The Spicy Brazilian Coconut Chicken Recipe is a vibrant and comforting dish that marries the warmth of aromatic spices with the rich creaminess of coconut milk. This recipe delivers tender, juicy chicken infused with a delightful heat from cayenne and jalapeno, balanced perfectly by fresh ginger and garlic. Whether you’re craving an exotic weeknight dinner or looking to impress guests with something special yet approachable, this dish brings a taste of Brazil right to your kitchen in about 50 minutes.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward yet impactful ingredients. Each plays a crucial role in creating layers of flavor, inviting your taste buds on a spicy, creamy adventure. From fragrant spices to fresh aromatics and luscious coconut milk, these essentials come together to make magic.
- 1 teaspoon cumin, ground: Adds a warm, earthy base note that complements the spices perfectly.
- 1 teaspoon cayenne pepper: Provides the signature kick that brings the spiciness to life.
- 1 teaspoon turmeric: Offers a subtle bitterness and beautiful golden hue to the dish.
- 1 teaspoon coriander, ground: Imparts a fresh, citrusy flavor enhancing the overall zest.
- ½ teaspoon garlic powder: Deepens the garlicky undertones without overpowering.
- 1 teaspoon salt: Essential to balance and highlight all other flavors.
- ½ teaspoon pepper, or to taste: Adds a mild heat and complexity.
- 4 chicken breasts, boneless and skinless: The star protein, tender and perfect for soaking up the spices.
- 3 tablespoons olive oil or coconut oil, divided: For cooking and enriching the sauce with a subtle fruity aroma.
- 1 medium onion, chopped: Provides a natural sweetness and tenderness.
- 1 jalapeno pepper, seeded and chopped: Brings fresh heat and texture.
- 1 tablespoon fresh ginger, chopped: Adds a bright, spicy zing that lifts the dish.
- 3 cloves garlic, minced: Delivers a punch of savory depth.
- 3 medium tomatoes, chopped small: Offer natural acidity and body to the sauce.
- 2 tablespoons lemon juice, freshly squeezed: Balances richness with a refreshing tang.
- 14 ounces unsweetened coconut milk: Creates the luscious, creamy base that ties all flavors together.
- 2 tablespoons parsley, fresh, chopped, or cilantro: For a fresh-herby finish and vibrant color.
How to Make Spicy Brazilian Coconut Chicken Recipe
Step 1: Prepare the Spice Mixture
In a large bowl, combine the ground cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. This blend is the heart of your dish, setting the foundation with fragrant and spicy layers. Rub this spice mixture all over the chicken breasts, making sure each piece is evenly coated for maximum flavor infusion.
Step 2: Cook the Chicken
Heat 2 tablespoons of your chosen oil in a large skillet over medium heat. Once hot, carefully add the chicken breasts and cook them until they’re beautifully browned on both sides and cooked through. This typically takes about 5-6 minutes per side depending on thickness. Remove the chicken from the skillet and transfer it to a plate, covering it with foil to keep warm.
Step 3: Prepare the Flavorful Sauce
In the same skillet, add the remaining tablespoon of oil. Toss in the chopped onion, jalapeno, fresh ginger, and minced garlic. Sauté gently until the onion becomes translucent and fragrant, about 4-5 minutes. Next, stir in the chopped tomatoes and freshly squeezed lemon juice, seasoning lightly with salt and pepper. Cook this mixture until the tomatoes have softened and melded into a vibrant base, releasing their juices to enrich the sauce.
Step 4: Add Coconut Milk and Simmer
Pour the unsweetened coconut milk into the skillet, stirring well to combine with the tomato and spice blend. Let the sauce simmer gently on low heat, allowing it to thicken slightly and develop its rich, creamy texture. This step harmonizes the heat of the spices with the cooling sweetness of the coconut milk, achieving that iconic balance in the Spicy Brazilian Coconut Chicken Recipe.
Step 5: Finish the Dish
Return the cooked chicken breasts to the skillet, nestling them into the luscious sauce. Let everything cook together on low heat for about 5 minutes so the chicken can soak up the sauce’s complex flavors. Before serving, sprinkle chopped fresh parsley or cilantro over the top to add a fresh and vibrant touch of green.
How to Serve Spicy Brazilian Coconut Chicken Recipe
Garnishes
Fresh herbs like parsley or cilantro are not only visually appealing but add a bright, refreshing contrast to the creamy, spicy sauce. A squeeze of fresh lime or lemon juice right before serving can also elevate the flavors, brightening the dish beautifully.
Side Dishes
This dish pairs wonderfully with simple, fluffy white rice or coconut rice to soak up the delicious sauce. You could also serve it alongside roasted vegetables or a crisp green salad for added texture and nutrition.
Creative Ways to Present
For a festive touch, plate the chicken over a bed of jasmine rice, sprinkle toasted coconut flakes on top, and place lime wedges on the side for guests to add their own zing. Using vibrant bowls or plates can enhance the tropical feel, making the Spicy Brazilian Coconut Chicken Recipe a feast for both the eyes and palate.
Make Ahead and Storage
Storing Leftovers
Allow the chicken and sauce to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days, making it easy to enjoy generous servings throughout the week!
Freezing
This recipe freezes beautifully. Portion the chicken and sauce into freezer-safe containers or bags, leaving some space for expansion. Frozen, it will keep well for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the chicken and sauce in a skillet over medium-low heat, stirring occasionally until heated through. Adding a splash of coconut milk or water can help loosen the sauce if it thickens too much. Avoid microwaving if possible for the best texture and flavor.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully with this recipe and tend to stay even juicier. Just adjust the cooking time slightly since thighs can take a couple of minutes longer to cook through.
Is the dish very spicy?
The spice level is moderate and can be adjusted easily. If you prefer milder heat, reduce or omit the cayenne and jalapeno. For extra kick, leave in the seeds or add a dash of hot sauce at the end.
Can I use canned tomatoes instead of fresh?
Yes, canned diced tomatoes are a convenient substitute and work well, especially when fresh tomatoes are out of season. Just drain some of the juice if it feels too watery before cooking.
What can I use instead of coconut milk?
If you’re not a fan of coconut milk, you can try heavy cream or a blend of milk and Greek yogurt, but keep in mind it will change the flavor and texture significantly from the original Spicy Brazilian Coconut Chicken Recipe.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free, making this an excellent option for those with gluten sensitivity or celiac disease.
Final Thoughts
This Spicy Brazilian Coconut Chicken Recipe is a perfect blend of bold, warm spices with the silky richness of coconut milk, bringing a little sunshine to your dinner table no matter the season. It’s a dish that feels special yet is surprisingly easy to prepare, making it a total winner whether you’re cooking for family or friends. I can’t wait for you to try it and make it your own—happy cooking!
Print
Spicy Brazilian Coconut Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Gluten Free
Description
A vibrant and flavorful Spicy Brazilian Coconut Chicken that features a blend of aromatic spices, rich coconut milk, and fresh ingredients. This dish combines tender chicken breasts cooked to perfection with a creamy, spicy sauce enhanced by cumin, cayenne, turmeric, and fresh herbs, making it a comforting yet exotic meal perfect for any occasion.
Ingredients
Spices
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper, or to taste
Main Ingredients
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil or coconut oil, divided
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon fresh ginger, chopped
- 3 cloves garlic, minced
- 3 medium tomatoes, chopped small
- 2 tablespoons freshly squeezed lemon juice
- 14 ounces unsweetened coconut milk
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Prepare Spice Mixture: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper. Mix well to create a uniform spice rub.
- Season Chicken: Rub the prepared spice mixture evenly all over the chicken breasts, ensuring full coverage for maximum flavor.
- Cook Chicken: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the spiced chicken breasts and cook until both sides are browned and the chicken is cooked through, approximately 6-7 minutes per side depending on thickness. Once cooked, transfer the chicken to a plate and cover with foil to keep warm.
- Make Sauce Base: Add the remaining 1 tablespoon of oil to the skillet. Sauté the chopped onion, jalapeno, fresh ginger, and minced garlic until the onion becomes translucent and fragrant, about 3-4 minutes.
- Add Tomatoes and Lemon: Stir in the chopped tomatoes and freshly squeezed lemon juice into the skillet. Season lightly and cook the mixture until the tomatoes soften and break down, about 5 minutes.
- Incorporate Coconut Milk: Pour in the unsweetened coconut milk, stirring to combine it thoroughly with the tomato mixture. Reduce heat and simmer the sauce gently, allowing it to thicken slightly, usually around 7-10 minutes.
- Finish Cooking: Return the cooked chicken breasts to the skillet with the sauce. Let them simmer on low heat for an additional 5 minutes to meld the flavors and heat the chicken through.
- Garnish and Serve: Sprinkle the chopped fresh parsley or cilantro over the dish before serving to add a vibrant color and fresh herbaceous note. Serve hot.
Notes
- For a spicier version, do not remove seeds from the jalapeno or add extra cayenne pepper.
- Use coconut oil for a stronger coconut flavor and a more authentic Brazilian touch.
- To make it gluten-free, ensure all spices are pure and uncontaminated by gluten-containing products.
- This dish pairs wonderfully with white rice or crusty bread to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop gently to avoid curdling the coconut milk.
