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

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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)

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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.