Brazilian Chicken with Coconut Milk Sauce

Immerse yourself in the vibrant flavors of Brazil with this Brazilian Chicken with Coconut Milk Sauce recipe! Tender, golden-seared chicken thighs are simmered in a luxurious, aromatic coconut milk sauce infused with warm spices like paprika, cumin, and coriander. A colorful medley of onions, garlic, bell peppers, and juicy tomatoes brings depth and brightness to the dish, while a splash of lime juice and fresh cilantro adds a zesty, refreshing finish. Perfectly paired with fluffy rice, this one-pan wonder is as comforting as it is full of tropical flair. Ready in just 50 minutes, this recipe delivers a bold, restaurant-quality dining experience right at home. Ideal for weeknight dinners or when you want to impress with a taste of Brazilian cuisine.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 1 item small onion, finely chopped
• 3 item garlic cloves, minced
• 1 item bell pepper (red or yellow), diced
• 2 item tomatoes, diced
• 400 ml coconut milk
• 100 ml chicken broth
• 0.5 teaspoon ground coriander
• 0.5 teaspoon ground cumin
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• 4 cups cooked rice (optional, for serving)

Directions

Step 1

Season the chicken thighs with salt, pepper, and paprika. Set aside to marinate for a few minutes while preparing the other ingredients.

Step 2

Heat olive oil in a large skillet or pan over medium-high heat. Add the chicken thighs and sear for about 3-4 minutes per side, until golden brown (they don’t need to be fully cooked at this stage). Remove the chicken from the pan and set aside.

Step 3

In the same pan, lower the heat to medium and add the chopped onion. Sauté for 2-3 minutes until softened and translucent.

Step 4

Stir in the minced garlic and diced bell pepper. Cook for another 2 minutes, stirring frequently, until fragrant.

Step 5

Add the diced tomatoes to the pan and cook for 5 minutes, allowing them to soften and break down slightly.

Step 6

Pour in the coconut milk and chicken broth, stirring to combine. Add the ground coriander and cumin, and bring the mixture to a gentle simmer.

Step 7

Return the chicken to the pan, ensuring the pieces are submerged in the sauce. Cover the pan and let it cook on medium-low heat for 20-25 minutes, or until the chicken is cooked through and tender.

Step 8

Stir in the lime juice and fresh cilantro. Taste the sauce and adjust seasoning with additional salt or pepper if needed.

Step 9

Serve the Brazilian Chicken with Coconut Milk Sauce over cooked rice, garnished with extra cilantro if desired.

Nutrition Facts

Serving size	(2273.6g)

Amount per serving	% Daily Value*
Calories	2603.4

Total Fat 87.4g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 625mg	0%
Sodium 3124.9mg	0%
Total Carbohydrate 284.4g	0%
Dietary Fiber 10.2g	0%
Total Sugars 42.3g
Protein 157.6g	0%

Vitamin D 35IU	0%
Calcium 239.3mg	0%
Iron 8.3mg	0%
Potassium 2908.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.8%

Protein: 24.7%

Carbs: 44.5%