Spicy Brazilian Coconut Chicken Recipe
This Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish featuring tender chicken simmered in a creamy, aromatic coconut milk sauce with smoky paprika, chili flakes, and fresh ginger. Perfectly balanced with lime juice and a hint of sweetness, it offers a delicious taste of Brazil that’s easy to prepare and ideal for serving over rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Ingredients
Scale
Chicken and Seasoning
- 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)
Sauté and Sauce
- 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
Garnishes and Serving
- 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
- Prep Chicken: Pat the chicken dry with paper towels and slice into large bite-sized pieces to ensure even cooking and better absorption of flavors.
- Season Chicken: Season the chicken pieces with kosher salt, black pepper, smoked paprika, and chili flakes. Let the seasoned chicken rest for 5-10 minutes to allow the spices to penetrate.
- Sear Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Place the chicken in a single layer and sear for 2-3 minutes on each side until golden brown. Do this in batches if necessary to avoid overcrowding. Transfer the browned chicken to a plate.
- Sauté Onion: Reduce the heat to medium. If needed, add the remaining 1 tablespoon of oil to the skillet. Add the finely chopped onion and sauté for 3-4 minutes until it softens and becomes translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger. Cook for about 1 minute until fragrant, making sure not to burn.
- Incorporate Tomato Paste: Add the tomato paste to the skillet and cook for another minute, stirring constantly to combine and deepen the flavor.
- Add Liquids: Pour in the coconut milk and chicken broth, scraping the bottom of the pan to release any browned bits for extra flavor.
- Simmer Chicken: Return the seared chicken pieces along with their juices to the skillet. Bring the mixture to a gentle simmer.
- Cook Covered: Let the chicken simmer uncovered for 8-10 minutes, stirring occasionally until the chicken is fully cooked and the sauce has thickened to a creamy consistency.
- Season and Finish: Stir in the lime juice and brown sugar. Taste the sauce and adjust the seasoning with additional salt, pepper, or chili flakes if desired.
- Add Cilantro: Remove the skillet from heat. Sprinkle the chopped cilantro over the dish and toss gently to coat the chicken evenly.
- Garnish and Serve: Garnish with extra cilantro, sliced fresh chili or jalapeño, and toasted coconut flakes if desired. Serve hot over cooked rice, quinoa, or cauliflower rice for a complete meal.
Notes
- You can use either chicken breasts or thighs; thighs tend to be more flavorful and tender.
- Adjust the chili flakes according to your spice preference for milder or spicier heat.
- For a dairy-free and paleo option, use coconut oil exclusively and serve with cauliflower rice.
- Make sure not to overcrowd the pan when searing the chicken to achieve a golden crust.
- Toasting coconut flakes enhances their flavor and adds a nice crunch as a garnish.
- This dish pairs well with simple steamed vegetables or a fresh green salad.
Keywords: spicy Brazilian coconut chicken, coconut chicken recipe, Brazilian chicken, coconut milk chicken, spicy chicken curry, one-pan chicken recipes
