What is Brazilian Coconut Chicken?

Brazilian Coconut Chicken is a creamy and flavorful dish made with chicken simmered in coconut milk, garlic, onions, bell peppers, and warm spices. It is typically served over rice and offers a rich, comforting texture with mild heat and balanced seasoning.

Can I make Brazilian Coconut Chicken in a slow cooker?

Yes, you can prepare Brazilian Coconut Chicken in a slow cooker. Simply combine seared chicken, coconut milk, spices, and vegetables, then cook on low for 6–7 hours or high for 3–4 hours. The result is tender chicken in a creamy coconut sauce.

Can I use chicken thighs for Brazilian Coconut Chicken?

Chicken thighs are ideal for Brazilian Coconut Chicken because they remain juicy and flavorful during simmering. Both bone-in and boneless thighs work well, and they absorb the creamy coconut sauce beautifully without drying out.

How can I make Brazilian Coconut Chicken spicy?

To make Brazilian Coconut Chicken spicy, add red chili flakes, fresh sliced chili peppers, cayenne pepper, or chili paste while cooking. Coconut milk naturally balances heat, so you can increase spice gradually to reach your preferred level.

Is Brazilian Coconut Chicken gluten-free?

Yes, Brazilian Coconut Chicken is naturally gluten-free when prepared without flour-based thickeners. The creamy texture comes from coconut milk, making it a great gluten-free dinner option. Always check ingredient labels to ensure no hidden gluten sources.

Brazilian Coconut Chicken – Easy Dinner Recipe

Name: Brazilian Coconut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 2 lbs chicken thighs, bone-in or boneless; 1 tbsp olive oil; 1 medium onion, finely chopped; 4 cloves garlic, minced; 1 red bell pepper, sliced; 1 can (13.5 oz) full-fat coconut milk; 1/2 cup chicken broth; 1 tbsp tomato paste; 1 tsp paprika; 1/2 tsp ground cumin; 1/2 tsp chili flakes (optional); 1 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh lime juice; 2 tbsp chopped fresh cilantro; 1 red chili, sliced (for garnish); Cooked white rice, for serving

Description

Brazilian Coconut Chicken made with tender chicken thighs simmered in creamy coconut milk, garlic, spices, and fresh chili, served over fluffy rice for a rich and comforting dinner.

Ingredients

Scale

2 lbs chicken thighs, bone-in or boneless
1 tbsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 red bell pepper, sliced
1 can (13.5 oz) full-fat coconut milk
1/2 cup chicken broth
1 tbsp tomato paste
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp chili flakes (optional)
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro
1 red chili, sliced (for garnish)
Cooked white rice, for serving

Instructions

Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt and pepper, then sear on both sides until golden brown. Remove and set aside.
In the same skillet, sauté chopped onion for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Stir in tomato paste, paprika, cumin, and chili flakes. Cook for 1 minute to release flavors.
Add sliced bell pepper, coconut milk, and chicken broth. Stir well and bring to a gentle simmer.
Return chicken to the skillet, cover, and simmer for 20–25 minutes until chicken is cooked through and sauce thickens.
Finish with fresh lime juice and adjust seasoning if needed.
Serve Brazilian Coconut Chicken over rice and garnish with chopped cilantro and fresh red chili slices.

Notes

Use chicken thighs for the juiciest and most flavorful results.
For extra spice, add more chili flakes or fresh chili.
You can substitute chicken breasts, but reduce cooking time slightly.
Full-fat coconut milk creates the creamiest sauce.
This dish stores well and tastes even better the next day.
Serve with rice, quinoa, or crusty bread to soak up the sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop Simmering
Cuisine: Brazilian

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 5 g
Sodium: 620 mg
Fat: 32 g
Saturated Fat: 18 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 145 mg