Spicy Brazilian Coconut Chicken (Printable)

Tender chicken in creamy coconut sauce with tomatoes and bold spices

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
02 - 1 tsp kosher salt
03 - ½ tsp black pepper

→ Marinade

04 - 2 tbsp lime juice (about 1 lime)
05 - 2 garlic cloves, minced
06 - 1 tsp smoked paprika
07 - 1 tsp ground cumin
08 - ½ tsp crushed red pepper flakes (or more, to taste)

→ Vegetables

09 - 1 large onion, thinly sliced
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 jalapeño, seeded and chopped (optional, for extra heat)
13 - 2 large tomatoes, diced

→ Sauce

14 - 1 can (13.5 oz) full-fat coconut milk
15 - 2 tbsp tomato paste
16 - 1 tbsp olive oil

→ Garnish

17 - ¼ cup fresh cilantro, chopped
18 - Lime wedges, for serving

# How to Make It:

01 - Combine chicken pieces with salt, pepper, lime juice, garlic, smoked paprika, cumin, and red pepper flakes in a bowl. Toss thoroughly to coat, cover, and marinate for at least 15 minutes (up to 1 hour refrigerated for deeper flavor).
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add marinated chicken and sear for 2-3 minutes per side until golden brown (do not cook through completely). Transfer chicken to a plate, leaving juices in the pan.
03 - Add onion, bell peppers, and jalapeño to the same pan. Sauté for 5-7 minutes until vegetables begin to soften and develop slight color.
04 - Stir in diced tomatoes and tomato paste. Cook for 2-3 minutes, stirring occasionally, until tomatoes start to break down and release their juices.
05 - Return chicken and accumulated juices to the pan. Pour in coconut milk, stirring thoroughly to combine all ingredients. Reduce heat to medium-low, cover, and simmer for 20 minutes until chicken is cooked through and sauce has thickened slightly.
06 - Taste the sauce and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Serve hot, generously topped with fresh cilantro and accompanied by lime wedges. Pairs excellently with white rice or crusty bread.

# Expert Hacks:

01 -
  • The coconut milk creates the most luxurious, velvety sauce that clings to every bite
  • Marinating the chicken first means flavor goes all the way through, not just on the surface
  • One pan, barely any cleanup, and it tastes like you spent all day over it
02 -
  • The longer you marinate the chicken, the more flavorful it becomes, so plan ahead when possible
  • Full-fat coconut milk is non-negotiable here, light versions will leave you with a thin, disappointing sauce
  • Letting the sauce simmer uncovered for the last 5 minutes helps it thicken nicely if its too loose
03 -
  • Pat the chicken dry before marinating to help it sear properly and develop that golden crust
  • Don't rush the vegetable softening step, the sweetness from properly cooked onions and peppers makes the sauce

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