Spicy Brazilian Coconut Chicken Recipe

Introduction

Spicy Brazilian Coconut Chicken is a vibrant dish that combines tender chicken breasts with a rich, creamy coconut sauce infused with bold spices. This flavorful meal is perfect for those who love a little heat and tropical flair in their dinner.

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

• Use fresh tomatoes instead of canned for a fresher taste when in season.
• Adjust the red pepper flakes to control the spiciness according to your preference.
• Serve over rice or with warm crusty bread to soak up the delicious sauce.
• Garnish with extra cilantro or a dollop of yogurt to balance the heat.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave until warmed through, adding a splash of water or coconut milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well too and can add extra moisture and flavor. Adjust cooking time to ensure they are fully cooked.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it contains no wheat or gluten ingredients.

Spicy Brazilian Coconut Chicken Recipe

Print Recipe

★★★★★

4.5 from 348 reviews

This Spicy Brazilian Coconut Chicken recipe features tender chicken breasts simmered in a flavorful sauce made with coconut milk, tomatoes, and a blend of aromatic spices like cumin, ginger, and red pepper flakes. The dish offers a rich, creamy texture with a delightful kick of heat, garnished with fresh cilantro and lime wedges for a refreshing finish. Perfect for a comforting weeknight dinner with a tropical twist.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Brazilian

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste

Sautéing Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated

Spices and Sauce

• 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 Chicken: Season the chicken breasts evenly on both sides with salt and pepper to prepare them for cooking.
2. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
3. Sauté Onion: In the same skillet, add the chopped onion and sauté for 2-3 minutes until it becomes translucent and softened.
4. Add Garlic and Ginger: Add the minced garlic and grated ginger to the skillet and cook for about 1 minute until fragrant, stirring frequently to avoid burning.
5. Incorporate Spices: Stir in the ground cumin and red pepper flakes, mixing them thoroughly with the onion, garlic, and ginger to release their flavors.
6. Add Tomatoes: Add the drained and chopped canned tomatoes, stirring to combine well. Cook for another 2 minutes to blend the flavors.
7. Pour Coconut Milk and Simmer: Pour the coconut milk into the skillet, stirring until fully incorporated with the other ingredients. Bring the mixture to a gentle simmer.
8. Cook Chicken Through: Return the seared chicken breasts to the skillet, cover, and reduce heat to low. Let it cook for 20-25 minutes, or until the chicken is fully cooked and tender.
9. Serve: Plate the chicken breasts with the coconut sauce spooned over them. Garnish with freshly chopped cilantro and lime wedges for brightness and a final touch of flavor.

Notes

• Use full-fat coconut milk for a richer, creamier sauce.
• Adjust the amount of red pepper flakes based on desired spice level.
• Serve with steamed rice or crusty bread to soak up the delicious sauce.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
• For an extra smoky flavor, consider adding a pinch of smoked paprika.

Keywords: Spicy Brazilian Coconut Chicken, coconut milk chicken, Brazilian chicken recipe, creamy coconut chicken, spicy chicken skillet