Name: Brazilian Coconut Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Brazilian
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks; 2 tablespoons olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon ground paprika; 1/2 teaspoon ground turmeric; Salt and black pepper, to taste; 1 can (13.5 oz) full-fat coconut milk; Fresh cilantro or parsley, chopped (for garnish); Lime wedges (optional, for serving); Cooked rice or steamed vegetables, for serving

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Brazilian Coconut Chicken is a vibrant, creamy, and comforting dish where tender chicken is simmered in a luscious coconut milk sauce infused with garlic, onions, and spices. With its rich flavor and golden color, it’s a dish I love to make when I want something bold, warm, and deeply satisfying—without spending hours in the kitchen.

Why You’ll Love This Recipe

I love how simple yet flavorful this dish is. The coconut milk gives the sauce a creamy, silky texture while garlic, onion, paprika, and turmeric bring warmth and color. It all comes together in one pan, and I usually serve it with fluffy white rice or sautéed vegetables to soak up every drop of the sauce. It’s hearty, wholesome, and full of personality.

Ingredients

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

Boneless, skinless chicken thighs or breasts, cut into chunks
Olive oil
Onion, finely chopped
Garlic cloves, minced
Ground paprika
Ground turmeric
Salt and pepper
Coconut milk (full-fat for best flavor)
Fresh cilantro or parsley (for garnish)
Lime wedges (optional, for serving)
Cooked rice or steamed vegetables (for serving)

Directions

I start by seasoning the chicken with salt, pepper, paprika, and turmeric.
In a large skillet, I heat olive oil over medium-high heat and sear the chicken pieces until browned on all sides. I remove them from the pan and set aside.
In the same pan, I sauté the chopped onion until soft and translucent, then stir in the garlic and cook until fragrant.
I return the chicken to the pan and pour in the coconut milk, stirring to coat the chicken evenly.
I lower the heat and let it simmer gently for 15–20 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
I taste and adjust the seasoning if needed, then garnish with fresh cilantro or parsley.
I serve it hot with rice or vegetables and add a squeeze of lime for a bright finish.

Servings and timing

This recipe serves 4 and takes about 30–35 minutes from start to finish, making it great for a flavorful weeknight dinner that doesn’t require much prep.

Variations

Sometimes I add a pinch of red pepper flakes or fresh chili if I want a bit of heat. I’ve also made it with bell peppers or chopped tomatoes for more color and texture. If I’m out of coconut milk, I’ve swapped in coconut cream for an even richer sauce, just thinning it with a bit of broth or water.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce thickens too much. It’s just as flavorful the next day.

FAQs

Can I use chicken breast instead of thighs?

Yes, I’ve made it with both. Thighs are more tender and juicy, but chicken breast works well too—just be careful not to overcook it.

Is this dish spicy?

Not unless I add chili flakes or hot peppers. The base version is flavorful but mild, which makes it family-friendly.

Can I use light coconut milk?

Yes, but I find full-fat coconut milk gives the sauce a richer texture and deeper flavor. Light versions will make the sauce thinner.

What sides go best with this dish?

I usually serve it with white rice, but it’s also great with brown rice, quinoa, or steamed vegetables like broccoli or green beans.

Can I freeze Brazilian Coconut Chicken?

Yes, I’ve frozen it successfully. I let it cool completely, store it in a freezer-safe container, and thaw it in the fridge before reheating.

Conclusion

Brazilian Coconut Chicken is one of my favorite one-pan meals when I’m craving something creamy, bold, and comforting. The mix of spices and coconut milk creates a sauce that’s irresistible, and it always gets compliments when I make it. Whether for a quick weeknight meal or a weekend dinner, this dish never disappoints.