Spicy Brazilian Coconut Chicken

This Spicy Brazilian Coconut Chicken is super fragrant, flavorful, and packed full of perfectly tender chicken. Don’t even get me started on the sauce, full of ginger and fresh garlic with a swift kick of heat. Need I say more?

This dish has worked its way into my weekly rotation, that’s how easy and delicious it is! The best part is how quickly it transports you to Brazil, all thanks to ingredients that can be found right in your pantry.

The sauce is the kicker here, spicy, rich, creamy, and super fragrant. The last time I shared a Brazilian recipe with all of you lovely readers it became an overnight hit! So lets recreate that all familiar magic.

Never Tried Brazilian Food?

If you’ve never eaten much Brazilian food before, there’s always time to change that! This cuisine is the hybrid of hybrid cuisine with influences from Portugal, Asia, the Middle East, and West Africa. There’s big regional differences across the big country which means tons of different flavors to indulge in!

Ingredients

• Chicken – I used chicken breast today but you can definitely swap these out for thighs if that’s what you’d prefer.
• Spices – Cumin, cayenne pepper, turmeric, ground coriander, and garlic powder.
• Salt and Pepper – Just a bit of seasoning. Feel free to adjust according to taste.
• Oil – Either coconut oil or olive oil – either will work just fine! I do like to use coconut oil for this recipe to tie in the coconut milk flavor we’re getting later.
• Aromatics – Fresh ginger, garlic, and chopped white or yellow onions.
• Veggies – Jalapeno pepper diced up, deseeded if you can’t handle the heat and some tomatoes.
• Coconut milk – This is the creamy addition to our dish and will help cut through some of the heat from the jalapenos. You can buy whichever fat percentage of coconut milk you’d like, although ensure it isn’t coconut cream.
• Lemon – Fresh lemon juice for brightness and acidity.
• Herbs – Either fresh parsley or cilantro – whichever you prefer or have on hand.

Never Tried Turmeric?

Turmeric is what gives this chicken dish its wonderful yellow color. Turmeric is a very powerful spice and has a long impressive list of uses and benefits. Feel free to add more if you want.

Do I Have To Use Chicken Breasts?

You can use any type of chicken cut that you like! Chicken breast, bone-in thighs, even drumsticks. Just keep in mind that switching up your cut of chicken may affect your cook time, so keep any eye on that chicken.

How To Make Spicy Brazilian Coconut Chicken

• Combine the spices: In a large bowl combine the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt and pepper together.
• Prep the chicken: Add the chicken to the bowl and rub the spice mixture all over the chicken, so that it’s properly coated.
• Brown the chicken: Add 2 tbsp of the oil to a large skillet and heat over medium heat. Add the chicken and cook on both sides, until browned and cooked through. Should take 6 to 8 minutes per side. Remove from heat and set aside. Transfer to a plate and cover with foil.
• Saute the aromatics: Add the rest of the oil to the skillet and heat. Add the onion, jalapeno pepper, ginger, garlic and cook until the onion has softened and is translucent. This will take about 5 minutes. Add the tomatoes, lemon juice and season with a bit of salt and pepper. Cook for 5 more minutes until the tomatoes soften.
• Stir in the coconut milk and simmer until the sauce thickens, for another 5 minutes. The coconut milk adds a summer feel to a lovely dish.
• Finish the dish: Add the chicken back to the skillet and any accumulated juices. Reduce heat to low and cook for another 5 minutes. Garnish with parsley or cilantro and serve.

How To Serve

This Brazilian chicken with coconut milk is often served over some white rice with white beans. There are no specific types of beans that should be mixed into the rice; it all depends on your personal taste and preferences. It can also be served over brown rice and black beans.

If you’re looking to cut the carbs try whipping up some cauliflower rice and you’ll barely notice the difference! I also like to pair this dish with a nice crisp salad, whichever one strikes your fancy.

Storing Leftovers

Store this dish in and airtight container in the fridge. It will last for 3-5 days.

Freezing

Feel free to double this recipe for storage in the freezer. Freeze in a freezer bag for up to 1 month; fully defrost, then slowly heat through until piping hot.

Craving More Chicken? Try These Dishes

• Harissa Roasted Chicken and Potatoes
• Cheesy Chicken Fritters
• Crispy Fried Chicken
• Buffalo Chicken Lasagna
• Skillet Chicken Satay
• Honey Mustard Chicken
• Crockpot Thai Chicken
• Asian Glazed Chicken Fingers