Spicy Brazilian Coconut Chicken is a flavorful dish that brings together tender chicken cooked in a creamy coconut sauce with a kick of spice. The combination of coconut milk, fresh herbs, and a touch of heat makes this dish both rich and exciting to the taste buds. It’s a great way to enjoy something comforting yet full of vibrant flavors.
I love making this recipe when I want a meal that feels a little different but is still easy to prepare. The spicy kick is just enough to wake up your palate without overpowering the smooth coconut creaminess. Sometimes I add a squeeze of lime at the end to brighten everything up—it really brings the flavors alive for me.
This dish goes perfectly with fluffy rice or warm, crusty bread to soak up the delicious sauce. I often find myself making a big batch because it tastes even better the next day. It’s one of those meals that feels like a cozy hug but with a little spicy surprise, making it a favorite for sharing around the dinner table.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless are best for quick cooking. You can use thighs if you prefer juicier meat; they stay tender even if slightly overcooked.
Coconut Milk: This adds creaminess and a mild sweetness. Use full-fat canned coconut milk for richness. Light coconut milk works but the sauce is thinner.
Chili Peppers: Fresh red chili gives heat and color. For less spice, reduce the amount or swap with mild bell pepper. Dried chili flakes or powder can also work.
Fresh Ginger & Garlic: Fresh is key for vibrant, sharp flavors. Ground ginger can stand in but the taste won’t be as bright.
Fresh Cilantro: Adds freshness at the end. If you don’t like it, parsley or basil can be used as milder alternatives.
How Do I Get the Chicken Tender and Flavorful in the Coconut Sauce?
Getting tender chicken in this sauce is all about layering flavors and gentle cooking:
- Season well: Pat chicken dry and rub with spices for a tasty crust when seared.
- Sear first: Brown chicken on both sides to lock in juices and add flavor.
- Sauté aromatics: Cook onion, garlic, ginger, and chili well to build the sauce’s base flavor.
- Simmer gently: Cook chicken in coconut sauce on low heat to keep it tender and let it soak up the spices.
- Don’t rush: Cover and cook 15-20 mins to ensure full doneness without drying out.
For extra softness, I sometimes marinate the chicken in a bit of lime juice and spices 30 mins before cooking—it makes a nice difference!
Equipment You’ll Need
- Large skillet or frying pan – I recommend a wide pan so the chicken sears evenly and the sauce reduces nicely.
- Measuring spoons and cup – to measure spices and liquids accurately.
- Cutting board and knife – for chopping onions, garlic, ginger, and chili peppers easily.
- Wooden spoon or spatula – perfect for stirring the sauce without scratching your pan.
- Juicer or hand squeeze – to extract lime juice quickly and easily.
- Serving bowls and spoon – for plating and family-style sharing with rice.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or firm fish fillets – they cook quickly and change the flavor profile.
- Add vegetables like bell peppers, spinach, or peas – for extra color, texture, and nutrients.
- Use smoked paprika or add a dash of cayenne pepper to boost the smoky or extra spicy flavor.
- Mix in chopped fresh mango or pineapple at the end – for a sweet tropical twist that balances the heat.
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1-2 red chili peppers, finely chopped (adjust to spice preference)
- 1 tsp paprika
- 1/2 tsp turmeric powder
- 1 tsp ground cumin
- Salt and black pepper to taste
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth or water
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1 tbsp tomato paste (optional, for deeper flavor and color)
- Cooked white rice, for serving
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 25 minutes to cook. In just under 40 minutes, you’ll have a delicious, creamy, and spicy chicken meal ready to enjoy with your favorite side like rice.
Step-by-Step Instructions:
1. Prepare and Season the Chicken:
Pat the chicken breasts dry with a paper towel. Season both sides with salt, pepper, paprika, turmeric, and cumin for great flavor right from the start.
2. Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add your chicken breasts and cook each side for 3-4 minutes until golden brown. Once done, remove the chicken and set it aside for the next step.
3. Cook the Aromatics:
Reduce the heat to medium. In the same pan, add the chopped onion, garlic, grated ginger, and red chili peppers. Sauté everything for 3-4 minutes until the onion becomes soft and fragrant. If you’re using tomato paste, stir it in now and cook for another minute.
4. Make the Coconut Sauce:
Pour in the coconut milk and chicken broth. Stir well to mix all the flavors. Bring the sauce to a gentle simmer to let those spices and ingredients blend together beautifully.
5. Simmer the Chicken in Sauce:
Return the chicken breasts to the pan, nestling them gently into the sauce. Cover the pan and let the chicken cook for 15-20 minutes until it’s fully cooked and tender.
6. Finish with Fresh Lime and Cilantro:
Squeeze fresh lime juice over the chicken and stir in chopped cilantro for a fresh pop of flavor. Taste the sauce and add any extra salt, pepper, or chili if you want a bit more heat.
7. Serve and Enjoy:
Plate the Spicy Brazilian Coconut Chicken hot over cooked white rice. Garnish with a little extra cilantro if you like. This dish is creamy, spicy, and perfect for a comforting meal with a tropical twist.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely in the refrigerator overnight before cooking. This helps the chicken cook evenly and stay tender.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk, you can use heavy cream or a mix of cream and chicken broth. Keep in mind, this will change the flavor slightly and make the sauce less tropical.
How Do I Make It Less Spicy?
To reduce the heat, use only one mild red chili or remove the seeds from the chili peppers before chopping. You can also reduce or omit extra chili in the sauce and add more lime or coconut milk to mellow the spice.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare and cook the dish, then refrigerate it in an airtight container for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally, and add a splash of water or broth if the sauce thickens too much.