Brazilian Coconut Chicken Quick and Flavorful

This coconut chicken is built for busy weeknights and big on flavor with almost zero fuss. You get tender chicken simmered in creamy coconut milk and bright bell pepper in one pan. It uses a small spice mix so you can move fast and still impress. If you love quick chicken recipes, pair it with a simple rice or a fast salad see this Texas Roadhouse inspired chicken recipe for another speedy dinner idea.

Why This Recipe Works

This recipe is a win because it keeps steps tight and ingredients focused on bold results. Browning the chicken first builds savory depth without extra sauces or long prep. Coconut milk does the heavy lifting by creating a silky sauce that keeps the meat juicy as it simmers. The bell pepper adds color and a touch of crunch so you don’t need extra sides to feel satisfied. Using a simple Brazilian spice mix lets you control heat and complexity in one shake. For an alternate twist that stays fast, try swapping spices or adding a squeeze of lime before serving. If you want another quick comfort option, check this fast chicken fried recipe.

Flavor and Texture

Expect a creamy, slightly sweet base from the coconut milk balanced by savory spices and aromatics. The onion, garlic, and ginger layer in warm fragrant notes that pair beautifully with paprika or cumin. Bell pepper keeps bites lively and prevents the dish from feeling heavy. Finished with fresh cilantro, the plate brightens both visually and in taste. Overall it’s a cozy, balanced dish that plays well with rice, quick noodles, or roasted veggies.

Ingredients

• 2 lbs chicken pieces
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 bell pepper, sliced
• 2 tablespoons Brazilian spices (such as paprika, cumin, or a spice blend)
• Salt and pepper to taste
• Fresh cilantro for garnish

Step by Step Instructions

1. In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the garlic and ginger, cooking until fragrant.
3. Add the chicken pieces to the pan, browning them on all sides.
4. Sprinkle the Brazilian spices over the chicken, followed by salt and pepper to taste.
5. Pour in the coconut milk and add the sliced bell pepper.
6. Bring the mixture to a simmer, then reduce the heat and cover. Cook for about 30-40 minutes, or until the chicken is cooked through.
7. Serve hot, garnished with fresh cilantro, alongside your favorite side dishes.

Quick Tips and Shortcuts

Trim chicken while you warm the pan to save time. Use pre-minced garlic and jarred grated ginger if you need to shave off minutes. A store spice blend labeled Brazilian or smoked paprika plus cumin does the job so you don’t have to measure many spices. If you’re short on time, cut the chicken into smaller pieces to reduce simmer time by 10 minutes. Finish with cilantro and a quick squeeze of lime for immediate freshness.

Storage and Meal Prep

Cool leftovers quickly and store in an airtight container in the refrigerator for up to three days. Reheat gently on low heat to keep the coconut sauce creamy and avoid drying the chicken. This dish freezes well for up to two months; thaw overnight in the fridge before reheating. Portion into meal prep containers with rice for fast lunches.

Short Closing Note

Simple steps, bold results, and minimal cleanup make this a go-to for busy cooks. Keep the spices handy and this becomes a repeatable weeknight favorite.

Conclusion

For a spicier version and more inspiration try Spicy Brazilian Coconut Chicken on Craving Home Cooked: Spicy Brazilian Coconut Chicken – Craving Home Cooked

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