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Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken combines tender marinated chicken with a creamy coconut-tomato sauce layered with warm spices. Served over rice, it’s rich, slightly spicy, and irresistibly comforting.
Calories:
Author: Sandra Myers

Ingredients

For the Chicken Marinade:

  • 1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper adjust to taste
  • Salt and black pepper to taste

For the Coconut Sauce:

  • 2 tablespoons vegetable oil
  • 1 onion finely chopped
  • 1 red bell pepper diced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 can 14 ounces diced tomatoes
  • 1 can 14 ounces coconut milk
  • ½ cup chicken broth
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh cilantro leaves for garnish

For Serving:

  • Cooked rice

Instructions

  • Marinate chicken with garlic, paprika, cayenne, salt, and pepper for 15 minutes.
  • Heat oil in a skillet, sear chicken in batches until browned, then set aside.
  • Sauté onion and bell pepper until softened and fragrant.
  • Stir in cumin, coriander, and smoked paprika; cook briefly to release aroma.
  • Add diced tomatoes with juices and coconut milk; stir well.
  • Return chicken, add broth and bay leaf, and mix to combine.
  • Cover and simmer on low 20–25 minutes until chicken is tender and sauce thickens.
  • Remove bay leaf, season to taste, and garnish with cilantro.
  • Serve hot over rice.