Amazing 45-Min Spicy Brazilian Coconut Chicken

Oh my goodness, get ready because we are about to dive headfirst into the sunshine of Brazil! I remember the very first time I tried food that truly captured those bright, vibrant South American flavors. I was completely blown away by how rich and intoxicating they could be without needing a million fussy steps. That’s exactly what this **Spicy Brazilian Coconut Chicken** delivers. Trust me when I say this is, hands down, the easiest and most flavorful weeknight dinner you’ll make all year.

We’re talking tender chicken thighs swimming in a beautiful, creamy-yet-spicy sauce made with coconut milk and just enough heat from peppers and spice. It comes together faster than most takeout orders, and the smell alone might make you weep with happiness. Forget complicated marinades; we are keeping this streamlined so you can get dinner on the table pronto!

Why You Will Love This Spicy Brazilian Coconut Chicken Recipe

Seriously, ditch the boring chicken routine. This recipe is my new weeknight hero because it checks every single box a busy cook needs:

• Speedy Dinner Alert! You are looking at less than 45 minutes total time. It’s unbelievably quick for something so complex tasting.
• Flavor Explosion: That marriage between the warm spices, the kick of the jalapeño, and the mellow sweetness of full-fat coconut milk? It’s pure magic in a bowl.
• Super Accessible: Everything in here—even the turmeric and cumin—is easy to find at any corner grocery store. No specialty spice runs needed!
• One-Pan Wonder: We’re mostly working right there in one skillet, which means cleanup is a breeze afterwards. Less scrubbing guilt!

You absolutely need to make a Caipirinha to go with this, trust me. It’s the perfect pairing!

Essential Ingredients for Spicy Brazilian Coconut Chicken

Okay, ingredients matter, and while this recipe is simple, we are focusing on the quality of a few key players. First up, you absolutely must use chicken thighs here. They stay succulent and flavorful, unlike leaner cuts that dry out when simmering. Make sure they are cut into nice, even 1-inch pieces so they cook at the same rate.

The real secret weapon that makes this dish sing, though, is the coconut milk. Please, please use the full-fat kind in the can—don’t grab the carton from the refrigerated section! That high fat content is what gives our **Spicy Brazilian Coconut Chicken** that perfect, luxurious sauce texture. Everything else—the onion, bell pepper, garlic, and jalapeño—just builds that beautiful, deep base for our spice blend.

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon olive oil (just for sweating things down!)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeño pepper, seeded and minced (unless you like it really fiery!)
• 1 (13.5 oz) can full-fat coconut milk (Don’t skip the full fat here!)
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish (this brightens everything up at the end)

Step-by-Step Instructions for Making Spicy Brazilian Coconut Chicken

This is where the magic happens, and honestly, it all moves pretty fast once you get started! I always have my ingredients prepped—that’s my golden rule for any stew or quick sauté—because once that oil is hot, things start happening fast. You’re going to use one big skillet for almost everything, which makes cleanup almost joyful!

If you’re looking for incredible flavor development on weeknights, you simply must check out how they handle heat in other regions, like this Piri Piri Chicken Recipe.

Preparation and Sautéing Aromatics for Spicy Brazilian Coconut Chicken

First things first, get your chicken seasoned! Grab those nice cubed thighs and toss them generously with salt and pepper. You want them ready to go when the pan is hot. Heat up that tablespoon of olive oil over medium heat. We aren’t smoking the oil; we just want a nice, gentle simmer going.

Toss in the chopped onion first—give it about 5 minutes to soften up and get a little translucent. Next come the aromatics: in go the minced garlic, the chopped red bell pepper, and our sneaky little heat source, the minced jalapeño. Let those cook together for another 3 minutes until you can really start smelling that fresh garlic.

Now, for the flavor punch! Stir in your cumin, turmeric, and cayenne pepper. This is what we call “blooming” the spices in the oil, and it is non-negotiable for this **Spicy Brazilian Coconut Chicken**! Cooking the dry spices for just that one minute releases their essential oils. After that minute, slide those seasoned chicken pieces right in. Cook them over medium heat until they get just lightly browned on all sides. Don’t worry about cooking them through yet; we just need that gorgeous crust to lock in flavor for the sauce later!

Simmering the Spicy Brazilian Coconut Chicken Sauce

Once your chicken is looking nicely seared, it’s time to introduce the liquid! Pour in the entire can of full-fat coconut milk and the cup of chicken broth. Give everything a good stir to scrape up any brown bits stuck to the bottom—that’s flavor gold!

Bring that mixture up to a gentle simmer. You want to see bubbles rising, but nothing too violent. As soon as it starts bubbling nicely, immediately reduce the heat way, way down to low. Cover the pot—this keeps all that wonderful creamy steam trapped inside—and let it bubble gently for about 15 minutes. This is the time the chicken finishes cooking perfectly and the sauce thickens just enough to coat the back of a spoon.

When those 15 minutes are up, take off the lid. Give it a stir, maybe taste a small piece of chicken. This is the final quality check! Does it need another pinch of salt? A little more crack of black pepper? Adjust that seasoning until it sings to you. Then, serve it up piping hot, loaded with fresh cilantro on top!

Tips for the Perfect Spicy Brazilian Coconut Chicken

I’ve made this **Spicy Brazilian Coconut Chicken** recipe so many times now that I’ve picked up a few tricks to really elevate it from ‘good’ to ‘I need to make this every week.’ These aren’t in the original steps, but they are essential for getting that restaurant-quality creaminess and spice balance at home.

First up, let’s talk heat management. Remember that jalapeño? If you’re spice-averse, make sure you really scrape out every single white seed and membrane before dicing it. That’s where most of the intense heat lives. If you love serious spice, though, try leaving in half the seeds! For an extra layer of complexity that mimics other wonderful spice rubs out there—like for Jamaican Jerk Seasoning—you can add a pinch more cayenne than called for, but taste after the simmer!

My favorite tip for sauce perfection relates to the simmering phase. When you bring the coconut milk and broth to a boil before lowering the heat, don’t rush it. Let it bubble for a full minute before covering. This slightly concentrates the liquids right away. If, after the 15 minutes of simmering, your sauce still seems a bit too thin—and that happens if your broth was dense—take the lid off and let it simmer uncovered on low for another 3 to 5 minutes. It will thicken up beautifully without overcooking the chicken!

Finally, the garnish is NOT optional! That sprinkle of fresh cilantro at the very end is what cuts through the richness of the coconut milk. It adds that necessary fresh, herbaceous high note that makes the whole dish feel lively. Don’t skip it, even if you think you don’t like cilantro—I promise, in this setting, it’s the perfect final touch.

Variations on Spicy Brazilian Coconut Chicken

You know I love making this **Spicy Brazilian Coconut Chicken** exactly as written—it hits that perfect sweet spot—but sometimes you just need to mix things up a bit, right? The beauty of a creamy, spiced base like this is that it’s incredibly forgiving and happy to take on other ingredients without losing its Brazilian heart!

If you’re looking for something different for the next time you make this (and I know you’re already planning it), I have two super easy swaps that keep the core flavor profile intact. If you’re feeling like something lighter, swap the chicken out entirely!

Try using shrimp instead of chicken thighs. If you do this, you must wait until the very end. Cook your sauce base as usual, bring it to a simmer, and then add your shelled shrimp. They only take about 4 to 6 minutes max to cook through in that hot sauce, so keep a close eye on them! If you’re going plant-based, firm or extra-firm tofu that you’ve pressed well works wonders here too. Cube it up and brown it lightly when you would have browned the chicken.

For a heartier bowl, consider adding some extra vegetables during the simmering stage. Sweet potatoes or butternut squash cubes are fantastic! They soak up all that spiced coconut sauce beautifully. If you use squash or potatoes, you’ll need to increase that simmer time just a little bit—maybe 5 or 7 extra minutes—to make sure those root vegetables soften up nicely.

If that sounds intriguing, you should also look at how other recipes play with coconut milk, like this amazing Lentil Curry with Coconut Milk. It shows you how reliable that ingredient is for creating rich vegetarian bases!

Serving Suggestions for Spicy Brazilian Coconut Chicken

You’ve got this incredible, flavorful, and slightly spicy sauce coating wonderfully tender chicken. Now, the essential burning question: what do you eat it *with*? You can’t just eat it with a spoon, although, trust me, I’ve been tempted!

This kind of rich stew demands something simple underneath to soak up every last drop of that coconut broth. My absolute go-to recommendation is perfectly fluffy white rice. Basmati is great, but honestly, whatever you love works. Learning to make that perfect base rice is a skill everyone needs; check out this guide on how to cook Basmati rice if you struggle with that part!

The rice acts like a beautiful sponge, absorbing the spices and the creaminess. Make sure you pile a nice portion of rice onto your plate first, and then spoon that beautiful **Spicy Brazilian Coconut Chicken** generously over the top. You want the rice to be swimming a little bit in that sauce!

Because the main dish is so rich and comforting—lots of fat from the coconut milk and deep flavor from the spices—we need something bright and fresh on the side to cut through it all. I always serve this with a very simple, crisp green salad. Think mixed greens, maybe some thinly sliced cucumber, and a light vinaigrette made with lime juice and just a tiny bit of olive oil. No heavy dressings allowed!

That contrast between the hot, creamy, spicy chicken and the cold, crisp salad is what takes the meal from just ‘dinner’ to ‘a truly balanced, delicious experience.’ It’s about texture and temperature balance—something I learned the hard way when I once tried serving it with mashed potatoes (too heavy, folks, too heavy!). Stick to rice and greens, and you can’t go wrong!

Storage and Reheating Spicy Brazilian Coconut Chicken

One of the things I absolutely adore about this **Spicy Brazilian Coconut Chicken** is how fantastic it tastes the next day. Honestly, sometimes I cook it slightly intentionally just so I have lunch ready! Because it’s built on a coconut milk base rather than heavy cream, it holds up beautifully in the fridge without separating weirdly.

When you have leftovers, the key is airtight storage. Don’t just try to cover the skillet with foil; you need to get that chicken and sauce into a proper container. I always use glass containers because they reheat the most evenly. Make sure whatever you use is completely sealed before it goes into the refrigerator. This mixture stays perfectly good for about three to four days tucked away in the cold.

Now, for the reheating part. You have two solid options, but I’m going to push you toward the stovetop if you have five extra minutes.

The stovetop is definitely my preference for maintaining texture. Scoop your desired portion into a small or medium saucepan over medium-low heat. You need to stir it frequently, kind of gently folding the sauce around the chicken. Since it’s already cooked, you aren’t looking to boil it, just bring it back up to a nice, safe eating temperature. Sometimes I add just a tiny splash—maybe a tablespoon—of water or broth if the sauce has thickened too much overnight, but usually, it’s perfect as is.

If you are desperately short on time—say, you’re running out the door for work or school—the microwave is totally fine. Just make sure to cover the container loosely with a paper towel first. This stops the sauce from splattering all over the inside of your microwave, which is always a mess, right? Heat it in 45-second bursts, stirring between each burst, until it’s steaming hot all the way through. It might look a little less glossy than when you first made it, but I promise the flavor will still be huge!

Frequently Asked Questions About Spicy Brazilian Coconut Chicken

You know, when I first started bringing this **Spicy Brazilian Coconut Chicken** recipe out for people to try, I got a ton of great questions! It’s so different from the standard Tuesday night chicken recipes we usually rely on. I’ve compiled the ones I hear most often to help you nail this easy dinner perfectly the first time around.

Can I use chicken breast instead of thighs in this Spicy Brazilian Coconut Chicken?

Yes, you absolutely can swap in chicken breast if that’s what you have on hand, but you have to treat it gently! Chicken thighs have a little more fat, which helps them stand up to simmering in the sauce without getting tough. If you use breasts, make sure they are cut into the same 1-inch pieces.

Here’s the thing: you need to reduce the simmering time significantly. After you add the liquids, cover it and cook for maybe only 8 to 10 minutes max. Check it often! Overcooked chicken breast turns chalky fast, and nobody wants that texture, especially when you’re aiming for that wonderful creaminess this **Spicy Brazilian Coconut Chicken** promises.

How can I make this Spicy Brazilian Coconut Chicken milder?

Oh, I totally get it—sometimes you want the flavor without the fiery burn! The heat really comes from the jalapeño and the cayenne pepper. To dial it way back, just skip the cayenne pepper completely. That takes out one layer of heat immediately.

For the jalapeño, you have two options: either skip it entirely and just rely on a pinch of sweet paprika for color, or—if you want the vegetable flavor—cut it in half, use a small spoon to scrape out ALL the seeds and the white membrane inside. That white stuff is where nearly all the capsaicin lives. Scoop it all out, and you’ll be left with just the nice green pepper flavor without the big kick.

Is this Spicy Brazilian Coconut Chicken suitable for meal prepping?

Yes! This recipe is fantastic for meal prepping because it’s a stew-like dish. The flavors actually deepen slightly overnight, which is always a bonus. Since we are using chicken thighs, they stay tender even after a couple of days in the fridge. Portion it out into single-serving containers right after it cools down completely.

I wouldn’t recommend storing it with the rice already added in, though. Store the **Spicy Brazilian Coconut Chicken** separately. When you reheat it later, warm the chicken and sauce first, and then spoon it over fresh or reheated rice. It keeps beautifully in the fridge for up to four days this way. If you’re looking for other easy dinners that reheat well, check out my guide on Easy Weeknight Blackened Chicken Tacos!

Nutritional Snapshot for Spicy Brazilian Coconut Chicken

I always feel a little bit better knowing what’s going into my body while I’m enjoying something this delicious, don’t you? Because this **Spicy Brazilian Coconut Chicken** uses rich coconut milk, it does carry a bit more healthy fat, but it’s also packed with a ton of protein from those chicken thighs to keep you full and satisfied.

Now, the numbers below are just my best estimates based on the specific ingredients listed in the recipe, especially that full-fat coconut milk. Keep in mind that exact counts change depending on the brand of broth you use or exactly how much oil you drain off, but this gives you a really solid idea of where you stand per serving.

It’s great to see that high protein count, though! It makes this a fantastic choice whenever you need a filling, flavorful, but relatively quick dinner.

• Calories: Approximately 450 per serving
• Protein: A whopping 35 grams!
• Total Fat: Around 30 grams (remember, a good chunk of this comes from the coconut milk, which has those rich MCTs!)
• Carbohydrates: Roughly 12 grams

If you are eating this over rice (which I highly recommend!), just remember to factor in those extra carbs from whatever you serve it with. But straight up, the chicken and sauce offer a fantastic balance for an easy dinner!

Print