Brazilian Coconut Chicken
Brazilian Coconut Chicken is a delicious and comforting dish that brings together tender chicken pieces simmered in a creamy coconut sauce with hints of garlic, lime, and a touch of…
Tip: save now, cook later.Brazilian Coconut Chicken is a delicious and comforting dish that brings together tender chicken pieces simmered in a creamy coconut sauce with hints of garlic, lime, and a touch of spice. The coconut milk gives the sauce a rich, slightly sweet flavor that pairs beautifully with the savory chicken, creating a perfect balance that’s hard to resist.
I love making this dish because it feels like a little tropical getaway at home. The coconut flavor makes it unique and cozy at the same time, and it’s surprisingly simple to prepare. I usually add a handful of fresh cilantro on top for a fresh burst of color and taste—it really brightens everything up. Plus, using lime juice adds just the right amount of zing to keep the flavors lively.
My favorite way to serve Brazilian Coconut Chicken is over fluffy white rice or even some warm, crusty bread to soak up that wonderful sauce. It’s one of those meals that everyone tends to ask for seconds on, whether it’s a casual weeknight dinner or a special weekend treat. I’ve found it’s a great recipe to bring friends together, too—everyone loves the creamy, flavorful sauce and the comforting vibes it gives off.
Key Ingredients & Substitutions
Chicken: Using skin-on, bone-in thighs or drumsticks adds great flavor and keeps the meat juicy. If you prefer leaner cuts, boneless chicken breasts work too but may dry out a bit faster.
Coconut Milk: Full-fat coconut milk gives the sauce a rich, creamy texture. Light coconut milk can be used for fewer calories but expect a thinner sauce.
Lime Juice: Fresh lime juice brightens the dish with a nice tang. If you don’t have limes, lemon juice can be a good substitute.
Potatoes: They add substance and soak up the sauce beautifully. You can swap for sweet potatoes for a touch of sweetness or omit if you want less starch.
Spices: Smoked paprika and cumin offer warm, earthy notes. If unavailable, regular paprika or a pinch of chili powder can work well.
How Do You Get the Chicken Perfectly Browned and Juicy?
Getting a nice brown crust on the chicken adds flavor and texture. Here’s how I do it:
- Make sure the chicken is dry by patting it with paper towels. Moisture prevents good browning.
- Heat the oil until shimmering but not smoking, so the chicken starts to sizzle immediately.
- Place chicken skin-side down without crowding the pan. Let it cook undisturbed for several minutes until golden brown before turning.
- Browning all sides seals in juices and creates extra flavor that enriches the sauce.
- After browning, don’t wash the pan; letting those browned bits mix into the sauce adds depth.
This step may take a little extra time, but it’s worth it for the great taste and juicy texture you get.
Equipment You’ll Need
- Large deep skillet or heavy-bottomed pot – perfect for browning chicken and simmering the sauce all in one pan.
- Wooden spoon or silicone spatula – to stir the sauce gently without scratching your cookware.
- Sharp knife and cutting board – for chopping vegetables and prepping chicken.
- Measuring cups and spoons – to get your spices and liquids just right.
- Lid or aluminum foil – to cover the skillet while simmering and keep moisture in.
Flavor Variations & Add-Ins
- Swap chicken thighs for shrimp for a quicker, lighter version that cooks fast and soaks up the coconut sauce well.
- Add diced pineapple or mango for a sweet tropical twist that pairs beautifully with the creamy coconut sauce.
- Stir in fresh spinach or kale near the end of cooking for some extra greens and a boost of color.
- Use smoked sausage or chorizo instead of chicken for a richer, smoky flavor with a bit of spice.
How to Make Brazilian Coconut Chicken?
Ingredients You’ll Need:
- 2 lbs (900 g) chicken thighs or drumsticks, skin-on, bone-in
- 2 tbsp olive oil or vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1-2 jalapeño or fresh chili peppers, seeded and finely chopped (optional for mild heat)
- 1 cup diced tomatoes (fresh or canned)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and freshly ground black pepper, to taste
- 1 lime, juiced
- 1 can (13.5 oz/400 ml) coconut milk (full fat preferred)
- 1/2 cup chicken broth or water
- 2 medium potatoes, peeled and cut into chunks
- Fresh cilantro or parsley, chopped for garnish
- Cooked white rice, for serving
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and approximately 30 minutes to cook simmering on the stove. Total time is about 45 minutes, making it a great option for an easy and comforting weeknight meal.
Step-by-Step Instructions:
1. Season and Brown the Chicken:
Pat the chicken pieces dry with paper towels. Season them generously with salt, pepper, smoked paprika, and cumin. Heat the olive oil over medium-high heat in a large deep skillet or pot. Place the chicken pieces skin side down and cook until they are browned on all sides, about 6 to 8 minutes. Remove chicken and set aside.
2. Cook the Vegetables:
In the same skillet, lower the heat to medium. Add the chopped onion, minced garlic, diced red bell pepper, and optional jalapeño. Sauté until the onions are soft and translucent, about 4 to 5 minutes. Then, add the diced tomatoes and cook for 2 to 3 more minutes until they soften.
3. Simmer the Chicken in Coconut Sauce:
Stir in the lime juice, then pour in the coconut milk and chicken broth. Mix everything well and bring the sauce to a gentle simmer. Return the browned chicken pieces and potatoes to the skillet. Nestle them into the sauce, cover, and let everything cook gently for about 25 to 30 minutes. Check now and then, adding a bit more broth or water if the sauce thickens too much.
4. Finish and Serve:
Taste the sauce and adjust seasoning with salt, pepper, or lime juice if needed. Remove the skillet from heat. Sprinkle fresh chopped cilantro or parsley over the dish for a fresh flavor burst. Serve the Brazilian Coconut Chicken hot with cooked white rice, spooning plenty of the creamy sauce over everything.
Enjoy your delicious, creamy Brazilian Coconut Chicken that’s a perfect blend of rich coconut flavor and zest from lime and spices!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure the chicken is fully thawed before cooking. Thaw it safely in the refrigerator overnight or use the cold water method by placing the chicken in a sealed bag submerged in cold water, changing the water every 30 minutes.
Can I Make Brazilian Coconut Chicken Ahead of Time?
Absolutely! You can prepare the dish a day ahead and store it in an airtight container in the fridge. Reheat gently on the stove over low heat to avoid curdling the coconut milk, adding a splash of broth if the sauce thickens too much.
What Can I Substitute for Potatoes?
If you prefer, swap potatoes for sweet potatoes or omit them entirely for a lighter dish. You can also add other hearty veggies like carrots or butternut squash that will soak up the delicious sauce nicely.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm slowly on the stove or in the microwave to keep the sauce creamy and the chicken tender.