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This Spicy Brazilian Coconut Chicken is super fragrant, flavorful, and packed full of perfectly tender chicken. Don’t even get me started on the sauce, full of ginger and fresh garlic with a swift kick of heat. Need I say more?
Easy Spicy Brazilian Coconut Chicken
This dish has worked its way into my weekly rotation, that’s how easy and delicious it is! The best part is how quickly it transports you to Brazil, all thanks to ingredients that can be found right in your pantry.
The sauce is the kicker here, spicy, rich, creamy, and super fragrant. The last time I shared a Brazilian recipe with all of you lovely readers it became an overnight hit! So lets recreate that all familiar magic.
Never Tried Brazilian Food?
If you’ve never eaten much Brazilian food before, there’s always time to change that! This cuisine is the hybrid of hybrid cuisine with influences from Portugal, Asia, the Middle East, and West Africa. There’s big regional differences across the big country which means tons of different flavors to indulge in!
Ingredients You’ll Need
- Chicken – I used chicken breast today but you can definitely swap these out for thighs if that’s what you’d prefer.
- Spices – Cumin, cayenne pepper, turmeric, ground coriander, and garlic powder.
- Salt and Pepper – Just a bit of seasoning. Feel free to adjust according to taste.
- Oil – Either coconut oil or olive oil – either will work just fine! I do like to use coconut oil for this recipe to tie in the coconut milk flavor we’re getting later.
- Aromatics – Fresh ginger, garlic, and chopped white or yellow onions.
- Veggies – Jalapeno pepper diced up, deseeded if you can’t handle the heat and some tomatoes.
- Coconut milk – This is the creamy addition to our dish and will help cut through some of the heat from the jalapeños. You can buy whichever fat percentage of coconut milk you’d like, although ensure it isn’t coconut cream.
- Lemon – Fresh lemon juice for brightness and acidity.
- Herbs – Either fresh parsley or cilantro – whichever you prefer or have on hand.
Never Tried Turmeric?
Turmeric is what gives this chicken dish its wonderful yellow color. Turmeric is a very powerful spice and has a long impressive list of uses and benefits. Feel free to add more if you want.
Mix The Spices
Start by grabbing a large bowl. In it, combine your cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. This blend of spices is what gives this dish its unique and bold flavor.
Season and Sear The Chicken
Next, add your chicken breasts to the bowl. Rub the spice mixture all over the chicken, making sure each piece is well coated. Now, heat 2 tablespoons of oil in a large skillet over medium heat. Once hot, add the chicken. Cook it on both sides until it’s nicely browned and cooked through, which should take about 6 to 8 minutes per side. Once done, transfer the chicken to a plate and cover it with foil to keep it warm.
Sauté The Veggies
In the same skillet, add the remaining oil. Toss in the chopped onion, jalapeno pepper, ginger, and garlic. Cook until the onion is soft and translucent, about 5 minutes.
Add Tomatoes And Lemon Juice
Now, add the chopped tomatoes and freshly squeezed lemon juice to the skillet. Season with a little salt and pepper, and let it cook for another 5 minutes. The tomatoes should start to soften and meld with the other ingredients.
Simmer With Coconut Milk
Here’s where it gets really good. Pour in the unsweetened coconut milk and stir. Let the mixture simmer until the sauce thickens slightly, about 5 minutes.
Combine And Serve
Finally, return the chicken to the skillet, along with any juices that have accumulated on the plate. Reduce the heat to low and let everything cook together for another 5 minutes. And that’s it! Garnish your Brazilian chicken with some freshly chopped parsley, and you’re ready to serve.
How To Serve
When serving this chicken dish, I always think about balance and contrast. You want something to soak up that delicious sauce, but also something to lighten up the richness of the dish. Here are my go-to side dishes that perfectly complement the bold flavors of this chicken:
Frequently Asked Questions
Can I use a different part of the chicken instead of breasts?
Absolutely! You can easily substitute chicken thighs if you prefer. They’re juicier and more flavorful. Just adjust the cooking time accordingly, as thighs might take a bit longer to cook through.
Is this dish very spicy? How can I adjust the heat level?
The heat level of this dish is moderate, but it’s really easy to adjust. If you’re sensitive to spice, reduce the amount of cayenne pepper and jalapeño. On the other hand, if you love heat, feel free to add more, or even include some red pepper flakes.
Can I make this dish ahead of time?
Yes, this dish reheats quite well. Prepare it as usual, let it cool, and then store it in the refrigerator. When you’re ready to eat, gently reheat it on the stove or in the microwave. It’s a great option for meal prep!
Expert Tips
- Use Fresh Ingredients: Fresh ginger, garlic, and lemon juice make a big difference in this recipe. They add a bright, zesty flavor that you just can’t get from their dried or bottled counterparts.
- Adjust Spice Levels Gradually: Start with a little less of the spicy ingredients if you’re unsure about the heat. You can always add more, but you can’t take it out once it’s in.
- Don’t Overcook the Chicken: Keep an eye on the chicken as it cooks to ensure it stays juicy and tender. Overcooking can make it dry and tough. You’re looking for the chicken to be cooked through and to reach an internal temperature of 165°F (75°C).
- Let the Sauce Simmer: Allow the sauce to simmer and thicken slightly before adding the chicken back in. This concentrates the flavors and ensures a rich, creamy texture.
Storing Leftovers
Store this dish in and airtight container in the fridge. It will last for 3-5 days. Feel free to double this recipe for storage in the freezer. Freeze in a freezer bag for up to 1 month; fully defrost, then slowly heat through until piping hot.
Craving More Chicken? Try These Dishes
- Harissa Roasted Chicken and Potatoes
- Cheesy Chicken Fritters
- Crispy Fried Chicken
- Buffalo Chicken Lasagna
- Skillet Chicken Satay
- Honey Mustard Chicken
- Crockpot Thai Chicken
- Chicken Curry
Spicy Brazilian Coconut Chicken
Ingredients
- 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
- 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
- In a large bowl combine the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt and pepper together.
- Add the chicken to the bowl and rub the spice mixture all over the chicken, so that it's properly coated. Add 2 tablespoons of the oil to a large skillet and heat over medium heat. Add the chicken and cook on both sides, until browned and cooked through. Should take 6 to 8 minutes per side. Transfer to a plate and cover with foil.
- Add the rest of the oil to the skillet and heat. Add the onion, jalapeno pepper, ginger, garlic and cook until the onion has softened and is translucent; about 5 minutes.
- Add the tomatoes, lemon juice and season with a bit of salt and pepper. Cook for 5 more minutes until the tomatoes soften.
- Stir in the coconut milk and simmer until the sauce thickens, for another 5 minutes.
- Add the chicken back to the skillet and any accumulated juices. Reduce heat to low and cook for another 5 minutes.
- Garnish with parsley and serve.
Tips & Notes:
- Spice to Your Liking: Feel free to adjust the amount of cayenne pepper and jalapeño according to your heat preference. It’s easy to make this dish milder or hotter based on your taste.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-5 days. This dish reheats well and tastes even better the next day!
- Coconut Milk Choice: Use unsweetened coconut milk for the best results. It adds creaminess without extra sweetness, keeping the focus on the savory spices.
- Garnish Options: Garnish with fresh parsley or cilantro for a pop of color and freshness. A squeeze of lime can also add a nice zesty finish.
