Spicy Brazilian Coconut Chicken has a way of transporting me straight to a sunny beach with every bite. I first tasted something similar at a small, bustling restaurant in Rio, and the blend of creamy coconut milk with a fiery kick was absolutely unforgettable. This recipe captures that magic, offering a one-pan wonder that’s both comforting and exciting. The aroma of garlic, ginger, and chili paste mingling with tender chicken thighs is simply divine. If you’re looking for a flavorful dish that’s easy enough for a weeknight but impressive enough for guests, you’ll adore this Brazilian chicken with coconut milk and chili. Let’s get cooking!
Why You’ll Love This Spicy Brazilian Coconut Chicken
I know you’re going to adore this dish for so many reasons! It’s truly a winner:
- The combination of creamy coconut milk and zesty chili creates an incredibly rich flavor profile.
- It’s an easy spicy Brazilian coconut chicken recipe that comes together with minimal fuss.
- Everything cooks in one pan, meaning less cleanup for you!
- The chicken thighs become incredibly tender and moist in the flavorful marinade.
- It’s a fantastic way to explore vibrant Brazilian flavors.
- This easy spicy Brazilian coconut chicken is perfect for busy weeknights when you need a delicious meal fast.
- The aroma while it bakes is absolutely mouthwatering.
- It’s a complete meal that’s both satisfying and exciting.
Ingredients for Spicy Brazilian Coconut Chicken
Gather these simple ingredients for an unforgettable taste of Brazil. This recipe is designed to be straightforward, bringing you that delicious coconut milk chicken Brazil spicy flavor with ease.
- 4 pieces chicken thighs – bone-in, skin-on are great for extra flavor and moisture
- 1 can (13.5 oz) full-fat coconut milk – this is key for that creamy, tropical base
- 2 tablespoons olive oil – helps sauté the aromatics and adds richness
- 1 large yellow onion, chopped – provides a sweet, savory foundation
- 3 cloves garlic, minced – for that essential pungent kick
- 1 tablespoon fresh ginger, grated – adds a warm, zesty note
- 2 tablespoons chili paste (like sambal oelek or gochujang) – adjust to your spice preference for that signature heat
- 1 teaspoon ground cumin – brings an earthy depth
- 1 teaspoon paprika – for a touch of color and mild sweetness
- Salt and freshly ground black pepper to taste – essential for balancing flavors
- 1/4 cup fresh cilantro, chopped – for a burst of fresh,
- 2 tablespoons fresh lime juice – brightens everything up and cuts through the richness
How to Make Spicy Brazilian Coconut Chicken
Get ready for a flavor explosion! This recipe is a game-changer, and making it is surprisingly simple. Follow these steps for an authentic Brazilian coconut chicken spicy experience right in your own kitchen.
- Step 1: Let’s start by getting our oven ready. Preheat it to 375°F (190°C). While that heats up, grab a large bowl.
- Step 2: In that bowl, combine your chicken thighs with the creamy coconut milk, olive oil, chopped onion, minced garlic, grated ginger, and that flavorful chili paste. Add the cumin, paprika, salt, and pepper. Give it all a good mix, making sure each piece of chicken is beautifully coated in this aromatic marinade. I like to use my hands for this step – it feels more authentic!
- Step 3: Cover the bowl tightly. For the best results and a truly authentic Brazilian coconut chicken spicy flavor, let it marinate in the refrigerator for at least 1 hour. But if you have time, overnight is even better! This really allows those Brazilian flavors to meld.
- Step 4: Once marinated, transfer the chicken and all that delicious marinade into a baking dish. Spread everything out into a single layer so it cooks evenly. You’ll start to smell the spices already!
- Step 5: Pop the dish into your preheated oven. Bake for about 35 to 40 minutes. You’re looking for the chicken to reach an internal temperature of 165°F (74°C), ensuring it’s perfectly cooked and juicy. The sauce will thicken beautifully, creating a rich, spicy glaze.
- Step 6: Once it’s out of the oven, let the chicken rest for about 5 minutes. This is crucial for keeping it tender and moist.
- Step 7: Before serving, finish it off with a generous drizzle of fresh lime juice and a sprinkle of chopped cilantro. This brightens up all those rich, spicy notes and makes the dish sing. Enjoy your incredibly flavorful and authentic Brazilian coconut chicken spicy meal!
Pro Tips for the Best Spicy Brazilian Coconut Chicken
Want to elevate your spicy Brazilian coconut chicken game? I’ve picked up a few tricks that make all the difference:
- For an even deeper flavor, marinate your chicken overnight. The longer it sits in that creamy, chili-infused sauce, the more the tastes meld.
- Don’t be afraid to adjust the chili paste to your liking. Some like it mild, others like it fiery – this recipe is perfectly adaptable!
- Using bone-in, skin-on chicken thighs really adds an extra layer of richness and moisture to the finished dish.
What’s the secret to perfect spicy Brazilian coconut chicken?
The key to that perfect, authentic flavor in a spicy chicken recipe Brazil coconut dish is the marinade. Letting the chicken soak in the coconut milk, chili, garlic, and ginger for at least an hour, or ideally overnight, allows all those vibrant Brazilian flavors to truly penetrate the meat. For more tips on marinades, check out this guide to marinades.
Can I make spicy Brazilian coconut chicken ahead of time?
Yes, absolutely! You can marinate the chicken up to 24 hours in advance. Just keep it covered in the refrigerator. This actually makes it even better and saves you prep time on the day you plan to cook it.
How do I avoid common mistakes with spicy Brazilian coconut chicken?
A couple of common pitfalls include not marinating long enough, which affects flavor, or overcooking the chicken, which makes it dry. Make sure to check the internal temperature; 165°F (74°C) is your goal for juicy, perfectly cooked chicken! Learn more about safe internal temperatures for poultry here.
Best Ways to Serve Spicy Brazilian Coconut Chicken
This vibrant dish shines on its own, but I love pairing it with sides that complement its rich, spicy flavors. For a truly authentic experience, consider serving this Brazilian chicken with chili and coconut alongside fluffy white rice or fluffy quinoa. These grains are perfect for soaking up every last bit of that incredible coconut sauce. You might also enjoy this recipe for fluffy quinoa.
Another fantastic option is to serve it with some crusty bread to ensure no delicious sauce goes to waste. A simple side salad with a light vinaigrette can also offer a refreshing contrast to the warmth and spice of the chicken, making for a well-rounded and satisfying meal that really highlights those beautiful Brazilian flavors. Consider a simple vinaigrette recipe to accompany your salad.
Nutrition Facts for Spicy Brazilian Coconut Chicken
Here’s a breakdown of the nutritional highlights per serving for this delicious spicy Brazilian coconut chicken:
- Calories: 450 kcal
- Fat: 30 g
- Saturated Fat: 15 g
- Protein: 35 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 600 mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more information on calculating nutrition, you can refer to resources like the USDA’s guide.
How to Store and Reheat Spicy Brazilian Coconut Chicken
I know you’ll want to enjoy every last bite of this amazing spicy Brazilian coconut chicken, so storing and reheating it is super simple! Once it’s cooled down completely, transfer any leftovers into an airtight container. It will keep beautifully in the refrigerator for about 3 to 4 days. If you want to keep it even longer, this dish freezes wonderfully too. Just place it in a freezer-safe container or bag, and it can stay frozen for up to 3 months. This makes it a perfect option for future meals, almost like having a delicious Brazilian chicken and coconut stew spicy ready to go! Check out these tips for freezing food.
When you’re ready to reheat, I like to bring it back to life gently. If it was in the fridge, you can warm it in a saucepan over medium-low heat, stirring occasionally, until heated through. You can also reheat it in the microwave. If you’re reheating from frozen, thaw it overnight in the refrigerator first, then use the stovetop or microwave method. Be patient – low and slow is key to keeping that chicken tender and the sauce creamy!
Frequently Asked Questions About Spicy Brazilian Coconut Chicken
What makes this Brazilian chicken dish spicy?
The heat in this spicy Brazilian coconut chicken comes primarily from the chili paste, which I love to use. You can adjust the amount based on your preference for spice! I also find that the combination of ginger and the chili paste creates a wonderful warmth that complements the creamy coconut milk beautifully, making it a truly flavourful Brazilian chicken dish spicy.
Can I make this recipe vegetarian or vegan?
Absolutely! To make this a vegetarian or vegan delight, simply swap the chicken thighs for firm tofu or chickpeas. Ensure the tofu is pressed well to remove excess water, and then proceed with the recipe as written. It’s a fantastic way to enjoy the rich, spicy flavors of Brazil in a plant-based version! You might find these tips for pressing tofu helpful.
Is it okay to use chicken breast instead of thighs?
While I adore using chicken thighs for their incredible tenderness and moisture, you can use chicken breast if you prefer. Just be mindful of the cooking time, as chicken breast can dry out more quickly. I’d recommend checking the internal temperature a bit earlier, aiming for that safe 165°F (74°C), and perhaps marinating for a shorter period if you’re in a rush.
What kind of chili paste works best for this Brazilian chicken with chili and coconut?
I’ve found that a good quality chili paste like sambal oelek or even gochujang works wonderfully for this spicy chicken in coconut sauce Brazil. Sambal oelek offers a straightforward chili flavor, while gochujang adds a hint of sweetness and fermentation that can be quite delicious. Feel free to experiment to find your favorite!
Variations of Spicy Brazilian Coconut Chicken You Can Try
While this recipe is fantastic as is, I love experimenting with ways to adapt it! Here are a few ideas to switch up your spicy chicken in coconut sauce Brazil.
- Vegetarian Twist: Swap the chicken for firm tofu, pressed and cubed, or a can of drained chickpeas. They absorb the flavorful marinade beautifully, creating a delicious plant-based meal.
- Slow Cooker Magic: For an even easier approach, you can adapt this to a slow cooker. Marinate as usual, then transfer everything to your slow cooker and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender.
- Extra Veggie Boost: Feel free to add some colorful vegetables to the baking dish! Bell peppers, zucchini, or sweet potatoes cut into bite-sized pieces would be delicious additions that cook alongside the chicken.
- Creamier Sauce: If you prefer an even richer sauce, you can finish the dish by stirring in a tablespoon of cornstarch mixed with a little water into the sauce in the last 5 minutes of baking.
Spicy Brazilian Coconut Chicken: 1 Easy Dish
- Total Time: 1 hour 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Experience the vibrant flavors of Spicy Brazilian Coconut Chicken, a one-pan wonder that warms the soul. This dish offers a tropical escape with tender chicken in a creamy, aromatic sauce infused with garlic, ginger, and chili, perfect for busy weeknights.
Ingredients
- 4 pieces Chicken Thighs
- 1 can Coconut Milk
- 2 tablespoons Olive Oil
- 1 large Onion
- 3 cloves Garlic
- 1 tablespoon Fresh Ginger
- 2 tablespoons Chili Paste
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- Salt & Black Pepper to taste
- 1/4 cup Fresh Cilantro
- 2 tablespoons Lime Juice
Instructions
- In a large bowl, combine the chicken thighs, coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, cumin, paprika, salt, and black pepper. Mix well until the chicken is coated.
- Cover the bowl and marinate in the refrigerator for at least 1 hour, or preferably overnight.
- Preheat your oven to 375°F (190°C).
- Transfer the marinated chicken and marinade into a large baking dish, spreading it in a single layer.
- Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes after baking.
- Drizzle with fresh lime juice and sprinkle with chopped cilantro before serving.
Notes
- Serve with rice, quinoa, or warm bread to soak up the sauce.
- Marinating the chicken overnight enhances the flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: One-Pan Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg