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Brazilian Coconut Chicken – Creamy, Bold & Comforting

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Tender chicken simmered in a creamy, fragrant coconut milk sauce with garlic, ginger, tomato, and spices — inspired by Brazilian Frango com Leite de Coco.

Ingredients

Scale

  • 1½ lbs boneless chicken thighs or breasts, cut into chunks

  • 1 tbsp oil (neutral or olive oil)

  • 1 tsp paprika, divided

  • 1 small onion, diced

  • 3 garlic cloves, minced

  • 1 tbsp fresh ginger, grated

  • 1 medium tomato, chopped

  • 1 red or yellow bell pepper, thinly sliced

  • ½ tsp turmeric

  • 1 can (13.5 oz) full-fat coconut milk

  • Juice of ½ lime

  • Salt and black pepper to taste

  • Fresh cilantro, chopped (for garnish)

  • Optional: red pepper flakes for heat

Instructions

  1. Season chicken with salt, pepper, and ½ tsp paprika.

  2. In a large skillet, heat oil over medium-high. Sear chicken until golden, 4–5 minutes. Set aside.

  3. Sauté onion until soft, then add garlic and ginger. Cook 30 seconds.

  4. Add tomato and bell pepper. Cook until soft, about 5 minutes.

  5. Stir in turmeric, remaining paprika, and return chicken to the pan.

  6. Pour in coconut milk. Simmer covered 15–20 minutes until chicken is cooked and sauce thickens.

  7. Uncover and simmer 5 more minutes to reduce.

  8. Stir in lime juice, adjust seasoning, and garnish with cilantro.

Notes

  • Use full-fat coconut milk for best texture.

  • Add chili for heat or sweet potatoes for depth.

  • Pairs perfectly with rice or farofa.

Find it online: https://nosweatrecipes.com/brazilian-coconut-chicken-creamy-bold-comforting/