Brazilian Coconut Chicken

There’s something about a dish that combines the silky richness of coconut milk with the savory tenderness of chicken that feels like a warm hug on a plate. Brazilian Coconut Chicken, known in some regions as frango com leite de coco, is the kind of meal that stops you in your tracks with its bright, creamy, aromatic allure. It’s the perfect fusion of comfort and exotic flair, marrying familiar ingredients like chicken and garlic with tropical notes like lime, ginger, and coconut. This isn’t just a recipe—it’s a culinary passport to Brazil’s vibrant, diverse cuisine.

Now, if you’ve never tried Brazilian Coconut Chicken before, get ready to fall head over heels. This isn’t your typical creamy chicken dish. It’s lighter, fresher, and layered with zesty flavor. The tang of lime juice balances out the creaminess of the coconut milk, while garlic, onions, and spices bring depth and soul to every bite. Whether you’re serving it over fluffy rice or scooping it up with warm flatbread, this dish brings a sunshine-soaked vibe to the dinner table. And the best part? It’s surprisingly simple to make. No fancy ingredients or hours of simmering—just wholesome, bold, and beautiful food you’ll want to make on repeat.

Why You’ll Love This Brazilian Coconut Chicken

• The bold yet balanced flavors are a total palate pleaser

• Creamy coconut milk makes the sauce luscious without feeling heavy

• Lime juice adds a bright, fresh kick that keeps you coming back for more

• Ginger and garlic bring warmth and aromatic depth to the sauce

• Chicken thighs stay juicy and tender—no dry meat here

• It’s naturally gluten-free and can easily be made dairy-free too

• Comes together in under an hour—perfect for weeknight dinners

• One-pan recipe keeps cleanup blissfully minimal

• Perfect served with rice, flatbread, or over roasted veggies

• Easily customizable with your favorite veggies or spices

• Meal prep friendly—flavors deepen overnight

• A unique dish to impress guests or spice up the dinner routine

• Comforting enough for cozy nights, but fresh enough for warm weather

• Halal-friendly with no alcohol or pork-based ingredients

• Coconut milk provides healthy fats and a naturally sweet base

• Bright, golden color adds visual appeal to any dinner plate

• Works for casual dinners, potlucks, or festive gatherings

• Leftovers taste even better the next day

• Mild spice level is kid- and family-friendly

• A great way to explore international cuisine from home

• Makes even basic chicken feel luxurious and exciting

• Inspired by coastal Brazilian flavors—sunshine in every bite

• Perfectly balances savory, sweet, tangy, and creamy

• Flexible enough for stovetop, slow cooker, or even Instant Pot

Preparation Time and Yield

• Prep Time: 15 minutes

• Cook Time: 35 minutes

• Total Time: 50 minutes

• Yield: Serves 4 to 6

Nutritional Information (Per Serving)

• Calories: 430

• Carbohydrates: 9g

• Protein: 30g

• Fat: 31g

• Fiber: 2g

• Sugar: 4g

Ingredients for Brazilian Coconut Chicken

• 2 tablespoons olive oil

• 1 medium yellow onion, finely chopped

• 3 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 1½ pounds boneless, skinless chicken thighs, cut into chunks

• 1 teaspoon ground turmeric

• 1 teaspoon sweet paprika

• ½ teaspoon ground cumin

• Salt and black pepper to taste

• 1 can (14 oz) full-fat coconut milk

• Juice of 1 lime (plus wedges for serving)

• 1 tablespoon tomato paste

• 1 small red bell pepper, thinly sliced

• 1 small green bell pepper, thinly sliced

• 1 tablespoon chopped fresh cilantro (plus more for garnish)

• Cooked rice, for serving

Step-by-Step Instructions for Brazilian Coconut Chicken

Step 1: Season and Prep the Chicken

Place your chicken chunks in a large bowl. Season generously with salt, pepper, turmeric, paprika, and cumin. Toss to coat each piece evenly in the vibrant spice blend. Let it sit for 10 minutes while you prep your other ingredients. This gives the flavors time to soak into the meat.

Step 2: Sear the Chicken

In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken in batches to avoid overcrowding. Sear for about 3 minutes per side until golden brown. You’re not cooking it through yet—just getting a flavorful crust. Transfer to a plate and set aside.

Step 3: Build the Flavor Base

In the same pan, reduce heat to medium. Add a splash of oil if needed, then sauté the chopped onions until soft and golden, about 5 minutes. Stir in the garlic and ginger, and cook for another 1 to 2 minutes until fragrant. This is your aromatic base, and it sets the tone for the whole dish.

Step 4: Add Peppers and Tomato Paste

Stir in the sliced red and green bell peppers and the tablespoon of tomato paste. Cook for 2 to 3 minutes, stirring constantly, to slightly soften the peppers and caramelize the tomato paste. This adds natural sweetness and depth to the sauce.

Step 5: Deglaze with Coconut Milk

Pour in the coconut milk, stirring well to combine everything in the pan. Scrape up any browned bits on the bottom—those little flavor nuggets are gold. Let the sauce come to a gentle simmer.

Step 6: Return the Chicken to the Pan

Add the seared chicken (and any juices from the plate) back into the skillet. Stir to coat the pieces in the sauce. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, until the chicken is fully cooked and tender.

Step 7: Add Lime Juice and Cilantro

Once the chicken is cooked through, stir in the lime juice and chopped fresh cilantro. Taste and adjust seasoning if needed. Let it simmer uncovered for another 2 minutes to thicken the sauce slightly.

Step 8: Serve and Garnish

Serve the Brazilian Coconut Chicken over fluffy white rice or with warm flatbread. Spoon extra sauce over the top and garnish with more fresh cilantro and lime wedges. Enjoy every creamy, citrusy, comforting bite.

Ingredient Background

When you look at a dish like Brazilian Coconut Chicken, it’s more than just a fusion of flavors. It’s a story told through ingredients—each one contributing its own unique voice. Let’s start with coconut milk. Coconut is a staple in many Brazilian coastal dishes, thanks to the country’s tropical climate. Rich in natural fats and mild sweetness, coconut milk adds body and creaminess to sauces without the need for dairy. It also balances spices beautifully, mellowing any heat while enhancing complexity.

Chicken thighs are another important ingredient. Compared to chicken breasts, thighs are more flavorful and remain juicy during cooking. They absorb marinades and sauces better, making them the ideal cut for simmered dishes. In Brazil, chicken is a popular and affordable protein, and its versatility means it shows up in everything from street food to family feasts. Seasoned well and browned just right, thighs bring heartiness and a deep umami flavor that holds up against the bold sauce.

Then we have lime juice, ginger, and fresh cilantro, each playing an important role. Lime adds brightness and a fresh, tangy finish that cuts through the richness of the coconut. Ginger brings warmth and slight spice, while cilantro adds herbal freshness that ties everything together. The combination of these flavors is signature to Brazilian cooking, which often balances creamy, spicy, and zesty notes in one beautifully unified dish.

Technique Tips for Brazilian Coconut Chicken

Getting this dish just right is all about building layers. First, searing the chicken is non-negotiable. Even though it’s going to simmer in sauce later, that initial sear locks in moisture and creates a golden crust that adds visual and textural interest. Plus, those browned bits left behind in the pan—called fond—are loaded with flavor. When deglazed with coconut milk, they dissolve into the sauce and amplify its richness.

Timing is key when sautéing aromatics. Onions should be golden but not too dark, and garlic and ginger need just a minute or two to bloom without burning. If they go too long, they can become bitter, which throws off the balance of the dish. Keep the heat moderate and stir frequently. And don’t rush this part—it’s like laying the foundation for a house. If the base is solid and flavorful, the final dish will be too.

Finally, let the chicken simmer gently. You’re not boiling here. A low simmer allows the meat to become tender without drying out and gives the sauce time to meld. If your sauce is too thin near the end, remove the lid and simmer uncovered for a few extra minutes. It’ll thicken naturally. You want a sauce that coats the back of a spoon, not something watery. And remember, fresh lime juice and cilantro should always go in at the end—heat can dull their bright, vibrant flavors.

Alternative Presentation Ideas

You’ve mastered the one-pan classic version, but Brazilian Coconut Chicken can dress up or down depending on your needs. For a stylish plated dinner, consider serving the chicken atop a bed of saffron or turmeric rice. The golden hue adds visual flair and complements the warm spices in the dish. Add a few microgreens or thin lime zest curls on top for that restaurant-quality polish.

Another fun idea? Turn this dish into a handheld wonder by shredding the chicken and serving it inside soft flatbread or halved pita pockets. Drizzle some extra sauce inside and add a slaw made of shredded cabbage, lime, and carrots. The crunch from the slaw paired with the creamy, spiced chicken makes every bite a texture-rich explosion of flavor. Great for lunches or casual parties where forks and knives aren’t required.

Hosting a party or buffet? Make it a Brazilian-style chicken bowl bar. Serve the coconut chicken alongside bowls of white rice, black beans, roasted plantains, pickled onions, avocado slices, and spicy sauces. Let everyone build their own. It’s interactive, customizable, and makes for an unforgettable meal. With all those colors and options, it’ll be the talk of the evening.

Freezing and Storing Brazilian Coconut Chicken

This dish is a meal prep hero. Once cooled, Brazilian Coconut Chicken can be stored in an airtight container in the refrigerator for up to 4 days. When you’re reheating, a gentle stove-top warm-up is best. A splash of water or coconut milk can help rehydrate the sauce if it thickens too much in the fridge.

Freezing works beautifully too. Transfer the cooled chicken and sauce into freezer-safe bags or containers, removing as much air as possible. Label with the date and freeze for up to 3 months. When ready to eat, thaw in the fridge overnight. Then warm slowly over low heat until hot throughout. This way, the chicken stays tender and the sauce maintains its creaminess.

One important tip: avoid freezing with cilantro and lime juice already mixed in. These ingredients are best added fresh during reheating, since their bright flavors can dull in the freezer. Keep a lime and a sprig of cilantro handy to refresh the dish just before serving. You’d never know it was made ahead of time—it tastes just as delicious as the day you cooked it.

Healthier Twist Ideas

If you’re looking to lighten things up without sacrificing flavor, Brazilian Coconut Chicken has plenty of wiggle room. First, swap out full-fat coconut milk for a light version. It’ll cut down the calories and fat, while still giving you that signature silky texture. The sauce will be slightly thinner, but with a little extra simmering, you can still get a rich consistency that clings to each bite.

Another option is to trade chicken thighs for boneless, skinless chicken breasts. Breasts are leaner and lower in fat. To prevent them from drying out, don’t skip the searing step and keep an eye on simmering time—they cook faster than thighs. Alternatively, you could even use tofu or chickpeas for a vegetarian spin. The sauce is so flavorful it holds up well with plant-based swaps.

Finally, increase the vegetable content by stirring in baby spinach, kale, or zucchini during the last 5 minutes of cooking. These veggies wilt down and soak up the flavorful sauce, boosting the dish’s fiber and vitamin profile. Serve with quinoa or cauliflower rice instead of white rice to keep it low-carb but still totally satisfying.

Serving Suggestions for Events

When it comes to weeknight dinners, this dish is a total savior. You can get it on the table in under an hour, and everyone will think you cooked all day. Pair it with rice, a quick salad, and maybe some grilled flatbread for dipping into that golden sauce. It’s cozy, comforting, and just exotic enough to make dinner feel special without being complicated.

Planning a dinner party? Brazilian Coconut Chicken is a great make-ahead centerpiece. Prepare the dish a few hours in advance and let the flavors deepen. When it’s party time, reheat slowly and garnish with fresh cilantro and lime wedges. Serve alongside coconut rice, grilled vegetables, and a mango-avocado salad. The colors and flavors will wow your guests and make you look like a culinary genius.

Need something fun for a potluck or gathering? This dish travels like a champ. Pour it into a slow cooker to keep it warm on the buffet table. Offer toppings like chopped cashews, sliced green onions, or chili flakes so people can customize their plates. With its creamy sauce and bold flavor, Brazilian Coconut Chicken will disappear fast, no matter where you serve it.

Frequently Asked Questions (FAQs)

1. Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breasts. Just be mindful of cooking time—breasts cook faster and can dry out, so reduce simmering by a few minutes and monitor closely.

2. Is this dish spicy?

It’s mildly spiced, not hot. If you like heat, feel free to add a chopped chili or red pepper flakes when cooking the onions.

3. Can I make this dairy-free?

Absolutely. This recipe is naturally dairy-free since it uses coconut milk instead of cream. Just double-check that your coconut milk doesn’t contain any added dairy ingredients.

4. How do I thicken the sauce if it’s too runny?

Simmer the dish uncovered for the last few minutes to reduce the sauce. You can also mash a few pieces of the cooked chicken into the sauce for added body.

5. Can I make it ahead of time?

Yes! This dish tastes even better the next day. Store in the fridge and reheat gently on the stove.

6. What kind of rice pairs best with it?

White jasmine or basmati rice works great. For something more exotic, try coconut rice or turmeric rice to complement the flavors.

7. Is this dish freezer-friendly?

Definitely. Freeze in airtight containers for up to 3 months. Add fresh cilantro and lime juice after reheating to brighten the flavor.

8. Can I use low-fat coconut milk?

Yes, but the sauce will be a bit thinner. Simmer longer to achieve the same creamy consistency.

9. What vegetables can I add?

Bell peppers are already included, but you can also add spinach, zucchini, or even sweet potatoes. They soak up the sauce beautifully.

10. How can I make it vegetarian?

Swap the chicken for firm tofu or chickpeas. Use the same seasoning and simmer in the coconut sauce as directed.

Conclusion

Brazilian Coconut Chicken is one of those magical dishes that brings joy from the very first bite. It’s a blend of creamy, spicy, and zesty that dances across the tastebuds and leaves you wanting just one more spoonful. Whether you’re discovering it for the first time or adding it to your dinner rotation, this recipe offers something special—comfort food with a passport stamp.

What makes it so special isn’t just the ingredients or the techniques. It’s how the dish feels—warm, cozy, and a little bit adventurous. The richness of the coconut milk, the tang of lime, and the depth of spices create a harmony that’s bold yet familiar. You can make it for a casual weeknight or bring it to a fancy dinner and it’ll fit right in.

So if you’re looking to mix things up in the kitchen and treat your tastebuds to a little tropical flair, Brazilian Coconut Chicken is your golden ticket. It’s easy enough for beginners, impressive enough for guests, and delicious enough to earn a permanent spot in your recipe box. Whip it up, plate it generously, and let each bite transport you to the vibrant heart of Brazil.

Brazilian Coconut Chicken

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• Author: Louise
• Total Time: 50 minutes
• Yield: Serves 4 to 6 1x

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1½ pounds boneless, skinless chicken thighs, cut into chunks
• 1 teaspoon ground turmeric
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• Salt and black pepper to taste
• 1 can (14 oz) full-fat coconut milk
• Juice of 1 lime (plus wedges for serving)
• 1 tablespoon tomato paste
• 1 small red bell pepper, thinly sliced
• 1 small green bell pepper, thinly sliced
• 1 tablespoon chopped fresh cilantro (plus more for garnish)
• Cooked rice, for serving

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Instructions

Step 1: Season and Prep the Chicken

Place your chicken chunks in a large bowl. Season generously with salt, pepper, turmeric, paprika, and cumin. Toss to coat each piece evenly in the vibrant spice blend. Let it sit for 10 minutes while you prep your other ingredients. This gives the flavors time to soak into the meat.

Step 2: Sear the Chicken

In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken in batches to avoid overcrowding. Sear for about 3 minutes per side until golden brown. You’re not cooking it through yet—just getting a flavorful crust. Transfer to a plate and set aside.

Step 3: Build the Flavor Base

In the same pan, reduce heat to medium. Add a splash of oil if needed, then sauté the chopped onions until soft and golden, about 5 minutes. Stir in the garlic and ginger, and cook for another 1 to 2 minutes until fragrant. This is your aromatic base, and it sets the tone for the whole dish.

Step 4: Add Peppers and Tomato Paste

Stir in the sliced red and green bell peppers and the tablespoon of tomato paste. Cook for 2 to 3 minutes, stirring constantly, to slightly soften the peppers and caramelize the tomato paste. This adds natural sweetness and depth to the sauce.

Step 5: Deglaze with Coconut Milk

Pour in the coconut milk, stirring well to combine everything in the pan. Scrape up any browned bits on the bottom—those little flavor nuggets are gold. Let the sauce come to a gentle simmer.

Step 6: Return the Chicken to the Pan

Add the seared chicken (and any juices from the plate) back into the skillet. Stir to coat the pieces in the sauce. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, until the chicken is fully cooked and tender.

Step 7: Add Lime Juice and Cilantro

Once the chicken is cooked through, stir in the lime juice and chopped fresh cilantro. Taste and adjust seasoning if needed. Let it simmer uncovered for another 2 minutes to thicken the sauce slightly.

Step 8: Serve and Garnish

Serve the Brazilian Coconut Chicken over fluffy white rice or with warm flatbread. Spoon extra sauce over the top and garnish with more fresh cilantro and lime wedges. Enjoy every creamy, citrusy, comforting bite.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 430
• Sugar: 4g
• Fat: 31g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 30g