Dinner

Fiery Brazilian Coconut Chicken in Tropical Pepper Cream Sauce Recipe

Name: Fiery Brazilian Coconut Chicken in Tropical Pepper Cream Sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Brazilian
Ingredients: 2 lbs boneless, skinless chicken thighs; 1 tablespoon olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 red bell pepper, sliced; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/2–1 teaspoon red chili flakes (adjust to heat preference); 1 cup crushed tomatoes; 1 cup full-fat coconut milk; Juice of 1 lime; Salt and black pepper to taste; 1/4 cup fresh cilantro, chopped; 1 cup long-grain white rice; 2 cups water or chicken broth; Pinch of salt

Byrami Hayes February 15, 2026February 15, 2026

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Introduction

Fiery Brazilian Coconut Chicken is a vibrant, creamy dish that combines tender chicken thighs simmered in a tropical pepper sauce with rich coconut milk and spices. This flavorful recipe brings a perfect balance of heat and creaminess, ideal for a comforting yet exciting meal.

The image shows a white bowl filled with an orange creamy curry sauce at the base, with six golden-brown chicken pieces placed on top, each piece garnished with a sprinkle of green herbs. On one side of the bowl, there is a mound of fluffy white rice, and resting on the edge of the rice is a bright green lime half. Scattered diced red tomatoes are visible in the sauce near the chicken. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless, skinless chicken thighs
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2–1 teaspoon red chili flakes (adjust to heat preference)
1 cup crushed tomatoes
1 cup full-fat coconut milk
Juice of 1 lime
Salt and black pepper to taste
1/4 cup fresh cilantro, chopped

For the Rice:

1 cup long-grain white rice
2 cups water or chicken broth
Pinch of salt

Instructions

Step 1: Cook the rice by bringing water or chicken broth to a boil in a saucepan. Add the rice and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it steam covered for 5 minutes, then fluff with a fork.
Step 2: Heat olive oil in a large skillet over medium heat. Add the chicken thighs and sear for 4–5 minutes on each side until they are lightly golden. Remove the chicken and set it aside.
Step 3: In the same skillet, sauté the chopped onion and minced garlic until fragrant and softened, about 3–4 minutes.
Step 4: Add the sliced red bell pepper, smoked paprika, ground cumin, turmeric, and red chili flakes. Stir for about 1 minute to toast the spices and bring out their flavors.
Step 5: Pour in the crushed tomatoes and coconut milk, stirring until the sauce is smooth and creamy.
Step 6: Return the chicken to the skillet, spooning the sauce over the pieces. Reduce heat to low, cover, and simmer for 20–25 minutes until the chicken is tender and fully cooked.
Step 7: Stir in the fresh lime juice and adjust the seasoning with salt and black pepper to taste.
Step 8: Garnish generously with chopped cilantro and serve hot over the fluffy rice.

Tips & Variations

For a milder dish, reduce the chili flakes or omit them entirely and add a pinch of smoked paprika to maintain smoky flavor.
Try using chicken breasts if you prefer, but be careful not to overcook them as they dry out faster than thighs.
Add diced pineapple or mango for a sweet tropical twist that complements the spicy sauce.
Use fresh tomatoes instead of crushed canned tomatoes when in season for a fresher taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until warmed through. The rice can be stored separately or with the chicken for convenience. Avoid overheating coconut milk sauces as they may curdle.