Save
Brazilian Coconut Chicken is a dish that brings the vibrant flavors of Brazil straight to your table, combining tender chicken simmered in a luscious, creamy coconut sauce with fresh herbs and a hint of lime. It’s comforting, exotically flavorful, and surprisingly easy to prepare, making it perfect for both weeknight dinners and special occasions. The tropical essence of this stew captures the spirit of Brazilian home cooking with its beautiful balance of savory and subtly sweet notes, inviting you to enjoy a rich, satisfying meal filled with warmth and hospitality.
My family first enjoyed this dish during a lazy weekend and now it’s a requested favorite every month. The combination of creamy coconut and bright lime is always a delightful surprise that feels like a mini vacation on a plate.
Ingredients
- Two pounds boneless skinless chicken thighs: provide juicy and flavorful meat. Prefer thighs over breasts for better moisture
- Fresh lime juice: tenderizes the chicken and adds a bright citrus note
- Minced garlic: offers pungent depth, a key flavor enhancer in Brazilian cuisine
- Ground cumin: brings warm, earthy undertones essential for authentic taste
- Smoked paprika (optional): adds a subtle smoky complexity and rich color
- Avocado oil: is a neutral choice that withstands high heat well when browning chicken
- Yellow onion: finely chopped creates a sweet and savory base that melts into the sauce
- Red and green bell peppers: diced for vibrant color and layered flavors, balancing sweetness and herbaceous notes
- Fire-roasted canned diced tomatoes: introduce smoky acidity enriching the stew
- Full-fat coconut milk: lends creaminess and gentle natural sweetness, signature to this dish
- Chicken broth or water: helps adjust sauce consistency to your liking
- Dendê oil, Brazilian red palm oil: brings an authentic earthy flavor and striking golden hue (optional but highly recommended)
- Fresh cilantro and green onions: to be stirred in at the end for fresh, bright herbaceous notes
- Salt and freshly ground black pepper: to taste, enhancing all the individual flavors
Step-by-Step Instructions
- Sear the Chicken:
- Heat two tablespoons avocado oil in a large heavy pot over medium-high heat until shimmering but not smoking. Add marinated chicken pieces in a single layer without overcrowding, working in batches if needed. Sear each side for about three to four minutes until golden brown. This step builds deep flavor through caramelization known as the Maillard reaction. Remove chicken and set aside. It will finish cooking in the stew.
- Prepare the Vegetable Base:
- In the same pot, add the finely chopped yellow onion and sauté over medium heat until translucent and softened, about five to seven minutes. Add the minced garlic and diced red and green bell peppers, cooking for another few minutes until fragrant and tender. This slow gentle cooking develops a rich foundation for the stew.
- Combine Tomatoes and Coconut Milk:
- Add the undrained diced tomatoes and stir well. Let them cook for two to three minutes, releasing juices and adding acidity. Pour in the full can of shaken coconut milk, stirring to combine. The coconut milk provides creaminess and a slight sweetness to counterbalance the savory vegetables and chicken.
- Simmer the Stew:
- Return the browned chicken and any accumulated juices to the pot. Stir to coat the chicken with the sauce. If the mixture seems too thick, add up to a quarter cup of chicken broth or water to loosen it slightly. Reduce heat to low and let simmer uncovered for about 20 to 25 minutes until the chicken is tender and flavors are melded together.
- Finish with Fresh Herbs and Dendê Oil:
- Remove the pot from the heat. Stir in one to two tablespoons of dendê oil if you have it for authentic color and depth. Then add the chopped fresh cilantro and sliced green onions, stirring gently to wilt slightly and release fresh aromas. A final squeeze of fresh lime juice brightens the whole dish. Adjust salt and pepper to taste.
- Serve:
- Serve with your preferred sides such as fluffy white rice to soak up the sauce, farofa for texture, or a fresh green salad for balance.
Save
I love the way fresh cilantro finishes this dish adding a burst of green freshness that perfectly contrasts the creamy sauce. One special evening when I first served this to friends, they kept commenting on how the combination reminded them of a tropical getaway, which made me smile knowing I had brought a taste of Brazil to our table.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove over low heat to preserve the creaminess of the coconut milk. This stew also freezes well; freeze in portions and thaw overnight in the fridge before reheating. You may need to add a splash of water or broth when reheating to adjust consistency.
Ingredient Substitutions
Chicken breasts can be used instead of thighs but may result in a less juicy texture. For vegetarian or vegan versions, firm tofu or chickpeas make excellent protein swaps that soak up the sauce beautifully. If dendê oil is unavailable, a touch of smoked paprika or a light drizzle of toasted sesame oil adds a subtle smoky note though it won’t replicate the unique flavor. Use light coconut milk in a pinch but expect a milder creaminess.
Serving Suggestions
This Brazilian Coconut Chicken shines over fluffy jasmine or basmati rice that absorbs every bit of the sauce. Serve alongside farofa if you want to try something traditionally Brazilian and textural. For lighter options, a crisp green salad dressed with citrus vinaigrette or steamed green beans with almonds are refreshing. Roast sweet potatoes or fried plantains add complementary natural sweetness enhancing the overall meal.
Pro Tips
- Ensure your chicken pieces are roughly the same size for even cooking and maximum flavor absorption
- Don’t rush searing the chicken. A good golden crust develops rich base flavors you won’t get otherwise
- Add fresh herbs and lime juice right at the end to keep their brightness intact and make the dish pop
Common Recipe Questions
- → What cut of chicken works best for this dish?
Boneless, skinless chicken thighs are ideal due to their moisture and flavor retention, but chicken breasts can also be used for a leaner option.
- → Can I make this dish spicier?
Yes, adding finely diced jalapeño or red chili flakes during cooking provides a gentle heat that complements the creamy sauce well.
- → What is dendê oil and can I omit it?
Dendê oil, or Brazilian red palm oil, adds distinct earthy flavor and vibrant color; however, the dish remains delicious without it.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to preserve texture and flavor.
- → Are there good alternatives to chicken for this dish?
Shrimp, firm white fish fillets, tofu, or chickpeas work beautifully, adjusting cooking times to maintain tenderness.
- → What sides pair well with this dish?
Fluffy white rice absorbs the sauce perfectly; farofa adds texture, while roasted plantains or a citrusy green salad refresh the palate.