20 Spicy Brazilian Chicken Recipes Delicious

Ready to turn up the heat in your kitchen? Dive into the vibrant flavors of Brazil with our roundup of 20 Spicy Brazilian Chicken Recipes that promise to deliver a delicious punch in every bite. Perfect for home cooks looking to spice up their dinner routine, these dishes blend bold spices and succulent chicken for meals that are anything but ordinary. Let’s get cooking!

Brazilian Chicken with Coconut Milk

Bring a taste of Brazil to your kitchen with this creamy, flavorful Brazilian Chicken with Coconut Milk. It’s a simple yet exotic dish that’s sure to impress.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 can (13.5 oz) coconut milk
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chicken thighs, skin-side down, and cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove chicken and set aside.
2. In the same skillet, add onion, garlic, and red bell pepper. Cook for 3-4 minutes until softened.
3. Return chicken to the skillet. Pour in coconut milk, lime juice, salt, black pepper, paprika, and cayenne pepper. Stir to combine.
4. Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes, until chicken is cooked through.
5. Garnish with fresh cilantro before serving.

The creamy coconut milk and spicy cayenne create a perfect balance of flavors, making this dish a standout. Serve it over rice to soak up all the delicious sauce.

Tip: For an extra burst of flavor, let the chicken marinate in lime juice and spices for an hour before cooking.

Spicy Brazilian Chicken Wings

Get ready to spice up your dinner routine with these Spicy Brazilian Chicken Wings, a fiery twist on a classic favorite that’s sure to impress.

Ingredients

• 2 lbs chicken wings
• 1/4 cup olive oil
• 3 tbsp lime juice
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 cup chopped cilantro for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp lime juice, 2 tbsp honey, 2 cloves minced garlic, 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper.
3. Add the chicken wings to the bowl and toss until evenly coated with the marinade.
4. Arrange the wings on the prepared baking sheet in a single layer.
5. Bake for 45 minutes, flipping halfway through, until the wings are crispy and golden brown.
6. Garnish with 1/4 cup chopped cilantro before serving.

The combination of smoky paprika and fiery cayenne gives these wings a depth of flavor that’s bold yet balanced, perfect for those who love a little heat.

Tip: For extra crispy wings, broil for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Brazilian Chicken and Rice Casserole

Bring a taste of Brazil to your table with this comforting Chicken and Rice Casserole, packed with vibrant flavors and easy to whip up on a busy weeknight.

Ingredients

• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F. In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper, sautéing until soft, about 5 minutes.
2. Add the chicken pieces to the skillet, cooking until they’re no longer pink on the outside, about 5 minutes. Stir in the rice, salt, black pepper, smoked paprika, and cumin, coating everything evenly.
3. Pour in the chicken broth and diced tomatoes, bringing the mixture to a simmer. Cover the skillet with a lid or aluminum foil and transfer to the oven.
4. Bake for 25 minutes, or until the rice is tender and the liquid is absorbed. Remove from the oven and let it sit covered for 5 minutes before fluffing the rice with a fork.
5. Sprinkle with chopped cilantro before serving. The smoked paprika and cumin give this dish a deep, smoky flavor that’s perfectly balanced by the freshness of the cilantro.

Tip: For an extra crispy top, remove the lid or foil during the last 5 minutes of baking.

Grilled Brazilian Chicken Skewers

Bring a taste of Brazil to your backyard with these vibrant and flavorful Grilled Brazilian Chicken Skewers, marinated in a zesty lime and garlic sauce.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup fresh lime juice
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• Wooden or metal skewers

Instructions

1. In a large bowl, whisk together 1/4 cup fresh lime juice, 3 cloves minced garlic, 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper.
2. Add the chicken pieces to the marinade, tossing to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
4. Preheat your grill to medium-high heat (about 375°F to 400°F). Thread the marinated chicken onto the skewers, leaving a little space between each piece.
5. Grill the skewers for 6-8 minutes on each side, or until the chicken is fully cooked and has nice grill marks.
6. Remove from the grill and sprinkle with 1/4 cup chopped fresh cilantro before serving.

The magic of these skewers lies in the smoky paprika and bright lime marinade, creating a perfect balance of flavors that’s irresistibly juicy and tender.

Tip: Serve these skewers with a side of Brazilian vinaigrette or a fresh mango salsa for an extra pop of color and flavor.

Brazilian Chicken Stroganoff

Bring a taste of Brazil to your kitchen with this creamy, comforting Brazilian Chicken Stroganoff, a twist on the classic that’s sure to become a weeknight favorite.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced
• 1/2 cup tomato sauce
• 1 tbsp ketchup
• 1 tbsp mustard
• 1 cup heavy cream
• 1/2 cup chicken broth
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown, about 5 minutes. Remove and set aside.
2. In the same skillet, sauté 1 medium onion and 2 garlic cloves until translucent, about 3 minutes. Add 1 cup mushrooms and cook until softened, about 4 minutes.
3. Stir in 1/2 cup tomato sauce, 1 tbsp ketchup, and 1 tbsp mustard. Return the chicken to the skillet and mix well.
4. Pour in 1 cup heavy cream and 1/2 cup chicken broth. Season with salt and pepper to taste. Simmer on low heat for 10 minutes, stirring occasionally, until the sauce thickens.
5. Garnish with chopped parsley before serving. Serve hot over rice or pasta.

The magic of this dish lies in the creamy sauce, enriched with a hint of tomato and mustard, offering a delightful contrast to the tender chicken.

Tip: For an extra touch of authenticity, serve with a side of potato sticks for a crunchy texture contrast.

Brazilian Chicken Feijoada

Bring a taste of Brazil to your kitchen with this hearty and flavorful Chicken Feijoada, a lighter twist on the classic black bean stew.

Ingredients

• 1 lb chicken thighs, boneless and skinless
• 1 cup black beans, soaked overnight
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 1 bay leaf
• 4 cups chicken broth
• 1/2 cup orange juice
• 2 tbsp chopped cilantro

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add diced onion, minced garlic, and diced bell pepper. Cook until softened, about 5 minutes.
3. Return the chicken to the pot. Add 1 cup soaked black beans, 1 tsp salt, 1/2 tsp black pepper, 1 tsp cumin, and 1 bay leaf. Stir to combine.
4. Pour in 4 cups chicken broth and 1/2 cup orange juice. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until beans are tender.
5. Remove the bay leaf. Stir in 2 tbsp chopped cilantro before serving.

This Chicken Feijoada stands out with its bright citrus notes from the orange juice, balancing the rich, smoky flavors of the stew.

Tip: Serve with steamed rice and a sprinkle of fresh cilantro for an authentic Brazilian experience.

Moqueca de Frango (Brazilian Chicken Stew)

Moqueca de Frango is a vibrant Brazilian chicken stew that’s as comforting as it is colorful, perfect for bringing a taste of the tropics to your table.

Ingredients

• 2 lbs chicken thighs, boneless and skinless, cut into chunks
• 2 tbsp olive oil
• 1 large onion, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 garlic cloves, minced
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp lime juice
• 1 tbsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5 minutes per side. Remove and set aside.
2. In the same pot, add onion, bell peppers, and garlic. Sauté until softened, about 5 minutes.
3. Return chicken to the pot. Stir in coconut milk, chicken broth, lime juice, paprika, salt, and black pepper. Bring to a simmer.
4. Cover and cook on low heat for 30 minutes, until chicken is tender and flavors meld.
5. Stir in cilantro just before serving.

The magic of Moqueca de Frango lies in its creamy coconut broth, brightened by lime and cilantro, offering a delightful contrast to the tender chicken.

Tip: Serve over steamed rice to soak up every last drop of the flavorful broth.

Brazilian Chicken Pot Pie

Bring a taste of Brazil to your table with this comforting Chicken Pot Pie, featuring a creamy filling and a flaky crust that’s sure to warm hearts.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 package (14 oz) refrigerated pie crusts

Instructions

1. Preheat oven to 400°F. In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in flour, salt, black pepper, and paprika until well combined. Gradually whisk in chicken broth and heavy cream, bringing to a simmer until thickened, about 5 minutes.
3. Add chicken, carrots, and peas to the skillet, stirring to coat. Remove from heat.
4. Fit one pie crust into a 9-inch pie plate. Pour the chicken mixture into the crust. Top with the second crust, sealing edges and cutting slits in the top.
5. Bake at 400°F for 25 minutes until golden. Let stand for 5 minutes before serving.

The secret to this pot pie’s rich flavor is the combination of paprika and heavy cream, creating a velvety sauce that perfectly complements the tender chicken and vegetables.

Tip: For an extra golden crust, brush the top with an egg wash before baking.

Brazilian Chicken and Cheese Bread

These Brazilian Chicken and Cheese Bread bites are a delightful twist on traditional cheese bread, packed with savory chicken for a heartier snack.

Ingredients

• 2 cups tapioca flour
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon salt
• 1 egg
• 1 cup shredded cooked chicken
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the milk, vegetable oil, and salt. Bring to a boil over medium heat.
3. Remove from heat and immediately stir in the tapioca flour until a dough forms.
4. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
5. Beat the egg into the dough, then fold in the shredded chicken, Parmesan, and mozzarella until well combined.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
7. Bake for 20-25 minutes, until the bread bites are puffed and golden.

The magic of these bites lies in their chewy interior and crispy crust, a texture contrast that’s irresistibly satisfying.

Tip: For an extra kick, add a pinch of cayenne pepper to the dough before baking.

Brazilian Chicken with Okra

Bring a taste of Brazil to your kitchen with this vibrant Chicken with Okra dish, a comforting meal that’s as colorful as it is flavorful.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 1 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 cup okra, sliced into 1/2-inch pieces
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1 cup chicken broth
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove chicken and set aside.
2. In the same skillet, add onion, garlic, and red bell pepper. Cook for 3-4 minutes until softened.
3. Stir in okra, diced tomatoes, salt, black pepper, smoked paprika, cumin, and cayenne pepper. Cook for 2 minutes.
4. Return chicken to the skillet, nestling it into the vegetable mixture. Pour in chicken broth, bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes.
5. Uncover and cook for an additional 10 minutes to thicken the sauce slightly. Sprinkle with fresh cilantro before serving.

The smoky paprika and tender okra create a dish that’s deeply satisfying, with a sauce that’s perfect for spooning over rice.

Tip: For less slimy okra, try soaking the slices in vinegar for 10 minutes before cooking, then rinse and pat dry.

Brazilian Chicken and Heart of Palm Pie

Bring a taste of Brazil to your table with this savory Chicken and Heart of Palm Pie, a delightful blend of creamy filling and flaky crust that’s sure to impress.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup heart of palm, drained and chopped
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 pre-made pie crust
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add the shredded chicken, heart of palm, heavy cream, Parmesan cheese, salt, and black pepper to the skillet. Stir well to combine and cook for another 5 minutes until the mixture is heated through.
3. Roll out the pie crust into a 9-inch pie dish. Pour the chicken and heart of palm mixture into the crust, spreading it evenly.
4. Cover with the top pie crust or create a lattice pattern. Brush the top with beaten egg for a golden finish.
5. Bake for 30 minutes, or until the crust is golden and the filling is bubbly. Let it cool for 10 minutes before serving.

The heart of palm adds a unique, slightly tangy flavor that perfectly complements the creamy chicken, making this pie a standout dish for any gathering.

Tip: For an extra crispy crust, place the pie dish on a preheated baking sheet before putting it in the oven.

Brazilian Chicken and Corn Pudding

Bring a taste of Brazil to your table with this comforting Chicken and Corn Pudding, a creamy, savory dish that’s perfect for sharing.

Ingredients

• 2 cups cooked chicken, shredded
• 1 can (15 oz) cream-style corn
• 1 can (15 oz) whole kernel corn, drained
• 1 cup milk
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 350°F and grease a 9-inch baking dish with olive oil.
2. In a large bowl, mix the shredded chicken, cream-style corn, whole kernel corn, milk, eggs, Parmesan cheese, parsley, salt, black pepper, and garlic powder until well combined.
3. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
4. Bake for 45 minutes, or until the pudding is set and the top is lightly golden.
5. Let it cool for 5 minutes before serving to allow it to firm up slightly.

The magic of this dish lies in its creamy texture and the sweet contrast of corn against the savory chicken and Parmesan. It’s a crowd-pleaser that effortlessly bridges the gap between comfort food and something a little special.

Tip: For an extra crispy top, broil the pudding for the last 2-3 minutes of baking.

Brazilian Chicken and Shrimp Bobó

Dive into the vibrant flavors of Brazil with this comforting Chicken and Shrimp Bobó, a creamy coconut stew that’s as easy to make as it is delicious.

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14 oz) coconut milk
• 2 tbsp tomato paste
• 1 tbsp palm oil (or substitute with more olive oil)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 2 cups cooked white rice, for serving
• Fresh cilantro, chopped, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken and cook until lightly browned, about 5 minutes. Remove and set aside.
2. In the same pot, add onion, garlic, and bell pepper. Cook until softened, about 3 minutes.
3. Stir in coconut milk, tomato paste, palm oil, salt, black pepper, and cayenne pepper. Bring to a simmer.
4. Return chicken to the pot. Add shrimp and cook until shrimp are pink and chicken is cooked through, about 5 minutes.
5. Serve hot over white rice, garnished with fresh cilantro.

The magic of this dish lies in the creamy coconut milk base, perfectly balancing the heat from the cayenne and the richness of the palm oil.

Tip: For an extra layer of flavor, toast the coconut milk in the pot for a minute before adding the other ingredients.

Brazilian Chicken and Sausage Stew

Warm up your kitchen with this vibrant Brazilian Chicken and Sausage Stew, a hearty dish that brings a taste of Brazil to your table with minimal fuss.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken thighs, cut into bite-sized pieces
• 1 lb smoked sausage, sliced into rounds
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken and sausage, cooking until browned, about 5 minutes per side. Remove and set aside.
2. In the same pot, add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
3. Return chicken and sausage to the pot. Stir in diced tomatoes, chicken broth, salt, black pepper, paprika, and cayenne pepper. Bring to a boil, then reduce heat to low. Simmer for 30 minutes, stirring occasionally.
4. Remove from heat and stir in cilantro. Serve hot.

The magic of this stew lies in the smoky sausage and tender chicken melding together in a richly spiced broth, perfect for spooning over rice or scooping up with crusty bread.

Tip: For an extra kick, add a diced jalapeño with the bell pepper.

Brazilian Chicken and Black Bean Stew

Warm up your kitchen with this vibrant Brazilian Chicken and Black Bean Stew, a hearty dish that brings a taste of South America to your table with minimal fuss.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound chicken thighs, cut into bite-sized pieces
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the chicken thighs to the pot, seasoning with cumin, smoked paprika, salt, and black pepper. Cook until the chicken is browned on all sides, about 5 minutes.
3. Stir in the black beans, diced tomatoes, and chicken broth. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally.
4. Remove the lid and continue to simmer for an additional 10 minutes to thicken the stew. Stir in the fresh cilantro just before serving.

The smoky paprika and cumin meld beautifully with the tender chicken and creamy black beans, creating a stew that’s as flavorful as it is comforting.

Tip: For an extra kick, add a diced jalapeño with the onions and garlic at the beginning.

Brazilian Chicken and Vegetable Stir Fry

Bring a taste of Brazil to your kitchen with this vibrant Chicken and Vegetable Stir Fry, packed with bold flavors and colorful veggies.

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5-7 minutes, until no longer pink. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tablespoon olive oil. Add red bell pepper, yellow bell pepper, broccoli, and onion. Stir-fry for 5 minutes, until vegetables are tender-crisp.
3. Add minced garlic, ground cumin, paprika, salt, and black pepper to the skillet. Cook for 1 minute, stirring constantly.
4. Return the chicken to the skillet. Add soy sauce and lime juice, stirring to combine. Cook for another 2 minutes, until everything is heated through.
5. Remove from heat and sprinkle with chopped cilantro before serving.

The combination of cumin and lime gives this stir fry a uniquely Brazilian twist, while the colorful veggies make it as beautiful as it is tasty.

Tip: For an extra burst of flavor, serve with a side of Brazilian-style rice or a fresh avocado salad.

Brazilian Chicken and Cassava Soup

Warm up with this comforting Brazilian Chicken and Cassava Soup, a hearty dish that brings a taste of Brazil to your kitchen with minimal fuss.

Ingredients

• 1 lb chicken thighs, boneless and skinless
• 2 cups cassava, peeled and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 4 cups chicken broth
• 1 cup coconut milk
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add the diced onion, minced garlic, and diced red bell pepper. Sauté until softened, about 3 minutes.
3. Return the chicken to the pot. Add 2 cups cassava, 4 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the cassava is tender.
4. Stir in 1 cup coconut milk and simmer for an additional 5 minutes. Remove from heat and stir in 1/4 cup fresh cilantro.
5. Serve hot with lime wedges on the side for squeezing over the soup.

The creamy coconut milk and tender cassava make this soup irresistibly rich, while the lime adds a bright finish that balances the flavors perfectly.

Tip: For an extra kick, add a diced jalapeño with the bell pepper in step 2.

Brazilian Chicken and Potato Bake

This Brazilian Chicken and Potato Bake is a hearty, flavorful dish that brings a taste of Brazil to your table with minimal fuss.

Ingredients

• 4 boneless, skinless chicken breasts
• 4 large potatoes, peeled and sliced into 1/2-inch rounds
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a large baking dish.
2. In a small bowl, mix together 1/4 cup olive oil, 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper.
3. Arrange the sliced potatoes and onion in the prepared baking dish. Drizzle half of the spice mixture over the top and toss to coat evenly.
4. Place the chicken breasts on top of the potato mixture. Brush the remaining spice mixture over the chicken.
5. Pour 1/2 cup chicken broth around the chicken in the baking dish.
6. Bake uncovered for 45 minutes, or until the chicken is cooked through and the potatoes are tender.
7. Sprinkle with 1/4 cup chopped fresh parsley before serving.

The smoky paprika and cumin create a deeply flavorful crust on the chicken, while the potatoes soak up all the delicious juices.

Tip: For an extra crispy finish, broil the dish for the last 2-3 minutes of cooking.

Brazilian Chicken and Spinach Lasagna

This Brazilian Chicken and Spinach Lasagna brings a vibrant twist to the classic dish, combining creamy cheese, tender chicken, and fresh spinach for a comforting meal that’s sure to impress.

Ingredients

• 2 cups shredded cooked chicken
• 10 oz fresh spinach, chopped
• 15 oz ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 cups marinara sauce
• 9 lasagna noodles, uncooked
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in spinach and cook until wilted, about 3 minutes. Remove from heat.
3. In a bowl, mix ricotta, half the mozzarella, half the Parmesan, salt, black pepper, and red pepper flakes. Fold in the chicken and spinach mixture.
4. Spread 1/2 cup marinara sauce at the bottom of the baking dish. Layer 3 lasagna noodles, half the chicken-spinach mixture, and 1/2 cup sauce. Repeat layers, ending with noodles and remaining sauce. Top with remaining cheeses.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.

The layers of creamy cheese and spicy kick from the red pepper flakes make this lasagna a standout dish that’s as flavorful as it is comforting.

Tip: Let the lasagna sit for 10 minutes before slicing to ensure clean cuts.

Brazilian Chicken and Cheese Croquettes

These Brazilian Chicken and Cheese Croquettes are a crispy, creamy delight that bring a taste of Brazil to your kitchen with minimal fuss.

Ingredients

• 2 cups cooked chicken, finely shredded
• 1 cup mozzarella cheese, grated
• 1/2 cup cream cheese, softened
• 1/4 cup green onions, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup breadcrumbs
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• Oil for frying

Instructions

1. In a large bowl, mix the shredded chicken, mozzarella cheese, cream cheese, green onions, garlic, 1 tsp salt, and 1/2 tsp black pepper until well combined.
2. Shape the mixture into small cylinders or balls, about 2 inches in size.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
4. Roll each croquette first in flour, then dip in egg, and finally coat with breadcrumbs.
5. Heat oil in a deep fryer or large pan to 350°F. Fry the croquettes in batches until golden brown, about 3-4 minutes per batch.
6. Drain on paper towels and serve warm.

The magic of these croquettes lies in their irresistible contrast of a crunchy exterior and a molten, cheesy center. Perfect for impressing guests or treating yourself to a little gourmet snack.

Tip: For an extra kick, add a pinch of cayenne pepper to the chicken mixture before shaping.

Conclusion

We hope this roundup of 20 Spicy Brazilian Chicken Recipes has inspired your next kitchen adventure! Each dish offers a unique blend of flavors that promise to delight. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

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