If you crave a dish that bursts with flavor and warmth, the Spicy Brazilian Coconut Chicken Recipe is a must-try for your next meal. This vibrant blend of aromatic spices, creamy coconut milk, and tender chicken captures the heart of Brazilian cuisine in a way that’s both comforting and exciting. Every bite brings together a deliciously spicy kick balanced by the smooth, tropical richness of coconut, making it perfect for those cozy dinner nights when you want something special yet simple to prepare.
Ingredients You’ll Need
This Spicy Brazilian Coconut Chicken Recipe relies on a handful of vibrant, fresh, and pantry-friendly ingredients, each playing a crucial role in building layers of flavor, texture, and color. Let’s see how these simple staples blend into something magical.
- Cumin, ground: adds a warm, earthy base that complements the heat beautifully.
- Cayenne pepper: the key to that signature spicy kick that makes this recipe stand out.
- Turmeric: brings a subtle bitterness and vibrant golden hue.
- Coriander, ground: offers a citrusy, slightly sweet note that brightens the dish.
- Garlic powder: deepens the savory layers with subtle pungency.
- Salt and pepper: essential for enhancing all the other flavors.
- Chicken breasts, boneless and skinless: the tender protein that soaks up the spices and sauce perfectly.
- Olive oil or coconut oil: both work beautifully to sauté and deepen the dish’s tropical flair.
- Onion, chopped: forms a sweet and savory foundation.
- Jalapeno pepper, seeded and chopped: controls the heat while adding fresh peppery notes.
- Fresh ginger, chopped: infuses a zesty, slightly spicy freshness.
- Garlic, minced: layers in sharp, aromatic depth.
- Tomatoes, chopped small: bring acidity and juicy texture to the sauce.
- Lemon juice, freshly squeezed: brightens the entire dish with refreshing citrus tang.
- Unsweetened coconut milk: the creamy, rich base that balances the spices and adds that Brazilian coastal flair.
- Fresh parsley or cilantro, chopped: adds a fresh, herbaceous finish to the dish.
How to Make Spicy Brazilian Coconut Chicken Recipe
Step 1: Prepare the Spice Mixture
Start by combining ground cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper in a large bowl. This spice blend is where all the magic begins, setting the tone with a bold and complex flavor that will infuse every piece of chicken with that unmistakable zest.
Step 2: Season the Chicken
Rub the spice mixture generously over each chicken breast, ensuring every inch is coated. This step not only flavors the chicken but also helps create a beautifully aromatic crust once cooked.
Step 3: Cook the Chicken
Heat 2 tablespoons of olive or coconut oil in a skillet over medium heat. Sear the chicken breasts until they are golden brown and cooked through, about 5-6 minutes per side depending on thickness. Once cooked, transfer the chicken to a plate and tent with foil to keep warm. This initial cooking locks in juices and flavors that will shine in the final dish.
Step 4: Build the Sauce
Add the remaining tablespoon of oil to the skillet. Toss in the chopped onion, jalapeno, ginger, and garlic, cooking until the onion turns translucent and fragrant. Next, stir in the chopped tomatoes and fresh lemon juice, letting the mixture simmer gently until the tomatoes soften and meld into a sauce that’s both tangy and savory.
Step 5: Add Coconut Milk and Simmer
Pour the unsweetened coconut milk into the skillet, stirring to combine. Let the sauce gently simmer so it thickens slightly, becoming luxuriously creamy and perfectly balanced against the heat of the spices.
Step 6: Finish the Dish
Return the cooked chicken breasts to the skillet, nestling them into the sauce. Allow everything to cook over low heat for about 5 minutes, letting the flavors marry and the chicken soak up the sauce’s richness. Sprinkle freshly chopped parsley or cilantro on top for a bright and fresh garnish that ties all the layers of flavor together.
How to Serve Spicy Brazilian Coconut Chicken Recipe
Garnishes
To elevate the dish and add a beautiful contrast, fresh herbs like parsley or cilantro are essential. Not only do they enhance the visual appeal, but their fresh crispness brightens the creamy, spicy sauce creating a perfect balance.
Side Dishes
This dish pairs wonderfully with fluffy white rice or coconut rice to soak up every drop of the flavorful sauce. For a lighter option, steamed vegetables or a simple green salad add freshness and texture without overpowering the rich flavors of the chicken.
Creative Ways to Present
Serve the Spicy Brazilian Coconut Chicken Recipe in rustic bowls with a sprinkle of extra herbs and a wedge of lemon on the side. For a festive touch, add sliced avocado or toasted coconut flakes atop. This presentation feels celebratory and inviting, perfect for sharing with loved ones.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Brazilian Coconut Chicken keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen nicely after resting, making it even tastier the next day.
Freezing
You can freeze this dish by placing cooled portions in freezer-safe containers or bags. It freezes well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best texture and flavor preservation.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent the coconut milk sauce from separating. You can also microwave in short bursts, stirring between intervals, until warmed through and delicious.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs tend to be juicier and more forgiving during cooking, so they work beautifully in this recipe while soaking up the spice and coconut flavors even better.
How spicy is this recipe? Can I adjust the heat?
The heat level is moderate thanks to the cayenne and jalapeno. If you prefer less heat, reduce or omit the cayenne and use less jalapeno. For more kick, add some chili flakes or leave the jalapeno seeds in.
Is coconut milk necessary, or can I substitute it?
Coconut milk is key for the creamy texture and the authentic tropical flavor characteristic of this dish. For a lighter twist, full-fat evaporated milk can be used, but it won’t have quite the same signature taste.
Can I make this recipe vegetarian or vegan?
Yes! Simply swap the chicken for firm tofu, tempeh, or hearty vegetables like cauliflower. The spice mixture and coconut sauce remain the perfect base for a plant-based version.
What’s the best way to serve this with rice?
Fluffy jasmine or basmati rice works wonderfully, especially when cooked with a bit of coconut milk and a pinch of salt to echo the flavors of the dish—making each bite even more aromatic and satisfying.
Final Thoughts
This Spicy Brazilian Coconut Chicken Recipe is a delightful adventure for your taste buds, combining rich, creamy coconut sauce with a bold blend of spices that guarantee a meal to remember. It’s easy enough for weeknights but special enough to impress guests or treat yourself. I truly encourage you to give this recipe a try—you’ll find yourself coming back to it again and again for its warmth, flavor, and that perfect tropical touch.
Print
Spicy Brazilian Coconut Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Gluten Free
Description
This Spicy Brazilian Coconut Chicken recipe features tender chicken breasts rubbed with a vibrant blend of spices, then cooked in a rich, creamy coconut milk sauce infused with tomatoes, ginger, garlic, and fresh herbs. The dish balances a perfect heat with tropical flavors, resulting in a comforting yet exotic meal that’s perfect for weeknight dinners or entertaining guests.
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 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 lemon juice, freshly squeezed
- 14 ounces unsweetened coconut milk
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Prepare Spice Mixture: In a large bowl, combine the ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and pepper. Mix thoroughly to create the spice rub.
- Season Chicken: Rub the prepared spice mixture evenly all over the boneless, skinless chicken breasts, ensuring each piece is well coated to infuse flavor.
- Cook Chicken: Heat 2 tablespoons of olive oil or coconut oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook on each side until browned and fully cooked through, approximately 5-7 minutes per side depending on thickness. Once cooked, transfer the chicken to a plate and cover loosely with foil to keep warm.
- Make Sauce Base: Using the same skillet, add the remaining 1 tablespoon of oil. Sauté the chopped onion, seeded and chopped jalapeno pepper, fresh chopped ginger, and minced garlic for about 4-5 minutes, until the onion becomes translucent and the mixture is fragrant.
- Add Tomatoes and Lemon Juice: Stir in the chopped tomatoes and freshly squeezed lemon juice into the skillet. Season with a pinch of salt and pepper if needed. Cook the mixture for another 5-7 minutes until the tomatoes have softened and the flavors meld.
- Add Coconut Milk and Simmer: Pour the unsweetened coconut milk into the skillet. Stir well and bring to a gentle simmer. Allow the sauce to thicken slightly, cooking for about 8-10 minutes while stirring occasionally.
- Combine Chicken with Sauce: Return the cooked chicken breasts to the skillet, nestling them into the coconut sauce. Reduce heat to low and cook for an additional 5 minutes to meld the flavors and warm the chicken through.
- Garnish and Serve: Sprinkle freshly chopped parsley or cilantro over the top as a bright garnish. Serve the spicy Brazilian coconut chicken hot alongside your choice of rice or bread to soak up the delicious sauce.
Notes
- You can substitute chicken thighs for a juicier option; cooking times may vary slightly.
- Adjust cayenne pepper to control heat level according to your preference.
- Fresh coconut milk is preferable but canned unsweetened coconut milk works well too.
- For a gluten-free meal, confirm that all spices and ingredients used are certified gluten-free.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
