Spicy Brazilian Coconut Chicken
This dish is inspired by Brazilian flavors: tender chicken simmered in a rich coconut milk sauce with tomatoes, peppers, cilantro, lime, and spicy chili. The sauce is silky, aromatic, and slightly sweet from coconut milk — balanced with heat and citrus. Serve with rice, quinoa, or warm toasted bread to soak up the sauce.
🧾 INGREDIENTS
For the Chicken
500g chicken breast or thighs, cut into chunks
1 tbsp lime juice
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder
For the Sauce
2 tbsp olive oil
1 medium onion, liced
1 red bell pepper, sliced
3 garlic cloves, minced
1–2 fresh chilies OR ½ tsp red chili flakes (adjust to spice level)
2 medium tomatoes, chopped (or ½ cup canned tomatoes)
1 tsp paprika
½ tsp turmeric (optional, adds color)
1 can (400ml) coconut milk
½ tbsp soy sauce or ½ tsp salt
1 tbsp lime juice
2 tbsp chopped fresh cilantro
Black pepper to taste
For Serving
Cooked rice or quinoa
Lime wedges
Extra Cilantro
Grilled or roasted vegetables
🔥 INSTRUCTIONS
1. Marinate the Chicken
In a bowl, mix:
- chicken pieces
- lime juice
- salt
- pepper
- paprika
- garlic powder
Set aside for 10 minutes.
2. Sear the Chicken
1. Heat 1 tbsp olive oil in a pan.
2. Add chicken and sear until lightly golden (doesn’t need to be fully cooked).
3. Remove and set aside.
3. Build the Brazilian Flavors
1. Add the remaining 1 tbsp olive oil to the pan.
2. Sauté onions for 2–3 minutes until soft.
3. Add bell pepper and cook another 2 minutes.
4. Add garlic and chilies; cook 30 seconds.
5. Add tomatoes, paprika, and turmeric.
6. Cook until tomatoes break down and a thick base forms (4–5 minutes).
4. Make the Coconut Sauce
1. Pour in the coconut milk.
2. Add soy sauce or salt to taste.
3. Stir to combine and bring to a gentle simmer.
5. Add Chicken & Simmer
1. Add chicken back to the pan.
2. Simmer uncovered for 8–10 minutes, until sauce thickens and chicken is cooked.
3. Add lime juice and fresh cilantro.
4. Taste and adjust seasoning or spice.
OPTIONAL ADD-ONS
Add prawns for a seafood twist.
Add spinach or kale for greens.
Add 1 tsp brown sugar for extra Brazilian sweetness.
Add plantains or sweet potatoes for authenticity.
💡 TIPS & NOTES
Use full-fat coconut milk for the best creamy texture.
If the sauce is thin, simmer longer.
If the sauce is thick, add ¼ cup water.
Adjust spice by reducing or increasing chilies.
❓ frequently Asked Questions FAQ
Q: Can I make this non-spicy?
Yes — remove chilies and add sweet paprika.
Q: Can I use chicken thighs?
Yes — they stay juicier and are more authentic.
Q: Can I make this ahead?
Yes — lasts 3 days in the fridge and reheats well.
🍽️ Nutritional information
Calories: 430
Protein: 30g
Fat: 28g
Carbs: 12g
Fiber: 3g