Name: Brazilian Coconut Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Brazilian
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1 tbsp olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1 (14.5 oz) can diced tomatoes, undrained; 1 (13.5 oz) can full-fat coconut milk; 1/2 cup chicken broth; 1/4 cup chopped fresh cilantro; 1 tbsp lime juice; 1 tsp ground cumin; 1/2 tsp turmeric; Salt and black pepper to taste

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Oh, let me tell you, there’s just something about a dish that takes you on a little journey, even if you’re just sitting in your own kitchen! For me, this Brazilian Coconut Chicken is exactly that kind of magic. I first stumbled upon a similar recipe years ago, and I was just captivated by the idea of tender chicken soaking in a creamy, spiced sauce. It sounded so comforting and utterly delicious, perfectly fitting into my love for unfussy meals and quiet kitchen rituals. This recipe, with its rich coconut milk and vibrant Brazilian spices, is truly a star. It’s become a go-to when I want something special but still incredibly easy to put together.

Why You’ll Love This Brazilian Coconut Chicken Recipe

Honestly, this one is a winner in so many ways! You’ll absolutely adore this Brazilian Coconut Chicken because:

It’s ridiculously easy! Perfect for those busy weeknights when you want something homemade but don’t have hours to spare.
The flavors are just incredible – so warm, comforting, and those Brazilian spices sing!
It uses simple ingredients you probably already have, or can easily find at any grocery store.
It’s super versatile! Serve it over rice, with crusty bread for dipping, or even some roasted veggies.
That tender chicken in the rich coconut sauce? Pure bliss! It’s truly a hug in a bowl, without being complicated.

Ingredients for the Perfect Brazilian Coconut Chicken

Alright, so to whip up this glorious Brazilian Coconut Chicken, you don’t need anything too wild or fancy. Just good, honest ingredients that come together beautifully. Here’s what you’ll want to grab:

1.5 lbs boneless, skinless chicken thighs, cut into nice 1-inch pieces
1 tablespoon olive oil (just a good drizzle!)
1 large onion, chopped (don’t worry, it cooks down to sweetness)
2 cloves garlic, minced (never too much garlic, right?)
1 red bell pepper, chopped (for that pop of color and freshness)
1 (14.5 oz) can diced tomatoes, undrained (all that juicy goodness)
1 (13.5 oz) can full-fat coconut milk (this is your creamy magic!)
1/2 cup chicken broth (for extra depth)
1/4 cup chopped fresh cilantro (oh, the aroma!)
1 tablespoon lime juice (a little zing at the end)
1 teaspoon ground cumin (our star spice)
1/2 teaspoon turmeric (gives it that lovely golden hue)
Salt and black pepper to taste (season to make it YOURS!)

Step-by-Step: How to Prepare Brazilian Coconut Chicken

Okay, friend, let’s get cooking! This Brazilian Coconut Chicken comes together so beautifully, and I’m going to walk you through it just like we’re side-by-side in my kitchen. Don’t worry, it’s super straightforward!

First up, heat your olive oil in a big skillet or, even better, a Dutch oven over a good medium heat. Once it’s shimmering, toss in your chicken pieces. We’re not cooking them through yet, just getting a lovely golden-brown sear on all sides. This adds SO much flavor! Once they’re browned, scoop them out and set them aside on a plate for a moment.
Now, into that same skillet (don’t clean it, all those yummy bits are flavor!), add your chopped onion and bell pepper. Let them soften up, stirring occasionally, for about 5-7 minutes. You want them nice and tender, a little translucent. Then, throw in the minced garlic and cook for just another minute until it smells absolutely heavenly. Don’t let it burn!
Next, pour in your diced tomatoes (undrained, please!), the full-fat coconut milk (hello, creaminess!), chicken broth, cumin, and turmeric. Give it a good stir to combine everything. Bring this whole fragrant mixture to a gentle simmer. Isn’t that color beautiful?
Time for the chicken to come home! Carefully return those browned chicken thigh pieces back into the skillet. Reduce the heat down to low, pop a lid on, and let it simmer for about 20-25 minutes. You’re waiting for the chicken to be cooked right through and wonderfully tender. It’ll just melt in your mouth!
Finally, take it off the heat, stir in your fresh cilantro and that bright burst of lime juice. Give it a taste, and then season with salt and pepper until it’s just perfect for you. Trust your taste buds here!
Serve this gloriousness hot! It’s fantastic with fluffy rice, or honestly, just grab some crusty bread to sop up all that amazing sauce. Enjoy!

Tips for Making the Best Brazilian Coconut Chicken

So, you’ve got the basic steps down, but if you want to elevate this Brazilian Coconut Chicken from “really good” to “oh-my-goodness-I-need-this-every-week,” I’ve got a few little tricks up my sleeve. These are those tiny things that make all the difference, trust me!

Don’t skip browning the chicken! This isn’t just about cooking it; it’s about building layers of flavor. Those caramelized bits on the chicken are pure gold that will infuse into your sauce.
Full-fat coconut milk is your friend. Seriously, don’t try to go light here. The richness of full-fat coconut milk is what gives this dish its luxurious, creamy texture. It’s indulgence, but a good kind!
Taste and adjust. This is my number one rule in the kitchen! Before serving, always taste your sauce. Does it need a little more salt? A pinch more pepper? Maybe another squeeze of lime for brightness? Make it sing for you.
Fresh cilantro at the end. Adding that fresh cilantro right at the very end ensures its vibrant flavor and color don’t cook out. It adds such a lovely, fresh finish.
Let it rest (if you can wait!). Like many dishes, the flavors in this coconut chicken actually deepen a bit if you let it sit for 5-10 minutes after cooking, or even better, make it ahead of time for lunch the next day. Magic!

Serving Suggestions for Brazilian Coconut Chicken

Okay, so you’ve got this amazing Brazilian Coconut Chicken simmering on your stovetop, filling your kitchen with the most incredible aromas. Now, what do you serve with it? Honestly, it’s so flavorful it could stand alone, but a few simple sides can really make it a full, beautiful meal.

My absolute go-to is fluffy white rice. It’s perfect for soaking up every last bit of that luscious coconut sauce.
Crusty bread is another fantastic choice for dipping.
For a lighter, fresher contrast, a simple green salad with a bright vinaigrette is lovely.
And if you’re feeling a bit fancy, sometimes I’ll whip up something like these Mediterranean Couscous Stuffed Peppers on the side for a little extra veggie goodness!

Common Questions About Brazilian Coconut Chicken

I get a lot of questions about this recipe, and I love that! It means you’sre really thinking about your cooking, which is wonderful. Here are some of the common questions I hear about making this delicious Brazilian Coconut Chicken:

Can I make Brazilian Coconut Chicken ahead of time?

Oh, absolutely! This is one of those fantastic dishes that often tastes even better the next day once all the flavors have had extra time to meld together. Just let it cool completely, then pop it in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

What are the best substitutions for chicken thighs in Brazilian Coconut Chicken?

While I adore chicken thighs for their tenderness and flavor in this dish, you can definitely use boneless, skinless chicken breasts if that’s what you prefer! Just make sure to cut them into similar 1-inch pieces. Keep in mind that chicken breasts cook a bit faster and can dry out if overcooked, so I’d recommend checking for doneness a little earlier, maybe around the 15-minute mark of simmering.

How can I adjust the spice level of this Brazilian Coconut Chicken?

Great question! If you like a little more kick, feel free to add a pinch or two of red pepper flakes when you add the cumin and turmeric. If you’re a heat-seeker, a finely diced jalapeño or serrano pepper added with the onion and bell pepper would also be fantastic. For a milder version, just stick to the recipe as is – the spices are warm, not spicy!

Storage and Reheating Your Brazilian Coconut Chicken

So, you might just have some leftovers of this incredible Brazilian Coconut Chicken, and trust me, you’ll want to savor every last bit! To keep it delicious, let the dish cool down completely after cooking. Then, transfer it to an airtight container and pop it into the refrigerator. It’ll stay wonderfully fresh and flavorful for 3-4 days. When you’re ready for round two, gentle reheating is key! You can warm it up slowly on the stovetop over low heat, adding a splash of broth or water if needed to loosen the sauce. Or, a quick zap in the microwave works perfectly too!

Nutritional Information for Brazilian Coconut Chicken

Just a little note on nutrition for this Brazilian Coconut Chicken: any nutritional figures provided are always estimates. The actual values can totally vary depending on the exact brands and ingredients you use. Just keep that in mind!

Enjoy Your Homemade Brazilian Coconut Chicken!

So there you have it, friends! My absolute favorite Brazilian Coconut Chicken recipe. I really hope you give it a try in your own kitchen. There’s just something so deeply satisfying about creating something this flavorful from scratch, isn’t there? Please, once you’ve made it, come back and tell me all about it in the comments below! Did you love it? Any little tweaks you made? Your feedback makes my day. Happy cooking!