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This zesty Brazilian Coconut Chicken turns basic chicken thighs into a mouthwatering meal packed with intense flavors and smooth texture. Mixing fragrant spices with luxurious coconut milk makes a dish that's both soothing and thrilling.
I came across this dish during a stormy weekend when I wanted something to take me somewhere sunny. The moment I tasted it, I felt like I was sitting on a Brazilian beach, and now it's my favorite thing to make when I have friends over who love punchy flavors.
- Boneless skinless chicken thighs these darker cuts stay tender and soak up flavors better than breast meat
- Garlic builds the basic flavor foundation grab ones that feel heavy and solid
- Paprika and cayenne delivers that trademark warmth tweak the cayenne based on how spicy you like things
- Onion and red bell pepper adds natural sweetness that cuts through the spice pick peppers that feel dense with vibrant color
- Cumin and coriander genuine Brazilian flavor combo that brings earthy notes
- Coconut milk go for full-fat for the creamiest sauce its smoothness works against the heat
- Diced tomatoes brings tang and thickness to your sauce
- Fresh cilantro adds freshness at the end with its unique taste
Easy Steps For Brazilian Coconut Chicken
- Marinate the chicken
- Mix your chicken with garlic, paprika, cayenne, salt and pepper in a bowl, working the spices into the meat. Let it sit for at least 15 minutes, but I've found 30 minutes or leaving it in the fridge overnight makes it taste way better.
- Sear to perfection
- Warm vegetable oil in a big skillet until it's hot but not smoking. Put the chicken in one layer without cramming them together. Let each piece get a nice brown crust before flipping, around 3-4 minutes each side. You just want color now, not fully cooked meat. Set aside and loosely cover.
- Build the flavor base
- Using that same pan with all those tasty chicken bits, toss in onion and bell pepper. Cook them until soft, about 5 minutes, stirring now and then to pull up the flavorful stuck bits from the pan bottom. The veggies should turn see-through and slightly brown.
- Toast the spices
- Scatter cumin, coriander and smoked paprika over your veggies and keep stirring for 1-2 minutes. You'll notice the amazing smell right away. This quick heating really boosts their flavor. If things look dry, splash in some chicken broth.
- Create the sauce
- Add diced tomatoes and stir to mix with all spices. Slowly pour in coconut milk while stirring to make a smooth sauce. It should turn a pretty orangey-red color. Let it gently bubble, not boil hard, so the coconut milk stays together.
- Simmer to perfection
- Put the chicken back in with any juices that came out. Add chicken broth and bay leaf. Lower the heat to keep a gentle bubbling, partly cover, and cook for 20-25 minutes. The sauce is ready when it's thick enough to coat the back of a spoon.
What I love most about this dish is how the coconut milk calms down the heat but lets all the different spices come through. My friend Mariana from Brazil taught me that letting the chicken sit in the spices before cooking is the real trick. Her family has cooked versions of this for many years, often during family get-togethers.
Keeping And Warming Up Leftovers
Keep any extras in a sealed container in your fridge for up to 3 days. The taste actually gets better overnight as the spices mix more. When warming it up, do it slowly over medium-low heat, adding a bit of chicken broth if the sauce got too thick. To freeze it, let it cool all the way first, then put in freezer containers with some space at the top. It'll keep for up to 3 months. Thaw in your fridge overnight before warming up.
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Classic Ways To Serve It
In Brazil, folks usually eat this kind of dish with plain white rice to soak up all that tasty sauce. Many Brazilian families also put farofa on the side, which is toasted cassava flour that adds a nice crunch. For a full Brazilian meal, add a simple salad of tomatoes and onions with lime juice and olive oil. A cold Brazilian beer like Brahma or a caipirinha cocktail goes really well with the spicy food.
Swapping Out Ingredients
Don't have red bell pepper? Yellow or orange ones work great while green ones will taste a bit more bitter. You can use chicken breasts instead of thighs, but cook them about 5 minutes less so they don't dry out. If you don't eat meat, try firm tofu or chickpeas instead. You can use light coconut milk to cut calories, but your sauce won't be as rich. In summer when tomatoes taste best, use fresh ones instead of canned.
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Frequently Asked Questions
- → Can chicken breasts replace thighs?
Yep, you can swap thighs for breasts. Just make sure not to overcook, as breasts dry out faster. Lower the simmer time to about 15 minutes or until the chicken's inside hits 165°F (74°C).
- → How can I make it more or less spicy?
For extra heat, toss in cayenne, jalapeños, or serrano peppers while cooking the base. Want it milder? Leave out cayenne or use sweet paprika instead of smoked paprika.
- → Can this be prepped in advance?
Totally! Letting it sit overnight makes the flavors pop even more. Put it in the fridge for up to 3 days or freeze it for up to 3 months. Reheat slowly on the stove with a bit of broth if needed.
- → What sides pair well with it?
Besides rice, it’s awesome with crusty bread, quinoa, cauliflower rice for fewer carbs, or a fresh green salad. Steamed veggies also work great as a light balance to the rich sauce.
- → Is light coconut milk okay to use?
Sure is! But the sauce will be thinner and not as rich. To adjust, reduce the chicken broth or let it simmer longer to thicken.
- → Is this dish authentic Brazilian food?
It’s inspired by Brazilian flavors, like those coastal dishes with coconut milk, tomatoes, and warm spices. While not fully traditional, it captures the taste of Brazil's vibrant cuisine.