil dish is quite forgiving. The marinating step does most of the heavy lifting for flavor, and the baking method is straightforward, making it accessible even for beginner cooks.
Can I adjust the spice level in this Brazilian chicken stew coconut chili?
Absolutely! The recipe calls for 1-2 tablespoons of chili paste, and you can easily adjust this amount to suit your preference. Start with less if you’re sensitive to heat, or add more if you love a fiery kick in your Brazilian chicken stew coconut chili.
What are the best side dishes to serve with this chicken?
For a truly authentic experience, fluffy white rice is always a winner, as it perfectly soaks up the delicious sauce. You could also try serving it with quinoa, roasted sweet potatoes, or a simple side salad for a complete and satisfying meal. For more dessert ideas, consider these delicious dessert recipes.
Variations of Spicy Brazilian Coconut Chicken You Can Try
While this recipe for Spicy Brazilian Coconut Chicken is fantastic as is, I love how adaptable it is! You can easily customize it to suit your preferences or dietary needs. Here are a few ideas to make it your own.
- Vegetarian/Vegan Option: Swap the chicken thighs for firm tofu or cauliflower florets. Marinate and bake them just as you would the chicken for a delicious meat-free meal. This makes for a wonderfully flavorful spicy Brazilian coconut chicken alternative.
- Stovetop Simmer: Instead of baking, you can achieve a similar result by simmering the marinated chicken in a pot on the stovetop over medium-low heat. This is a great option if you don’t want to use the oven, offering a simple spicy Brazilian coconut chicken cooked in just about 30 minutes.
- Add Veggies: Feel free to toss in some chopped bell peppers, zucchini, or spinach during the last 15-20 minutes of baking. They’ll soak up that delicious coconut sauce and add extra nutrients and color. For more vegetable ideas, check out this Thomas Keller’s Roasted Zucchini.
- Spice Level Adjustment: If you prefer it milder, reduce the chili paste and add a pinch of cayenne pepper for a different kind of heat. For more heat, add a dash of hot sauce or some finely chopped fresh chilies to the marinade.
Spicy Brazilian Coconut Chicken: Amazing Flavor
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A flavorful and spicy chicken dish cooked in creamy coconut milk, perfect for a satisfying meal.
Ingredients
- 2 lbs boneless and skinless chicken thighs
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 – 2 tablespoons chili paste (adjust based on heat preference)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
- Juice of 1 lime
Instructions
- In a large bowl, combine the chicken thighs, coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, cumin, paprika, salt, and black pepper. Mix well to ensure the chicken is evenly coated.
- Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
- Preheat your oven to 375°F (190°C).
- Transfer the marinated chicken and all the marinade into a large baking dish. Spread the chicken out in a single layer.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Once cooked, remove from the oven and let it rest for 5 minutes.
- Squeeze fresh lime juice over the chicken and garnish with chopped cilantro before serving.
Notes
- Marinating the chicken overnight enhances the flavor.
- Adjust the amount of chili paste based on your heat preference.
- Serve with rice or your choice of side for a complete meal.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg