Name: Spicy Brazilian Coconut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Brazilian
Ingredients: 2 tablespoons vegetable oil; 1 onion, chopped; 4 cloves garlic, minced; 1 tablespoon ginger, peeled and grated; 2 tablespoons tomato paste; 1 teaspoon ground cumin; 1 teaspoon chili powder (adjust to taste); 1 can (14 oz) coconut milk; 1 cup chicken broth; 1 tablespoon lime juice; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 pound boneless skinless chicken thighs, cut into bite-sized pieces; Salt and pepper, to taste; ¼ cup fresh cilantro, chopped; Cooked rice, for serving

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When I want something bold, comforting, and packed with rich flavor, this Spicy Brazilian Coconut Chicken is the recipe I turn to. It’s an irresistible combination of tender chicken, sweet bell peppers, and a creamy coconut sauce spiked with lime, garlic, ginger, and a gentle heat. The mix of sweet, spicy, tangy, and savory is like a flavor explosion—warming, satisfying, and anything but boring. Every time I make it, it feels like a culinary escape to somewhere vibrant and tropical.

Why You’ll Love This Recipe

Deep, Complex Flavor: I love how the garlic, ginger, tomato paste, spices, and coconut milk blend into a sauce that’s both comforting and exciting.
Perfect Balance: It’s got sweetness from coconut and sugar, acidity from lime, umami from fish sauce, and heat from chili powder—everything in harmony.
One-Pan Wonder: All the action happens in a single skillet, which means less mess and easier cleanup.
Flexible Heat Level: I can turn the spice up or down depending on my mood (or who I’m serving).
Great for Leftovers: The flavors deepen overnight, making leftovers even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

vegetable oil – 2 tablespoons
onion – 1, chopped
garlic – 4 cloves, minced
ginger – 1 tablespoon, peeled and grated
tomato paste – 2 tablespoons
ground cumin – 1 teaspoon
chili powder – 1 teaspoon (adjust to taste)
coconut milk – 1 can (14 oz)
chicken broth – 1 cup
lime juice – 1 tablespoon
fish sauce – 1 tablespoon
brown sugar – 1 tablespoon
red bell pepper – 1, sliced
yellow bell pepper – 1, sliced
boneless skinless chicken thighs – 1 pound, cut into bite-sized pieces
salt and pepper – to taste
fresh cilantro – ¼ cup, chopped
cooked rice – for serving

Directions

I heat the vegetable oil in a large skillet or sauté pan over medium heat. Once hot, I add the chopped onion and sauté it for about 5 minutes until it softens and becomes translucent.
Next, I stir in the garlic and ginger and cook for about 2 minutes more, letting the aromatics release their fragrance.
I add the tomato paste, cumin, and chili powder, stirring it all together for about 1 minute to toast the spices and bring out their depth.
I pour in the coconut milk and chicken broth, then stir until everything is smooth and combined. I bring it to a gentle simmer.
I mix in the lime juice, fish sauce, and brown sugar. These ingredients round out the sauce with acidity, umami, and sweetness.
Then I add the sliced red and yellow bell peppers along with the chicken pieces. I season everything with salt and pepper, stir to coat, and let it simmer uncovered for about 15–20 minutes until the chicken is cooked through and the sauce thickens slightly.
Once the chicken is tender and the sauce is rich and fragrant, I remove the pan from the heat and sprinkle chopped cilantro over the top.
I serve it immediately over a bowl of fluffy cooked rice, spooning plenty of sauce over each serving.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Use chicken breast: I sometimes swap in chicken breast if that’s what I have on hand—just be careful not to overcook it.
Add veggies: Baby spinach, snap peas, or zucchini make great additions in the last few minutes of simmering.
Make it creamy: I’ve added a splash of heavy cream or extra coconut cream for a richer finish.
Try shrimp: I occasionally replace the chicken with shrimp and reduce the simmering time to just 5–7 minutes once they’re added.
Serve with noodles: Rice noodles or vermicelli are a great alternative to rice if I want a change of texture.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: This dish freezes beautifully. I let it cool, portion it into freezer-safe containers, and freeze for up to 2 months.
Reheat: I reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed to loosen the sauce.

FAQs

Is this dish very spicy?

It has a mild to moderate kick depending on the chili powder. I adjust it up or down to suit my taste. For extra spice, I sometimes add cayenne or sliced fresh chili.

Can I use light coconut milk?

Yes, I’ve used light coconut milk before—it works fine, but the sauce is a bit thinner and less rich.

What can I use instead of fish sauce?

Soy sauce is a decent substitute if I don’t have fish sauce. It won’t give the same depth, but it still adds a nice salty, savory layer.

Can I make this dish vegetarian?

Absolutely. I replace the chicken with chickpeas or tofu, and use vegetable broth and soy sauce instead of fish sauce. The result is still packed with flavor.

Does it work for meal prep?

Yes! I portion it out with rice into containers, and it reheats wonderfully for weekday lunches or quick dinners.

Conclusion

Spicy Brazilian Coconut Chicken is one of those dishes that feels like more than the sum of its parts. The coconut milk makes it velvety, the spices give it depth, and the lime and fish sauce bring just the right punch. It’s vibrant, satisfying, and easy enough to whip up on a weeknight but special enough to serve to guests. Every spoonful feels like a warm, flavorful escape—and I always go back for seconds.