Name: Spicy Brazilian Coconut Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Brazilian
Ingredients: 2 lbs boneless, skinless chicken breasts or thighs; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon smoked paprika; 1/2 teaspoon chili flakes or crushed red pepper (adjust to taste); 2 tablespoons olive oil or coconut oil, divided; 1 medium yellow onion, finely chopped; 4 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 1 can (13.5 oz) full-fat coconut milk; 2 tablespoons tomato paste; 1/2 cup chicken broth; Juice of 1 lime; 1 tablespoon brown sugar or coconut sugar; 1/4 cup fresh cilantro, chopped (plus more for garnish); Optional: fresh chili or jalapeño, sliced (for garnish); Optional: toasted coconut flakes (for garnish); Optional: cooked rice, quinoa, or cauliflower rice (for serving)

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Introduction

This Spicy Brazilian Coconut Chicken is a flavorful and creamy dish that combines tender chicken with a rich coconut sauce and a kick of heat. It’s perfect for those who enjoy vibrant, tropical-inspired meals with a touch of spice. Serve it over rice or your favorite grain for a satisfying dinner.

A white plate holds a serving of grilled chicken breast sliced into three thick pieces, covered with a thick, creamy yellow curry sauce dotted with red and green herbs. The chicken has a charred, slightly crispy surface with black grill marks. The curry sauce pools generously around the chicken and is garnished with small green herb leaves and white coconut flakes. On the right side of the plate, a mound of white rice shaped in a smooth round dome is topped with finely chopped green herbs. Two lemon wedges sit beside the rice in the sauce, adding a bright yellow color. All this is placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless, skinless chicken breasts or thighs
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon chili flakes or crushed red pepper (adjust to taste)
2 tablespoons olive oil or coconut oil, divided
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 can (13.5 oz) full-fat coconut milk
2 tablespoons tomato paste
1/2 cup chicken broth
Juice of 1 lime
1 tablespoon brown sugar or coconut sugar
1/4 cup fresh cilantro, chopped (plus more for garnish)
Optional: fresh chili or jalapeño, sliced (for garnish)
Optional: toasted coconut flakes (for garnish)
Optional: cooked rice, quinoa, or cauliflower rice (for serving)

Instructions

Step 1: Pat chicken dry with paper towels and slice into large bite-sized pieces.
Step 2: Season chicken with salt, pepper, smoked paprika, and chili flakes. Let sit for 5-10 minutes.
Step 3: Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear chicken in a single layer for 2-3 minutes per side until golden. Work in batches if needed. Transfer browned chicken to a plate.
Step 4: Lower heat to medium. Add remaining 1 tablespoon oil if needed. Sauté chopped onion for 3-4 minutes until softened.
Step 5: Add minced garlic and grated ginger. Cook for 1 minute until fragrant.
Step 6: Stir in tomato paste and cook for another minute, stirring constantly.
Step 7: Pour in coconut milk and chicken broth, scraping up any browned bits from the pan.
Step 8: Return chicken and any juices to the pan. Bring to a gentle simmer.
Step 9: Simmer uncovered for 8-10 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened.
Step 10: Stir in lime juice and brown sugar. Taste and adjust seasoning as needed.
Step 11: Remove from heat. Sprinkle with chopped cilantro and toss gently to coat.
Step 12: Garnish with extra cilantro, sliced chili or jalapeño, and toasted coconut flakes if desired.
Step 13: Serve hot over rice, quinoa, or cauliflower rice.

Tips & Variations

Use chicken thighs for more juicy and flavorful results.
Adjust chili flakes to control the heat level according to your taste.
For a deeper coconut flavor, toast the coconut flakes before garnishing.
Swap chicken broth for vegetable broth to make it dairy-free and light.
Add diced bell peppers or spinach during the onion step for extra veggies.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce thickens too much. This dish is best enjoyed fresh but can be frozen for up to 1 month.

How to Serve

The dish shows five thick slices of golden brown grilled meat lined up side by side, with a slightly charred surface and sprinkled with green herbs and thin toasted flakes on top. They sit in a shallow pool of bright yellow sauce with green and red flakes scattered throughout. Behind the meat, a neat dome of white rice garnished with small green herbs is placed. Two wedges of bright yellow lemon are positioned behind the rice. All items are served on a white plate resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken instead of fresh?

It’s best to use fresh chicken breasts or thighs for the best texture and flavor. Canned chicken might become mushy when cooked in the sauce.

Is this recipe gluten-free?

Yes, all the ingredients used are naturally gluten-free. Just be sure to check your chicken broth and tomato paste labels for any hidden gluten.