Spicy Brazilian Coconut Chicken

Growing up in a multicultural neighborhood, weekends meant being welcomed by the scent of something simmering in a neighbor’s kitchen. One aroma in particular always stood out — warm spices, a hint of sweetness, and the unmistakable richness of coconut milk. That was the essence of Spicy Brazilian Coconut Chicken. My Brazilian friend’s mother would make it on Sundays, a family ritual tied to laughter, loud conversation, and the kind of food that left you feeling hugged from the inside out.

This dish is more than just chicken in sauce — it’s a taste of Brazil’s northeastern culinary heritage, where African, Indigenous, and Portuguese influences come together. In Bahia, where coconut milk and bold spices are staples, this kind of dish is as common as rice and beans. It’s deeply comforting, yet exciting with its layers of heat, creaminess, and zesty brightness from citrus and tomatoes.

The blend of cumin, turmeric, coriander, and cayenne gives the chicken warmth and vibrancy, while the coconut milk smooths out the edges, creating a silky sauce that clings to every bite. It’s the kind of dish that brings people to the table and makes them stay awhile.

Why You’ll Love This Recipe:

• Bold and layered Brazilian flavors
• Comforting, creamy coconut sauce
• A little spicy, a little tangy — balanced and satisfying
• Naturally dairy-free and gluten-free
• Great for meal prep and even better as leftovers

INGREDIENTS YOU’LL NEED:

• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil or coconut oil
• 1 medium onion, chopped
• 1 jalapeño pepper, seeded and chopped
• 1 tablespoon fresh ginger, chopped
• 3 garlic cloves, minced
• 3 medium tomatoes, finely chopped
• 2 tablespoons fresh lemon juice
• 14 oz unsweetened coconut milk
• 2 tablespoons fresh parsley or cilantro, chopped

How to Make Spicy Brazilian Coconut Chicken

This dish builds flavor in layers, and the key is patience and love — just like how it’s done in Brazil.

STEP-BY-STEP INSTRUCTIONS:

1. Marinate the Chicken in Spices

In a large bowl, combine cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper. Add the chicken breasts and rub the spice mixture all over. Let it sit for at least 10 minutes — longer if you can. This step ensures each bite is packed with flavor.

2. Sear the Chicken

In a large skillet, heat 2 tablespoons of oil over medium heat. Place the chicken in the skillet and sear for 6–8 minutes on each side until golden brown and cooked through. Set the chicken aside and cover to keep warm.

3. Build the Aromatics

In the same pan, add the remaining tablespoon of oil. Sauté chopped onions and jalapeño for about 5 minutes, until the onion softens. Add ginger and garlic, stirring until fragrant — this will awaken all the spices left in the pan.

4. Add Tomatoes and Lemon Juice

Toss in the chopped tomatoes and lemon juice. Cook for another 5 minutes until the tomatoes break down and blend into the mix. This layer adds brightness and balances the heat.

5. Pour in the Coconut Milk

Slowly add the coconut milk, stirring to incorporate. Let the sauce simmer for 5–7 minutes until slightly thickened. The coconut milk turns the spiced base into a creamy, luxurious sauce.

6. Return the Chicken

Place the chicken back into the skillet, along with any juices. Let it simmer for another 5–7 minutes over low heat so the chicken soaks up all that goodness.

7. Garnish and Serve

Sprinkle fresh parsley or cilantro over the top. Serve hot over fluffy white rice, quinoa, or even mashed sweet potatoes for a tropical twist.

Helpful Tips:

• Spice Sensitivity? Use less cayenne or replace the jalapeño with bell pepper for a milder version.
• Juicier Chicken: Boneless thighs can be swapped in — they hold moisture better.
• Vegetarian Twist: Replace chicken with roasted chickpeas or firm tofu for a plant-based alternative.
• Don’t Skip the Lemon Juice: It adds that zing that cuts through the creamy coconut and balances the whole dish.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Brazilian
• Diet: Dairy-Free, Gluten-Free

NOTES:

• Use full-fat unsweetened coconut milk for a richer, more authentic taste.
• Leftovers make a delicious filling for wraps or rice bowls the next day.

NUTRITIONAL INFORMATION (per serving):

• Calories: 400
• Protein: 35g
• Fat: 25g
• Carbohydrates: 10g
• Fiber: 3g
• Sugar: 4g

FREQUENTLY ASKED QUESTIONS:

Can I freeze this dish?
Yes. Let it cool completely, then freeze in an airtight container for up to 2 months.

Is it very spicy?
It has a medium heat level. You can reduce or omit the jalapeño and cayenne to adjust to your preference.

Can I make it ahead?
Absolutely. This dish tastes even better the next day as the flavors meld beautifully overnight.

STORAGE INSTRUCTIONS:

• Refrigerate: Store in a sealed container for up to 3 days.
• Freeze: Freeze for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• The Mediterranean Rice Bowl That Feels Like a Hug in a Bowl
• Asian Mango Chicken
• CAVA Honey Harissa Chicken Bowls

CONCLUSION:

Spicy Brazilian Coconut Chicken is a dish that feels like home — even if you’ve never set foot in Brazil. It’s bold, rich, and incredibly satisfying, yet easy enough for a weeknight dinner. The blend of spices and coconut is a nod to Brazil’s culinary soul, and once you taste it, it just might become your new comfort food tradition.

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