Spicy Brazilian Coconut Chicken Recipe

Introduction

Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish combining tender chicken breasts with a creamy coconut sauce infused with warming spices. This recipe brings a taste of Brazil to your kitchen with its rich and mildly spicy profile, perfect for a comforting weeknight meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 cup canned tomatoes, drained and chopped
• 1 cup coconut milk
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon ground cumin
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges for serving

Instructions

1. Step 1: Season the chicken breasts with salt and pepper on both sides.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear until golden brown, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
3. Step 3: In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent.
4. Step 4: Add minced garlic and grated ginger, cooking until fragrant, about 1 minute.
5. Step 5: Stir in the ground cumin and red pepper flakes, melding the spices with the garlic and onion.
6. Step 6: Add the drained, chopped tomatoes to the skillet, stirring to combine and cooking for 2 minutes.
7. Step 7: Pour in the coconut milk, stirring to fully incorporate all ingredients. Bring the mixture to a simmer.
8. Step 8: Return the chicken breasts to the skillet, cover, and cook on low heat for 20-25 minutes, or until chicken is cooked through.
9. Step 9: Serve the chicken with the sauce, garnished with fresh cilantro and lime wedges.

Tips & Variations

• For a milder dish, reduce the red pepper flakes or substitute with smoked paprika for smoky warmth without heat.
• Use bone-in chicken thighs instead of breasts for juicier meat and a richer flavor.
• Add diced bell peppers or spinach to the sauce for extra color and nutrition.
• Serve with steamed rice or crusty bread to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. The sauce may thicken upon cooling; add a splash of water or coconut milk to loosen it when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can substitute canned tomatoes with fresh ripe tomatoes. Use about 2 medium tomatoes, peeled and chopped, and cook them a little longer to break down and release their juices.

Is this dish very spicy?

The heat comes mainly from the red pepper flakes, which can be adjusted to your taste. You can reduce or omit them for a milder version without sacrificing the dish’s overall flavor.

Spicy Brazilian Coconut Chicken Recipe

Print Recipe

★★★★★

4.8 from 89 reviews

This Spicy Brazilian Coconut Chicken recipe features tender chicken breasts simmered in a rich, flavorful sauce made with coconut milk, tomatoes, and warm spices. A perfect blend of heat from red pepper flakes and aromatic cumin, enhanced with garlic, ginger, and fresh cilantro for a vibrant, tropical twist.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Brazilian

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste

Sauce

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 cup canned tomatoes, drained and chopped
• 1 cup coconut milk
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon ground cumin
• 1 teaspoon red pepper flakes

Garnish

• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges for serving

Instructions

1. Season the chicken: Season the chicken breasts with salt and pepper evenly on both sides to enhance their natural flavor before cooking.
2. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
3. Sauté onion: In the same skillet, add the chopped onion and cook for 2-3 minutes until it becomes translucent and soft, building the base for the sauce.
4. Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute, to release their aromatic flavors.
5. Incorporate spices: Mix in the ground cumin and red pepper flakes, allowing the spices to blend with the onion, garlic, and ginger for enhanced depth.
6. Add tomatoes: Stir in the drained and chopped canned tomatoes, cooking for 2 minutes to soften and integrate their flavor into the sauce.
7. Add coconut milk: Pour in the coconut milk, stirring thoroughly to combine all ingredients, then bring the mixture to a gentle simmer.
8. Simmer chicken in sauce: Return the seared chicken breasts to the skillet, cover, and cook on low heat for 20-25 minutes until the chicken is cooked through and tender, absorbing the spicy coconut sauce.
9. Serve and garnish: Plate the chicken with the rich sauce spooned over it, garnished with fresh chopped cilantro and lime wedges for a bright, citrusy finish.

Notes

• For extra heat, increase the red pepper flakes or add a diced chili pepper during the onion sauté step.
• Chicken thighs can be used instead of breasts for a juicier result, adjusting cooking time accordingly.
• Serve with steamed rice or crusty bread to soak up the flavorful sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• Make sure to drain the canned tomatoes well to avoid thinning the sauce.

Keywords: Brazilian chicken recipe, spicy coconut chicken, chicken coconut milk sauce, easy Brazilian dinner, stovetop chicken recipe, spicy chicken breasts