Spicy Brazilian Coconut Chicken

Introduction

Spicy Brazilian Coconut Chicken is a celebration of bold spice, creamy coconut, and juicy chicken simmered together in a single skillet. The dish is known for its tantalizing blend of fresh aromatics and a silky, coconut-based sauce that’s perfect for spooning over rice. Whether you’re looking to heat up weeknight dinners or wow a dinner crowd, this recipe is bursting with tropical flavor and unbeatable texture.

The Allure of Brazilian Coconut Chicken

What sets this dish apart is the vibrant mix of flavors—zesty lime, a kiss of chili heat, sweet coconut milk, and earthy coriander. Each bite is a journey: the chicken is melt-in-your-mouth tender, and the sauce is rich but balanced with acidity and spice. Brazilian Coconut Chicken is crowd-pleasing, impressive enough for guests, yet simple enough to come together on a busy evening.

Keys to Flavorful Coconut Chicken

For the best results, marinate the chicken in lime juice, garlic, ginger, and chili flakes. This ensures every piece soaks up flavor and stays juicy during cooking. When building the sauce, use full-fat coconut milk for an ultra-creamy consistency and a pop of color from diced bell peppers and cilantro. Quality ingredients shine, so invest in fresh produce and aromatics.

To keep everything consistently sliced, use a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper—handy for dicing onions, peppers, and even mincing garlic in seconds.

How to Make Spicy Brazilian Coconut Chicken

Start by prepping the veggies and chicken, then sauté everything in a large nonstick skillet. Using a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch ensures golden searing with effortless cleanup. Once the chicken and veggies are cooked, pour in the coconut milk and allow the sauce to simmer to infuse the flavors.

For a perfectly consistent thickness and an even, lump-free sauce, employ a Farberware Professional Heat Resistant Nylon Meat and Potato Masher to break up any cooked aromatics or stubborn chunks.

Serving Tips for a Tropical Feast

Spicy Brazilian Coconut Chicken pairs beautifully with fluffy steamed rice, quinoa, or even cauliflower rice for a lighter touch. Garnish with extra lime wedges and fresh cilantro for pop and freshness. If packing for lunch, the Bentgo Salad Container – 54 oz Bowl is a leak-proof, stylish way to bring this delightful meal on the go.

Layer the finished dish over a generous scoop of grains, drizzle with extra sauce, and enjoy with a cool beverage for a complete tropical-inspired meal.

Nutritional Information and Serving Size

This recipe serves 4 generously. Each portion contains approximately 450–550 calories, depending on the cut of chicken and the portion of coconut milk used. It’s naturally dairy-free and can be made gluten-free by ensuring all your seasonings and sides are certified gluten-free.

Brazilian Coconut Chicken (Recap)

Spicy Brazilian Coconut Chicken delivers complex flavors in a simple, weeknight-ready package. Creamy coconut, lively heat, and zesty lime create a tropical dinner that’s both comforting and downright addictive.

Instructions

1. Pat the chicken dry and place in a bowl. Add lime juice, half the garlic, grated ginger, 1 teaspoon chili flakes, and a big pinch of salt. Toss and marinate for 15–30 minutes.
2. Meanwhile, prepare the vegetables using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for even dicing.
3. Heat 2 tablespoons oil in your SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium-high. Add the chicken and sear on all sides until lightly golden, about 4–5 minutes. Remove and set aside.
4. In the same pan, lower the heat and add onion, bell peppers, and the rest of the garlic. Sauté until softened, about 4 minutes.
5. Return the chicken to the pan. Stir in coriander and cook for 1 minute until fragrant.
6. Pour in the coconut milk, season with black pepper and more chili flakes to taste. Bring to a simmer and let bubble gently for 10–12 minutes, or until chicken is cooked and sauce is slightly thickened. If needed, gently mash any large bits with a Farberware Professional Heat Resistant Nylon Meat and Potato Masher for a smoother sauce.
7. Serve hot over steamed rice. Garnish with fresh cilantro and lime wedges. For an easy meal prep option, portion leftovers into a Bentgo Salad Container – 54 oz Bowl for lunch the next day.

Cook and Prep Times

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

This Spicy Brazilian Coconut Chicken recipe brings sunshine to your plate—perfectly warming, deeply flavorful, and ready for any festive or cozy occasion.