Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken is a richly flavored, one-skillet dish that combines tender chicken with bold spices and creamy coconut milk. Infused with garlic, ginger, and jalapeños, it’s a meal that’s both comforting and exotic—perfect for a weeknight dinner or a weekend feast.

Why You’ll Love This Recipe

• One-pan recipe for easy cooking and cleanup
• Rich and creamy coconut sauce with layers of spice
• Customizable heat level to suit any preference
• Great for meal prep and leftovers
• Pairs perfectly with rice, naan, or vegetables

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
• Turmeric
• Ground coriander
• Garlic powder
• Paprika
• Cayenne pepper
• Salt and black pepper
• Olive oil or coconut oil
• Onion, chopped
• Jalapeño, seeded and chopped
• Fresh ginger, minced
• Garlic cloves, minced
• Tomatoes, chopped (or canned)
• Tomato paste (optional)
• Unsweetened coconut milk
• Lemon juice
• Fresh cilantro or parsley, chopped

directions

this recipe

1. Mix cumin, turmeric, coriander, paprika, garlic powder, cayenne, salt, and pepper. Coat chicken pieces with the spice blend.
2. In a large skillet, heat oil over medium-high heat. Sear chicken on both sides until browned. Remove and set aside.
3. In the same pan, sauté onion until translucent. Add jalapeño, garlic, and ginger. Cook for 1–2 minutes.
4. Add tomatoes (and tomato paste if using). Cook until tomatoes soften and mixture thickens.
5. Pour in coconut milk and lemon juice, stirring well. Return chicken to pan. Simmer on low heat for 10–15 minutes, until chicken is cooked through and sauce thickens.
6. Garnish with chopped cilantro or parsley. Serve hot with rice or bread.

Servings and timing

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 30–40 minutes
• Total Time: 45–55 minutes

Variations

• Use chicken thighs for extra juiciness
• Add bell peppers, zucchini, or spinach for more veggies
• Replace jalapeño with chili flakes or omit for a milder version
• Serve over cauliflower rice for a low-carb option
• Add a splash of cream for an even richer sauce

storage/reheating

• Store in an airtight container in the refrigerator for 3–5 days
• Freeze for up to 1 month; thaw in the fridge overnight
• Reheat gently on the stovetop or in the microwave until warmed through
• The sauce may thicken slightly when stored—add a splash of water or broth when reheating

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, chicken thighs are juicier and work perfectly in this recipe.

2. How spicy is this dish?

Moderately spicy. You can reduce or increase the amount of jalapeño and cayenne to adjust heat.

3. Can I prepare this ahead of time?

Yes, it reheats very well and tastes even better the next day.

4. What can I serve with it?

Rice, naan, couscous, or steamed vegetables are all excellent pairings.

5. Can I add vegetables to the dish?

Absolutely. Bell peppers, spinach, or zucchini can be added during the simmering stage.

6. Is this dish gluten-free?

Yes, as long as all spices and coconut milk used are gluten-free.

7. Can I make it dairy-free?

It already is! Coconut milk provides the creamy texture without any dairy.

8. How do I thicken the sauce?

Let it simmer longer, or add a cornstarch slurry if needed.

9. Can I double the recipe?

Yes, just use a larger pan and ensure the chicken cooks evenly.

10. Can I freeze leftovers?

Yes, this dish freezes well. Cool completely, then freeze in portions for up to a month.

Conclusion

Spicy Brazilian Coconut Chicken brings bold flavors and creamy texture to your dinner table in under an hour. Whether you’re cooking for family or prepping meals for the week, this dish is satisfying, versatile, and packed with flavor. Adjust the spice to your liking and enjoy a taste of Brazil with every bite.

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