Spicy Brazilian Coconut Chicken Recipe

Introduction

This Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish that combines tender chicken with a creamy coconut sauce enriched by aromatic spices. It’s perfect for those who enjoy a touch of heat balanced with a tropical twist.

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 extra heat, increase the red pepper flakes or add a fresh chopped chili while sautéing the onions.
• Swap chicken breasts for thighs for a juicier, more flavorful result.
• If coconut milk is unavailable, use heavy cream with a splash of coconut extract as a substitute.
• Serve over rice or with warm flatbreads to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the coconut milk from curdling. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but be sure to thaw the chicken completely before cooking to ensure even cooking and safety.

Is this dish very spicy?

The heat level is moderate and can be adjusted by adding more or less red pepper flakes according to your taste.

Spicy Brazilian Coconut Chicken Recipe

Print Recipe

★★★★★

4.7 from 99 reviews

Spicy Brazilian Coconut Chicken is a flavorful and aromatic dish featuring tender chicken breasts simmered in a creamy coconut milk sauce infused with cumin, garlic, ginger, and a kick of red pepper flakes. This vibrant recipe combines rich Brazilian-inspired spices with a touch of heat, making it perfect for a comforting weeknight dinner or a special occasion.

• 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

Sauce

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon ground cumin
• 1 teaspoon red pepper flakes
• 1 cup canned tomatoes, drained and chopped
• 1 cup coconut milk

Garnish

• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges for serving

Instructions

1. Season the Chicken: Season the chicken breasts evenly with salt and pepper on both sides to enhance their flavor before cooking.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear them until they develop a golden-brown crust, about 3-4 minutes per side. Once browned, remove the chicken from the skillet and set aside.
3. Sauté Onions: In the same skillet, add the chopped onion and sauté for 2-3 minutes until the onion becomes translucent and tender.
4. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant, which adds depth to the sauce.
5. Incorporate Spices: Add the ground cumin and red pepper flakes. Stir to combine and allow the spices to meld with the onion, garlic, and ginger mixture.
6. Add Tomatoes: Add the drained and chopped canned tomatoes to the skillet. Stir well and cook for about 2 minutes to blend the flavors.
7. Pour in Coconut Milk: Stir in the coconut milk, mixing all the ingredients fully. Bring the mixture to a gentle simmer to thicken the sauce slightly.
8. Simmer Chicken: Return the chicken breasts to the skillet, cover, and reduce the heat to low. Let the chicken simmer gently in the coconut sauce for 20-25 minutes, or until fully cooked through and tender.
9. Garnish and Serve: Serve the chicken breasts generously topped with the creamy coconut sauce. Garnish with fresh chopped cilantro and lime wedges for a zesty finish.

Notes

• For more heat, increase the red pepper flakes according to your preference.
• You can substitute chicken thighs if you prefer a juicier meat option.
• Serve this dish with steamed rice or crusty bread to soak up the delicious sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Brazilian chicken, coconut milk chicken, spicy chicken recipe, cumin chicken, stovetop chicken dish, easy Brazilian recipe