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.
