Brazilian Coconut Chicken – Creamy, Bold, Tropical Flavor

If you’ve never had Brazilian Coconut Chicken (often inspired by the Brazilian dish galinha com leite de coco), you’re in for something special. It’s a stew-like dish with tender chunks of chicken simmered in a sauce made from coconut milk, garlic, onions, and a mix of bright, aromatic spices. There’s usually a splash of lime or lemon to balance it all out and give it that signature tangy edge.

The flavors are bold and layered, but the ingredients are simple. It’s one of those meals that tastes like it’s been simmering all day, but comes together in under an hour. It’s also naturally dairy-free, gluten-free, and easily adaptable if you want to tweak the protein or add veggies.

I first tried this at a beachside restaurant in Bahia, and I’ve been recreating it ever since. It’s become one of our go-to comfort meals—especially when we want something cozy with a little island flair.

Why You’ll Love This Recipe

• Ultra-creamy and comforting: Coconut milk makes the sauce rich without being heavy.
• Quick and easy: Ready in about 30 minutes—perfect for busy weeknights.
• Versatile: Add veggies like bell peppers or spinach, or serve with rice, quinoa, or flatbread.
• Bold flavor, simple ingredients: No hard-to-find spices—just pantry staples that bring the flavor.
• Meal prep-friendly: Tastes even better the next day and freezes beautifully.

Prep Time and Servings

• Total Time: 30–35 minutes
• Servings: 4
• Nutrition (per serving): Approx. 420 calories, 30g protein, 20g fat, 15g carbs

Ingredients

For the chicken:

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil (or coconut oil)

For the coconut sauce:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon turmeric (optional for color and earthy depth)
• 1 (14 oz) can full-fat coconut milk
• Juice of 1 lime (or lemon)
• 1/2 teaspoon red pepper flakes (optional)
• Fresh cilantro or parsley, chopped (for garnish)

Optional add-ins:

• 1 red bell pepper, sliced
• 1 cup baby spinach or kale
• Cooked white rice, brown rice, or farofa for serving

Step-by-Step Instructions

1. Season and sear the chicken

• In a bowl, toss chicken pieces with salt, pepper, paprika, and cumin.
• Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat.
• Sear the chicken in batches for 2–3 minutes per side, until golden (it doesn’t need to be fully cooked). Remove and set aside.

2. Build the flavor base

• In the same pan, add another tablespoon of oil if needed.
• Sauté onions for 3–4 minutes until soft and translucent.
• Add garlic, ginger, and turmeric (if using). Cook for 1 more minute, stirring often.

3. Add coconut milk and simmer

• Pour in the coconut milk and stir to combine.
• Add lime juice and red pepper flakes (if using).
• Return the chicken to the pan. If you’re adding bell pepper, toss it in now.
• Reduce heat to medium-low and simmer for 10–15 minutes, until chicken is cooked through and sauce has thickened slightly.

4. Finish and serve

• Stir in spinach or kale during the last 2 minutes of cooking, if using.
• Taste and adjust seasoning—add more lime juice, salt, or spice as needed.
• Serve hot over rice, with a sprinkle of chopped cilantro or parsley on top.

How to Serve

• Over rice: White rice, brown rice, or jasmine rice soaks up the sauce beautifully.
• With farofa: A traditional Brazilian side made with toasted cassava flour—adds texture and a nutty flavor.
• With plantains: Fried or baked plantains add a sweet contrast to the creamy, savory dish.
• With flatbread: Warm naan or pita works great for scooping up every drop of the sauce.

Tips for Success

1. Use chicken thighs for juiciness: They stay tender and flavorful even after simmering.
2. Don’t rush the simmer: Letting the sauce cook down a bit concentrates the flavor.
3. Coconut milk matters: Use full-fat for the creamiest, richest sauce. Light coconut milk will be thinner.
4. Balance is key: The lime juice brightens and balances the richness—don’t skip it!
5. Prep in advance: Chop your onions, garlic, and chicken before you start to keep things moving smoothly.

Recipe Variations

• Shrimp version: Swap chicken for shrimp. Sauté briefly and add during the last few minutes of simmering.
• Vegetarian: Use chickpeas, tofu, or cauliflower instead of chicken.
• Spicy: Add chopped fresh chili or a dash of hot sauce for a fiery kick.
• Extra veggies: Zucchini, peas, or mushrooms are great additions.
• Nutty finish: Sprinkle with chopped cashews or peanuts for crunch.

Storage and Freezing

To store:
Keep leftovers in an airtight container in the fridge for up to 4 days.

To freeze:
Freeze cooled coconut chicken in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or microwave.

To reheat:
Warm over medium heat on the stovetop, stirring occasionally. Add a splash of broth or coconut milk if the sauce thickens too much

Special Equipment

• Large skillet or Dutch oven: Essential for one-pan meals.
• Sharp knife: For prepping chicken and veggies.
• Wooden spoon: Great for stirring the sauce and scraping up flavorful bits from the pan.

FAQ

Can I use chicken breasts instead of thighs?
Yes, but thighs are more forgiving and stay juicier. If using breasts, don’t overcook them.

What kind of coconut milk should I use?
Use canned full-fat coconut milk for the creamiest texture. Avoid boxed or refrigerated coconut beverages.

Is this dish spicy?
Not by default, but you can make it spicy with red pepper flakes, chili paste, or fresh peppers.

Can I make it dairy-free and gluten-free?
It’s naturally both! Just check your broth and spices for added gluten or dairy.

Can I make it in advance?
Yes! It reheats well and the flavors deepen overnight.

Conclusion

This Brazilian Coconut Chicken is pure tropical comfort food—creamy, flavorful, and ready in under 40 minutes. With juicy chicken, a silky coconut-lime sauce, and just the right blend of spices, it’s the kind of meal that makes you close your eyes and savor every bite.

Make it once, and it just might become a new staple in your weeknight rotation. If you give it a try, I’d love to hear what you think—tag me with your coconut chicken creations!

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