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This spicy Brazilian coconut chicken transforms ordinary poultry into a vibrant, tropical dish bursting with creamy coconut, zesty tomatoes, and just the right amount of heat. It's my go-to recipe when I want to impress dinner guests without spending hours in the kitchen.
I discovered this recipe during a Brazilian cooking class years ago, and it immediately became a staple in my home. The instructor taught me that the key is allowing the chicken to fully sear before adding the coconut milk—this creates a depth of flavor that makes all the difference.
Ingredients
- Boneless skinless chicken breasts they remain juicy when simmered in the coconut sauce and absorb all the wonderful flavors
- Coconut milk provides the creamy base for the sauce look for full-fat versions for the richest flavor
- Onion and garlic create the aromatic foundation for any good Brazilian dish
- Diced tomatoes add acidity and brightness to balance the richness of the coconut
- Fresh jalapeños bring the signature heat adjust according to your spice preference
- Olive oil for searing the chicken use a good quality oil for best results
- Paprika adds beautiful color and smoky depth to the dish
- Ground cumin brings warm earthy notes that complement the coconut perfectly
- Fresh cilantro for garnish adds a pop of color and fresh herbaceous finish
- Lime wedges the final acidic touch that brightens the entire dish
Step-by-Step Instructions
- Season the Chicken
- Generously coat chicken breasts with paprika, cumin, salt, and pepper on both sides, pressing the spices into the meat. This crucial first step ensures the chicken itself is flavorful, not just the sauce. Allow the seasoned chicken to rest for 5 minutes before cooking so the spices can adhere properly.
- Sear the Chicken
- Heat olive oil in a large skillet until it shimmers but doesn't smoke. Carefully place seasoned chicken breasts in the hot oil, allowing them to cook undisturbed for a full 6-7 minutes until deeply golden. Flip only once and cook the second side equally long. The caramelization creates essential flavor compounds that will infuse the entire dish.
- Sauté the Aromatics
- Remove chicken to a plate and reduce heat to medium. Add onions to the same pan, stirring occasionally and scraping up any browned bits from the chicken—these contain concentrated flavor. When onions begin to soften after about 3 minutes, add the garlic and cook for another 1-2 minutes until fragrant but not browned.
- Add Heat and Flavor
- Introduce the diced jalapeños to the pan, stirring to combine with the onion-garlic mixture. The heat will start to release the capsaicin from the peppers, infusing the oil with spiciness. Cook for 2 minutes, allowing the peppers to soften slightly while their flavors bloom in the hot oil.
- Combine with Coconut Milk
- Pour coconut milk into the skillet, using a wooden spoon to scrape up any remaining browned bits from the bottom of the pan. Add drained tomatoes and stir everything together. Bring the mixture to a gentle simmer—not a rapid boil—which ensures the coconut milk won't separate.
- Simmer with Chicken
- Return the seared chicken to the skillet, nestling each piece into the sauce. Spoon some sauce over the top of each breast. Cover partially with a lid and maintain a gentle simmer for 10-15 minutes. The chicken is done when it reaches 165°F internally and slices easily with a knife.
- Garnish and Serve
- Remove from heat and let the dish rest for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Sprinkle generously with fresh cilantro and serve with lime wedges. The final touch of lime juice adds brightness that balances the rich coconut sauce perfectly.
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The coconut milk is truly the star ingredient in this dish. I once tried substituting with light coconut milk, and while still good, it lacked the velvety richness that makes this dish special. My Brazilian neighbor tried my recipe and nodded approvingly, saying it reminded her of the chicken her grandmother made in Bahia—the highest compliment I could receive!
Serving Suggestions
This Brazilian coconut chicken shines when served over fluffy white rice, which soaks up the flavorful sauce beautifully. For a complete meal, pair it with a simple side salad dressed with lime juice and olive oil. The refreshing crispness of the salad perfectly complements the rich, spicy chicken.
If you want to embrace more Brazilian flavors, serve alongside traditional farofa (toasted cassava flour) for authentic texture contrast. Another option is fried plantains, which add a sweet counterpoint to the spicy coconut sauce.
Storage and Reheating
This dish actually improves with time as the flavors continue to meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. The coconut sauce might thicken when chilled, which is completely normal.
When reheating, add a splash of water or chicken broth to thin the sauce if needed. Warm gently on the stovetop over medium-low heat until just heated through. Avoid boiling vigorously, which can toughen the chicken. Microwave reheating works too—cover loosely and heat in 30-second intervals, stirring between each.
Ingredient Substitutions
No fresh jalapeños? Red pepper flakes work beautifully, starting with ½ teaspoon and adjusting to taste. For a more authentic Brazilian flavor, use malagueta peppers if you can find them.
Boneless chicken thighs can replace chicken breasts for even juicier results, just increase the cooking time by about 5 minutes. Vegetarians can substitute firm tofu or cauliflower florets, reducing the simmering time to about 8 minutes.
If coconut milk is unavailable, cashew cream makes a surprisingly good substitute that maintains the creamy texture. For a lighter version, you can use half coconut milk and half chicken broth, though the sauce won't be quite as rich.
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Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work wonderfully in this dish and often result in even more tender meat. You may need to adjust the cooking time slightly—thighs typically require an additional 5-7 minutes of simmering to reach the proper temperature of 165°F.
- → How can I adjust the spice level?
For milder flavor, remove the seeds and membranes from the jalapeños before dicing, or reduce to half a jalapeño. For extra heat, add a diced serrano pepper or 1/4 teaspoon of cayenne pepper to the sauce while simmering.
- → What can I serve with this Brazilian coconut chicken?
White rice is traditional and perfect for soaking up the sauce. Other excellent options include Brazilian-style black beans, plantains, a simple green salad, or crusty bread. For a complete Brazilian-inspired meal, serve with farofa (toasted cassava flour).
- → Can this dish be made ahead of time?
Absolutely! The flavors actually deepen when made a day ahead. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of coconut milk if the sauce has thickened too much.
- → Is there a vegetarian alternative to this dish?
Yes, you can substitute the chicken with firm tofu, cauliflower florets, or a mixture of vegetables like bell peppers, zucchini, and eggplant. Prepare the sauce as directed and simmer the vegetables until tender, about 10-15 minutes.
- → Can I use light coconut milk instead of regular?
Light coconut milk will work but will produce a thinner sauce with less rich flavor. If using light coconut milk, you might want to simmer the sauce a bit longer to reduce and concentrate the flavors.