Fiery Brazilian Coconut Chicken in Tropical Pepper Sauce Recipe
Fiery Brazilian Coconut Chicken is a flavorful dish featuring tender boneless chicken thighs simmered in a creamy, tropical sauce made from coconut milk, crushed tomatoes, and a blend of aromatic spices including smoked paprika, cumin, turmeric, and chili flakes. Served over fluffy long-grain white rice, this vibrant and spicy recipe brings a taste of Brazil to your table with a perfect balance of heat, creaminess, and citrus freshness from lime juice and cilantro garnish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Ingredients
Scale
For the Chicken and Sauce
- 2 lbs boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2–1 teaspoon red chili flakes (adjust to heat preference)
- 1 cup crushed tomatoes
- 1 cup full-fat coconut milk
- Juice of 1 lime
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
For the Rice
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- Pinch of salt
Instructions
- Cook the Rice: In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the rice and a pinch of salt, then reduce the heat to low. Cover and simmer for 15 minutes until the liquid is absorbed and the rice is tender. Remove from heat and let it steam, covered, for an additional 5 minutes. Fluff with a fork before serving.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the boneless chicken thighs and sear each side for 4 to 5 minutes until they develop a light golden crust. Remove the chicken from the skillet and set aside on a plate.
- Sauté Aromatics: In the same skillet, add the finely chopped onion and minced garlic. Cook until they become fragrant and translucent, about 2 to 3 minutes, making sure to stir frequently to avoid burning.
- Add Peppers and Spices: Stir in the sliced red bell pepper, smoked paprika, ground cumin, turmeric, and red chili flakes. Cook and stir for about 1 minute to toast the spices and deepen their flavors, distributing them evenly in the pan.
- Create the Sauce: Pour in the crushed tomatoes and full-fat coconut milk, stirring continuously to blend everything into a smooth and creamy sauce. Allow the mixture to come to a gentle simmer.
- Simmer Chicken in Sauce: Return the seared chicken thighs to the skillet, spooning some sauce over the top of each piece. Reduce the heat to low, cover the skillet with a lid, and let the chicken simmer gently for 20 to 25 minutes until fully cooked and tender.
- Finish and Season: Stir in the fresh lime juice, adjusting the seasoning with salt and black pepper to taste. Let the sauce meld with the chicken for another minute off the heat.
- Garnish and Serve: Sprinkle generously with chopped fresh cilantro and serve the fiery Brazilian coconut chicken hot over the fluffy prepared rice for a complete and satisfying meal.
Notes
- Adjust the amount of red chili flakes to your preferred spice level to make the dish milder or hotter.
- Using chicken thighs provides more flavor and tenderness compared to breasts, but you can substitute if preferred.
- For an extra smoky flavor, consider using smoked paprika varieties like Spanish or Hungarian.
- This dish pairs beautifully with a side of steamed vegetables or a fresh green salad for a balanced meal.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop.
Keywords: Brazilian chicken, coconut chicken, spicy chicken recipe, Brazilian cuisine, creamy chicken, coconut milk sauce, tropical chicken dish, chicken thighs recipe, stovetop chicken dish
