Spicy Brazilian Coconut Chicken is a vibrant, flavor-packed dish that blends tender chicken thighs with sweet bell peppers, creamy coconut milk, and bold spices. I love how it balances savory, spicy, tangy, and slightly sweet elements in one delicious bowl. It’s the kind of meal that feels both exotic and comforting at the same time.

Why I’ll Love This Recipe

I love this recipe for its rich coconut-based sauce and layers of flavor. From the heat of the chili powder to the subtle sweetness of brown sugar and the tang from lime juice and fish sauce, every bite is exciting. It’s also surprisingly simple for a dish that tastes so complex—and it’s the perfect way to bring a little international flair to my dinner table without needing hard-to-find ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 tablespoon ginger, peeled and grated
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground chili powder (adjust to taste)
1 can (14 ounces) coconut milk
1 cup chicken broth
1 tablespoon lime juice
1 tablespoon fish sauce
1 tablespoon brown sugar
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Cooked rice, for serving

Directions

Step 1: Sauté Aromatics
I heat the vegetable oil in a large pan over medium heat, then add the chopped onion. I let it cook until soft and translucent, about 5 minutes.

Step 2: Add Garlic and Ginger
I stir in the garlic and grated ginger and let them cook for another 2 minutes until fragrant and golden.

Step 3: Toast the Spices
Next, I add the tomato paste, ground cumin, and chili powder. I stir it all together and let it cook for about a minute to deepen the flavor.

Step 4: Build the Sauce
I pour in the coconut milk and chicken broth, stirring until smooth. I bring the sauce to a gentle simmer.

Step 5: Add Seasonings and Chicken
Now I add lime juice, fish sauce, and brown sugar to balance the flavors. Then I stir in the red and yellow bell peppers and the bite-sized chicken pieces. I season with salt and pepper to taste.

Step 6: Simmer to Finish
I let the chicken simmer in the sauce for about 15–20 minutes, or until it’s fully cooked and tender.

Step 7: Garnish and Serve
Once it’s done, I remove the pan from heat and sprinkle chopped fresh cilantro over the top. I serve it hot over a bed of cooked rice.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Less Spicy: I reduce the chili powder or skip it entirely for a milder version.
Extra Heat: I add a pinch of crushed red pepper or a chopped fresh chili for more kick.
Add Vegetables: I sometimes toss in green beans, spinach, or baby corn during the last few minutes of cooking.
Use Chicken Breast: For a leaner option, chicken breast works well—just be careful not to overcook it.
Low-Carb Version: I serve it over cauliflower rice instead of regular rice for a lighter meal.

Storage/Reheating

Refrigeration: I store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: This freezes beautifully. I cool it completely and store it in a freezer-safe container for up to 2 months.
Reheating: I reheat gently in a skillet over low to medium heat, stirring occasionally until warmed through.

FAQs

Can I make this dish ahead of time?

Yes, I often make it a day in advance. The flavors deepen as it sits, making it even more delicious the next day.

What can I use instead of fish sauce?

If I don’t have fish sauce, I substitute with soy sauce or tamari for a similar salty, umami flavor.

Can I use light coconut milk?

Yes, I’ve used light coconut milk and it works fine, though the sauce will be slightly less rich and creamy.

Is it okay to use frozen bell peppers?

Yes, frozen bell peppers are convenient and work well in this dish. I just make sure to thaw and drain them before adding to avoid excess water.

How can I thicken the sauce if it’s too thin?

If I want a thicker sauce, I simmer it uncovered for a few extra minutes or add a slurry of 1 teaspoon cornstarch mixed with 2 teaspoons of water.

Conclusion

Spicy Brazilian Coconut Chicken is a standout dish in my kitchen when I want something bold, comforting, and full of flavor. The creamy coconut sauce, tender chicken, and colorful peppers make for a beautifully balanced plate. Whether I’m serving it over rice or just savoring it straight from the pan, it’s a dish that always leaves me completely satisfied.