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 fresh lemon juice; 14 ounces unsweetened coconut milk; 2 tablespoons fresh parsley or cilantro, chopped (for garnish)

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Introduction

This Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish that combines warm spices with creamy coconut milk. Perfect for those who enjoy a little heat and tropical flair in their meals, it’s easy to prepare and sure to impress.

A black cast iron skillet holds four golden brown chicken breasts partially submerged in a rich, thick, creamy orange sauce with red and green vegetable bits visible. The chicken breasts have a slightly crispy texture on top, and fresh green chopped herbs are sprinkled across the surface, adding a bright contrast. The skillet 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

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 pepper, or to taste
4 boneless, skinless chicken breasts
3 tablespoons 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 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 pepper. Add the chicken breasts and rub the spice mixture thoroughly over each piece to coat well.
Step 2: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken and cook for 6 to 8 minutes on each side, until browned and cooked through. Transfer chicken to a plate and cover with foil to keep warm.
Step 3: Add the remaining tablespoon of oil to the skillet and heat. Sauté the onion, jalapeno, ginger, and garlic until the onion is soft and translucent, about 5 minutes.
Step 4: Stir in the chopped tomatoes and lemon juice. Season lightly with salt and pepper, then cook for another 5 minutes until the tomatoes soften.
Step 5: Pour in the coconut milk and simmer the mixture until the sauce thickens slightly, about 5 minutes.
Step 6: Return the chicken and any juices collected on the plate back to the skillet. Reduce heat to low and cook for an additional 5 minutes to let the flavors meld.
Step 7: Garnish with chopped parsley or cilantro and serve warm.

Tips & Variations

For a milder dish, reduce or omit the cayenne pepper and jalapeno.
Serve this chicken with rice or crusty bread to soak up the delicious coconut sauce.
Try swapping chicken breasts for thighs to keep the meat juicier and add richer flavor.
Add a splash of lime juice at the end for extra brightness before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the sauce from separating. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white plate holds five thick slices of cooked chicken breast arranged in a neat row, partially covered by a creamy orange sauce with visible small chunks of red bell pepper and some green herbs mixed in. The sauce fills the base of the plate, creating a smooth, slightly thick pool surrounding the chicken. Bright green fresh herbs are sprinkled on top and around the dish for color contrast. The plate sits on a white marbled surface with a striped cloth underneath and two whole green peppers visible 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 tomatoes instead of fresh?

Yes, canned diced tomatoes work well as a substitute. Use about one cup and drain some of the liquid if it seems too watery.

Is this dish spicy?

It has a moderate level of heat from the cayenne and jalapeno, but you can adjust the spice by reducing those ingredients to suit your taste.