Can I make this recipe less spicy?

Absolutely. If you're sensitive to heat, simply reduce or omit the cayenne pepper. The dish will still be rich and flavorful without the spice.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well too. Just be careful not to overcook them, as they can dry out faster than thighs during simmering.

Can I make this dish dairy-free or gluten-free?

This recipe is naturally dairy-free and gluten-free as long as the chicken broth and other packaged ingredients are certified gluten-free.

Spicy Brazilian Coconut Chicken Recipe

Name: Spicy Brazilian Coconut Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Brazilian
Ingredients: 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 2 cloves garlic, minced; 1 teaspoon paprika; ½ teaspoon cayenne pepper (adjust to taste); Salt and black pepper to taste; 2 tablespoons vegetable oil; 1 onion, finely chopped; 1 red bell pepper, diced; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon smoked paprika; 1 can (14 oz) diced tomatoes; 1 can (14 oz) coconut milk; ½ cup chicken broth; 1 bay leaf; Fresh cilantro leaves, for garnish; Cooked rice, for serving

Description

Spicy Brazilian Coconut Chicken is a rich, creamy, and bold-flavored dish simmered in coconut milk, tomatoes, and warm spices. It’s easy to make, perfect for quick weeknight dinners, and brings the exotic flair of Brazil to your table.

Ingredients

Scale

1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 cloves garlic, minced
1 teaspoon paprika
½ teaspoon cayenne pepper (adjust to taste)
Salt and black pepper to taste
2 tablespoons vegetable oil
1 onion, finely chopped
1 red bell pepper, diced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon smoked paprika
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
½ cup chicken broth
1 bay leaf
Fresh cilantro leaves, for garnish
Cooked rice, for serving

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Instructions

Marinate the Chicken: In a mixing bowl, combine the chicken with minced garlic, paprika, cayenne, salt, and pepper. Toss to coat evenly and let it sit for at least 15 minutes to absorb the spices.
Brown the Chicken: Heat vegetable oil in a large pan over medium-high heat. Add the chicken and sear it until golden on all sides. It doesn’t need to be fully cooked—just browned for flavor. Remove and set aside.
Cook the Aromatics: In the same pan, sauté the chopped onion and red bell pepper until softened and fragrant, scraping up any browned bits left from the chicken.
Toast the Spices: Stir in the cumin, coriander, and smoked paprika. Cook for 1–2 minutes to bring out their aroma and flavor.
Build the Sauce: Pour in the diced tomatoes and coconut milk. Stir well to combine into a rich, creamy base.
Simmer the Chicken: Return the chicken to the pan along with the chicken broth and bay leaf. Reduce heat to low, cover, and simmer for 20–25 minutes until the chicken is fully cooked and the sauce has thickened.
Finish and Serve: Remove the bay leaf, taste the sauce, and adjust seasoning as needed. Serve over cooked rice and garnish with fresh cilantro.

Notes

If using chicken breasts, reduce cooking time slightly to prevent dryness.
You can use light coconut milk for a lower-fat version.
For extra heat, add a pinch of chili flakes.
This dish tastes even better the next day, making it ideal for meal prep.
To thicken the sauce more, remove the lid and simmer uncovered during the last 5 minutes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop simmering
Cuisine: Brazilian

Nutrition

Serving Size: 1 portion (with rice)
Calories: 520
Sugar: 5g
Sodium: 650mg
Fat: 35g
Saturated Fat: 19g
Unsaturated Fat: 14g
Trans Fat: 0g
Fiber: 3g20g
Protein: 32g
Cholesterol: 130mg