Brazilian Chicken with Coconut Milk

Brazilian Chicken with Coconut Milk is a comforting, vibrant dish rooted in the tropical flavors of Brazil. Juicy chicken is simmered in a fragrant, spiced tomato and coconut milk sauce, resulting in a creamy, rich stew that’s both hearty and exotic. Traditionally served over rice, this dish is perfect for cozy dinners or an easy weeknight meal with a bit of flair.

Why You’ll Love This Recipe

This recipe is full of bold flavor and tropical comfort. The coconut milk lends a luscious creaminess, while a mix of spices and aromatics—like garlic, ginger, and turmeric—give it warmth and depth. It’s a one-pan dish that comes together quickly, packs beautifully for leftovers, and pairs well with many side dishes. Whether you’re familiar with Brazilian cuisine or trying it for the first time, this recipe is an easy way to enjoy something deliciously different.

Ingredients

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

• Boneless, skinless chicken breasts or thighs
• Ground cumin
• Ground turmeric
• Ground coriander
• Cayenne pepper (optional, for heat)
• Salt and black pepper
• Olive oil
• Onion, chopped
• Garlic cloves, minced
• Fresh ginger, grated
• Jalapeño or chili, chopped (optional)
• Fresh tomatoes, chopped (or canned)
• Coconut milk
• Fresh cilantro or parsley, for garnish

Directions

this recipe

1. In a small bowl, mix cumin, turmeric, coriander, cayenne (if using), salt, and pepper.
2. Season the chicken with the spice mixture and let it sit for 5–10 minutes to absorb the flavors.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 4–5 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, add more oil if needed, then sauté the chopped onion for about 3 minutes until soft.
5. Add garlic, ginger, and jalapeño. Cook for 1–2 minutes until fragrant.
6. Stir in the tomatoes and cook for another 5 minutes until they start to break down.
7. Pour in the coconut milk and bring to a simmer. Add the seared chicken back to the skillet.
8. Cover and simmer for 15–20 minutes, or until the chicken is cooked through and the sauce is thickened slightly.
9. Taste and adjust seasoning. Garnish with fresh cilantro or parsley before serving.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Seafood Twist: Replace chicken with shrimp or white fish for a moqueca-inspired version.
• Vegetarian: Substitute chickpeas, tofu, or hearty vegetables like sweet potato or squash.
• Creamier Sauce: Use full-fat coconut milk for a richer flavor.
• Add Veggies: Include bell peppers, spinach, or zucchini for a colorful, nutrient-packed version.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stove over medium heat, adding a splash of water or coconut milk if needed.
• Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully and add extra juiciness.

Is this dish spicy?

It can be. Adjust the cayenne and jalapeños to make it milder or spicier.

Can I use canned tomatoes?

Yes, diced or crushed canned tomatoes are a great substitute for fresh ones.

What’s the best coconut milk for this recipe?

Full-fat coconut milk offers the richest flavor, but light coconut milk works for a lighter version.

Can I add rice directly to the pot?

It’s better to serve the chicken over cooked rice to maintain the sauce’s texture.

Is this dish gluten-free?

Yes, it’s naturally gluten-free—just double-check all packaged ingredients.

Can I make it ahead of time?

Absolutely. The flavors develop beautifully as it sits, making it great for meal prep.

What herbs go best with this?

Fresh cilantro is traditional, but parsley or even basil can be used for a twist.

Can I make it in a slow cooker?

Yes. Brown the chicken and aromatics first, then transfer everything to a slow cooker and cook on low for 4–5 hours.

What sides go well with this dish?

Steamed rice, quinoa, or crusty bread for dipping, plus sautéed greens or a fresh salad.

Conclusion

Brazilian Chicken with Coconut Milk is a rich and satisfying dish that brings tropical flair to your dinner table with minimal effort. Creamy, spicy, and deeply flavorful, it’s a wonderful way to experience the heart of Brazilian comfort food. Serve it with rice and herbs for a complete, nourishing meal that’s sure to become a favorite.

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