Brazilian Coconut Chicken

Hi, I’m Sam from dishfoody.com, where global flavors meet easy home cooking. If you’re tired of bland chicken dishes or heavy curries, this Brazilian Coconut Chicken delivers tender chicken simmered in creamy coconut milk with lime, garlic, and cilantro bright, tropical, and nourishing.

Inspired by Brazilian moqueca influences, it’s perfect for weeknight dinners, meal prep, or entertaining with a South American twist. With years of international recipe expertise, I’ve crafted this simple one-pan dish that’s naturally gluten-free and ready in 30 minutes. Here’s everything you need: ingredients, easy steps, variations, and tips.

Why This Recipe Works

• Coconut milk creates rich, velvety sauce without heavy cream
• Lime and cilantro provide fresh Brazilian brightness balancing coconut sweetness
• Chicken thighs stay juicy while absorbing tropical flavors
• One-pan cooking for easy prep and cleanup
• Uses accessible ingredients with pantry staples
• Pairs perfectly with rice, plantains, or cauliflower rice

Ingredients & Prep

• 1 ½ lbs boneless chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz) full-fat coconut milk
• 1 lime (juice and zest)
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 red bell pepper, sliced
• 1 tablespoon olive oil or coconut oil
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon turmeric (for golden color)
• Salt and black pepper to taste
• ¼ cup fresh cilantro, chopped
• Optional: 1-2 jalapeños, diced for heat

Step-by-Step Instructions

1. Heat oil in large skillet over medium-high heat. Season chicken with salt, pepper, cumin, paprika, and turmeric. Brown chicken 4-5 minutes. Remove and set aside.
2. In same skillet, sauté onion, garlic, and bell pepper until softened (3-4 minutes). Add jalapeños if using.
3. Pour in coconut milk, lime juice, and zest, scraping up browned bits. Bring to simmer.
4. Return chicken to skillet. Cover and simmer 15-20 minutes until chicken is tender and sauce thickens slightly.
5. Stir in cilantro. Taste and adjust lime/salt. Serve hot.

Flavor Variations

• Spicy Moqueca: Add diced tomatoes and dendê (palm) oil for authentic Bahia style.
• Creamy Peanut: Stir in 2 tbsp peanut butter for nutty West African influence.
• Vegan: Use tofu or chickpeas instead of chicken.

Storage Tips

Store in airtight containers in fridge for 4 days or freeze for 2 months. Reheat gently with splash of water or coconut milk.

FAQs

• Can I use chicken breast? Yes, but thighs stay juicier.
• Full-fat vs light coconut milk? Full-fat for richer sauce.
• Serve with what? Rice, quinoa, plantains, or farofa (toasted cassava).

Conclusion

Transport your taste buds to Brazil with creamy Coconut Chicken bright lime, rich coconut, and tender chicken in one easy pan. Perfect tropical escape. For more global recipes, visit dishfoody.com and try our Thai Coconut Meatballs.

Brazilian Coconut Chicken

Print Recipe

Creamy Brazilian Coconut Chicken (Galinhada) featuring tender chicken simmered in rich coconut milk with garlic, lime, cilantro, and mild spices. A flavorful one-pan tropical comfort dish.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 4 servings 1x
• Category: Dinner, Main Dish
• Method: Stovetop
• Cuisine: Brazilian

Ingredients

Scale 1x2x3x

• 1 1/2 lbs boneless chicken thighs, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 can (14 oz) coconut milk
• Juice of 2 limes
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne (optional)
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped
• Cooked rice for serving

Instructions

• 1. Season chicken with salt, pepper, paprika, cumin, and cayenne.
• 2. Heat olive oil in large skillet over medium-high heat. Brown chicken 4-5 minutes; remove and set aside.
• 3. In same skillet, sauté onion, garlic, and bell pepper until softened.
• 4. Pour in coconut milk and lime juice, scraping up browned bits.
• 5. Return chicken to skillet. Simmer covered 15-20 minutes until chicken is tender and sauce thickens.
• 6. Stir in cilantro. Serve over rice with extra lime wedges.

Notes

• Use chicken thighs for juiciest results.
• Add diced tomatoes for extra Brazilian flair.
• Perfect with white rice or farofa (toasted cassava).
• Great for meal prep and freezes well.

Nutrition

• Serving Size: 1 bowl
• Calories: 480
• Sugar: 4g
• Sodium: 650mg
• Fat: 32g
• Saturated Fat: 18g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 140mg

Keywords: brazilian coconut chicken, creamy chicken coconut, galinhada, tropical chicken