Coconut Milk Chicken – Brazilian-Style Dinner Recipe

Introduction

This Brazilian Coconut Milk Chicken is a vibrant, comfort-filled dinner inspired by the rich culinary traditions of Brazil. Tender chicken simmers in a creamy coconut sauce infused with garlic, peppers, onions, and fresh herbs — delivering warmth, flavor, and color in every spoonful.

It’s a dish that feels both comforting and tropical, with bold flavors balanced by a silky sauce and a refreshing squeeze of lime. Perfect for busy weeknights or a relaxed weekend dinner, this one-pan recipe is easy to make and deeply satisfying served over fluffy white rice or warm farofa.

Ingredients Overview

This recipe brings together fragrant aromatics, creamy coconut milk, and classic Brazilian ingredients to build a sauce that’s both bold and balanced.

• Chicken Thighs or Breasts: Thighs are more tender and flavorful, but breasts work well too. Slice into bite-sized pieces for even cooking.

• Coconut Milk: The creamy base that gives the dish its signature richness. Use full-fat coconut milk for best texture and depth.

• Onion & Garlic: Aromatic staples that build flavor from the start. Yellow or white onions work best.

• Bell Peppers: Traditionally red or yellow peppers are used for sweetness and color. Thinly sliced.

• Tomatoes: Diced fresh or canned tomatoes add natural acidity and umami. They balance the sweetness of the coconut milk.

• Fresh Cilantro & Parsley: Chopped herbs stirred in at the end brighten the sauce and give the dish a signature Brazilian finish.

• Lime Juice: Adds freshness and a light tang to cut the richness of the sauce.

• Spices:

  • Paprika or smoked paprika: For color and warmth.

  • Red pepper flakes or mild chili: Adds a hint of heat — adjust to taste.

  • Ground cumin (optional): A common addition in Northeastern Brazilian cuisine.

• Olive Oil or Palm Oil: Traditionally, dendê (red palm oil) adds earthy flavor and color — but olive oil is a great substitute if you don’t have it.

Optional Additions:

• Coconut cream for a richer sauce

• Chili peppers for a spicier version

• Shrimp or fish can be used instead of chicken for a seafood twist

Step-by-Step Instructions

1. Marinate the Chicken (Optional but Recommended)

In a bowl, toss chicken pieces with a squeeze of lime, salt, pepper, and a pinch of paprika. Let sit for 15–30 minutes to infuse flavor while you prep the other ingredients.

2. Sauté the Aromatics

In a large skillet or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.

Add garlic and cook for 1 more minute, until fragrant.

3. Add Peppers and Tomatoes

Stir in sliced bell peppers and cook for 4–5 minutes until softened. Add diced tomatoes and a pinch of salt. Let everything simmer until the mixture begins to break down and become saucy — about 5–7 minutes.

4. Cook the Chicken

Push the veggies to one side of the pan and add the marinated chicken. Sear lightly until no longer pink on the outside — about 4–5 minutes.

Sprinkle in paprika, red pepper flakes, and cumin if using. Mix well with the vegetables.

5. Simmer in Coconut Milk

Pour in 1 can (13.5 oz) of full-fat coconut milk. Stir well to combine. Bring to a gentle simmer and cook uncovered for 10–15 minutes, until the chicken is cooked through and the sauce is creamy and slightly thickened.

Stir occasionally, scraping the bottom to prevent sticking.

6. Finish with Lime and Herbs

Taste and adjust seasoning — add more salt, pepper, or lime juice as needed. Stir in fresh chopped parsley and cilantro.

Let the dish sit for 5 minutes before serving to allow flavors to meld.

Tips, Variations & Substitutions

Cooking Tips:

• Simmer gently — coconut milk can separate if boiled too aggressively.

• If the sauce is too thin, simmer uncovered a bit longer or stir in a spoonful of coconut cream.

• Add lime juice after cooking to keep the flavor bright and avoid bitterness.

Variations:

• Bahian-Style (Moqueca-Inspired): Add dendê oil and more peppers. Use seafood instead of chicken.

• Spicy Version: Add chopped malagueta or bird’s eye chili for a traditional Brazilian heat.

• Vegan Option: Replace chicken with mushrooms, tofu, or chickpeas.

Substitutions:

• No coconut milk? Try cashew cream or dairy-free heavy cream alternatives, though flavor will differ.

• No tomatoes? Use tomato paste diluted with water or extra bell peppers for sweetness.

• No fresh herbs? Dried parsley or cilantro can work in a pinch, but reduce the amount.

Serving Ideas & Occasions

This Brazilian coconut chicken is comforting and tropical — ideal for a laid-back dinner or festive gathering.

Serve with:

• White rice, jasmine rice, or coconut rice

• Farofa (toasted cassava flour)

• Lime wedges and extra fresh herbs

Pair it with:

• A green salad with citrus vinaigrette

• Grilled plantains

• Steamed yucca or cassava

Perfect for:

• Weeknight dinners

• Summer evenings

• Entertaining with a cultural twist

It’s also meal-prep friendly and tastes even better the next day.

Nutritional & Health Notes

This dish provides a balanced blend of protein from the chicken and healthy fats from the coconut milk. It’s naturally gluten-free and easily adaptable for dairy-free or low-carb needs.

Coconut milk contains medium-chain triglycerides (MCTs), which support energy and digestion. The herbs and garlic add antioxidant benefits, while lime and tomato keep the dish bright and nutrient-rich.

To lighten it up, use half coconut milk and half vegetable broth, or swap in extra veggies for a lower-calorie option.

FAQs

Q1: Can I use chicken breast instead of thighs?

A1: Yes, chicken breast works fine — just be careful not to overcook it, as it can dry out more easily than thighs.

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Q2: Is coconut milk healthy?

A2: In moderation, yes. Full-fat coconut milk contains healthy fats (MCTs), and when used with whole-food ingredients, it’s part of a nourishing meal.

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Q3: What can I use instead of bell peppers?

A3: Try zucchini, green beans, or mushrooms. Bell peppers offer sweetness and color, but other vegetables work well too.

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Q4: Can I make this dish ahead?

A4: Absolutely. Store in the fridge for up to 4 days. Reheat gently on the stove. The flavors deepen as it sits.

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Q5: Can I freeze this?

A5: Yes. Let the dish cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat over low heat.

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Q6: What herbs are traditionally used in Brazilian coconut dishes?

A6: Cilantro and parsley are most common. Some versions also include green onions or scallions.

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Q7: What’s the difference between this and moqueca?

A7: Moqueca is a traditional Brazilian fish stew with similar ingredients, but it usually includes dendê oil, seafood, and sometimes peppers blended into the sauce. This chicken version is a simplified, weeknight-friendly adaptation.

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