Spicy Brazilian Coconut Chicken Recipe

Introduction

This Spicy Brazilian Coconut Chicken is a flavorful dish that combines tender chicken breasts with a rich, creamy sauce infused with spices and coconut milk. It’s perfect for a cozy weeknight dinner with a touch of exotic flair.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 cup canned tomatoes, drained and chopped
• 1 cup coconut milk
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon ground cumin
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges for serving

Instructions

1. Step 1: Season the chicken breasts with salt and pepper on both sides.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear until golden brown, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
3. Step 3: In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent.
4. Step 4: Add minced garlic and grated ginger, cooking until fragrant, about 1 minute.
5. Step 5: Stir in the ground cumin and red pepper flakes, melding the spices with the garlic and onion.
6. Step 6: Add the drained, chopped tomatoes to the skillet, stirring to combine and cooking for 2 minutes.
7. Step 7: Pour in the coconut milk, stirring to fully incorporate all ingredients. Bring the mixture to a simmer.
8. Step 8: Return the chicken breasts to the skillet, cover, and cook on low heat for 20-25 minutes, or until chicken is cooked through.
9. Step 9: Serve the chicken with the sauce, garnished with fresh cilantro and lime wedges.

Tips & Variations

• For a milder version, reduce the red pepper flakes or omit them altogether.
• Serve with steamed rice or crusty bread to soak up the delicious sauce.
• Substitute chicken thighs for a juicier, more flavorful dish.
• Add diced bell peppers or spinach during step 6 for extra vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Avoid overheating to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used. Just chop about 2 medium-sized tomatoes and drain excess juices before adding to the skillet.

Is this dish spicy?

The red pepper flakes add a moderate level of heat, but you can adjust the quantity to suit your taste or omit them for a milder flavor.

Spicy Brazilian Coconut Chicken Recipe

Print Recipe

★★★★★

4.4 from 64 reviews

This Spicy Brazilian Coconut Chicken recipe features tender chicken breasts simmered in a flavorful sauce made with coconut milk, tomatoes, and a fragrant blend of garlic, ginger, cumin, and red pepper flakes. Easy to prepare and deliciously aromatic, it’s perfect for a comforting weeknight dinner with a tropical twist.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Brazilian

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tablespoon olive oil

Sauce

• 1 medium onion, chopped
• 1 cup canned tomatoes, drained and chopped
• 1 cup coconut milk
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon ground cumin
• 1 teaspoon red pepper flakes
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges for serving

Instructions

1. Season the chicken: Season the chicken breasts with salt and pepper on both sides to enhance flavor prior to cooking.
2. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear each side for about 3-4 minutes until golden brown. Remove the chicken and set aside.
3. Sauté onions: In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent, releasing sweetness and aroma.
4. Add garlic and ginger: Add minced garlic and grated ginger to the onions, cooking for about 1 minute until fragrant.
5. Incorporate spices: Stir in ground cumin and red pepper flakes, mixing well to meld the flavors with the garlic and onions.
6. Add tomatoes: Add the drained, chopped tomatoes to the skillet, stirring to combine and cooking for 2 minutes to soften.
7. Pour in coconut milk: Add the coconut milk, stir thoroughly to blend all ingredients, then bring the mixture to a gentle simmer.
8. Cook the chicken: Return the chicken breasts to the skillet, cover, and cook on low heat for 20-25 minutes until chicken is fully cooked through and tender.
9. Serve: Plate the chicken with the sauce spooned over, then garnish with fresh cilantro and lime wedges for a bright, fresh finish.

Notes

• For extra heat, increase the amount of red pepper flakes to taste.
• Serve over rice or with crusty bread to soak up the delicious sauce.
• Use full-fat coconut milk for a richer flavor and creamier texture.
• Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
• Can be garnished with additional fresh herbs like parsley or basil for variation.

Keywords: Brazilian chicken, coconut chicken, spicy chicken, stovetop chicken, coconut milk recipe, cumin chicken, ginger garlic chicken