If you are craving something that bursts with vibrant flavors and a touch of heat, then this Spicy Brazilian Coconut Chicken Recipe is exactly what you need on your dinner table. This dish beautifully balances the richness of creamy coconut milk with the smoky warmth of paprika and chili flakes, giving you a comforting yet exciting meal that feels like a warm hug from Brazil itself. Every bite delivers juicy, tender chicken steeped in an aromatic sauce infused with garlic, ginger, and a zesty hint of lime, making it a standout recipe you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Spicy Brazilian Coconut Chicken Recipe lies in its straightforward ingredients, each carefully chosen to build layers of flavor and texture. From the vibrant spices to the creamy coconut milk, every component plays a crucial role in creating a dish that’s both satisfying and wonderfully aromatic.
- 2 lbs boneless, skinless chicken breasts or thighs: Choose thighs for extra juiciness or breasts for a leaner option.
- 1 teaspoon kosher salt: Enhances the natural flavors of the chicken, essential for seasoning.
- 1/2 teaspoon black pepper: Adds subtle heat and depth to the dish.
- 1 teaspoon smoked paprika: Brings a smoky sweetness that complements the coconut beautifully.
- 1/2 teaspoon chili flakes: Adjust this to taste for the perfect spicy kick.
- 2 tablespoons olive oil or coconut oil, divided: Used for searing and sautéing, adding richness to the dish.
- 1 medium yellow onion, finely chopped: Provides a sweet and aromatic base.
- 4 garlic cloves, minced: A classic flavor booster that adds savory warmth.
- 1 tablespoon fresh ginger, grated: Brings a fresh, peppery zing that livens up the sauce.
- 1 can (13.5 oz) full-fat coconut milk: The star ingredient that creates a luxuriously creamy sauce.
- 2 tablespoons tomato paste: Adds depth and a slight tartness to balance the creaminess.
- 1/2 cup chicken broth: Helps build the sauce and intensifies the meaty flavor.
- Juice of 1 lime: Brightens the dish with a fresh, citrusy punch.
- 1 tablespoon brown sugar or coconut sugar: Balances heat and acidity with a touch of sweetness.
- 1/4 cup fresh cilantro, chopped (plus more for garnish): Adds a burst of herbal freshness that finishes the dish.
- Optional garnishes: Fresh chili or jalapeño slices and toasted coconut flakes to elevate flavor and texture.
- Optional sides: Cooked rice, quinoa, or cauliflower rice to soak up the delicious sauce.
How to Make Spicy Brazilian Coconut Chicken Recipe
Step 1: Prepare and Season the Chicken
Start by patting the chicken dry with paper towels, then slice it into large bite-sized pieces. This ensures even cooking and a great texture. Season with kosher salt, black pepper, smoked paprika, and chili flakes, letting it rest for 5 to 10 minutes so the chicken absorbs all these wonderful spices.
Step 2: Sear the Chicken
Heat 1 tablespoon of your chosen oil in a large skillet over medium-high heat. Sear the chicken pieces in a single layer, cooking each side for 2 to 3 minutes until they develop a rich golden crust. This step locks in flavor and juices. Work in batches if your skillet is not large enough to avoid overcrowding. Set the browned chicken aside once done.
Step 3: Cook the Aromatics
Turn the heat down to medium and add the remaining tablespoon of oil if needed. Sauté the finely chopped onion for 3 to 4 minutes until it becomes soft and translucent. Next, add the minced garlic and grated ginger, stirring for another minute until you can smell their tantalizing aroma filling the kitchen.
Step 4: Build the Sauce
Stir in the tomato paste and cook for an additional minute, mixing constantly to prevent burning. Then pour in the full-fat coconut milk and chicken broth, scraping the pan to release those flavorful browned bits from earlier. These nuances are what makes this dish so irresistibly tasty.
Step 5: Simmer the Chicken
Return the seared chicken along with any juices back into the skillet. Bring everything to a gentle simmer and cook uncovered for 8 to 10 minutes, stirring occasionally to thicken the sauce and ensure the chicken cooks through perfectly.
Step 6: Finish with Lime, Sugar, and Cilantro
To round out the flavors, stir in fresh lime juice and brown or coconut sugar. Adjust the seasoning to taste, adding a bit more salt or chili flakes if you like it hotter. Finally, remove from heat and sprinkle chopped cilantro over the chicken, tossing it gently to coat everything in fresh herb goodness.
How to Serve Spicy Brazilian Coconut Chicken Recipe
Garnishes
Garnishing adds not just a lovely visual touch but layers of complementary textures and flavors. Fresh cilantro brightens each bite while sliced chili or jalapeños offer an extra hit of spice for those who like living on the edge. Toasted coconut flakes add a slight crunch and deepen the coconut flavor profile, making every forkful a vibrant experience.
Side Dishes
This dish loves a cozy bed to rest on, and rice is the perfect choice to soak up every drop of the luscious sauce. Quinoa is an excellent alternative for a protein boost and a nutty taste, while cauliflower rice keeps the meal light and low-carb but equally tasty. Whichever you choose, these sides perfectly complement the bold and creamy chicken.
Creative Ways to Present
For a fun twist, serve the Spicy Brazilian Coconut Chicken Recipe in warm pita pockets or flatbreads, topped with fresh greens and a drizzle of yogurt or sour cream to tame the heat. Alternatively, turn it into a vibrant rice bowl with diced mango, avocado, and crunchy nuts for a tropical feast. Presentation can elevate the dish, making it feel like a special occasion anytime.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. The flavors actually deepen overnight, so the next day’s meal will be just as delicious. It will stay fresh for up to 3 days, making it great for quick lunches or dinners on busy days.
Freezing
If you want to keep this dish on hand longer, freezing is a fantastic option. Place the cooled chicken and sauce in a freezer-safe container or heavy-duty freezer bag. Frozen Spicy Brazilian Coconut Chicken Recipe should be good for up to 2 months without losing its wonderful texture and flavor.
Reheating
For the best results when reheating, thaw the frozen chicken in the fridge overnight. Gently warm it on the stovetop over medium heat with a splash of chicken broth or water to revive the sauce’s creaminess. Avoid microwaving for long periods to maintain the texture of both the chicken and sauce.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work wonderfully in this Spicy Brazilian Coconut Chicken Recipe because they stay moist and tender, especially with the creamy sauce. Breasts work well too if you prefer leaner meat.
How spicy is this recipe?
The spice level is moderate and can easily be adjusted by changing the amount of chili flakes or adding fresh chilies as a garnish. If you prefer mild, reduce or omit the chili flakes altogether.
Can I use light coconut milk instead of full-fat?
While you can use light coconut milk, the sauce won’t be as rich and creamy. Full-fat coconut milk gives the dish its signature velvety texture and flavor.
Is this recipe gluten-free?
Yes, this dish is naturally gluten-free as long as you ensure your chicken broth and tomato paste don’t contain any gluten additives. Always check labels if you have dietary restrictions.
What can I use instead of brown sugar?
You can substitute brown sugar with coconut sugar, honey, or maple syrup. Each option adds a subtle sweetness that balances the spices and acidity.
Final Thoughts
There is nothing quite like the comforting, vibrant flavors of this Spicy Brazilian Coconut Chicken Recipe to brighten your weeknight dinners or impress guests at your next gathering. With its creamy, spicy sauce and tender chicken, you are sure to create meals that bring smiles around the table. I encourage you to give this recipe a try—you may just find your new favorite way to enjoy chicken with a tropical twist!
Print
Spicy Brazilian Coconut Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Description
This Spicy Brazilian Coconut Chicken is a vibrant and creamy dish that features tender chicken simmered in a fragrant coconut milk sauce with bold flavors of smoked paprika, chili flakes, garlic, and ginger. Perfectly balanced with lime juice and a touch of sweetness, this dish offers a delicious taste of Brazilian-inspired cuisine that’s easy to prepare in about 35 minutes.
Ingredients
Chicken and Seasoning
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes or crushed red pepper (adjust to taste)
Cooking Ingredients
- 2 tablespoons olive oil or coconut oil, divided
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- Juice of 1 lime
- 1 tablespoon brown sugar or coconut sugar
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
Optional Garnishes and Serving Suggestions
- Fresh chili or jalapeño, sliced (for garnish)
- Toasted coconut flakes (for garnish)
- Cooked rice, quinoa, or cauliflower rice (for serving)
Instructions
- Prepare the Chicken: Pat the chicken dry with paper towels and slice into large bite-sized pieces to ensure even cooking and better flavor absorption.
- Season the Chicken: Season the chicken evenly with kosher salt, black pepper, smoked paprika, and chili flakes. Let it sit for 5-10 minutes to allow the spices to infuse the meat.
- Sear the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. In batches, sear the chicken pieces in a single layer for 2-3 minutes per side until golden brown. Transfer the browned chicken to a plate to set aside.
- Sauté the Onion: Lower the heat to medium. Add the remaining tablespoon of oil if needed. Sauté the chopped onion for 3-4 minutes until softened and translucent, which will deepen the flavor of the dish.
- Add Aromatics: Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, releasing rich aromas.
- Incorporate Tomato Paste: Mix in the tomato paste and cook for another minute while stirring constantly. This step enhances the sauce’s depth and color.
- Add Liquids: Pour in the full-fat coconut milk and chicken broth, scraping the bottom of the skillet to release any browned bits for added flavor.
- Return Chicken to Skillet: Place the seared chicken and any accumulated juices back into the pan. Stir gently and bring the mixture to a gentle simmer.
- Simmer the Dish: Allow the chicken to simmer uncovered for 8-10 minutes, stirring occasionally, until cooked through and the sauce has thickened.
- Finish the Sauce: Stir in the lime juice and brown sugar. Taste and adjust seasoning as needed to balance the spicy, sweet, and tangy flavors.
- Add Fresh Cilantro: Remove the pan from heat and sprinkle chopped cilantro over the dish. Toss gently to evenly coat the chicken in fresh herb flavors.
- Garnish: Garnish with additional cilantro, sliced fresh chili or jalapeño, and toasted coconut flakes if desired to add texture and extra flavor.
- Serve: Serve the spicy Brazilian coconut chicken hot over cooked rice, quinoa, or cauliflower rice for a complete and satisfying meal.
Notes
- For a milder version, reduce or omit the chili flakes and fresh chili garnish.
- Use chicken thighs for juicier, more flavorful meat; chicken breasts will work but may be leaner.
- To make this dish gluten-free, ensure the chicken broth is gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can be doubled to serve a larger crowd.
- To add more vegetables, consider stirring in chopped bell peppers or spinach during the simmering step.
Your email address will not be published. Required fields are marked *