Introduction
Have you ever wondered if a single pot could hold the secret to a tropical getaway right in your own kitchen? Most people believe that authentic international flavors require hours of labor and exotic ingredients that are impossible to find at the local grocery store. Today I am going to prove that theory wrong with my favorite recipe for Brazilian Coconut Chicken. This dish is the ultimate proof that simple ingredients like creamy coconut milk and lime can transform a standard chicken dinner into an extraordinary sensory experience.
Hi there! I am Benjamin Sharif the home cook and dad behind Mister Recipes. I still remember the first time I tasted a dish that used coconut milk with savory spices. It felt like a warm hug from the sun. That is the feeling I want to share with you today. This Brazilian Coconut Chicken is a staple in my household because it perfectly balances the richness of the sauce with the brightness of fresh cilantro and lime. Whether you are a busy parent looking for a quick weeknight meal or someone who wants to impress guests at a weekend gathering this recipe is for you.
Why You Will Love This Brazilian Coconut Chicken
- Quick and Efficient: You can have this entire meal on the table in about 30 minutes making it perfect for those hectic nights when the kids have practice.
- Mind Blowing Flavor: The combination of ginger garlic and coconut milk creates a velvety sauce that is better than any restaurant version.
- Kid Approved: The creamy texture and mild sweetness of the coconut milk make it a massive hit with my kids Adams and Jana.
- Versatile and Healthy: It is naturally gluten free and dairy free which makes it a fantastic option for various dietary needs without sacrificing any taste.
- Great for Meal Prep: This dish actually tastes even better the next day as the spices continue to meld in the fridge.
Ingredients for Brazilian Coconut Chicken
To get started on this Brazilian Coconut Chicken you will need a few pantry staples and fresh items. If you are looking for more bowl inspiration you might also enjoy my coconut chicken rice bowl quick recipe.
- 2 lbs Chicken thighs or breasts cut into bite sized pieces
- 1 can (14 oz) Full fat coconut milk for maximum creaminess
- 1 tablespoon Olive oil or coconut oil
- 1 large Onion finely diced
- 3 cloves Garlic minced
- 1 tablespoon Fresh ginger grated
- 1 Red bell pepper sliced thinly
- 1 teaspoon Turmeric for that beautiful golden color
- 1 teaspoon Paprika
- Salt and black pepper to taste
- Juice of 1 Lime
- Fresh cilantro for garnish
Substitutions: If you do not have chicken thighs you can easily use breasts but be careful not to overcook them. You can also swap red bell pepper for yellow or orange peppers for a different aesthetic. For a similar flavor profile in a one pan format check out my one pot coconut chicken brothy rice easy cozy dinner.
How to Make Brazilian Coconut Chicken
Step by Step Instructions
- Sear the Chicken: Heat the oil in a large skillet over medium high heat. Add the chicken pieces in a single layer. Season with salt and pepper. Brown the chicken for about 5 to 7 minutes until golden on all sides. You do not need to cook it all the way through yet just get some good color.
- Sauté the Aromatics: Remove the chicken from the pan and set aside. In the same skillet add the onion and bell pepper. Sauté for about 4 minutes until they begin to soften. Stir in the garlic and grated ginger cooking for another minute until fragrant.
- Add the Spices: Sprinkle the turmeric and paprika over the vegetables. Stir constantly for 30 seconds to toast the spices which releases their natural oils and deepens the flavor of your Brazilian Coconut Chicken.
- Simmer in Coconut Bliss: Pour in the full fat coconut milk. Use a wooden spoon to scrape up any browned bits from the bottom of the pan as that is where the flavor lives. Return the chicken and any juices back to the skillet.
- Reduce and Thicken: Bring the mixture to a gentle simmer then reduce the heat to low. Let it cook for about 10 to 12 minutes until the sauce has thickened slightly and the chicken is cooked through.
- The Final Flourish: Stir in the fresh lime juice. This acidity is crucial to balance the richness of the coconut. Taste and add more salt if needed.
Pro Tips and Variations
- The Coconut Secret: Always use full fat canned coconut milk. The carton versions used for drinking are too thin and will result in a watery sauce rather than a luxurious glaze.
- Don’t Burn the Garlic: Garlic burns easily and can turn bitter. Always add it after the onions are soft to ensure a sweet mellow flavor.
- Add Some Heat: If you like a spicy kick feel free to add a diced jalapeño or a pinch of crushed red pepper flakes when sautéing the bell peppers. You can also check out this spicy version for inspiration.
- Vegetarian Swap: You can replace the chicken with chickpeas or a mix of cauliflower and sweet potatoes for a delicious plant based alternative.
- Texture Tips: If you want a thicker sauce you can whisk a teaspoon of cornstarch with a little water and stir it into the simmering sauce.
Serving Suggestions
To complete the Brazilian Coconut Chicken experience I recommend serving it over a bed of fluffy white rice or jasmine rice to soak up all that incredible sauce. If you want a low carb version cauliflower rice works beautifully here too. If you are a fan of tropical grains you must try our hawaiian chicken with coconut rice recipe for a perfect pairing.
Another great side is a simple cucumber and tomato salad dressed with lime and cilantro. This adds a refreshing crunch that cuts through the creaminess of the chicken. You could also serve it with a side of steamed green beans or asparagus if you want more greens on the plate.
Storage and Reheating for Brazilian Coconut Chicken
If you have leftovers you are in luck. Store the chicken in an airtight container in the refrigerator for up to 3 to 4 days. When reheating I recommend using the stovetop over low heat. Add a splash of water or a little more coconut milk if the sauce has thickened too much in the fridge. For a quick lunch you can also microwave it in 30 second intervals stirring in between until heated through. I do not recommend freezing this dish as the coconut milk can sometimes separate and lose its creamy texture once thawed.
FAQ about Brazilian Coconut Chicken
Can I use light coconut milk?
You can but the sauce will be much thinner and less flavorful. If you are watching calories it is a viable option but for the best experience stick with the full fat version.
Is this the same as Moqueca?
Moqueca is a traditional Brazilian fish stew that uses dende oil (palm oil). This Brazilian Coconut Chicken is a variation inspired by those flavors but adapted for an easy weeknight chicken dinner.
What if my sauce is too thin?
Let it simmer uncovered for a few extra minutes. The liquid will evaporate and the sauce will naturally concentrate and thicken.
Can I make this in a slow cooker?
Yes! Brown the chicken first then place everything except the lime juice and cilantro in the slow cooker on low for 4 hours. Stir in the lime at the very end.
Final Thoughts on Brazilian Coconut Chicken
There is something truly magical about a meal that brings everyone to the table with smiles on their faces. This Brazilian Coconut Chicken does exactly that every time I make it for Emily and the kids. It is more than just food it is a way to connect and share a bit of joy after a long day. If you enjoy this tropical vibe you should also try my key west grilled chicken tropical citrus marinade.
I hope you give this recipe a try in your own home. If you do please leave a comment below and let me know how it turned out! Do not forget to save this to your favorite Pinterest board so you can find it easily next time. For more recipes and kitchen hacks subscribe to our newsletter and join our community of home cooks. Grab your apron and let us get cooking!
Brazilian Coconut Chicken
Ingredients
Equipment
Method
- Heat the oil in a large skillet over medium high heat. Add the chicken pieces in a single layer. Season with salt and pepper. Brown the chicken for about 5 to 7 minutes until golden on all sides. You do not need to cook it all the way through yet just get some good color.
- Remove the chicken from the pan and set aside. In the same skillet add the onion and bell pepper. Sauté for about 4 minutes until they begin to soften. Stir in the garlic and grated ginger cooking for another minute until fragrant.
- Sprinkle the turmeric and paprika over the vegetables. Stir constantly for 30 seconds to toast the spices which releases their natural oils and deepens the flavor.
- Pour in the full fat coconut milk. Use a wooden spoon to scrape up any browned bits from the bottom of the pan as that is where the flavor lives. Return the chicken and any juices back to the skillet.
- Bring the mixture to a gentle simmer then reduce the heat to low. Let it cook for about 10 to 12 minutes until the sauce has thickened slightly and the chicken is cooked through.
- Stir in the fresh lime juice. This acidity is crucial to balance the richness of the coconut. Taste and add more salt if needed. Garnish with fresh cilantro before serving.