Brazilian Coconut Chicken: A Cozy Carnival of Flavors

As I simmer this dish, the aroma of toasted coconut and spicy peppers fills my kitchen. It’s like a small carnival in a pot, evoking my childhood visits to vibrant Brazilian markets. The way the coconut milk thickens gradually, sticking to tender chicken pieces, reminds me of slow summer afternoons no one wants to end.

What makes this recipe special isn’t just its taste, but how it captures a piece of Brazil’s heart—bright, warm, and slightly chaotic. It’s perfect for days when you crave comfort with a touch of adventure. And honestly, it’s a reminder of how global flavors can turn everyday dinners into small celebrations.

WHY I LOVE THIS RECIPE?

• It’s a reminder of my travels, bringing distant shores right to my table.
• The combination of creamy coconut and fiery spices excites the senses.
• It’s simple enough to make after a long day, yet feels so special.
• The smell of coconut and garlic wafting through the house is pure joy.
• Making it feels like sharing a secret from a world away.

This dish feels especially relevant now, as comfort food gets a revamp with fresh, tropical flavors. With summer approaching, it’s the kind of recipe that transports you to a beachside shack in Brazil. It’s a perfect way to infuse your weeknight meals with something different but deeply satisfying.

After all, food is about storytelling—these flavors tell their own vibrant story. Sharing it isn’t just about eating; it’s about savoring a moment of escape, even if just for a little while.

Brazilian Coconut Chicken Stew

This dish features tender chicken pieces simmered in a rich, creamy coconut milk with aromatic toasted coconut and spicy peppers. The stew develops a thick, velvety texture with fragrant, lively flavors, showcasing a vibrant blend of tropical and fiery elements. It is typically served warm, with a thick sauce clinging to the chicken and vegetables.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Brazilian

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb chicken thighs or breasts, bone-in or boneless cut into bite-sized pieces
• 1 cup unsweetened shredded coconut for toasting
• 2 tbsp coconut oil
• 1 red bell pepper seeded and chopped
• 3 cloves garlic minced
• 1 small onion chopped
• 1 can coconut milk full-fat for richness
• 1 tsp ground cumin
• 0.5 tsp paprika
• to taste salt and pepper
• fresh cilantro for garnish

Equipment

• Large skillet or Dutch oven
• Wooden spoon
• Knife
• Cutting board

Method

 

1. Spread the shredded coconut in an even layer in a dry skillet over medium heat. Toast, stirring frequently, until golden brown and fragrant, about 3-4 minutes. Remove from heat and set aside.
2. Heat coconut oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until it becomes translucent and starts to soften, about 3 minutes. The kitchen will fill with a sweet aroma.
3. Add the minced garlic and chopped red bell pepper to the skillet. Cook, stirring constantly, until fragrant and the peppers start to soften, about 2 minutes. The mixture will sizzle and smell spicy and sweet.
4. Stir in the chicken pieces and cook until they turn opaque and begin to brown slightly, about 5-7 minutes. Use your spoon to scrape up any browned bits from the bottom of the pan for extra flavor.
5. Pour in the coconut milk and add ground cumin, paprika, salt, and pepper. Stir well to combine, bringing the liquid to a gentle simmer. The sauce will start to thicken slightly as it heats.
6. Reduce the heat to low, cover the skillet partially, and let it simmer gently for 20-25 minutes, stirring occasionally. The chicken will become tender, and the sauce will gradually thicken and develop a rich, coconutty aroma.
7. In the last five minutes of cooking, sprinkle the toasted shredded coconut into the stew. Gently fold it in so it warms through and adds crunch and depth to the dish.
8. Taste the stew and adjust seasoning with additional salt, pepper, or spices if needed. The mixture should be flavorful, aromatic, and slightly thickened from the coconut milk.
9. Garnish the dish with freshly chopped cilantro for an herbal burst and vibrant color. Serve hot, spooned over rice or with your favorite side.

Notes

For extra heat, add chopped chili peppers or a dash of hot sauce during cooking. To make it spicier or milder, adjust the amount of peppers accordingly.

There’s something magnetic about the way the coconut’s sweetness balances the spice’s heat. It feels like a tiny escape that you can recreate whenever you want. Every bite offers a taste of that sun-drenched coast where life moves a little slower.

This dish is more than just a recipe; it’s a small tribute to Brazil’s rich culinary tapestry. It’s a reminder that even simple meals can carry a world of stories, colors, and warmth inside them.

Elias Carter

Hi there! I’m Elias Carter, the foodie and recipe creator behind Dramatically Stirring.

Food has always been my love language. Growing up in the heart of North Carolina, I spent countless hours in the kitchen with my grandmother, learning how a simple meal could tell a story, bring people together, and stir up emotions far beyond taste. That’s the spirit behind this blog — food that isn’t just cooked, but dramatically stirring.