AMAZING BRAZILIAN COCONUT CHICKEN

I’ll never forget the first time I tasted Brazilian Coconut Chicken; it was at a tiny, unassuming restaurant tucked away in a vibrant São Paulo neighborhood, and the explosion of flavors completely transported me. The creamy coconut sauce, the tender chicken, the hint of spice – it was pure magic, a perfect embodiment of Brazilian comfort food. Now, I’m thrilled to share my version of this amazing dish with you, and I promise you’ll be amazed at how easy it is to create restaurant-quality flavors in your own kitchen.

Let’s Dive Into Brazilian Coconut Chicken!

Hey there, fellow food lovers! Are you ready to embark on a culinary adventure to Brazil? Today, we’re making Brazilian Coconut Chicken, a dish that’s bursting with flavor and incredibly comforting. This isn’t just another chicken recipe; it’s an experience. It’s one of my favorite dinner recipes restaurants get rave reviews for, and now you can make it yourself!

This recipe is inspired by traditional Brazilian flavors but adapted for the home cook. It’s simpler than you might think, and the result is a creamy, dreamy chicken dish that will have everyone asking for seconds. Plus, it’s a fantastic way to explore different country foods without leaving your kitchen.

What Makes Brazilian Coconut Chicken So Special?

Several things contribute to the unique and delicious flavor of this dish:

• Coconut Milk: The base of our creamy, luscious sauce. Use full-fat coconut milk for the best flavor and texture.
• Dendê Oil (Optional): This vibrant red palm oil adds a distinctive flavor and color that’s characteristic of many Brazilian dishes. If you can’t find it, don’t worry; we’ll provide a substitute.
• Aromatic Vegetables: Onions, garlic, bell peppers, and tomatoes create a flavorful foundation for the sauce.
• Spices: A blend of spices like cumin, coriander, paprika, and a pinch of chili flakes adds warmth and depth.
• Lime Juice: A squeeze of fresh lime juice brightens the flavors and adds a touch of acidity.

The Secret Weapon: Quality Ingredients

As with any recipe, the quality of your ingredients will significantly impact the final result. Here’s what I recommend:

• Chicken: I prefer using boneless, skinless chicken thighs because they stay moist and tender during cooking. Chicken breasts will also work, but be careful not to overcook them.
• Coconut Milk: Opt for full-fat coconut milk for a richer, creamier sauce. Avoid “lite” versions, as they tend to be watery.
• Fresh Herbs: Fresh cilantro and parsley add a vibrant, herbaceous note to the dish.
• Dendê Oil (Optional): If you can find it, dendê oil will add an authentic Brazilian flavor. Look for it at Latin American grocery stores or online. If you can’t find it, use a tablespoon of olive oil mixed with a pinch of annatto powder for color.

Let’s Get Cooking! Step-by-Step Instructions

Alright, let’s get to the fun part! Here’s how to make this incredible Brazilian Coconut Chicken:

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp tomato paste
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp paprika
• 1/4 tsp chili flakes (or more, to taste)
• 1 tbsp dendê oil (optional, or 1 tbsp olive oil + pinch of annatto powder)
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro and parsley, chopped, for garnish
• Cooked rice, for serving

Instructions:

1. Season the Chicken: In a bowl, season the chicken pieces with salt, pepper, cumin, coriander, paprika, and chili flakes. Toss to coat evenly.
2. Sauté the Vegetables: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and red bell pepper and cook for another 3 minutes, until fragrant.
3. Brown the Chicken: Add the seasoned chicken to the skillet and cook until browned on all sides. You don’t need to cook it all the way through at this point.
4. Add the Sauce Ingredients: Stir in the diced tomatoes (with their juice), coconut milk, tomato paste, and dendê oil (or olive oil + annatto powder). Bring to a simmer.
5. Simmer and Cook: Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
6. Finish and Serve: Stir in the lime juice and taste. Adjust the seasoning with salt and pepper as needed. Garnish with fresh cilantro and parsley. Serve hot over cooked rice.

Tips for the Perfect Brazilian Coconut Chicken

Here are a few extra tips to ensure your Brazilian Coconut Chicken turns out perfectly:

• Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
• Adjust the Spice Level: If you’re sensitive to spice, start with a smaller amount of chili flakes and add more to taste. You can also use a milder chili powder.
• Thicken the Sauce (If Needed): If the sauce is too thin, you can thicken it by simmering it uncovered for a few more minutes, or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
• Make It Ahead: Brazilian Coconut Chicken can be made ahead of time and reheated. The flavors actually develop and deepen as it sits. Store it in an airtight container in the refrigerator for up to 3 days.
• Add Vegetables: Feel free to add other vegetables to the dish, such as zucchini, yellow squash, or spinach. Add them during the last 10 minutes of cooking.

Serving Suggestions

Brazilian Coconut Chicken is traditionally served with white rice, but you can also serve it with:

• Quinoa
• Couscous
• Mashed potatoes
• Roasted vegetables

For a complete Brazilian-inspired meal, serve it with a side of black beans and a fresh salad.

Variations and Adaptations

Want to put your own spin on this recipe? Here are a few ideas:

• Shrimp or Fish: Substitute the chicken with shrimp or firm white fish like cod or tilapia. Reduce the cooking time accordingly.
• Vegetarian Version: Use chickpeas or tofu instead of chicken for a vegetarian option.
• Spicy Version: Add a chopped jalapeño pepper or a few dashes of hot sauce for extra heat.
• Sweet and Savory: Add a can of drained pineapple chunks for a tropical twist.

Embracing Brazilian Cuisine: More Than Just a Meal

Brazilian Coconut Chicken is more than just a delicious dish; it’s a gateway to exploring the vibrant and diverse cuisine of Brazil. Brazilian food is a melting pot of flavors, influenced by indigenous ingredients, African traditions, and European techniques. It’s one of the best comfort meals out there and a guaranteed crowd-pleaser. From hearty stews to flavorful seafood dishes, there’s something for everyone to enjoy.

If you’re looking to expand your culinary horizons, I highly recommend trying other Brazilian specialties such as feijoada (black bean stew), moqueca (seafood stew), and pão de queijo (cheese bread). You’ll be amazed by the richness and complexity of Brazilian flavors. These are more than just dinner recipes restaurants offer; they are a cultural experience.

Why This Recipe Works: The Science Behind the Flavor

Let’s talk about why this Brazilian Coconut Chicken recipe works so well. It’s all about the balance of flavors and the layering of ingredients. The aromatic vegetables create a flavorful base, while the spices add warmth and complexity. The coconut milk provides richness and creaminess, and the lime juice brightens everything up. The optional dendê oil adds a unique depth of flavor that’s hard to replicate, but the olive oil and annatto powder are a good substitute.

The key is to cook the chicken gently in the sauce, allowing it to absorb all the flavors. This slow simmering process also helps to tenderize the chicken and create a luscious, velvety sauce. It’s truly a culinary masterpiece!

Other Delicious Chicken Recipes to Explore

If you enjoyed this Brazilian Coconut Chicken recipe, you might also like some of my other favorite chicken dishes:

• For a creamy, indulgent pasta dish, try Creamy Garlic Butter Chicken & Linguine.
• If you’re looking for a quick and easy weeknight meal, give my Coconut Chicken Rice Bowl a try.
• For a classic comfort food dish, you can’t go wrong with Creamy Alfredo Chicken.
• For a sweet and savory option, try my Pineapple Chicken Rice. It is a winner!
• If you’re in the mood for some island flavors, check out my Caribbean Chicken And Rice.
• And finally, for another take on coconut chicken, try my Coconut Chicken And Rice.

A Note on Brazilian Curry

While we’re talking about Brazilian Coconut Chicken, it’s worth mentioning that some people might consider this dish to be a type of Brazilian curry. While it doesn’t use traditional curry powder, it does share some similarities with curries from other parts of the world. The combination of spices, coconut milk, and protein creates a flavorful and aromatic dish that’s reminiscent of curry. However, it’s important to note that Brazilian cuisine has its own unique identity and traditions, and it’s best to appreciate Brazilian Coconut Chicken as its own distinct dish.

Final Thoughts

So there you have it! My recipe for incredible Brazilian Coconut Chicken. It’s a dish that’s close to my heart, and I hope you enjoy making it as much as I do. Don’t be afraid to experiment with the flavors and make it your own. And most importantly, have fun in the kitchen!

Amazing Brazilian Coconut Chicken

Alice Yowell

This Brazilian Coconut Chicken recipe delivers a creamy, flavorful, and comforting dish inspired by traditional Brazilian cuisine. It’s made with tender chicken simmered in a rich coconut milk sauce with aromatic vegetables and spices, offering an easy way to experience authentic Brazilian flavors at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Brazilian

Servings 4

Calories 550 kcal

Equipment

• Large skillet or Dutch oven
• Knife
• Cutting board
• Mixing bowl
• Measuring spoons
• Measuring cups
• Spatula or spoon

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 tbsp tomato paste
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp paprika
• ¼ tsp chili flakes or more, to taste
• 1 tbsp dendê oil optional, or 1 tbsp olive oil + pinch of annatto powder
• 1 tbsp lime juice
• Salt to taste
• Pepper to taste
• Fresh cilantro, chopped, for garnish
• Fresh parsley, chopped, for garnish
• Cooked rice, for serving

Instructions

 

• Season the Chicken: In a bowl, season the chicken pieces with salt, pepper, cumin, coriander, paprika, and chili flakes. Toss to coat evenly.
• Sauté the Vegetables: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and red bell pepper and cook for another 3 minutes, until fragrant.
• Brown the Chicken: Add the seasoned chicken to the skillet and cook until browned on all sides. You don’t need to cook it all the way through at this point.
• Add the Sauce Ingredients: Stir in the diced tomatoes (with their juice), coconut milk, tomato paste, and dendê oil (or olive oil + annatto powder). Bring to a simmer.
• Simmer and Cook: Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
• Finish and Serve: Stir in the lime juice and taste. Adjust the seasoning with salt and pepper as needed. Garnish with fresh cilantro and parsley. Serve hot over cooked rice.

Notes

Don’t overcook the chicken; use a meat thermometer to ensure it reaches 165°F (74°C). Adjust the spice level to your preference. If the sauce is too thin, simmer uncovered or add a cornstarch slurry. Make it ahead for deeper flavors. Add other vegetables like zucchini or spinach during the last 10 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. For variations, try using shrimp or fish instead of chicken, or chickpeas or tofu for a vegetarian version. Add a chopped jalapeño for extra heat, or pineapple chunks for a sweet and savory twist.