Spicy Brazilian Coconut Chicken Recipe

This Spicy Brazilian Coconut Chicken is a whirlwind of flavors harmoniously balanced between spicy and savory, all blended with the creamy touch of coconut. It’s the kind of dish that transforms an ordinary dinner into an unforgettable culinary adventure.

Why You’ll Love This Recipe

  • Bold Spices: The fusion of cumin, cayenne, and turmeric creates a fragrant and spicy base that warms your palate.
  • Creamy Coconut: Unsweetened coconut milk adds richness without sweetness, perfectly balancing the spice.
  • Customizable Heat: Easily adjust the level of heat to suit your taste, making it as mild or as fiery as you like.
  • Visual Delight: With a sprinkle of fresh parsley or cilantro, the dish is as beautiful as it is appetizing.
Spicy Brazilian Coconut Chicken Recipe - Recipe Image

Ingredients You’ll Need

Crafting the perfect Spicy Brazilian Coconut Chicken involves a delightful medley of spices and fresh flavors. Each ingredient plays a crucial role in delivering the authentic taste that defines this dish.

  • Cumin and Cayenne Pepper: These spices form the cornerstone of the heat and earthy flavor profile.
  • Coconut Milk: Choose unsweetened for a rich, creamy sauce without adding sweetness.
  • Fresh Tomatoes and Lemon Juice: They bring acidity that brightens and balances the richness of the coconut.
  • Jalapeño: Offers a mild kick, adjustable based on your spice tolerance.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Spicy Brazilian Coconut Chicken is incredibly versatile, allowing you to customize it to suit any dietary need or flavor preference effortlessly. Here are some exciting variations to try.

  • Vegan Version: Replace chicken with tofu or chickpeas for a plant-based twist.
  • Extra Veggies: Add bell peppers or zucchini to enhance the dish’s nutritional value and add color.

How to Make Spicy Brazilian Coconut Chicken

Step 1: Spice it Up

In a large bowl, combine cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper. Coat the chicken in this aromatic mixture so that every bite bursts with flavor.

Step 2: Brown the Chicken

Heat oil in a skillet and cook the seasoned chicken until it’s browned on both sides. This not only locks in the juices but also gives it a tantalizing color and texture.

Step 3: Build the Flavor Base

Add the onion, jalapeño, ginger, and garlic to the skillet. Sauté them until the onion turns translucent, releasing a fragrant aroma that sets the stage for the sauce.

Step 4: Create the Sauce

Incorporate the tomatoes and lemon juice, then stir in coconut milk. Simmer to thicken the sauce, allowing the flavors to meld beautifully.

Step 5: Combine and Serve

Return the chicken to the skillet, letting it soak in the vibrant sauce. Garnish with parsley and serve to enjoy a dish that looks as good as it tastes.

Pro Tips for Making Spicy Brazilian Coconut Chicken

  • Spice Balance: Control the heat by adjusting the cayenne and jalapeño. Taste as you go to get the perfect level of warmth.
  • Searing Technique: Ensure your skillet is preheated to get that perfect golden brown sear on the chicken.
  • Coconut Milk Consistency: Opt for full-fat coconut milk to achieve the richest, creamiest sauce.
  • Herb Freshness: Fresh parsley or cilantro should always be added last to retain their vibrant, fresh flavors.

How to Serve Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken Recipe - Recipe Image

Garnishes

Top the dish with freshly chopped parsley or cilantro to refresh the palate and add an inviting green flair. A wedge of lime on the side can also add a citrusy zest that enhances the coconut’s creaminess.

Side Dishes

Serve your Spicy Brazilian Coconut Chicken with fluffy basmati rice or warm naan to soak up the delicious sauce. Steamed vegetables can be a light addition that still complements the richness of the dish.

Creative Ways to Present

Consider presenting the chicken over a bed of rice in a shallow bowl, with the vibrant sauce generously drizzled over top. You can add a small heap of fresh herbs right in the center for a restaurant-like touch.

Make Ahead and Storage

Storing Leftovers

Tuck any leftovers in an airtight container and refrigerate for up to 3-5 days. The flavors deepen, making this dish even more delicious the next day.

Freezing

For longer storage, portion out the chicken and sauce into freezer-safe containers. They’ll keep well for up to three months, ready for a quick meal when you need it.

Reheating

Reheat the chicken gently on the stovetop over low heat, adding a splash of water or stock if necessary to loosen the sauce. Stir occasionally to evenly warm through.

FAQs

  1. Can I use chicken thighs instead of breasts?

    Absolutely! Chicken thighs are juicier and add a richer flavor to the dish. Just adjust the cooking time to ensure they’re cooked through.

  2. What if I don’t have coconut milk?

    You can substitute with cream or half-and-half, but keep in mind, the coconut milk distinctively defines the tropical identity of this dish.

  3. How do I make it less spicy?

    Reduce or omit the cayenne and jalapeño peppers. You can replace them with sweet bell peppers to maintain flavor without the heat.

  4. Is this dish gluten-free?

    Yes, this recipe is naturally gluten-free provided that all spices and ingredients are free from cross-contamination during processing.

Final Thoughts

Dive into the irresistible flavors of this Spicy Brazilian Coconut Chicken, and let each bite take you on a delightful journey. Easy to prepare and full of personality, this dish is sure to become a staple in your kitchen and a favorite at your table. Don’t wait—turn up the heat and experience this vibrant, delectable dish today!

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Spicy Brazilian Coconut Chicken Recipe

Spicy Brazilian Coconut Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 72 reviews
  • Author: Alvarez
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Brazilian

Description

A flavorful and spicy Brazilian-inspired chicken dish cooked in coconut milk, featuring aromatic spices, fresh vegetables, and herbs, perfect for a comforting and tropical meal.


Ingredients

Spice Mixture

1 teaspoon cumin ground
1 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon coriander ground
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper or to taste

Chicken and Cooking Oils

4 chicken breasts boneless and skinless
3 tablespoon olive oil or coconut oil

Sautéed Vegetables and Herbs

1 medium onion chopped
1 jalapeno pepper seeded and chopped
1 tablespoon fresh ginger chopped
3 cloves garlic minced
14 ounce unsweetened coconut milk
2 tablespoon parsley fresh, chopped or cilantro

Tomatoes and Acid

3 medium tomatoes chopped small
2 tablespoon lemon juice freshly squeezed


Instructions

  1. Prepare the Spice Rub: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Mix well.
  2. Coat the Chicken: Add the chicken breasts to the spice mixture and rub generously on all sides until well coated.
  3. Cook the Chicken: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken breasts and cook for 6–8 minutes per side until browned and cooked through. Transfer to a plate and cover with foil to keep warm.
  4. Sauté Vegetables: Add the remaining oil to the skillet. Once hot, add chopped onion, jalapeño, ginger, and garlic. Cook until the onion becomes translucent, about 5 minutes.
  5. Add Tomatoes and Lemon Juice: Stir in chopped tomatoes, lemon juice, and season with a pinch of salt and pepper. Cook for an additional 5 minutes until tomatoes soften.
  6. Simmer the Sauce: Pour in the coconut milk, stirring to combine. Lower the heat and simmer until the sauce thickens, about 5 minutes.
  7. Combine Chicken with Sauce: Return the cooked chicken to the skillet, including any juices. Spoon sauce over the chicken, reduce the heat to low, and cook for another 5 minutes to allow flavors to meld.
  8. Garnish and Serve: Garnish with chopped parsley or cilantro and serve hot with rice or your preferred side.

Notes

  • Spice to Your Liking: Feel free to adjust cayenne pepper and jalapeño for milder or hotter dishes.
  • Storage Tips: Keep leftovers in an airtight container refrigerated for up to 3-5 days. Reheats well and flavors deepen overnight.
  • Use Unsweetened Coconut Milk: For creaminess without added sweetness, opt for unsweetened coconut milk.
  • Garnish Options: Add fresh lime juice or additional herbs for extra zest and freshness.

Nutrition

  • Serving Size: 1 piece (about 1/4 of recipe)
  • Calories: 622 kcal
  • Sugar: 7 g
  • Sodium: 868 mg
  • Fat: 41 g
  • Saturated Fat: 24 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0.03 g
  • Carbohydrates: 15 g
  • Fiber: 4 g
  • Protein: 52 g
  • Cholesterol: 145 mg

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