Spicy Brazilian Coconut Chicken: A Creamy Bahian Stew (Frango com Leite de Coco)

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Introduction

Did you know that while the world often associates Brazilian cuisine with steakhouse skewers (Churrascaria), the true soul of Brazilian cooking lies in the coastal region of Bahia? Here, the cuisine is heavily influenced by Afro-Brazilian traditions, utilizing ingredients like coconut milk, dende oil, and peppers to create rich, aromatic stews. Search trends for “South American stews” have risen by 40% globally as home cooks seek dairy-free comfort foods that pack a punch.

This recipe for Spicy Brazilian Coconut Chicken (a variation of Frango com Leite de Coco) is a masterclass in balancing creaminess with acidity. Unlike Asian curries which rely on fish sauce or lemongrass, this Brazilian stew relies on the trinity of lime, tomato, and cilantro to cut through the richness of the coconut milk.¹ It is naturally gluten-free, dairy-free, and incredibly vibrant.² Whether you are looking to expand your global palate or simply need a 30-minute meal that tastes like a tropical vacation, this dish delivers sophisticated flavor with humble ingredients.

Ingredients List

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To replicate the authentic flavor profile of Northeastern Brazil, the marinade and the specific type of acidity are crucial. Here is your curated shopping list for Brazilian Coconut Chicken.

The Protein:

• 2 lbs (900g) Chicken Thighs: Boneless, skinless or bone-in.
  • Why Thighs? Breast meat tends to dry out in stews. Thighs stay succulent and release collagen into the sauce.
• The “Tempero” (Marinade):
  • 3 Cloves Garlic: Minced.
  • 1 Tablespoon Lime Juice: Freshly squeezed.
  • 1 Teaspoon Turmeric: For that golden hue.
  • 1 Teaspoon Ground Cumin.
  • 1 Teaspoon Salt & ½ Teaspoon Black Pepper.

The Stew Base:

• 1 Large Onion: Diced.
• 1 Red Bell Pepper & 1 Yellow Bell Pepper: Sliced into strips.
  • Visuals: The mix of colors represents the vibrancy of Bahia.
• 2 Tomatoes: Chopped (or 1 can diced tomatoes, drained).
• 1 Can (13.5 oz) Full-Fat Coconut Milk:
  • Critical Spec: Do not use “Lite” coconut milk or the carton beverage type. You need the thick cream that separates in the can.
• ½ Cup Chicken Broth: To loosen the sauce.

The Heat & Finish:

• 1-2 Jalapeños or Serrano Peppers: Sliced (seeds in for heat).
  • Authenticity Note: Traditionally, Malagueta peppers are used. Since they are hard to find globally, fresh Serranos or a dash of Cayenne pepper work as accessible substitutes.
• ½ Cup Fresh Cilantro: Chopped.
• 1 Tablespoon Tomato Paste: For depth.

Substitutions:

• Oil: Authentic recipes use Dendê Oil (Red Palm Oil), which has a distinct nutty flavor and red color.³ If you can find it, use 1 tablespoon at the end. If not, olive oil or coconut oil works fine.
• Protein: Shrimp (Camarão) can be swapped in, but cooking time is reduced to 5 minutes.

Timing

This recipe involves a quick marination step while you chop the vegetables.

• Preparation Time: 15 minutes.
• Marinating Time: 10 minutes (minimum).
• Cooking Time: 25 minutes.
• Total Time: Approx. 50 minutes.

Data Insight: Acidic marinades (lime juice) work quickly on chicken. Marinating for just 15 minutes improves the moisture retention of the meat by approximately 10%, but marinating for over 2 hours can make the texture mealy due to the acid denaturing the proteins too much.

Step-by-Step Instructions

Step 1: The Quick Cure

In a large bowl, toss the chicken thighs with the minced garlic, lime juice, turmeric, cumin, salt, and pepper.

• Action: Let it sit on the counter for 10–15 minutes while you prep the vegetables. This infuses the meat with the “Tempero” (seasoning).

Step 2: The Sear

Heat 1 tablespoon of oil in a large deep skillet or Dutch oven over medium-high heat.

• Brown: Add the chicken (shake off excess marinade but save the liquid). Sear for 3–4 minutes per side until golden. Remove chicken and set aside.

Step 3: The Sofrito

In the same pan, add the onions and bell peppers. Sauté for 5 minutes until softened.

• Build Flavor: Add the chopped tomatoes, tomato paste, and the sliced chili peppers. Cook for another 3 minutes until the tomatoes break down and become jammy.

Step 4: The Simmer

Return the chicken (and any juices on the plate) to the pan.

• Liquid: Pour in the coconut milk and the chicken broth. Stir well to combine the fond (browned bits) with the milk.
• Cook: Reduce heat to Low. Cover and simmer for 15–20 minutes.
• Texture Check: The sauce should thicken naturally. If it is too thin, remove the lid and boil for 5 minutes.

Step 5: The Finish

Remove from heat.

• Acid Adjustment: Stir in a fresh squeeze of lime juice.
• Garnish: Fold in the fresh cilantro immediately before serving to keep it bright green.

Nutritional Information

This is a macro-balanced meal suitable for Paleo and Gluten-Free diets. Here is the estimated breakdown per serving (based on 4 servings):

Nutrient	Amount	% Daily Value
Calories	420 kcal	–
Protein	35g	70%
Total Fat	24g	36%
Carbohydrates	12g	4%
Sugars	6g	–
Vitamin C	60mg	100%

Data Insight: Coconut milk is rich in MCTs (Medium Chain Triglycerides), which are metabolized differently than other fats and can provide rapid energy. Combining this with turmeric (Curcumin) and black pepper creates a powerful anti-inflammatory profile.

Healthier Alternatives for the Recipe

Customize your Brazilian Chicken to fit specific wellness goals:

• Low Calorie:
  • Use Lite Coconut Milk. The sauce will be thinner, so you may need to whisk in 1 teaspoon of cornstarch to thicken it.
  • Use chicken breast chunks instead of thighs.
• Keto / Low Carb:
  • This recipe is naturally low carb (~12g). To keep it strict keto, omit the onions (which have higher sugar) and serve over Cauliflower Rice or Zucchini Noodles.
• Vegetarian:
  • Swap chicken for chunks of firm Tofu or Chickpeas.
  • Add diced sweet potatoes for bulk.

Serving Suggestions

Brazilian stews are rarely eaten alone.

• The Classic: Serve over fluffy Brazilian White Rice (Arroz Branco) cooked with garlic and onion.⁴
• The Crunch: Top with Farofa (toasted cassava flour) if you can find it, or toasted panko breadcrumbs for a similar texture contrast.
• The Side: Fried sweet plantains provide a sweetness that pairs beautifully with the spicy coconut sauce.

Common Mistakes to Avoid

Coconut milk stews require gentle heat.

1. Boiling the Milk:
   • The Error: Boiling on high heat after adding coconut milk.
   • The Result: The fat separates (curdles), looking grainy.
   • The Fix: Simmer on low heat only.
2. Skipping the Lime:
   • The Error: Leaving out the lime juice.
   • The Result: A heavy, greasy tasting stew. The acid is mandatory to cut the coconut fat.
3. Bland Chicken:
   • The Error: Not marinating.
   • The Result: Flavorful sauce, but tasteless meat.
   • The Fix: Give the chicken at least 10 minutes with the spices.

Storing Tips for the Recipe

Coconut stews freeze reasonably well.

• Refrigeration: Store in an airtight container for up to 3 days. The fat may solidify on top; simply reheat gently to melt it back in.
• Reheating:
  • Stove: Low heat is best to prevent separation.
  • Microwave: Heat in short bursts, stirring in between.
• Freezing: Freeze for up to 2 months. Note that the peppers may get slightly softer upon thawing.

Conclusion

Spicy Brazilian Coconut Chicken is a vibrant escape from the standard dinner rotation. It captures the sunshine and spirit of Bahia in a single pot. By combining the rich, tropical notes of coconut with the sharp brightness of lime and cilantro, you create a dish that is comforting yet electrifying.

Summary: A one-pot, dairy-free Brazilian chicken stew made with coconut milk, bell peppers, tomatoes, and lime. Ready in 50 minutes.

Ready for a trip to the tropics?

Grab your coconut milk! Rate this recipe 5 stars if you loved the turmeric twist, and leave a comment below: how spicy did you make yours? Subscribe for more global comfort food!

FAQs

Is this a Curry?

Technically, no. While it shares ingredients with Indian or Thai curries (turmeric, coconut milk), “Curry” is not a traditional Brazilian term. This is a Moqueca (stew) style dish. The flavor profile is less about toasted spices (like garam masala) and more about fresh aromatics (onion, garlic, cilantro, lime).

What is Dendê Oil?

Dendê oil is unrefined red palm oil derived from the fruit of the oil palm.⁵ It is a staple in Afro-Brazilian cuisine. It has a strong, distinct flavor and colors the food bright orange. It is optional in this recipe but highly recommended for authenticity.

Can I make this in a Slow Cooker?

Yes. Dump the marinated chicken, onions, peppers, tomatoes, and broth into the slow cooker. Cook on Low for 4–5 hours. Stir in the coconut milk and cilantro during the last 30 minutes of cooking to prevent curdling.