Spicy Brazilian Coconut Chicken Recipe
This Spicy Brazilian Coconut Chicken is a flavorful and creamy dish featuring tender chicken thighs simmered in rich coconut milk with aromatic ginger, garlic, and spicy red chilies. Finished with fresh lime juice and cilantro, it’s perfect served over rice or noodles for a comforting yet vibrant meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken thighs
Produce
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 2 red chili peppers, sliced (adjust to taste)
- 1 medium onion, chopped
- ¼ cup chopped cilantro (for garnish)
- 2 tbsp lime juice (freshly squeezed)
Dairy & Canned Goods
- 1 can (13.5 oz) full-fat coconut milk
Oils & Condiments
- 2 tbsp olive oil (for sautéing)
Instructions
- Prep your ingredients: Chop the onions, mince the garlic, grate the fresh ginger, and slice the red chili peppers. This preparation ensures all ingredients are ready to cook evenly.
- Sauté aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions and sauté until translucent, approximately 5 minutes. Then add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Brown the chicken: Place the boneless, skinless chicken thighs into the skillet with the aromatics. Cook each side for 4 to 5 minutes until browned, locking in flavor and creating a nice sear.
- Simmer in coconut milk: Pour the can of full-fat coconut milk and the sliced red chilies into the skillet. Stir gently to combine and reduce the heat to low. Let the mixture simmer uncovered for about 20 minutes to allow the chicken to cook through and the flavors to meld together.
- Finish with lime juice: Just before serving, squeeze 2 tablespoons of fresh lime juice into the pan. Stir well to add a fresh, tangy brightness to the dish.
- Serve and garnish: Serve the spicy Brazilian coconut chicken hot over cooked rice or noodles. Garnish generously with chopped fresh cilantro for an added burst of herbal freshness.
Notes
- Adjust the number of red chili peppers to control the spiciness according to your preference.
- Using boneless, skinless chicken thighs keeps the dish tender and juicy; however, chicken breasts can be substituted if preferred, though they may cook faster and be less moist.
- Serve with steamed rice or noodles to complement the creamy coconut sauce.
- Make sure to use full-fat coconut milk for richness; light coconut milk may thin the sauce.
Keywords: Brazilian chicken recipe, spicy coconut chicken, coconut milk chicken, stovetop chicken dish, easy Brazilian dinner