This Spicy Brazilian Coconut Chicken is a rich and flavorful dish that showcases the vibrant flavors of Brazil. Tender chicken breasts simmer in a creamy coconut sauce, infused with garlic, ginger, jalapeño, and warm spices for a perfect balance of heat and creaminess. Gluten-free and paleo-friendly, this dish is both satisfying and wholesome.
Why You’ll Love This Recipe
- Bold & Spicy: A combination of cayenne, jalapeño, and cumin gives it a kick.
- Creamy & Comforting: Coconut milk creates a rich, velvety sauce.
- Healthy & Wholesome: Naturally gluten-free and paleo-friendly.
- Easy One-Pan Dish: Simple steps and minimal cleanup.
- Authentic Brazilian Flavors: A taste of Brazilian cuisine at home.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken & Marinade
- 4 boneless, skinless chicken breasts
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
For the Sauce
- 3 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 jalapeño pepper, finely diced
- 3 small tomatoes, chopped
- 1 teaspoon turmeric
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 1 teaspoon cayenne pepper (adjust for spice level)
- 14 oz unsweetened coconut milk
- 2 tablespoons fresh parsley or cilantro, chopped
Directions
Step 1: Marinate the Chicken
- In a bowl, combine chicken breasts with lemon juice, salt, pepper, and garlic powder.
- Let marinate for 15-20 minutes while preparing other ingredients.
Step 2: Cook the Chicken
- Heat 2 tablespoons of oil in a large skillet over medium-high heat.
- Sear the chicken for 3-4 minutes per side, until golden brown.
- Remove from the skillet and set aside.
Step 3: Prepare the Sauce
- In the same skillet, add 1 tablespoon of oil and sauté onions for 3 minutes, until soft.
- Stir in garlic, ginger, and jalapeño, cooking for 1 minute until fragrant.
- Add chopped tomatoes, turmeric, cumin, coriander, and cayenne pepper. Cook for 5 minutes, stirring occasionally.
Step 4: Simmer the Chicken
- Pour in coconut milk, stirring to combine.
- Return the seared chicken to the skillet and reduce heat to low.
- Cover and simmer for 20 minutes, stirring occasionally, until chicken is cooked through.
Step 5: Garnish & Serve
- Stir in fresh parsley or cilantro before serving.
- Serve hot over rice, quinoa, or with warm bread.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Extra Spicy: Add more jalapeño or an extra ½ teaspoon of cayenne pepper.
- Mild Version: Reduce the cayenne and use bell peppers instead of jalapeño.
- Vegetarian Option: Swap chicken for tofu or chickpeas.
- Different Protein: Use shrimp, beef, or turkey instead of chicken.
- Citrus Twist: Add lime zest for extra brightness.
Storage and Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm in a skillet over low heat or microwave in 30-second intervals, stirring in between.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work well and add extra juiciness.
What can I serve with this dish?
It pairs well with white rice, brown rice, quinoa, or crusty bread.
How spicy is this recipe?
It has a medium spice level, but you can adjust the heat by adding more or less cayenne and jalapeño.
Can I use light coconut milk?
Yes, but the sauce will be less creamy. Full-fat coconut milk is recommended for the best texture.
What if I don’t have fresh tomatoes?
You can use canned diced tomatoes (about 1 cup) as a substitute.
How do I thicken the sauce?
Let it simmer uncovered for a few extra minutes, or mix 1 teaspoon cornstarch with 1 tablespoon water and stir it in.
Can I make this in a slow cooker?
Yes! Cook on LOW for 4-5 hours or HIGH for 2-3 hours, adding the coconut milk in the last 30 minutes.
What herbs work best for garnish?
Cilantro or parsley add freshness and balance the flavors.
Is this dish keto-friendly?
Yes! It’s naturally low in carbs and fits well into a keto diet.
Can I use a different oil?
Yes! Avocado oil or ghee work well as substitutes.
Conclusion
This Spicy Brazilian Coconut Chicken is rich, creamy, and bursting with bold flavors. With tender chicken, fragrant spices, and a velvety coconut sauce, it’s an easy and satisfying meal. Whether you love spicy food or just want to try something new, this authentic Brazilian dish is sure to impress! Serve with rice, bread, or roasted vegetables and enjoy a restaurant-quality meal at home.
Print
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Spicy Brazilian Coconut Chicken is a flavorful and creamy dish that highlights the vibrant taste of Brazilian cuisine. Made with tender chicken simmered in a rich coconut sauce, infused with spices, tomatoes, jalapeño, and fresh herbs, this dish delivers the perfect balance of heat and creaminess. Gluten-free and paleo-friendly, it’s an excellent choice for a healthy yet indulgent meal!
Ingredients
Meat:
- 4 boneless, skinless chicken breasts (cut into chunks)
Produce:
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1 jalapeño pepper (seeded and finely chopped)
- 3 small tomatoes (diced)
- 2 tbsp fresh parsley or cilantro (chopped)
Canned Goods:
- 1 (14 oz) can unsweetened coconut milk
Condiments:
- 2 tbsp freshly squeezed lemon juice
Baking & Spices:
- 1 tsp cayenne pepper
- 1 tsp turmeric
- 1 tsp cumin (ground)
- 1 tsp coriander (ground)
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Oils & Vinegars:
- 3 tbsp olive oil or coconut oil
Instructions
- Prepare the Chicken:
- In a bowl, season the chicken pieces with salt, black pepper, garlic powder, cayenne, cumin, turmeric, and coriander.
- Let sit for at least 10 minutes for better flavor absorption.
- Sauté the Aromatics:
- In a large skillet or pan, heat olive oil (or coconut oil) over medium-high heat.
- Add onion, garlic, ginger, and jalapeño. Sauté for 3–4 minutes until fragrant.
- Cook the Chicken:
- Add the seasoned chicken to the pan and sear until browned on all sides (about 5 minutes).
- Simmer in Coconut Sauce:
- Stir in the diced tomatoes and cook for another 3 minutes.
- Pour in the coconut milk and lemon juice, stirring to combine.
- Reduce heat to low and let simmer uncovered for 15–20 minutes, or until the sauce thickens and the chicken is cooked through.
- Garnish & Serve:
- Sprinkle with fresh parsley or cilantro before serving.
- Serve hot over rice, quinoa, or cauliflower rice for a low-carb option.
Notes
- Adjusting Spice Level: Use less cayenne or omit jalapeño for a milder version.
- For Extra Depth: Add a splash of chicken broth for more sauce.
- Make it Creamier: Stir in an extra ¼ cup coconut milk for a richer texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Brazilian
