Spicy Brazilian Coconut Chicken Recipe
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.
- 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
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
- Season the chicken: Season the chicken breasts with salt and pepper evenly on both sides to enhance their natural flavor before cooking.
- 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.
- 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.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute, to release their aromatic flavors.
- 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.
- Add tomatoes: Stir in the drained and chopped canned tomatoes, cooking for 2 minutes to soften and integrate their flavor into the sauce.
- Add coconut milk: Pour in the coconut milk, stirring thoroughly to combine all ingredients, then bring the mixture to a gentle simmer.
- 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.
- 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
