Go Back
Brazilian cuisine is a vibrant tapestry woven from diverse cultural influences, rich traditions, and a plethora of bold flavors. Characterized by its use of fresh ingredients, tropical produce, and a harmonious blend of spices, Brazilian food is a celebration of both land and sea. Among the myriad of dishes that encapsulate this culinary heritage, Spicy Brazilian Coconut Chicken stands out as a remarkable creation. This dish not only showcases the essential elements of Brazilian cooking but also introduces a delightful fusion of ingredients that make it a favorite among food lovers.

Spicy Brazilian Coconut Chicken

Elevate your dinner with this Spicy Brazilian Coconut Chicken! Juicy chicken thighs marinated in zesty lime and red curry paste create a flavor-packed dish. Finished with creamy coconut milk and a hint of spice from fresh chilies, this recipe is perfect over a bed of rice. It’s simple, delicious, and sure to impress your family and friends. Don't forget to top it with fresh cilantro for an extra burst of flavor! Give it a try for your next meal!
Print Recipe Pin Recipe

Ingredients
  

2 lbs chicken thighs, boneless and skinless

1 can (14 oz) coconut milk

1 medium onion, finely chopped

4 cloves garlic, minced

2 tablespoons ginger, grated

2-3 tablespoons red curry paste (adjust for spiciness)

1 tablespoon paprika

1 tablespoon brown sugar

2-3 small red chili peppers, sliced (or to taste)

1 red bell pepper, sliced

1 tablespoon lime juice

2 tablespoons olive oil

Fresh cilantro for garnish

Salt and pepper to taste

Cooked rice, for serving

Instructions
 

Marinate the Chicken: In a large bowl, mix the chicken thighs with salt, pepper, lime juice, and red curry paste. Let it marinate for at least 30 minutes to absorb the flavors.

    Sauté Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for an additional 1-2 minutes until aromatic.

      Cook the Chicken: Add the marinated chicken thighs to the skillet. Cook for about 6-8 minutes per side, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

        Make the Sauce: In the same skillet, add the coconut milk, paprika, brown sugar, sliced chili peppers, and red bell pepper. Stir well to combine and bring to a gentle simmer. Season with additional salt and pepper to taste.

          Combine and Simmer: Return the cooked chicken to the skillet, stirring to coat each piece in the coconut sauce. Allow it to simmer on low heat for 10-15 minutes, letting all the flavors meld beautifully.

            Serve: Serve the spicy coconut chicken warm over cooked rice, garnished with fresh cilantro for a vibrant touch.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4