Why You’ll Love Spicy Brazilian Coconut Chicken Recipe
This recipe brings the vibrant flavors of Brazilian cuisine to your table. The combination of creamy coconut milk and bold spices creates a rich, aromatic sauce that perfectly complements the juicy chicken. It’s a one-pan wonder, making cleanup a breeze. Whether you’re hosting a dinner party or preparing a weeknight meal, this dish is sure to impress.
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil
1 medium onion, chopped
1 jalapeño pepper, seeded and chopped
1 tablespoon fresh ginger, chopped
3 cloves garlic, minced
3 medium tomatoes, chopped
2 tablespoons lemon juice
1 (14-ounce) can unsweetened coconut milk
2 tablespoons fresh parsley or cilantro, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a large bowl, combine the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper.
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Add the chicken breasts to the bowl and rub the spice mixture all over the chicken, ensuring each piece is well-coated.
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Heat 2 tablespoons of olive oil in a large skillet over medium heat.
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Add the seasoned chicken breasts to the skillet and cook for about 6 minutes on each side, or until browned and cooked through.
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Remove the chicken from the skillet and set aside.
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In the same skillet, add the remaining olive oil.
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Add the chopped onion, jalapeño pepper, ginger, and garlic.
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Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
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Add the chopped tomatoes and lemon juice to the skillet.
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Cook for an additional 5 minutes, until the tomatoes soften.
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Pour in the coconut milk and stir to combine.
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Return the chicken to the skillet, along with any accumulated juices.
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Reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld.
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Garnish with chopped parsley or cilantro before serving.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Variations
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Spice Level: Adjust the amount of cayenne pepper and jalapeño to suit your heat preference.
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Protein Options: Substitute chicken with tofu or chickpeas for a vegetarian version.
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Additional Vegetables: Incorporate bell peppers, zucchini, or spinach for added nutrition and color.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Freezing: Freeze the dish in a freezer-safe container for up to 2 months.
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Reheating: Reheat in a skillet over medium heat until warmed through.
FAQs
How do I know when the chicken is cooked through?
Use a meat thermometer to ensure the internal temperature has reached 165°F (74°C).
Can I use chicken breasts instead of thighs?
Yes, boneless, skinless chicken breasts can be used as a substitute.
Is this dish very spicy?
The spice level can be adjusted by modifying the amount of cayenne pepper and jalapeño pepper.
Can I make this dish ahead of time?
Yes, the flavors develop even more when allowed to sit for a few hours or overnight in the refrigerator.
What can I serve with this dish?
Serve over steamed rice, quinoa, or with warm crusty bread to soak up the delicious sauce.
Can I use light coconut milk?
Yes, light coconut milk can be used, but it may result in a less creamy texture.
Can I add other vegetables to the dish?
Yes, feel free to add vegetables like bell peppers, zucchini, or spinach for added nutrition.
How can I adjust the creaminess of the sauce?
For a richer sauce, use full-fat coconut milk. For a lighter version, use light coconut milk or reduce the amount used.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free.
Can I use dried spices instead of fresh?
Yes, dried spices can be used, but fresh ingredients like ginger and garlic provide a more vibrant flavor.
Conclusion
Spicy Brazilian Coconut Chicken is a flavorful and comforting dish that brings the bold flavors of Brazil to your table. With its creamy coconut milk sauce and aromatic spices, it’s sure to become a favorite in your recipe collection. Whether you’re cooking for a special occasion or a weeknight dinner, this dish is both impressive and satisfying.
Spicy Brazilian Coconut Chicken
Experience the bold flavors of Brazil with this Spicy Brazilian Coconut Chicken. Tender chicken thighs are marinated in a creamy coconut milk sauce infused with aromatic spices, garlic, and a touch of heat, creating a rich and flavorful dish. Perfect for a comforting dinner, serve it over rice or with warm bread to soak up the delicious sauce.
- Prep Time: 1 hour
- Cook Time: 35–40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Brazilian
- Diet: Gluten Free
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 can (14 oz) coconut milk
- 2 tbsp olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1–2 tbsp chili paste (adjust to heat preference)
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup fresh cilantro, chopped (for garnish)
- Juice of 1 lime
Instructions
- Marinate the Chicken:
In a large bowl, combine the chicken thighs with coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, cumin, paprika, salt, and black pepper. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor. - Preheat the Oven:
Preheat your oven to 375°F (190°C). - Prepare for Baking:
Transfer the marinated chicken and all the marinade into a large baking dish. Spread the chicken out in a single layer. - Bake the Chicken:
Place the baking dish in the preheated oven and bake for 35–40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). - Finish and Serve:
Remove the chicken from the oven and let it rest for 5 minutes. Squeeze fresh lime juice over the top and garnish with chopped cilantro. Serve over rice or with warm bread to enjoy the flavorful sauce.
Notes
- For a thicker sauce, you can simmer the marinade on the stove before adding the chicken.
- Adjust the amount of chili paste to control the heat level to your preference.
- This dish pairs wonderfully with coconut rice or a side of sautéed vegetables.
