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); Fresh chili or jalapeño, sliced (for garnish); Toasted coconut flakes (for garnish); Cooked rice, quinoa, or cauliflower rice (for serving)

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Introduction

This Spicy Brazilian Coconut Chicken combines tender chicken with a rich, creamy sauce infused with coconut milk, fresh ginger, and a touch of heat. It’s a flavorful dish that’s perfect for a comforting weeknight dinner or impressing guests with something a little different.

The dish shows four large pieces of cooked chicken in a shallow white bowl, covered in a creamy orange-yellow sauce with visible black pepper and red bell pepper pieces. Each chicken piece is topped with fresh chopped green herbs, likely cilantro, adding a touch of bright green contrast. The chicken looks moist with a slightly browned, tender texture on top. The bowl rests on a white marbled surface with a soft focus on a blue and white checkered cloth in the background. The sauce pools evenly around the chicken, creating a rich and inviting visual. 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 the chicken dry with paper towels and slice into large bite-sized pieces.
Step 2: Season the chicken with salt, pepper, smoked paprika, and chili flakes. Let it sit for 5-10 minutes to absorb the flavors.
Step 3: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the chicken in a single layer for 2-3 minutes per side until golden. Work in batches if needed. Transfer the browned chicken to a plate.
Step 4: Lower the heat to medium. Add the remaining 1 tablespoon of oil if needed. Sauté the chopped onion for 3-4 minutes until softened.
Step 5: Add the minced garlic and grated ginger to the pan. Cook for 1 minute until fragrant.
Step 6: Stir in the tomato paste and cook for another minute, stirring constantly to blend flavors.
Step 7: Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pan.
Step 8: Return the chicken and any accumulated juices to the pan. Bring to a gentle simmer.
Step 9: Simmer uncovered for 8-10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Step 10: Stir in the lime juice and brown sugar. Taste and adjust seasoning as needed.
Step 11: Remove the pan from heat. Sprinkle with chopped cilantro and gently toss to coat the chicken in the sauce.
Step 12: Garnish with extra cilantro, sliced fresh chili or jalapeño, and toasted coconut flakes if desired.
Step 13: Serve the spicy Brazilian coconut chicken hot over cooked rice, quinoa, or cauliflower rice.

Tips & Variations

Use chicken thighs for juicier, more flavorful meat, or chicken breasts for a leaner option.
Adjust the chili flakes to control the spice level, or omit for a milder dish.
For a richer flavor, toast the coconut flakes before garnishing.
Swap chicken broth with vegetable broth for a lighter taste or to make the dish pescatarian-friendly by using tofu instead of chicken.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the sauce from separating. Avoid microwaving at high power to keep the sauce creamy.

How to Serve

The image shows a white bowl filled with three thick slices of cooked chicken breast, covered in a creamy orange sauce with visible red bell pepper pieces and green herbs scattered on top. Next to the chicken is a neat mound of fluffy white rice garnished with small green herb pieces. The sauce has a smooth and slightly thick texture, pooling around the chicken and rice. The bowl is placed on a soft white marbled surface with a hint of a gray patterned cloth under it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of protein for this recipe?

Yes, you can substitute chicken with shrimp, tofu, or even firm fish. Adjust cooking times accordingly to ensure the protein is cooked through without overcooking.

Is this dish gluten-free?

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