If you love dishes bursting with flavor and a touch of tropical warmth, you are going to adore this Spicy Brazilian Coconut Chicken Recipe. It perfectly blends fragrant spices with creamy coconut milk and a hint of heat, resulting in a rich, comforting meal that feels both exotic and incredibly satisfying. Whether you’re cooking for family, friends, or just treating yourself, this dish brings a vibrant taste of Brazil right to your kitchen.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating a delicious Spicy Brazilian Coconut Chicken Recipe. Each one adds its own unique touch, balancing heat, aroma, and creaminess for a well-rounded dish.
- 1 teaspoon cumin, ground: Adds a warm, earthy flavor that is foundational to many Brazilian dishes.
- 1 teaspoon cayenne pepper: Brings the lively heat that spices this recipe up just right.
- 1 teaspoon turmeric: Offers a beautiful golden color and subtle depth to the sauce.
- 1 teaspoon coriander, ground: Gives a citrusy, nutty note that complements the other spices.
- ½ teaspoon garlic powder: Enhances the savory profile without overpowering the other ingredients.
- 1 teaspoon salt: Essential for balancing all the flavors and bringing out the best in every component.
- ½ teaspoon pepper, or to taste: Adds a gentle kick and rounds out the seasoning.
- 4 chicken breasts, boneless and skinless: The tender, juicy protein that soaks up all those fantastic flavors.
- 3 tablespoons olive oil or coconut oil, divided: For cooking the chicken and sautéing the aromatics, lending a delicate richness.
- 1 medium onion, chopped: Builds the flavor base with sweetness and texture.
- 1 jalapeno pepper, seeded and chopped: Offers fresh, vibrant heat without overwhelming the dish.
- 1 tablespoon fresh ginger, chopped: Infuses a zesty, slightly spicy brightness.
- 3 cloves garlic, minced: Provides a fragrant punch that rounds out the aromatics.
- 3 medium tomatoes, chopped small: Adds natural acidity and freshness to the sauce.
- 2 tablespoons lemon juice, freshly squeezed: Lifts the flavors with a tangy brightness.
- 14 ounces unsweetened coconut milk: Creates the creamy, luscious sauce that makes this recipe extra special.
- 2 tablespoons parsley, fresh, chopped, or cilantro: Provides a fresh, green finish that beautifully contrasts the warmth of spices.
How to Make Spicy Brazilian Coconut Chicken Recipe
Step 1: Prepare the Spice Mixture
Begin by combining the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper in a large bowl. This vibrant blend will infuse the chicken with a complex, layered flavor that is truly the heart of the dish. Make sure to rub the spice mixture thoroughly onto the chicken breasts, allowing every part to be coated nicely for maximum taste.
Step 2: Cook the Chicken
Heat 2 tablespoons of your chosen oil, either olive or coconut, in a skillet over medium heat. Carefully place the spiced chicken breasts in the skillet and cook them until they develop a gorgeous golden-brown crust on both sides and are cooked through. Once done, transfer the chicken onto a plate and cover with foil to keep warm while you prepare the sauce.
Step 3: Make the Sauce
Add the remaining tablespoon of oil to the same skillet, then toss in the chopped onion, jalapeno, fresh ginger, and minced garlic. Cook this mixture until the onion is translucent and the aromatics are fragrant, filling your kitchen with inviting smells. Next, add the chopped tomatoes and lemon juice, seasoning to taste, and let the mixture cook until the tomatoes soften down into a pulpy, rich base.
Step 4: Add Coconut Milk
Pour in the unsweetened coconut milk and stir it into the tomato and spice mixture. Allow the sauce to gently simmer so that it thickens up slightly, becoming creamy and luscious. This stage is where the dish really comes together, marrying the spicy, tangy, and sweet elements in perfect harmony.
Step 5: Finish the Dish
Return the cooked chicken to the skillet, nestling it into the simmering coconut sauce. Let it cook on low heat for about 5 minutes so all the flavors meld beautifully and the chicken stays tender and juicy. To finish, sprinkle chopped fresh parsley or cilantro over the top for a burst of color and freshness before serving.
How to Serve Spicy Brazilian Coconut Chicken Recipe
Garnishes
Fresh herbs like parsley or cilantro are fantastic for garnishing this dish, offering a fresh, green pop that balances the heat and creaminess. A few thin slices of fresh jalapeno or a wedge of lime can also add a fun and vibrant touch for those who love an extra kick.
Side Dishes
This recipe pairs beautifully with simple sides that soak up the sauce. Consider serving it with fluffy jasmine rice, coconut rice, or even a light quinoa salad. Steamed vegetables or a crisp green salad are wonderful for adding texture and contrast to the rich flavors of the chicken.
Creative Ways to Present
Why not bring some visual excitement to your table? Serve the chicken in individual small cast iron skillets or colorful ceramic dishes. Arrange the chicken on a bed of leafy greens, then drizzle the coconut sauce over the top for an elegant, restaurant-quality presentation. Adding toasted coconut flakes sprinkled on the side can also enhance both appearance and flavor.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Spicy Brazilian Coconut Chicken Recipe keep very well in an airtight container in the refrigerator for up to 3 days. The flavors even deepen overnight, making the next day’s meal equally delicious.
Freezing
If you want to store for longer, freeze the chicken along with the sauce in a freezer-safe container for up to 2 months. Just make sure to cool it completely before freezing to protect the texture and taste.
Reheating
To reheat, gently warm the chicken and sauce in a skillet over medium-low heat until heated through. Stir occasionally to prevent sticking and ensure even warming. Alternatively, microwave on medium power, covered, in short bursts until piping hot.
FAQs
Can I use other cuts of chicken for this recipe?
Absolutely! While boneless, skinless chicken breasts work wonderfully, thighs or drumsticks can add extra juiciness and flavor, especially with the rich coconut sauce.
Is this dish very spicy?
The heat level is moderate thanks to cayenne and jalapeno, but you can easily adjust by reducing the cayenne or leaving out the jalapeno seeds for a milder experience.
Can I substitute canned coconut milk with something else?
For the authentic creaminess and flavor, unsweetened coconut milk is best. However, coconut cream can be used for a richer version, and light coconut milk if you want it lighter.
Is this recipe gluten-free?
Yes! All the ingredients in this Spicy Brazilian Coconut Chicken Recipe are naturally gluten-free, making it a great option for those with gluten sensitivities.
What can I use if I don’t have fresh ginger?
Ground ginger can substitute in a pinch, but fresh ginger provides a sharper, brighter flavor that really enhances the dish’s authenticity.
Final Thoughts
This Spicy Brazilian Coconut Chicken Recipe is a wonderful way to brighten your mealtime with bold spices and creamy coconut goodness. Once you try making it, you’ll find yourself reaching for it again and again—it’s that kind of warm, comforting dish that feels like a hug on a plate. So grab those spices and simmer up a batch; your taste buds are in for a joyful adventure!
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
Description
This Spicy Brazilian Coconut Chicken recipe features tender chicken breasts infused with a vibrant blend of spices and simmered in a rich, creamy coconut milk sauce. Enhanced with fresh aromatics like ginger, jalapeno, and garlic, this dish delivers a delightful balance of heat and tropical flavors, perfect for a comforting yet exotic meal.
Ingredients
Spice Mixture
- 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
Chicken
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil or coconut oil, divided
Sauce
- 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, thoroughly combine the ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and black pepper to create the spice blend.
- Rub Chicken with Spices: Coat all sides of the chicken breasts evenly with the prepared spice mixture, ensuring full coverage for maximum flavor.
- Cook Chicken: Heat 2 tablespoons of the chosen oil (olive or coconut) in a large skillet over medium-high heat. Add the spice-coated chicken breasts and cook until both sides are nicely browned and the chicken is cooked through, approximately 6-7 minutes per side. Remove the chicken from the skillet and cover it with foil to keep warm.
- Sauté Aromatics: Add the remaining 1 tablespoon of oil to the same skillet. Sauté the chopped onion, seeded jalapeno, chopped ginger, and minced garlic over medium heat until the onion becomes translucent and fragrant, about 4-5 minutes.
- Add Tomatoes and Lemon Juice: Stir in the chopped tomatoes and freshly squeezed lemon juice. Season lightly with additional salt and pepper if desired. Cook until the tomatoes soften and start to break down, around 5 minutes.
- Add Coconut Milk: Pour in the unsweetened coconut milk and stir to combine. Reduce the heat to low and let the sauce simmer gently until it thickens slightly, approximately 8-10 minutes.
- Reintroduce Chicken: Return the browned chicken breasts back to the skillet, nestling them in the coconut sauce. Cook 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 just before serving. Serve the chicken with the rich coconut sauce alongside your choice of rice or vegetables for a complete meal.
Notes
- For a milder version, reduce or omit the cayenne pepper and jalapeno.
- Use coconut oil for a more authentic tropical flavor that complements the coconut milk sauce.
- Serve over steamed white rice or with a side of sautéed greens for a balanced meal.
- Leftovers can be refrigerated for up to 3 days and taste great reheated.
- Ensure to seed the jalapeno to control the heat level if preferred.
