Spicy Brazilian Coconut Chicken

Why You’ll Love This Recipe

This Spicy Brazilian Coconut Chicken is bursting with flavors from both savory and spicy ingredients, making it a unique and exciting dish to try. The creamy coconut milk, along with the heat from chili and a hint of lime, complements the chicken perfectly. It’s easy to prepare, uses a few key ingredients, and brings a taste of Brazil to your dinner table. The creamy texture, bold spices, and tender chicken make this a dish your family and guests will rave about!

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)

• 1 tablespoon olive oil (or coconut oil)

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1-2 teaspoons chili powder (adjust for spice level)

• 1 teaspoon ground cumin

• 1 teaspoon paprika (smoked paprika adds extra depth)

• 1 teaspoon ground coriander

• 1/2 teaspoon turmeric (optional, for color and flavor)

• 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)

• 1 can (14 oz) coconut milk (full-fat for the best texture)

• Juice of 1 lime

• Salt and pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Chicken:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. You can either leave them whole or cut them into smaller pieces for faster cooking.

2. Sear the Chicken: Heat the olive oil (or coconut oil) in a large skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Once cooked, remove the chicken from the skillet and set it aside.

Make the Coconut Sauce:

3. Sauté the Aromatics: In the same skillet, add the diced onion and cook for 3-4 minutes, until softened. Add the garlic and grated ginger, cooking for an additional minute until fragrant.

4. Add the Spices: Stir in the chili powder, cumin, paprika, ground coriander, turmeric (if using), and crushed red pepper flakes. Cook the spices for another 1-2 minutes, allowing the flavors to meld together.

5. Add Coconut Milk: Pour in the coconut milk and stir well to combine with the spices and aromatics. Bring the mixture to a simmer and cook for about 5 minutes, allowing the sauce to thicken slightly.

Finish the Dish:

6. Return the Chicken to the Skillet: Add the cooked chicken back into the skillet, spooning some of the sauce over the chicken. Let it simmer in the sauce for about 5 minutes, allowing the chicken to soak up the flavors and the sauce to thicken.

7. Add Lime Juice: Stir in the juice of one lime, mixing it into the sauce. Adjust the seasoning with more salt, pepper, or lime juice as needed.

Serve:

8. Garnish and Serve: Transfer the chicken to a serving dish and spoon the sauce over the top. Garnish with fresh chopped cilantro and serve with lime wedges on the side.

Enjoy!

Serve your Spicy Brazilian Coconut Chicken with a side of rice, roasted vegetables, or a fresh salad. Enjoy the rich, creamy, and spicy flavors in every bite!

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20-25 minutes

• Total Time: 30-35 minutes

Variations

• Add Vegetables: You can add vegetables like bell peppers, spinach, or zucchini to the sauce for added nutrition and color. Simply sauté them with the onion and garlic.

• Use Shrimp: Swap the chicken for shrimp for a lighter version of this dish. Shrimp will cook faster, so be sure to add them in after the sauce has thickened.

• Make it Creamier: For an extra creamy sauce, stir in a couple of tablespoons of sour cream or Greek yogurt just before serving.

• Adjust the Spice Level: If you prefer less heat, reduce the amount of chili powder and red pepper flakes. For more heat, add a chopped fresh chili or more crushed red pepper flakes.

Storage/Reheating

• Storage: Store any leftover Spicy Brazilian Coconut Chicken in an airtight container in the refrigerator for up to 3 days.

• Freezing: You can freeze the chicken and sauce for up to 1 month. To reheat, thaw in the refrigerator overnight and reheat in a skillet over low heat until warmed through.

FAQs

Can I use bone-in chicken for this recipe?

Yes, you can use bone-in chicken, but you’ll need to adjust the cooking time. Bone-in chicken will take longer to cook, so be sure to check that it’s fully cooked before serving.

Can I use light coconut milk?

You can use light coconut milk, but it will result in a thinner sauce with less richness. If you want the sauce to be creamier, it’s best to use full-fat coconut milk.

Can I make this dish ahead of time?

Yes! This dish can be made ahead of time and stored in the refrigerator. The flavors will continue to develop, and it’s just as delicious when reheated.

Can I make this dish spicier?

Absolutely! You can add more chili powder, crushed red pepper flakes, or even fresh chopped jalapeños to kick up the heat to your liking.

Conclusion

Spicy Brazilian Coconut Chicken is a flavorful and satisfying dish that combines the richness of coconut milk with bold spices and tender chicken. With its perfect balance of heat, creaminess, and tang, this dish is sure to become a favorite. Whether you’re making it for a weeknight dinner or a special gathering, this dish will impress with its bold flavors and simplicity. Enjoy the tropical-inspired flavors and the heat that makes this dish so exciting!

Spicy Brazilian Coconut Chicken

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• Author: Alice
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Brazilian
• Diet: Gluten Free

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Description

Spicy Brazilian Coconut Chicken is a flavorful, easy-to-make dish that combines the creamy richness of coconut milk with bold spices and tender chicken. Inspired by Brazilian cuisine, this dish offers a perfect balance of savory, spicy, and creamy flavors. With aromatic seasonings like cumin, paprika, and chili powder, plus the freshness of lime and cilantro, it’s a satisfying and vibrant meal that’s perfect for dinner or a special occasion.

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Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)

• 1 tablespoon olive oil (or coconut oil)

• Salt and pepper, to taste

For the Coconut Sauce:

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1-2 teaspoons chili powder (adjust for spice level)

• 1 teaspoon ground cumin

• 1 teaspoon paprika (smoked paprika adds extra depth)

• 1 teaspoon ground coriander

• ½ teaspoon turmeric (optional, for color and flavor)

• ½ teaspoon crushed red pepper flakes (optional, for extra heat)

• 1 can (14 oz) coconut milk (full-fat for the best texture)

• Juice of 1 lime

For Garnish:

• Fresh cilantro, chopped

• Lime wedges (for serving)

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Instructions

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)

• 1 tablespoon olive oil (or coconut oil)

• Salt and pepper, to taste

For the Coconut Sauce:

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1-2 teaspoons chili powder (adjust for spice level)

• 1 teaspoon ground cumin

• 1 teaspoon paprika (smoked paprika adds extra depth)

• 1 teaspoon ground coriander

• ½ teaspoon turmeric (optional, for color and flavor)

• ½ teaspoon crushed red pepper flakes (optional, for extra heat)

• 1 can (14 oz) coconut milk (full-fat for the best texture)

• Juice of 1 lime

For Garnish:

• Fresh cilantro, chopped

• Lime wedges (for serving)

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Notes

Add Vegetables: You can add vegetables like bell peppers, spinach, or zucchini to the sauce for added nutrition and color. Simply sauté them with the onion and garlic.Use Shrimp: Swap the chicken for shrimp for a lighter version of this dish. Shrimp will cook faster, so be sure to add them in after the sauce has thickened.Make it Creamier: For an extra creamy sauce, stir in a couple of tablespoons of sour cream or Greek yogurt just before serving.Adjust the Spice Level: If you prefer less heat, reduce the amount of chili powder and red pepper flakes. For more heat, add a chopped fresh chili or more crushed red pepper flakes.