Go Back
- 4 boneless, skinless chicken thighs - 1 can (14 oz) coconut milk - 1 tablespoon olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 1 red bell pepper, sliced - 1 lime, juiced - 2 teaspoons paprika - 1 teaspoon cumin - 1 teaspoon cayenne pepper - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) Gather these ingredients to prepare a delightful Brazilian Coconut Chicken. Each item plays a key role in creating rich flavors. The chicken thighs are tender and soak up the coconut milk well. Coconut milk provides a creamy texture and a hint of sweetness. The onion, garlic, and ginger add depth. They bring warmth and aroma that make the dish irresistible. The red bell pepper adds a pop of color and sweetness, balancing the spices. Lime juice brightens the flavors and adds freshness. The spices—paprika, cumin, and cayenne pepper—create a lovely warmth. Feel free to adjust the cayenne for your spice preference. Don’t forget the salt and pepper! They enhance all the other flavors. Finally, fresh cilantro adds a burst of color and a fresh taste when you serve. With these ingredients, you are ready to create a tasty and inviting meal. {{ingredient_image_1}} To start, you need to mix the marinade. In a bowl, combine the coconut milk, lime juice, paprika, cumin, cayenne pepper, salt, and pepper. Once mixed, add the chicken thighs and coat them well. Cover the bowl with plastic wrap. Place it in the refrigerator for at least 30 minutes. If you have more time, let it marinate for up to 2 hours. This step makes the chicken flavorful and juicy. Next, let’s prepare the skillet. Heat the olive oil in a large skillet over medium heat. Once hot, add the finely chopped onion. Sauté for about 5 minutes until the onion turns translucent. This adds a sweet base to your dish. Then, add the minced garlic and ginger. Cook for another minute. This step fills your kitchen with a great aroma. Now, it's time to cook the chicken. Take the marinated chicken from the fridge. Let the excess marinade drip off. Place the thighs in the skillet with the aromatics. Sear each side for about 4-5 minutes. Look for a golden brown color. This shows the chicken is cooking well. Once the chicken is browned, it’s time to add the bell peppers. Slice the red bell pepper and toss it into the skillet. Then, pour in the remaining coconut milk marinade from the bowl. Stir everything together well. This balance of flavors makes the dish rich and tasty. Next, reduce the heat to low and cover the skillet. Let the chicken simmer for about 20-25 minutes. This helps the chicken become tender and flavorful. Stir occasionally and check for creaminess. If it seems too thick, add more coconut milk to keep it creamy. After cooking, remove the chicken from heat. Let it rest for a few minutes. This helps the juices settle. Before serving, garnish with fresh cilantro. This adds a pop of color and fresh taste. Enjoy this dish over jasmine rice or with warm naan bread for a complete meal. - Over-marinating: Marinating for too long can make the chicken mushy. Stick to 30 minutes to 2 hours for best results. - Cooking at the wrong temperature: Cooking too high can burn the chicken. Keep your heat medium to low for even cooking. - Adding herbs and spices: Fresh cilantro adds bright notes. Try adding fresh basil or parsley for more depth. - Suggestions for fresh ingredients: Use fresh lime juice instead of bottled. Fresh ingredients always enhance the dish's flavor. - Best skillet type to use: A heavy-bottomed skillet works best. It distributes heat evenly and prevents burning. - Importance of a lid for simmering: Covering the skillet helps the chicken cook evenly. It keeps heat and moisture locked in for juicy meat. Pro Tips Marination Time: For the best flavor, marinate the chicken for at least 2 hours, or even overnight if possible. This allows the spices to penetrate and enhance the taste. Adjusting Spice Levels: Feel free to adjust the cayenne pepper according to your spice tolerance. Start with less and add more if you prefer a spicier dish. Using Fresh Ingredients: Opt for fresh ginger and garlic instead of powdered versions for a vibrant and aromatic flavor in your dish. Serving Suggestions: Pair this dish with steamed jasmine rice or warm naan bread to soak up the delicious coconut sauce. {{image_2}} You can switch out chicken for shrimp or tofu. Both options add unique flavors. If you use shrimp, cook it for about 3-4 minutes until pink. For tofu, use firm tofu and sauté it until golden, which takes about 5-7 minutes. Adjust your cooking time based on what protein you choose. Each option brings its own taste to the dish. If you want a non-dairy version, you can use almond milk or cashew milk instead of coconut milk. Each works well, but they will change the flavor slightly. You can also add other vegetables. Try adding mushrooms, spinach, or green beans. These veggies add both color and nutrition. They will cook well with the chicken and absorb the tasty sauce. Brazil has many styles of coconut chicken. In Bahia, they use more spices and palm oil. In the south, they might add herbs like parsley or cilantro. Each region has its own twist, thanks to local spices. This makes the dish diverse and exciting. You can experiment with spices to find your favorite flavor. To keep your Brazilian Coconut Chicken fresh, place leftovers in an airtight container. Store it in the fridge. This dish stays good for about 3 to 4 days. Make sure it cools down first before sealing the container. This step helps keep the chicken juicy and tasty. When reheating, use a skillet on medium heat. This method helps keep the flavor intact. Stir often to ensure even heating. If the chicken seems dry, add a splash of coconut milk. This keeps it moist and creamy, just like when it was first cooked. For long-term storage, freeze your leftovers. Use freezer-safe containers or bags to keep them fresh. Remove as much air as possible to prevent freezer burn. When ready to eat, thaw it overnight in the fridge. This method helps maintain the chicken’s texture and flavor. Brazilian Coconut Chicken is a delicious dish from Brazil. It features chicken cooked in creamy coconut milk. The dish combines flavors like lime, garlic, and ginger. This dish often uses spices like paprika and cumin. It is a vibrant part of Brazilian cuisine, celebrating tropical ingredients. Yes, you can make this recipe spicy! The key is the cayenne pepper. Start with one teaspoon. If you want more heat, add more cayenne. You can also use fresh chili peppers for a different kick. Adjust the spice level based on your taste. I recommend serving this dish with jasmine rice. The rice soaks up the coconut sauce well. Naan bread is also a great choice. You can add fresh cilantro and lime wedges for extra flavor. A side salad with tropical fruits pairs nicely too. Making Brazilian Coconut Chicken takes about one hour. Prep time is around ten minutes. Marinating the chicken enhances the flavor. Cooking the chicken and simmering takes around 50 minutes. This includes time for sautéing and simmering. Yes, Brazilian Coconut Chicken can be healthy. It uses lean chicken thighs, which are good for protein. Coconut milk adds healthy fats, but use it in moderation. Fresh vegetables like bell peppers add nutrients. Pairing with rice or bread balances the meal. In this post, we explored how to make Brazilian Coconut Chicken. We covered the essential ingredients, step-by-step cooking instructions, and tips for perfecting the dish. Remember to avoid common mistakes and try out variations with different proteins or ingredients. Proper storage and reheating ensure your leftovers stay fresh. By following these guidelines, you can enjoy a delicious and flavorful meal that highlights Brazilian cuisine. Happy cooking!

Tropical Brazilian Coconut Chicken

A flavorful dish featuring marinated chicken thighs cooked in coconut milk with aromatic spices and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Brazilian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 1 can coconut milk (14 oz)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 red bell pepper sliced
  • 1 lime juiced
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper (adjust for spice level)
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped

Instructions
 

  • In a bowl, combine the coconut milk, lime juice, paprika, cumin, cayenne pepper, salt, and pepper. Add the chicken thighs, making sure they're well coated. Cover and let marinate in the refrigerator for at least 30 minutes or up to 2 hours for enhanced flavor.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and ginger, cooking for another minute until fragrant.
  • Remove the marinated chicken from the refrigerator, allowing some excess marinade to drip off. Place the chicken thighs in the skillet with the aromatics. Sear for about 4-5 minutes on each side until golden brown.
  • Once the chicken is browned, add the sliced red bell pepper to the skillet. Pour in the remaining coconut milk marinade from the bowl. Stir to combine everything evenly.
  • Reduce the heat to low and cover. Let the chicken simmer for about 20-25 minutes, ensuring it's cooked through and tender. Stir occasionally, adding more coconut milk if needed for creaminess.
  • Once cooked, remove from heat and let rest for a few minutes. Garnish with fresh cilantro before serving.

Notes

Serve this dish over steamed jasmine rice or with warm naan bread, garnished with additional cilantro and lime wedges for a vibrant tropical effect.
Keyword Brazilian, chicken, coconut, tropical