Why You’ll Love This Recipe
Brazilian Coconut Chicken is a beautifully balanced dish that blends tender chicken with a rich, creamy coconut-based sauce infused with bright aromatics and warm spices. The flavor profile is both comforting and lively—rich from the coconut milk yet brightened by lime, tomatoes, and fresh herbs like cilantro or parsley. What I love most about this recipe is how effortlessly it comes together; it feels restaurant-worthy but requires only simple ingredients and minimal prep. I once made this dish with a mix of chicken thighs and breasts, and it worked great, adding extra tenderness and depth. The sauce coats the chicken generously and tastes incredible spooned over rice, quinoa, or even mashed potatoes. Whether you’re seeking a quick weeknight meal or something bold enough for entertaining, this Brazilian Coconut Chicken delivers warmth, creaminess, and a tropical lift that keeps you going back for more.
Best Brazilian Coconut Chicken: A Creamy, Vibrant, and Comforting Weeknight Favorite
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Halal
Description
A rich and flavorful Brazilian-inspired chicken dish simmered in creamy coconut milk with tomatoes, peppers, and vibrant spices for a comforting, tropical-style meal.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs, cut into chunks
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp chili flakes (optional)
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken and season with salt and pepper. Cook until lightly browned, then remove and set aside.
- In the same skillet, sauté onion, garlic, and bell peppers until softened.
- Stir in paprika, cumin, turmeric, and tomato paste; cook for 1 minute until fragrant.
- Add diced tomatoes and coconut milk, stirring to combine.
- Return chicken to the skillet and bring mixture to a gentle simmer.
- Cover and cook for 15–20 minutes, or until the chicken is tender and the sauce thickens.
- Stir in lime juice and chopped cilantro before serving.
- Serve over rice, quinoa, or with warm bread.
Notes
- For extra heat, add fresh chili or use hot paprika.
- Use chicken breasts if you prefer a leaner option.
- Add spinach or kale during the last 5 minutes for added nutrients.
- This dish reheats well and tastes even better the next day.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Brazilian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Breasts or Thighs
Either cut works beautifully. Chicken thighs remain especially tender and flavorful, while breasts offer a leaner option that absorbs the sauce well.
Coconut Milk
Full-fat coconut milk provides creaminess and a tropical richness that defines the dish. It also helps mellow spices and create a silky sauce.
Diced Tomatoes
Tomatoes add acidity and brightness, balancing the richness of coconut. They also contribute color and body to the sauce.
Onion
Sautéed onion forms the aromatic base of the dish and helps build depth and sweetness.
Garlic
Garlic enhances the savory flavors and adds warmth that pairs perfectly with the coconut milk.
Red Bell Pepper
Bell pepper adds sweetness, color, and soft texture that blends beautifully into the creamy sauce.
Paprika
Paprika brings gentle smokiness and enhances the color of the sauce.
Ground Cumin
Cumin adds warmth and earthy depth, rounding out the tropical and savory elements.
Lime Juice
Lime lifts the entire dish, adding freshness that cuts through the creamy sauce.
Cilantro or Parsley
Fresh herbs finish the dish with brightness and color.
Olive Oil
Used to sauté the aromatics and lightly sear the chicken, adding richness to the base.
Salt and Black Pepper
Essential seasonings that enhance flavor at every stage of cooking.
Directions
Begin by seasoning the chicken with salt, pepper, and paprika. Heat olive oil in a large skillet over medium heat. Sear the chicken on each side until lightly golden, then transfer it to a plate (it will finish cooking in the sauce).
In the same skillet, add onion and sauté until softened. Stir in garlic and cook briefly until fragrant. Add diced tomatoes and bell pepper, stirring to combine. Season with cumin, additional paprika, salt, and pepper. Allow the mixture to simmer for a few minutes so the flavors meld.
Pour in the coconut milk, stirring well to create a smooth, creamy sauce. Return the chicken to the skillet, nestling it into the sauce. Lower the heat and simmer gently for 12–15 minutes, or until the chicken is cooked through and tender.
Finish with a squeeze of fresh lime juice and a generous handful of chopped cilantro or parsley. Taste and adjust seasoning if needed. Serve warm over rice or your preferred grain, making sure to spoon plenty of the sauce over each serving.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Storage/reheating
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce thickens too much. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating. Avoid boiling the sauce, as high heat can cause the coconut milk to separate.
Variations and Customizations
Spicy Brazilian Coconut Chicken
Add red pepper flakes or diced jalapeño for gentle heat, or swirl in a bit of hot sauce before serving.
Tomato-Free Version
Skip the tomatoes and add extra coconut milk with a splash of chicken broth for a milder, creamier dish.
Shrimp Version
Replace chicken with shrimp for a lighter, coastal-inspired variation; reduce cooking time accordingly.
Creamy Curry Twist
Add mild curry powder or turmeric for a golden, aromatic variant.
Veggie-Packed Bowl
Mix in spinach, peas, or zucchini during the final minutes of simmering.
Peanut Coconut Chicken
Add a spoonful of peanut butter to the sauce for richness and nutty complexity.
Lightened-Up Option
Use light coconut milk, though the sauce will be slightly thinner.
Extra-Herb Finish
Add fresh basil along with cilantro for a bright, layered herbal finish.
Tropical Sweet Note
Stir in a small amount of pineapple or mango for sweet contrast.
Low-Carb Version
Serve the chicken over cauliflower rice or sautéed greens.
FAQs
Can I use coconut cream instead of coconut milk?
Yes, just thin it with a little water or broth for balance.
Is this dish spicy?
Not naturally, but you can add spice if desired.
Can I make this ahead?
Yes, it reheats well, though add lime juice fresh before serving.
What pairs best with this dish?
Rice, quinoa, couscous, or roasted vegetables all work well.
Can I use fresh tomatoes?
Yes, substitute with two to three chopped ripe tomatoes.
Why is my sauce too thin?
Simmer longer to reduce it, or add a spoonful of tomato paste.
Can I use frozen chicken?
Thaw completely before cooking for even results.
Can I make it dairy-free?
It already is naturally dairy-free as written.
What herbs work best?
Cilantro is traditional, but parsley or basil also complement the dish.
Can I add more vegetables?
Absolutely—bell peppers, spinach, snap peas, and zucchini work beautifully.
Conclusion
Best Brazilian Coconut Chicken offers a creamy, vibrant, and comforting meal that brings together rich coconut milk, aromatic spices, and tender chicken. It’s simple enough for a weeknight but flavorful enough for guests, and its versatility makes it easy to customize to your taste. Whether paired with rice or enjoyed with crusty bread to soak up the sauce, this dish brings warmth, color, and tropical flair to any dinner table. Enjoy exploring its comforting, flavorful possibilities.
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