This Spicy Brazilian Coconut Chicken is a vibrant, creamy, and bold dish inspired by the flavors of Brazil’s northeastern coast. Juicy chicken thighs are simmered in a fragrant coconut milk sauce with peppers, garlic, onions, and chili—delivering just the right amount of heat and a luscious texture that pairs perfectly with rice or flatbread.
Introduction: A Taste of Bahia in Your Kitchen
Brazilian cuisine is wonderfully diverse, with rich regional influences from Indigenous, Portuguese, and African culinary traditions. One of the most iconic and flavorful dishes to emerge from the northeastern state of Bahia is “moqueca”—a coconut-based stew traditionally made with fish or chicken, bell peppers, and spices.
This Spicy Brazilian Coconut Chicken is a modern take on that concept. It’s not quite moqueca, but it carries the essence: spiced protein simmered in coconut milk with vegetables and aromatics, finished with lime and fresh herbs. The spice level is adjustable, and the dish is naturally dairy-free, gluten-free, and packed with flavor.
Perfect for cozy nights, weekend gatherings, or when you want something exciting yet easy, this dish will become a repeat favorite in your recipe rotation.
Ingredients Overview
Here’s a breakdown of the ingredients and what makes each one essential:
1. Chicken Thighs (Boneless, Skinless)
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Flavor: Juicier and more flavorful than breast meat.
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Function: Holds up well to simmering without drying out.
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Alternative: Chicken breasts can work, but reduce simmer time slightly.
2. Coconut Milk (Full-Fat)
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Creaminess: Creates a rich, velvety sauce with a subtle sweetness.
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Tip: Use full-fat coconut milk for the best texture—avoid low-fat or coconut cream.
3. Garlic & Onion
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Aromatics: Build a savory base and deepen flavor.
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Use yellow onion for sweetness or red for a sharper taste.
4. Bell Peppers (Red and Yellow)
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Color & Sweetness: These soften into the sauce and balance the spice.
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Adds visual vibrancy and natural sweetness.
5. Tomato Paste
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Umami & Body: Deepens the sauce and adds a slight tang.
6. Chili Peppers (Fresno, Serrano, or Red Pepper Flakes)
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Heat: Provides the “spicy” in Spicy Brazilian Coconut Chicken.
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Adjustable: Use more or less based on your spice preference.
7. Ground Cumin & Paprika
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Warm Spices: Earthy and smoky notes enhance the dish’s complexity.
8. Lime Juice
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Acid Balance: Brightens the creamy sauce and cuts through the richness.
9. Fresh Cilantro or Parsley
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Freshness: Offers a pop of green and herby contrast.
Step-by-Step Instructions
Follow these simple steps to bring this tropical-inspired dish to life:
Step 1: Prep the Chicken
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Cut 2 lbs boneless, skinless chicken thighs into bite-sized pieces.
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Season with salt, pepper, and a pinch of paprika.
Step 2: Sear the Chicken
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Heat 2 tbsp oil in a large skillet or Dutch oven over medium-high heat.
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Sear chicken in batches until lightly browned (3–4 minutes per side).
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Remove and set aside.
You’re not cooking the chicken fully yet—just sealing in flavor with a golden crust.
Step 3: Cook the Aromatics
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In the same pan, add:
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1 chopped onion
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1–2 minced chili peppers (or ½ tsp red pepper flakes)
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3–4 minced garlic cloves
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Sauté until onions are soft and garlic is fragrant—about 3–5 minutes.
Step 4: Add Peppers & Tomato Paste
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Stir in:
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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1 tbsp tomato paste
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Cook for 2–3 minutes until peppers start to soften and tomato paste darkens slightly.
Step 5: Add Spices & Coconut Milk
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Stir in:
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1 tsp ground cumin
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½ tsp smoked or sweet paprika
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Add 1 can (13.5 oz) full-fat coconut milk and return chicken to the pan.
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Simmer uncovered for 15–20 minutes, or until chicken is fully cooked and sauce is slightly thickened.
The sauce will bubble and reduce, becoming creamy and deeply flavorful.
Step 6: Finish the Dish
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Squeeze in juice of 1 lime
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Taste and adjust seasoning with salt, pepper, or more chili.
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Garnish with chopped cilantro or parsley
Tips, Variations & Substitutions
Tips for Success:
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Use full-fat coconut milk for richness—light versions will make the sauce too thin.
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Sear the chicken well; browned bits on the pan add flavor to the sauce.
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Don’t rush the simmer—let the sauce thicken naturally for the best texture.
Variations:
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Moqueca-style: Add diced tomatoes and use fish or shrimp instead of chicken.
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Creamier sauce: Stir in a spoonful of cashew cream or almond butter at the end.
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Add greens: Stir in spinach or kale for added nutrients.
Substitutions:
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No chili? Use cayenne pepper or your favorite hot sauce to taste.
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No tomato paste? Use 2 tbsp tomato puree or skip for a lighter coconut profile.
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Low-carb version: Serve with cauliflower rice instead of white rice.
Serving Ideas & Occasions
This dish is incredibly versatile—perfect for casual dinners or special guests.
Serve It With:
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White jasmine rice or basmati rice to soak up the sauce
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Toasted flatbread or naan for dipping
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Coconut rice for extra tropical flair
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Steamed green beans or sautéed zucchini for a veggie boost
Occasions:
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Weeknight dinners—easy to make in under 45 minutes
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Dinner parties—visually striking and full of bold flavor
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Meal prep—keeps well and tastes even better the next day
The flavors intensify as it sits, making leftovers a treat.
Nutrition & Health Notes
This dish balances indulgence and nourishment beautifully:
Health Highlights:
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Chicken thighs offer high-quality protein and iron.
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Coconut milk provides healthy fats and a creamy dairy-free base.
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Bell peppers deliver vitamin C, antioxidants, and fiber.
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Naturally gluten-free and dairy-free.
Lighter Options:
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Use chicken breast for less fat.
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Swap half of the coconut milk with broth for a lighter sauce.
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Add extra vegetables like spinach, zucchini, or green beans.
Each serving delivers balanced macronutrients with bold, satisfying flavor—without the heaviness of cream-based sauces.
FAQs
1. How spicy is this dish?
It’s mildly to moderately spicy. You can control the heat by adjusting the type and amount of chili peppers used. Fresno and serrano add decent heat; jalapeño is milder.
2. Can I use chicken breast instead of thighs?
Yes, but watch the cooking time. Chicken breast cooks faster and can dry out if over-simmered. Reduce simmering to 12–15 minutes.
3. What can I serve this with besides rice?
It pairs well with flatbread, mashed sweet potatoes, couscous, or even over noodles. For a low-carb option, try cauliflower rice or sautéed greens.
4. Can I make this in advance?
Absolutely. The flavors deepen as it sits. Store in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
5. Can I freeze this dish?
Yes! Let it cool fully, then store in airtight containers for up to 2 months. Thaw overnight and reheat gently—coconut milk may separate slightly but still tastes great.
6. Is this dish authentic Brazilian?
It’s inspired by Brazilian flavors and dishes like moqueca but adapted with a modern, spicy twist and simplified ingredients. It captures the essence, not an exact replica.
7. Can I make this vegetarian or vegan?
Yes! Substitute chicken with chickpeas, tofu, or cauliflower. Cook the same way, adjusting simmer time to keep veggies from getting too soft.
