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Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken for a Quick Tropical Feast

This Spicy Brazilian Coconut Chicken brings vibrant tropical flavors and juicy chicken thighs together for a quick and delicious meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb boneless skinless chicken thighs Juicy protein base; use for best texture.
For the Sauce
  • 1 can coconut milk Adds creaminess and depth; can substitute with dairy-free alternatives.
  • 2 tbsp soy sauce Contributes umami flavor; opt for tamari for gluten-free.
  • 1 tbsp chili flakes Infuses heat; adjust based on spice preference.
For the Aromatics
  • 2 tbsp olive oil Ideal for sautéing; can be replaced with vegetable or coconut oil.
  • 1 medium onion Provides sweetness and texture; shallots can be used.
  • 2 cloves garlic Enhances flavor profile; fresh minced garlic is best.
  • 1 tbsp fresh ginger Adds warmth and zest; fresh is preferable.
For Seasoning
  • 1 tsp paprika Adds mild sweetness and color; smoked paprika can be used.
  • to taste salt Essential for enhancing overall flavor.
  • to taste pepper Essential for enhancing overall flavor.
For Garnish
  • 1/4 cup fresh cilantro Provides a burst of freshness; optional.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Season the Chicken: Season chicken thighs with salt, pepper, and paprika. Let sit for 5 minutes.
  2. Sauté the Aromatics: Heat olive oil over medium heat, add diced onion, and sauté for 3-4 minutes until translucent.
  3. Add Garlic and Ginger: Add minced garlic and grated ginger, cook for an additional minute until fragrant.
  4. Sear the Chicken: Add chicken thighs, sear each side for 5-6 minutes until golden-brown.
  5. Create the Sauce: Pour in coconut milk and soy sauce, stir gently, scrape brown bits from skillet.
  6. Season with Heat: Sprinkle chili flakes over chicken, stir to coat in the spicy coconut sauce.
  7. Simmer and Cook: Lower heat, cover, and let cook for 20-25 minutes until chicken is tender.
  8. Finish and Serve: Remove from heat, garnish with cilantro if desired, and serve hot over rice.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 28gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 135mgSodium: 500mgPotassium: 650mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 2mg

Notes

Don’t rush seasoning. Adjust chili flakes based on heat preference. Confirm chicken temperature reaches 165°F (75°C). Avoid overcooking for tenderness.

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