Name: Creamy Spicy Brazilian Coconut Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Brazilian
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into chunks; 2 tablespoons olive oil; 1 medium onion, chopped; 4 cloves garlic, minced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1–2 fresh red chilies, finely chopped (adjust to heat preference); 1 teaspoon paprika; 1 teaspoon ground cumin; Salt and black pepper, to taste; 1 (14 oz) can full-fat coconut milk; 1 tablespoon tomato paste; Juice of 1 lime; 1/4 cup fresh cilantro, chopped; Cooked rice or bread, for serving

Jump to Recipe·Print Recipe

A vibrant, creamy dish that brings the heat and bold flavors of Brazil to my kitchen. This Creamy Spicy Brazilian Coconut Chicken combines tender chicken thighs simmered in a rich coconut milk sauce with garlic, bell peppers, and a fiery touch of red chilies. It’s the kind of meal I crave when I want something comforting yet adventurous. I love how the coconut milk balances the spice, creating a sauce that’s perfect for spooning over rice or mopping up with crusty bread.

Creamy Spicy Brazilian Coconut Chicken

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1.5 lbs boneless, skinless chicken thighs, cut into chunks

2 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, minced

1 red bell pepper, sliced

1 green bell pepper, sliced

1–2 fresh red chilies, finely chopped (adjust to heat preference)

1 teaspoon paprika

1 teaspoon ground cumin

Salt and black pepper, to taste

1 (14 oz) can full-fat coconut milk

1 tablespoon tomato paste

Juice of 1 lime

¼ cup fresh cilantro, chopped

Cooked rice or bread, for serving

Directions

I start by heating olive oil in a large skillet over medium heat. I add the chicken pieces, season them with salt and pepper, and cook them until browned on all sides—usually about 5 to 6 minutes. Then I take them out and set them aside.

In the same skillet, I sauté the chopped onion for around 3 minutes until it softens. Then I stir in the garlic, bell peppers, and chilies, letting them cook for another 3 to 4 minutes until they’re fragrant and tender.

I mix in the paprika and cumin, then add the tomato paste, making sure everything is well combined.

I return the browned chicken to the skillet and pour in the coconut milk, stirring everything together thoroughly.

Once it’s all mixed, I bring it to a gentle simmer, partially cover the pan, and let it cook for 15 to 20 minutes until the chicken is tender and the sauce has thickened.

To finish, I add the fresh lime juice and stir in the chopped cilantro.

I serve this dish hot, usually over rice or with warm crusty bread to scoop up the creamy, spicy sauce.

Servings and timing

Servings: 4

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Calories: Approximately 380 kcal per serving

Variations

When I’m feeling creative, I like to tweak this recipe depending on what I have on hand. Sometimes I swap out chicken thighs for chicken breast if I want something leaner. If I want more greens, I add a handful of spinach or kale in the last few minutes of cooking. I’ve also tried it with shrimp instead of chicken for a seafood twist. For a smokier flavor, I occasionally add a pinch of smoked paprika or even a bit of chipotle powder.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. When I reheat it, I usually use a skillet over medium-low heat so the sauce warms evenly and doesn’t break. If it thickens too much, I just add a splash of water or coconut milk to bring it back to life. I don’t recommend freezing it because the coconut milk can separate when thawed, but it’s so good, I rarely have leftovers to freeze anyway.

FAQs

What kind of coconut milk should I use?

I always go with full-fat coconut milk for this recipe—it gives the sauce that rich, creamy texture. Light coconut milk will work in a pinch, but it won’t be as satisfying.

Can I make this dish less spicy?

Definitely. I just reduce the amount of red chilies or leave them out entirely if I want a milder dish. The flavor still holds up beautifully without the extra heat.

Can I use chicken breast instead of thighs?

Yes, chicken breast works too. I just make sure not to overcook it, as it tends to dry out faster than thighs.

Is this dish Whole30 or paleo friendly?

It is! As long as I serve it with cauliflower rice or another compliant side instead of regular rice or bread, it fits right into Whole30 and paleo guidelines.

What should I serve with Spicy Brazilian Coconut Chicken?

I usually serve it over fluffy white rice, but brown rice or quinoa also work. When I want something low-carb, I go with cauliflower rice. And sometimes, I just tear up a warm baguette to soak up all that delicious sauce.

Conclusion

Creamy Spicy Brazilian Coconut Chicken is one of those dishes that checks all the boxes—it’s quick, flavorful, and incredibly satisfying. I love how easily it comes together with pantry staples and a few fresh ingredients. Whether I’m cooking for myself or sharing it with guests, it always hits the spot. If bold, global flavors are your thing, this one’s a must-try.

📖 Recipe:

Creamy Spicy Brazilian Coconut Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Gluten Free

Print Recipe

Description

A bold and comforting Brazilian-inspired dish featuring tender chicken thighs simmered in a spicy, creamy coconut milk sauce with garlic, peppers, and fresh lime. Perfect for weeknights or entertaining.

Instructions

Heat olive oil in a large skillet over medium heat. Add chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5–6 minutes. Remove and set aside.
In the same skillet, sauté the chopped onion for about 3 minutes until softened.
Add garlic, red and green bell peppers, and chilies. Cook for another 3–4 minutes until fragrant and tender.
Stir in paprika, cumin, and tomato paste. Mix until well combined.
Return chicken to the skillet and pour in the coconut milk. Stir everything together thoroughly.
Bring to a gentle simmer, partially cover, and cook for 15–20 minutes until chicken is tender and sauce thickens.
Add lime juice and stir in chopped cilantro.
Serve hot over rice or with crusty bread.