Amazing Brazilian Coconut Chicken
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.
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.