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Delicious Brazilian Coconut Chicken is served as a featured image for a recipe.

Best Brazilian Coconut Chicken Ever

This Brazilian Coconut Chicken recipe is a culinary journey to Rio, featuring creamy coconut milk, bright lime, and subtle heat. Tender chicken thighs are simmered in a flavorful sauce, creating a comforting and exciting dish that will transport you to Brazil with every bite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Brazilian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 bell pepper any color
  • 1-2 limes, juiced
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • Fresh cilantro, chopped, for garnish
  • Optional: A pinch of red pepper flakes, for extra heat

Equipment

  • large skillet
  • Dutch oven
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • Can opener
  • Juicer
  • paper towels
  • Meat thermometer
  • Spoon
  • Lid

Method
 

  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil in a large skillet or Dutch oven over medium heat.
  3. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
  4. Add the seasoned chicken thighs to the skillet and cook until browned on all sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
  5. Add the chopped bell pepper to the skillet and cook until slightly softened, about 3 minutes. Add the diced tomatoes (with their juice), turmeric, smoked paprika, cumin, chili powder, and dried oregano. Stir well to combine and bring to a simmer.
  6. Return the chicken thighs to the skillet, nestling them in the sauce. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
  7. Stir in the coconut milk and lime juice. Bring the sauce back to a gentle simmer and cook for another 5 minutes, allowing the flavors to meld together. Taste and adjust the seasoning as needed.
  8. Garnish with fresh cilantro and serve hot over rice, quinoa, or cauliflower rice.

Notes

Use full-fat coconut milk for the creamiest sauce. Don't overcook the chicken; use a meat thermometer to ensure it reaches 165°F (74°C). Adjust the spice level to your preference. This dish is even better the next day. Consider adding a finely diced jalapeño for extra spice. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding a splash of water or coconut milk if needed.