Brazilian Coconut Chicken, oh, where do I even begin? This dish isn’t just food; it’s a warm hug from the tropics, a vibrant dance of flavors that reminds us of sunny afternoons spent sharing stories with loved ones. The aroma alone fills the kitchen with joy, and it’s a guaranteed crowd pleaser. It reminds us much of the comfort found in a bowl of Delish Coconut Curry Chicken, another recipe we love to share. So, if you’re craving something exotic and comforting, get ready, because this Brazilian Coconut Chicken recipe is about to become your new favorite!
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Brazilian Coconut Chicken holds a special place in our hearts because Lucia stumbled upon it during a trip to Rio de Janeiro. She was immediately captivated by the simplicity of the ingredients and the explosion of flavor. Bringing this dish back to New York and sharing it with our families has created so many happy memories over the years. It’s truly a dish that embodies the spirit of Nonna’s Dishes: simple, flavorful, and made with love.
Why You Will Love This Brazilian Coconut Chicken Recipe
This Brazilian Coconut Chicken recipe is pure comfort food, plain and simple. Imagine tender chicken simmered in a creamy coconut milk sauce, infused with the vibrant flavors of Brazil. This recipe is relatively quick and simple, perfect for a weeknight meal when you’re short on time but still want to impress.
What makes this recipe truly special is the perfect balance of sweet, savory, and spicy. The coconut milk adds a creamy richness, while the lime juice provides a tangy contrast which make your dish incredibly flavorful. It’s a dish that’s sure to transport you to a tropical paradise with every bite! Plus, it's a great change of pace if you're looking for something delicious, while being a bit different than our Chicken Alfredo Lasagna Rolls.
Ingredients Needed for This Brazilian Coconut Chicken Recipe
Here's what you'll need to create this flavorful Brazilian Coconut Chicken. We tried to keep it simple, because cooking shouldn't be stressful, right?
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeno pepper, seeded and minced (optional, for heat)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 can (13.5 oz) full fat coconut milk
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/4 cup chopped cilantro, fresh
- Juice of 1 lime
- Salt and pepper to taste
- Cooked rice, for serving
How to Make This Brazilian Coconut Chicken Recipe
Ready to get cooking? Follow along with these simple steps for this delicious meal.
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Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides. Don’t overcrowd the pan; cook in batches if necessary. Set the chicken aside.
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Add the chopped onion, garlic, bell pepper, and jalapeno (if using) to the skillet. Cook until the vegetables are softened, about 5-7 minutes.
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Stir in the smoked paprika, cumin, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
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Return the browned chicken to the skillet.
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Pour in the coconut milk and diced tomatoes. Bring the mixture to a simmer, then reduce the heat and cover.
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Let it simmer for about 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
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Stir in the chopped cilantro and lime juice. Season with salt and pepper to taste.
- Serve the Brazilian Coconut Chicken over cooked rice. Garnish with extra cilantro and a lime wedge, if desired.
How to Serve This Brazilian Coconut Chicken Recipe
This Brazilian Coconut Chicken is fantastic served over fluffy white rice or brown rice.
For a complete meal, consider pairing it with a fresh green salad or some steamed vegetables. Toppings like a dollop of sour cream or a sprinkle of chopped green onions can also add extra flavor and texture. Sometimes we even like to serve it with lime wedges on the side too. And for an extra touch, grab some Crispy Chicken Wonton Tacos as a side dish.
How to Store This Brazilian Coconut Chicken Recipe
Leftovers of this dish can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it.
To freeze, let the chicken cool completely, then transfer it to a freezer safe container. It can be stored frozen for up to 2-3 months.
When ready to reheat, thaw in the refrigerator overnight. Reheat gently on the stovetop over medium heat, or in the microwave. Add a splash of coconut milk or water if the sauce has thickened too much.
Tips to Make This Brazilian Coconut Chicken Recipe
Here are a few tips to help you achieve the best results:
- For a richer flavor, use full fat coconut milk. Low fat coconut milk will work, but the sauce won’t be as creamy. If you want something even richer, then you can toss in some cashew cream to top it off too.
- If you don’t have fresh cilantro, you can use dried cilantro. Use about 1 teaspoon dried cilantro for every 1/4 cup fresh cilantro. (Keep in mind, fresh is best though.)
- Adjust the amount of jalapeno and cayenne pepper to your taste liking. If you're sensitive to spice, you can omit them altogether. On the opposite spectrum, feel free to increase the amount to your liking.
- Don't overcook the chicken! Overcooked chicken will be tough and dry. The chicken is done when it reaches an internal temperature of 165°F (74°C).
Helpful Notes for This Brazilian Coconut Chicken Recipe
A few more notes, because everyone cooks differently:
- Using chicken thighs instead of chicken breasts adds even more moisture and flavor to the dish. You can easily swap out chicken breasts if you'd like to reduce the fat, though.
- If you can't find smoked paprika, regular paprika will work, but you'll miss out on the smoky flavor element.
- Make sure you buy diced tomatoes. You can buy whole tomatoes, but that means you'll have to dice them yourself.
Variation of This Brazilian Coconut Chicken Recipe
Feel free to modify this recipe to match your preferences and what you may have in your pantry at the time.
- For a vegetarian version, swap the chicken for chickpeas or sweet potatoes.
- Add other vegetables, such as zucchini, corn, or spinach, for extra nutrients and flavor.
- For a richer flavor, add a tablespoon of tomato paste to the sauce.
- Spice it up by adding a dash of hot sauce or a pinch of red pepper flakes.
Frequently Asked Questions
What makes Brazilian Coconut Chicken unique?
Brazilian Coconut Chicken stands out due to its blend of tropical flavors combined with simple cooking techniques. It uses coconut milk for creaminess and often includes ingredients like lime and cilantro for a zesty, fresh taste.
Is Brazilian Coconut Chicken healthy?
Brazilian Coconut Chicken can be a healthy meal option. It’s a good source of protein and, depending on the ingredients used, can be low in carbohydrates. Using leaner cuts of chicken and controlling the amount of oil in the recipe can further enhance its health benefits.
What side dishes pair well with Brazilian Coconut Chicken?
Brazilian Coconut Chicken pairs well with a variety of side dishes such as white rice, quinoa, or roasted vegetables like broccoli or sweet potatoes. A fresh salad with a light vinaigrette also complements the dish.
Can I make Brazilian Coconut Chicken in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the chicken first, then combine all the ingredients in the slow cooker and cook on low for 6-8 hours. This allows the flavors to meld together beautifully.
Conclusion
We hope you enjoy this taste of Brazil! This Brazilian Coconut Chicken is so warm, comforting, and delicious! So get cooking and let us know what you think. Feel free to leave any comments or questions below.
With care and tradition,
Maria, Lucia, and Teresa
The Nonnas of Nonna's Dishes!
Brazilian Coconut Chicken: The EASIEST Recipe EVER!
A delicious and easy Brazilian Coconut Chicken recipe with chicken thighs simmered in a creamy coconut milk sauce. A truly simple crowd pleaser!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Main Course
Cuisine: Brazilian
Diet: Gluten Free
Nutrition:
Protein: 30g
Carbs: 15g
Fat: 20g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeno pepper, seeded and minced (optional, for heat)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 can (13.5 oz) full fat coconut milk
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/4 cup chopped cilantro, fresh
- Juice of 1 lime
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides. Don’t overcrowd the pan; cook in batches if necessary. Set the chicken aside.
- Add the chopped onion, garlic, bell pepper, and jalapeno (if using) to the skillet. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the smoked paprika, cumin, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
- Return the browned chicken to the skillet.
- Pour in the coconut milk and diced tomatoes. Bring the mixture to a simmer, then reduce the heat and cover.
- Let it simmer for about 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Stir in the chopped cilantro and lime juice. Season with salt and pepper to taste.
- Serve the Brazilian Coconut Chicken over cooked rice. Garnish with extra cilantro and a lime wedge, if desired.
Notes
- For a richer flavor, use full fat coconut milk. Low fat coconut milk will work, but the sauce won’t be as creamy. Adjust the amount of jalapeno and cayenne pepper to your taste liking. If you’re sensitive to spice, you can omit them altogether. Don’t overcook the chicken! Overcooked chicken will be tough and dry. The chicken is done when it reaches an internal temperature of 165°F (74°C).
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