Hi There! Let’s Dive Into Delicious Brazilian Coconut Chicken
If you love creamy, flavorful dishes with a little kick, then this Brazilian Coconut Chicken recipe is going to be a favorite of yours. I remember the first time I made it — the way the rich coconut sauce mixed with zesty lime and a hint of chili just made the whole kitchen smell amazing. Plus, pairing it with fragrant cilantro rice brings everything together perfectly. It’s a great recipe whether you want something cozy for dinner or an impressive dish for guests. Let me walk you through it!
Nutritional Benefits You’ll Love
One of the standout things about this recipe is how it’s balanced with great ingredients. Chicken thighs or breasts are a fantastic source of lean protein, essential for muscle repair and keeping you full. The coconut milk adds a creamy texture but also provides healthy fats, like medium-chain triglycerides, which can be easier for your body to use as energy.
You also get antioxidants and vitamins from the fresh cilantro, onion, garlic, and chili peppers — these can support your immune system and give you a natural boost. Plus, using lime adds vitamin C, which is great for skin and overall health. When you pair all this with simple white rice, it makes a satisfying, well-rounded meal that’s not too heavy but still full of flavor.
Fun Ways to Mix It Up and Make It Your Own
- Protein swaps: Don’t have chicken on hand? Try firm tofu or shrimp for a quick and tasty change.
- Spice level: If you’d prefer toned-down heat, reduce the amount of fresh red chili or remove the seeds before slicing.
- Keep it lighter: Use coconut milk light or reduce the oil to make the meal a bit lighter.
- Rice alternatives: Serve with brown rice, quinoa, or cauliflower rice if you’re looking to add more fiber or lower carbs.
- Sweet balance: The optional honey or sugar is perfect if your coconut milk tastes a little bitter or for balancing the spice, but try adding a bit of fresh pineapple on the side for a fruity twist!
Easy Brazilian Coconut Chicken Recipe — Step by Step
Ingredients
- 4 boneless, skin-on chicken thighs or breasts
- 1 can (13.5 oz) coconut milk or cream
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-2 fresh red chili peppers, sliced (plus extra for garnish)
- 1/2 cup fresh cilantro, chopped
- 1 lime (juice and wedges for garnish)
- 1 tsp paprika
- 1/2 tsp ground cumin
- Salt and freshly ground black pepper, to taste
- 1-2 tbsp vegetable oil or coconut oil
- 1 cup white rice
- 1/2 cup chicken broth or water (optional, to adjust sauce consistency)
- Optional: 1 tsp sugar or honey (to balance flavors)
Instructions
- Start by rinsing and cooking your white rice. Follow the package instructions for perfect fluffy rice. Once it’s cooked, fluff it up with a fork. Sprinkle some chopped cilantro on top, then use a small bowl or cup to shape the rice into neat little domes. Keep them warm for serving.
- Pat your chicken dry with paper towels. Season generously with salt, pepper, paprika, and cumin. Squeeze some fresh lime juice over the chicken and rub it in well to coat all the pieces.
- Heat the oil in a large skillet over medium-high heat. Add the chicken pieces and sear them for about 5-7 minutes on each side. You want a nice golden-brown crust and cooked-through meat. Once done, remove the chicken and set it aside.
- Lower the heat to medium and add the chopped onion and minced garlic to the same skillet. Sauté for about 3-4 minutes until everything is softened and smells wonderful.
- Stir in the sliced red chili peppers and cook for another minute. Pour in your coconut milk and chicken broth (if you’re using it). Stir well to combine and bring the sauce to a gentle simmer.
- Toss in the chopped cilantro. If you like, add a teaspoon of sugar or honey to balance flavors — coconut milk sometimes needs a little sweet touch. Let the sauce cook down until it thickens just how you like it. Season with salt and pepper to taste.
- Return the seared chicken pieces to the skillet. Spoon the sauce over the top, then simmer everything together for about 3-5 minutes. This will warm the chicken again and help all those flavors become best friends.
- To serve, place your molded cilantro rice domes on each plate. Nestle the chicken pieces beside the rice and drizzle extra creamy coconut sauce all around. Garnish with more chopped cilantro, extra sliced chili peppers, and a lime wedge on top of the rice for squeezing fresh juice right before eating.
- Enjoy your tasty, creamy Brazilian Coconut Chicken — it’s comfort food at its finest!
Helpful Tips From Me
- Don’t skip the searing: Getting that golden crust on the chicken locks in flavor and keeps it juicy.
- Make it creamy or saucy: If you prefer more sauce, add a little extra chicken broth or water. Simmer a bit longer to get it just right.
- Keep your rice warm: Cover your rice domes with a clean towel while you finish cooking the chicken so they stay nice and hot.
- Balance heat and sweetness: Taste your sauce before serving. If it feels too spicy or bitter, a touch of honey or sugar works wonders.
- Storage: Leftovers keep well in the fridge for 2-3 days. Reheat gently on the stove or microwave, adding a splash of water or broth to loosen the sauce.
Equipment You’ll Need
- A large skillet or frying pan
- Measuring spoons
- A sharp knife and chopping board
- Medium saucepan for cooking rice
- Fork and small bowl or cup for shaping rice
- Spoon or spatula for stirring
- Serving plates to showcase your delicious creation
Frequently Asked Questions
- Can I use chicken breasts instead of thighs? Absolutely! Just keep in mind that breasts cook faster and can dry out easier, so watch your cooking time closely.
- What if I don’t have fresh chili peppers? You can substitute with a pinch of red pepper flakes or a small amount of chili powder.
- Is coconut milk the same as coconut cream? Coconut cream is thicker and richer, while coconut milk is more liquidy. Either works — just expect a richer sauce if you use coconut cream.
- Can I prepare this recipe ahead of time? Yes! Cook the chicken and sauce, and keep everything refrigerated separately from the rice. Reheat gently before serving.
- How spicy is this dish? The heat depends on the chili peppers you add. You can easily adjust by adding more, less, or removing the seeds to make it milder.
Give It a Try and Share Your Thoughts!
Ready to whip up this creamy Brazilian Coconut Chicken? I’d love to hear how yours turns out — do you like it spicy or mild? Share your photos or tweaks with me on Pinterest, and let’s keep the cooking love going! Happy cooking!
