Spicy Brazilian Coconut Chicken Recipe
If you’re searching for a dish that turns any meal into a tropical celebration, Spicy Brazilian Coconut Chicken delivers everything your tastebuds could wish for. Tender chicken breasts are bathed in a punchy spice blend, soaked with golden coconut milk, and finished with a kiss of fresh herbs. With every bite, you’ll taste layers of fragrant aromatics and a crescendo of heat that’s as exciting as an afternoon on Copacabana beach. It’s one of those unforgettable dishes that friends and family beg you to make again, and for good reason: Spicy Brazilian Coconut Chicken bursts with bold flavors and dreamy creaminess, transporting you straight to the heart of Brazil.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Spicy Brazilian Coconut Chicken lies in its careful balance of simple, everyday ingredients—each chosen with intention to create magic in your skillet. Every spice, herb, and fresh addition builds the complexity and vibrancy that define this beloved Brazilian favorite. Let’s take a closer look at each one:
- Cumin: Warm, earthy notes create a deep foundation and a touch of smokiness.
- Cayenne Pepper: This is where the spicy kick comes from—adjust for your heat preference!
- Turmeric: Brings sunny color and a gentle bitterness that balances the richness.
- Coriander: Bright and citrusy, it lifts every other spice in the mix.
- Garlic Powder: Adds an extra layer of savory depth to both the chicken and the sauce.
- Salt and Pepper: Because every great dish starts with smart seasoning.
- Chicken Breasts (boneless, skinless): The perfect blank canvas to absorb all those gorgeous flavors.
- Olive Oil or Coconut Oil: Either will work, but coconut oil echoes the tropical notes beautifully.
- Onion: Sautéed until soft, its sweetness rounds out the heat.
- Jalapeno Pepper (seeded and chopped): For extra zing and a pop of green color.
- Fresh Ginger: It brings a little fire and aromatic brightness you’ll love.
- Fresh Garlic (minced): For rich, punchy flavor you can’t fake.
- Tomatoes (chopped small): They add freshness, tang, and gorgeous color to the sauce.
- Lemon Juice (freshly squeezed): A spritz of citrus keeps everything lively and light.
- Unsweetened Coconut Milk: The creamy, silky base that unites the flavors into one hauntingly delicious sauce.
- Fresh Parsley or Cilantro (chopped): A final shower of herbs for color, aroma, and that essential fresh finish.
How to Make Spicy Brazilian Coconut Chicken
Step 1: Mix the Spices
Start by gathering all your spices—cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper—and combine them in a large bowl. This simple step is key, allowing the flavors to blend before they ever hit the pan. Trust me, starting with a well-mixed spice base ensures every bite of your Spicy Brazilian Coconut Chicken is packed with balanced heat and warmth.
Step 2: Season and Sear the Chicken
Drop your chicken breasts into the bowl of spices and rub them well, making sure every piece is thoroughly coated. This ensures the spices adhere beautifully. Heat two tablespoons of olive or coconut oil in a big skillet over medium, then add the chicken. Sear on both sides until they’re golden and cooked through—about 6 to 8 minutes per side. Once done, move the chicken to a plate and cover with foil. Don’t worry if they aren’t fully done; they’ll return to the skillet later.
Step 3: Sauté the Veggies
In the same skillet, add the remaining tablespoon of oil. Toss in the chopped onion, jalapeno, ginger, and garlic, stirring occasionally as they sizzle together. Within about 5 minutes, the onion softens and turns deliciously fragrant—your kitchen will already smell like heaven at this point!
Step 4: Add Tomatoes and Lemon Juice
Bring color and brightness into the mix by adding chopped tomatoes and fresh lemon juice to your skillet. Give it a quick seasoning of salt and pepper, then cook for 5 minutes more. The tomatoes begin to break down, lending juicy sweetness and tang to your developing sauce.
Step 5: Simmer with Coconut Milk
Pour in the unsweetened coconut milk and give it a gentle stir, watching the sauce magically transform into a luscious, creamy blanket. Let it bubble gently for another 5 minutes, allowing the flavors to marry and the sauce to thicken slightly—a true hallmark of Spicy Brazilian Coconut Chicken.
Step 6: Bring the Chicken Back In
Nestle your chicken back into the skillet, making sure to pour in any juices that collected on the plate. Turn the heat to low and let everything mingle for an additional 5 minutes. This ensures the chicken soaks up all that velvety coconut sauce and finishes cooking through to juicy perfection.
Step 7: Garnish and Serve
Finally, sprinkle plenty of fresh parsley or cilantro over the top before serving. The burst of green herbs makes every plate of Spicy Brazilian Coconut Chicken as enticing to the eyes as it is to the taste buds.
How to Serve Spicy Brazilian Coconut Chicken
Garnishes
Finish this dish with a flourish by showering it generously with fresh parsley or cilantro. For an extra pop, you can add a few thin slices of red chili or a pinch of grated lemon zest. That final fresh layer both looks and tastes fantastic, cutting through the creamy richness of Spicy Brazilian Coconut Chicken.
Side Dishes
Classic accompaniments like fluffy white rice or coconut rice work wonders, soaking up every drop of that incredible sauce. You might also like sautéed greens, grilled plantains, or even a simple cucumber salad for a light, cooling contrast. However you serve it, Spicy Brazilian Coconut Chicken loves to share the plate!
Creative Ways to Present
Ditch the ordinary and go bold! Serve your Spicy Brazilian Coconut Chicken family-style on a big platter, nestled with wedges of lime and extra herbs, for a laid-back, festive vibe. Or spoon it into shallow bowls over rice, topping each portion with a swirl of coconut cream and a handful of crunchy toasted coconut for spectacular contrast.
Make Ahead and Storage
Storing Leftovers
Got extra Spicy Brazilian Coconut Chicken? Lucky you! Once cooled, store the chicken and sauce together in an airtight container in the refrigerator. It will stay perfectly fresh and tasty for up to 3 days, letting you enjoy those fabulous flavors all week.
Freezing
This recipe freezes quite well, making it a lifesaver for future busy nights. Cool the chicken and sauce completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating so the coconut milk sauce stays silky rather than separating.
Reheating
Warm leftover Spicy Brazilian Coconut Chicken gently in a skillet over low heat, adding a splash of water or coconut milk if the sauce has thickened up too much. Stir occasionally until heated through. You can also reheat single servings in the microwave, covered, in 1-minute bursts for quick weekday lunches.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are fantastic here and lend extra juiciness to the dish. You may need to cook them a little longer, but the spices and sauce cling beautifully to the richer cut.
Is Spicy Brazilian Coconut Chicken extremely spicy?
With the jalapeno and cayenne, the dish has a definite kick, but I’d call it medium-hot. For milder spice, reduce the cayenne and use less jalapeno. It’s easy to adjust for your personal taste.
What type of coconut milk should I use?
Unsweetened, full-fat coconut milk is the best option for a silky, rich sauce. Steer clear of coconut “beverages,” which are thinner and often sweetened, as this will affect both flavor and texture.
Does this recipe work with other proteins?
Definitely! Try swapping the chicken for tofu, shrimp, or even chunks of white fish. Each one will soak up the bright spices and luscious coconut sauce in their own special way.
Can I prep Spicy Brazilian Coconut Chicken ahead of time for a party?
Yes, it’s perfect for entertaining! Cook the dish up to the final herb garnish and store in the fridge. Simply reheat gently on the stove before guests arrive, and finish with fresh herbs just before serving.
Final Thoughts
If you’re craving a dish that’s both comfortingly familiar and excitingly exotic, you have to try Spicy Brazilian Coconut Chicken. It’s the type of recipe that quickly becomes legendary among your friends and family, wowing everyone with bold flavors and gorgeous presentation. Give it a go—you’ll fall in love at first bite!
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Spicy Brazilian Coconut Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Spicy Brazilian Coconut Chicken recipe is a flavorful and aromatic dish that combines tender chicken with a rich coconut sauce infused with a blend of spices. Perfect for a special dinner or to impress guests with exotic flavors.
Ingredients
Spice Mix:
- 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)
Chicken:
- 4 chicken breasts (boneless and skinless)
- 3 tablespoon olive oil (or coconut oil)
Vegetable Mix:
- 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 the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper together.
- Season and sear the chicken. Add the chicken to the bowl with the spice mixture, ensuring it’s coated. Cook the chicken in a skillet until browned and cooked through.
- Sauté the veggies. Cook onion, jalapeno pepper, ginger, and garlic until softened.
- Add tomatoes and lemon juice. Incorporate tomatoes, lemon juice, salt, and pepper and cook until soft.
- Simmer with coconut milk. Stir in coconut milk and simmer until thickened.
- Combine with chicken. Return chicken to the skillet and cook together.
- Serve. Garnish with parsley and serve.
Notes
- You can adjust the level of spiciness by adding more or less cayenne pepper.
- For a creamier sauce, use full-fat coconut milk.
- This dish pairs well with steamed rice or crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg
Keywords: Brazilian Coconut Chicken, Spicy Chicken Recipe, Coconut Milk Chicken
