Spicy Brazilian Coconut Chicken Recipe
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.
- 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
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
- Season the chicken: Season the chicken breasts with salt and pepper on both sides to enhance flavor prior to cooking.
- 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.
- Sauté onions: In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent, releasing sweetness and aroma.
- Add garlic and ginger: Add minced garlic and grated ginger to the onions, cooking for about 1 minute until fragrant.
- Incorporate spices: Stir in ground cumin and red pepper flakes, mixing well to meld the flavors with the garlic and onions.
- Add tomatoes: Add the drained, chopped tomatoes to the skillet, stirring to combine and cooking for 2 minutes to soften.
- Pour in coconut milk: Add the coconut milk, stir thoroughly to blend all ingredients, then bring the mixture to a gentle simmer.
- 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.
- 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
