If you’re craving a dish that bursts with bold flavors, creamy texture, and just the right kick of heat, this Spicy Brazilian Coconut Chicken Recipe is exactly what you need. It’s a vibrant celebration of spices, fresh ingredients, and coconut milk’s luscious richness that will transport your taste buds straight to Brazil’s sunny kitchens.
Why You Should Make This Recipe
Exotic yet approachable flavors: This recipe brings together spices like cumin, turmeric, and cayenne in a way that’s exciting but easy to enjoy for all palates.
Rich, creamy coconut sauce: The coconut milk adds a luxurious creaminess that balances the heat and spices perfectly.
Simple ingredients, big impact: With pantry staples and fresh veggies, you create a meal that tastes complex but is surprisingly easy.
Perfect for any occasion: Whether it’s a busy weeknight dinner or a weekend treat, this dish impresses without stressing you out.
Ingredients & Substitutions
The magic of this Spicy Brazilian Coconut Chicken Recipe lies in its simple yet carefully chosen ingredients. Each component plays an essential role, from the warm earthiness of cumin to the bright zip of fresh lemon juice, making the dish complex yet balanced in taste, texture, and color.
- Cumin and coriander: Ground spices that deliver an authentic Brazilian flavor foundation.
- Cayenne pepper and jalapeño: These give the dish its signature spicy kick but feel free to reduce or omit them for a milder meal.
- Fresh ginger and garlic: Aromatics that add zing and depth to the sauce.
- Unsweetened coconut milk: For creaminess without sweetness, balancing the spice with lusciousness.
- Chicken breasts: Boneless and skinless for lean protein that soaks up all those wonderful flavors.
- Fresh lemon juice: Adds brightness and a subtle tang to cut through the richness.
- Onion and tomatoes: Base ingredients that build a savory, fresh sauce full of color and texture.
How to Make Spicy Brazilian Coconut Chicken Recipe
Step 1: Prepare the Spice Rub and Chicken
Start by mixing all the spices—cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper—in a large bowl. Rub this vibrant spice mix all over the chicken breasts to coat them evenly. This step is where the dish’s bold flavor really begins to build, so don’t be shy with that seasoning!
Step 2: Brown the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the spiced chicken breasts and cook for about 6 to 8 minutes per side, until beautifully browned and cooked through. This browning adds a lovely depth and texture that makes the dish that much more irresistible.
Step 3: Sauté the Aromatics
Add the remaining oil to the skillet, then toss in the chopped onion, jalapeño, fresh ginger, and minced garlic. Sauté until the onion becomes soft and translucent—about 5 minutes—which creates the fragrant base for your sauce.
Step 4: Build the Tomato and Coconut Sauce
Next, stir in the chopped tomatoes and freshly squeezed lemon juice, seasoning lightly with salt and pepper. Let this mix cook for another 5 minutes until the tomatoes soften, then pour in the coconut milk. Allow it to simmer gently until the sauce thickens, approximately 5 minutes—it’s going to be rich, creamy, and packed with flavor.
Step 5: Combine and Simmer
Return the browned chicken breasts and any accumulated juices to the skillet, lowering the heat to keep things gentle. Let everything simmer together for about 5 minutes, so the chicken soaks up the luscious coconut sauce and spicy flavors.
Step 6: Garnish and Serve
Finish by sprinkling freshly chopped parsley or cilantro right before serving. This final touch adds a burst of fresh color and flavor, perfectly complementing the creamy, spicy chicken.
How to Serve Spicy Brazilian Coconut Chicken Recipe
Garnishes
Fresh herbs like parsley or cilantro are your best friends here—they bring brightness and color that balance the rich, spicy sauce. If you love a zesty zing, don’t hesitate to add a quick squeeze of lime on top right before serving.
Side Dishes
This dish pairs beautifully with fluffy white rice, which helps soak up every bit of that luscious coconut sauce. For a lighter touch, serve it alongside roasted vegetables or a crisp green salad to add freshness and crunch.
Creative Ways to Present
Try serving this Spicy Brazilian Coconut Chicken Recipe in shallow bowls topped with a sprinkle of toasted coconut flakes for added texture and tropical flair. You can also place it over coconut-infused quinoa or even creamy polenta for a fun twist.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 to 5 days. The flavors actually deepen over time, making your next meal even more exciting and delicious.
Freezing
This dish freezes wonderfully! Just transfer cooled leftovers into a freezer-safe container, and it will last up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Gently reheat the Spicy Brazilian Coconut Chicken in a skillet over low heat to keep the chicken tender and sauce creamy. Avoid microwaving at high power to prevent drying out the chicken.
FAQs
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Can I use other cuts of chicken for this recipe?
Absolutely! Thighs or drumsticks can make this dish even juicier, though cooking times will need a bit of adjustment to ensure the chicken is cooked through.
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How can I make this recipe less spicy?
Simply reduce the amount of cayenne pepper and omit the jalapeño, or remove the seeds from the jalapeño to decrease heat while keeping flavor.
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Is this dish gluten-free?
Yes, all ingredients in this Spicy Brazilian Coconut Chicken Recipe are naturally gluten-free, making it safe for those with gluten sensitivities.
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Can I use canned diced tomatoes instead of fresh?
You can! Just choose good-quality diced tomatoes without added seasoning for the best flavor. Adjust the cooking time slightly if needed to thicken the sauce properly.
Final Thoughts
I can’t recommend this Spicy Brazilian Coconut Chicken Recipe enough—it’s an absolute joy to make and an even bigger joy to eat. From the aromatic spices to the creamy coconut sauce and that perfect spicy bite, it’s a dish that invites you back for seconds and thirds. So go ahead, give it a try, and bring some vibrant Brazilian sunshine into your kitchen!
Print
Spicy Brazilian Coconut Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Description
This Spicy Brazilian Coconut Chicken recipe features tender, boneless chicken breasts infused with a vibrant blend of cumin, cayenne, turmeric, coriander, and garlic. Sautéed to golden perfection and simmered in a rich, creamy sauce made from fresh tomatoes, jalapeños, ginger, garlic, and unsweetened coconut milk, this dish delivers a perfect balance of heat and tropical creaminess. Garnished with fresh parsley or cilantro, it makes a flavorful and aromatic meal ideal for any occasion.
Ingredients
Spice Mix
- 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 jalapeño 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 (for garnish)
Instructions
- Prepare the Spice Mix and Coat Chicken: In a large bowl, combine ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and black pepper. Add the chicken breasts and rub the spice mixture thoroughly over all surfaces, ensuring they are well coated.
- Cook the Chicken: Heat 2 tablespoons of the olive or coconut oil in a large skillet over medium heat. Add the spiced chicken breasts and cook for 6 to 8 minutes on each side until the chicken is browned and cooked through. Once done, transfer the chicken to a plate and cover with foil to keep warm.
- Sauté Aromatics: Using the same skillet, add the remaining 1 tablespoon of oil and heat. Add chopped onion, jalapeño pepper, fresh ginger, and minced garlic. Cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes.
- Add Tomatoes and Lemon Juice: Stir in the chopped tomatoes and freshly squeezed lemon juice. Season with a pinch of salt and pepper, then cook for an additional 5 minutes until the tomatoes soften and meld with the aromatics.
- Simmer with Coconut Milk: Pour in the unsweetened coconut milk and bring the mixture to a simmer. Allow the sauce to thicken gently while simmering for about 5 minutes, stirring occasionally to prevent sticking.
- Combine Chicken with Sauce: Return the cooked chicken breasts and any accumulated juices to the skillet. Reduce the heat to low and cook everything together for another 5 minutes, allowing the chicken to soak up the flavors and the sauce to thicken further.
- Garnish and Serve: Sprinkle chopped fresh parsley or cilantro over the dish just before serving to add a vibrant color and fresh herbal note. Serve warm and enjoy!
Notes
- Spice to Your Liking: Adjust cayenne pepper and jalapeño quantities to suit your preferred level of heat, making the dish milder or spicier as desired.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for 3 to 5 days. This dish reheats well and often tastes even better the next day.
- Coconut Milk Choice: Use unsweetened coconut milk to keep the sauce creamy without adding sweetness, which balances the spices perfectly.
- Garnish Options: Besides parsley or cilantro, consider adding a squeeze of fresh lime juice for an extra zesty finish and brightness.
