Name: Spicy Brazilian Coconut Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Brazilian
Ingredients: 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; 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 freshly squeezed lemon juice; 14 ounces unsweetened coconut milk; 2 tablespoons fresh parsley or cilantro, chopped

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Introduction

Spicy Brazilian Coconut Chicken is a flavorful dish that combines warm spices with creamy coconut milk for a deliciously rich sauce. This recipe features tender chicken breasts cooked to perfection and simmered in a vibrant blend of tomatoes, jalapeño, and ginger. It’s a wonderful way to enjoy a taste of Brazil in your own kitchen.

A white plate holds a sliced chicken breast arranged in a gentle curve in the center, with five pieces showing the light cooked inside and golden-brown outer edges. The chicken sits in a thick, creamy sauce that is light orange with visible small red tomato pieces and green herbs mixed in. Fresh chopped green herbs are sprinkled on top of the chicken and around the plate edge, creating a fresh contrast. The plate rests on a white marbled surface, and a small part of a knife handle and blue-striped cloth is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
4 boneless, skinless chicken breasts
3 tablespoons olive oil or coconut oil
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

Instructions

Step 1: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper. Add the chicken breasts and rub the spice mixture all over to coat evenly.
Step 2: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken and cook for 6 to 8 minutes per side until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
Step 3: Add the remaining tablespoon of oil to the skillet and heat. Stir in the chopped onion, jalapeño, ginger, and garlic. Cook until the onion is soft and translucent, about 5 minutes.
Step 4: Add the chopped tomatoes and lemon juice. Season with a little salt and pepper. Cook for another 5 minutes until the tomatoes have softened.
Step 5: Pour in the coconut milk and simmer the sauce for about 5 minutes until it thickens slightly.
Step 6: Return the chicken and any juices to the skillet. Reduce heat to low and cook for an additional 5 minutes to meld the flavors.
Step 7: Garnish with chopped parsley or cilantro before serving.

Tips & Variations

For extra heat, leave the jalapeño seeds in or add a dash of hot sauce to the sauce.
Serve this dish over steamed rice or with warm flatbread to soak up the delicious coconut sauce.
Substitute chicken thighs for a juicier, more flavorful result.
Fresh lime juice can be used instead of lemon juice for a slightly different citrus note.

Storage

Store leftover Spicy Brazilian Coconut Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the coconut milk from curdling. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

In a black cast iron pan, there are four pieces of browned chicken breasts partially submerged in a creamy orange sauce with visible small bits of tomatoes and herbs. The chicken has a golden-brown crust with a slightly rough texture, and the sauce looks smooth and rich, sprinkled with chopped green herbs. The pan sits on a white marbled surface, and some green leaves are blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned diced tomatoes instead of fresh?

Yes, canned diced tomatoes work well if fresh tomatoes aren’t available. Use about one cup and drain excess liquid to avoid a watery sauce.

Is this recipe very spicy?

The dish has a moderate level of heat thanks to the cayenne pepper and jalapeño, but you can adjust the spices to your preference by reducing or increasing the amounts.