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Spicy Brazilian Coconut Chicken – Creamy, Fiery & Packed with Flavor

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A fiery, creamy Brazilian-inspired dish featuring tender chicken simmered in spiced coconut milk with chilies, bell peppers, and lime. Bursting with color and tropical flavor.

Ingredients

Scale

  • 2 lbs boneless, skinless chicken thighs, cut into chunks

  • 1 tbsp olive oil

  • 1 medium onion, diced

  • 4 cloves garlic, minced

  • 1 tbsp fresh grated ginger

  • 2 red chilies (Fresno or Thai), chopped (seeds removed for less heat)

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 2 medium tomatoes, diced (or 1 can diced tomatoes, drained)

  • 1 tsp ground cumin

  • 1 tsp paprika

  • 1 (13.5 oz) can full-fat coconut milk

  • Juice of 1 lime

  • ¼ cup fresh cilantro, chopped

  • Salt and pepper to taste

Instructions

  • Season chicken with salt, pepper, cumin, and paprika.

  • In a large skillet or Dutch oven, heat oil over medium-high heat. Sear chicken until golden, then remove.

  • Sauté onion for 2–3 minutes. Add garlic, ginger, and chilies. Cook until fragrant.

  • Add bell peppers and tomatoes. Cook for 4–5 minutes until softened.

  • Return chicken to the pan. Pour in coconut milk and stir.

  • Cover and simmer on low for 15–20 minutes until chicken is cooked through.

  • Stir in lime juice and cilantro. Taste and adjust seasoning.

Notes

  • Use light coconut milk for a leaner version.

  • Add spinach or shrimp for variety.

  • Leftovers freeze well for up to 3 months.

Find it online: https://feasttrove.com/spicy-brazilian-coconut-chicken-creamy-fiery-packed-with-flavor/