Brazilian Coconut Chicken – Creamy, Bold & Full of Tropical Flavor

Brazilian Coconut Chicken is a rich, comforting, and deeply flavorful dish that blends bold spices with the creamy sweetness of coconut milk. Inspired by galinha com leite de coco, a beloved northeastern Brazilian recipe, this dish features tender chicken simmered in a coconut-infused tomato and bell pepper sauce, with hints of garlic, lime, and cilantro.

The result is a silky, aromatic stew that’s both soul-warming and vibrant. Served over rice or with farofa (toasted cassava flour), this dish captures the tropical essence of Brazilian cooking — with its unique mix of African, Portuguese, and Indigenous culinary influences.

It’s naturally dairy-free, easy to adapt for weeknight cooking, and tastes even better the next day.

Ingredients Overview

Every ingredient in this dish brings depth and character — let’s look at what makes this recipe shine:

Chicken

• Boneless, skinless chicken thighs: Juicy and tender when simmered. You can also use chicken breasts, but thighs are more forgiving.

• Cut into chunks for faster cooking and better sauce absorption.

Coconut Milk

• Full-fat canned coconut milk gives the sauce a luxurious, creamy body with subtle sweetness.

• Avoid boxed coconut milk — it’s too watery.

Bell Peppers

• Red and yellow bell peppers add sweetness and color. Thinly sliced for faster cooking and smooth texture in the sauce.

Onion & Garlic

• The aromatic base of the dish — sautéed until soft and golden for maximum flavor.

Tomatoes

• Use chopped fresh tomatoes or canned diced tomatoes. They add body and acidity to balance the richness of the coconut milk.

Lime Juice

• A splash at the end brightens the dish and enhances the tropical flavor.

Spices

• Turmeric: Adds color and earthy depth.

• Paprika: For warmth and subtle smokiness.

• Cumin (optional): For added body and complexity.

• Salt & Pepper: Essential seasoning.

Fresh Cilantro

• Stirred in at the end for brightness and a traditional finish.

Step-by-Step Instructions

This dish simmers gently and fills your kitchen with an intoxicating aroma.

1. Prep the Chicken

• Cut 1½ lbs boneless chicken thighs into bite-sized pieces.

• Season with 1 tsp salt, ½ tsp pepper, 1 tsp turmeric, and 1 tsp paprika. Set aside to marinate briefly.

2. Sauté the Aromatics

• In a large skillet or Dutch oven, heat 1–2 tbsp olive oil over medium heat.

• Add 1 chopped onion and cook 4–5 minutes until soft.

• Add 3 minced garlic cloves and cook 1 minute more.

3. Brown the Chicken

• Add the seasoned chicken and cook for 4–5 minutes until lightly browned but not fully cooked through.

4. Add Vegetables & Tomatoes

• Stir in:

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 1 cup diced tomatoes (or 1 can, drained slightly)

• Cook for another 3–4 minutes until softened.

5. Pour in Coconut Milk

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

• Stir well and bring to a gentle simmer.

6. Simmer

• Reduce heat to low and cover.

• Simmer for 15–20 minutes until the chicken is fully cooked and the sauce has thickened slightly.

7. Finish with Lime & Cilantro

• Stir in the juice of 1 lime and ¼ cup chopped fresh cilantro.

• Taste and adjust seasoning with salt and pepper.

8. Serve

• Serve hot over white rice, jasmine rice, or coconut rice.

• Garnish with more cilantro or a lime wedge.

Tips, Variations & Substitutions

Cooking Tips:

• Don’t boil the coconut milk — keep the heat low to avoid curdling.

• Slice peppers thinly so they melt into the sauce.

• Use a wide pan for faster evaporation and thickening of the sauce.

Flavor Variations:

• Spicy version: Add a minced red chili or a dash of cayenne pepper.

• Tomato-free option: Skip tomatoes for a paler, curry-like version focused on the coconut flavor.

• Add-ins: Try diced sweet potatoes or spinach for extra nutrition and color.

Substitutions:

• Chicken breast: Use if preferred, but reduce simmering time slightly to avoid drying out.

• No cilantro? Substitute parsley or leave it out.

• Vegan version: Replace chicken with chickpeas or tofu and simmer as directed.

Serving Ideas & Occasions

This dish pairs beautifully with:

• Steamed white or brown rice

• Coconut rice with lime zest

• Grilled or roasted plantains

• Brazilian farofa (toasted cassava flour side dish)

• Fresh cucumber salad to contrast the richness

Occasions:

• Weeknight comfort food with global flair

• Dinner parties — it’s colorful and elegant, yet easy

• Meal prep — keeps well and flavors deepen over time

• Rainy day comfort — the warmth and creaminess are soul-soothing

Nutritional & Health Notes

This dish is naturally:

• Dairy-free: Coconut milk adds creaminess without dairy

• Gluten-free: All ingredients are naturally GF

• High-protein: Chicken provides lean protein

• Rich in healthy fats: From coconut milk and olive oil

For a lighter version:

• Use light coconut milk (though the sauce will be thinner)

• Serve over cauliflower rice or greens

• Increase bell peppers and reduce coconut milk for a veggie-forward option

FAQs

Q1: Can I use light coconut milk?

A1: Yes, but the sauce will be thinner and less rich. You can reduce it slightly longer or add a spoonful of tomato paste for body.

Q2: Does this taste like curry?

A2: No, but it has similar richness. The turmeric and coconut milk give a curry-like warmth, but without strong curry spices.

Q3: Can I make this dish ahead?

A3: Absolutely. It tastes even better the next day. Store in the fridge for up to 4 days. Reheat gently over low heat.

Q4: Can I freeze it?

A4: Yes. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight and reheat gently.

Q5: What vegetables can I add?

A5: Try spinach, kale, zucchini, or diced carrots. Add firmer veggies early, and leafy greens near the end.

Q6: How do I thicken the sauce?

A6: Let it simmer uncovered to reduce slightly. You can also mash a few pieces of potato or stir in a spoonful of cornstarch slurry.

Q7: Can I cook this in the slow cooker?

A7: Yes. Brown the chicken and aromatics first, then add everything to the slow cooker. Cook on low for 4–6 hours.

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