Spicy Brazilian Coconut Chicken Recipe
This Spicy Brazilian Coconut Chicken is a flavorful and aromatic dish combining tender chicken breasts with a rich coconut milk sauce infused with a blend of spices, fresh vegetables, and a hint of citrus. The seared chicken is simmered in a fragrant sauce featuring cumin, cayenne, turmeric, and coriander, balanced with fresh ginger, jalapeno heat, and luscious coconut milk for a creamy and spicy Brazilian-inspired meal perfect for weeknight dinners or entertaining guests.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Ingredients
Scale
Spices
- 1 teaspoon cumin (ground)
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon coriander (ground)
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper (or to taste)
Main Ingredients
- 4 chicken breasts (boneless and skinless)
- 3 tablespoon olive oil (or coconut oil)
- 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 tablespoon lemon juice (freshly squeezed)
- 14 ounce unsweetened coconut milk
- 2 tablespoon parsley (fresh, chopped or cilantro)
Instructions
- Mix the spices: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper thoroughly to prepare the spice mixture.
- Season and sear the chicken: Add the chicken breasts to the bowl with the spice mix and rub it evenly all over each piece to ensure full coating. Heat 2 tablespoons of olive or coconut oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6 to 8 minutes on each side until they are browned and cooked through. Once done, transfer the chicken to a plate and cover with foil to keep warm.
- Sauté the veggies: In the same skillet, add the remaining tablespoon of oil and heat over medium. Add the chopped onion, jalapeno pepper, fresh ginger, and minced garlic. Cook until the onion softens and becomes translucent, approximately 5 minutes.
- Add tomatoes and lemon juice: Stir in the chopped tomatoes and freshly squeezed lemon juice. Season lightly with salt and pepper. Continue cooking for about 5 minutes until the tomatoes soften and meld with the other ingredients.
- Simmer with coconut milk: Pour the unsweetened coconut milk into the skillet, stirring to combine. Allow the sauce to simmer and thicken gently for 5 minutes, bringing out the rich, creamy flavor.
- Combine with chicken: Return the seared chicken breasts along with any juices collected back into the skillet with the sauce. Reduce the heat to low and cook everything together for another 5 minutes to allow flavors to meld.
- Serve: Garnish the dish with freshly chopped parsley or cilantro and serve hot for a deliciously spiced Brazilian-inspired coconut chicken meal.
Notes
- The spice level can be adjusted by adding more or less cayenne pepper or jalapeno according to taste.
- Chicken thighs can be used instead of breasts for juicier meat and a slightly different texture.
- If preferred, substitute coconut oil with olive oil for a more neutral flavor.
- Serve alongside steamed rice or crusty bread to soak up the savory coconut sauce.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
Keywords: Spicy Brazilian Coconut Chicken, Coconut milk chicken recipe, Brazilian chicken dish, Spicy coconut chicken, One-pan chicken recipe
