Spicy Brazilian Coconut Chicken is a tasty dish that brings together tender chicken simmered in creamy coconut milk, with a kick of spicy peppers and fragrant Brazilian spices. The coconut milk keeps the chicken juicy and smooth, while the heat adds just the right amount of excitement to the flavors.
I love making this dish on a cool evening because the warmth from the spices really fills the kitchen with amazing smells. What I find fun about this recipe is that the spice level can easily be adjusted to your taste, so everyone at the table can enjoy it just right. I usually add a little extra cilantro on top for that fresh pop of flavor.
To serve, I like pairing it with fluffy rice and some black beans on the side, which makes a complete, comforting meal. This dish always feels like a small escape to Brazil without leaving my kitchen, and it’s perfect for sharing with friends and family who like a bit of spice and creaminess all in one bite.
Key Ingredients & Substitutions
Chicken breasts: I use boneless, skinless breasts for quick cooking and lean protein. Thighs work great too if you prefer juicier meat—they stay tender and offer richer flavor.
Coconut milk: Full-fat coconut milk creates a creamy sauce. If you want a lighter option, try light coconut milk but expect a thinner sauce. Canned coconut cream is thicker and richer but use less quantity.
Red chili: This adds the spicy kick. If you can’t find fresh chilies, substitute with dried chili flakes or a milder pepper. Adjust the amount based on your heat preference—start small and add more.
Fresh cilantro and lime juice: These brighten the dish after cooking. Don’t skip them! For a different herb, parsley is a mild alternative but lacks cilantro’s distinctive flavor.
How Can I Keep Chicken Tender and Flavorful in This Coconut Sauce?
The trick is to sear the chicken first for a nice golden crust, which locks in juices. Don’t overcook it at this step—4-5 minutes per side is ideal. Then simmer gently in the coconut sauce to finish cooking.
- Use medium heat after searing to avoid drying out the chicken.
- Cover the pan to trap steam and keep the meat moist while simmering.
- Check tenderness with a fork after 15 minutes; don’t rush—it should be fully cooked but still juicy.
- Adding lime juice and fresh cilantro at the end adds freshness and cuts through the creamy sauce beautifully.
Equipment You’ll Need
- Large skillet or frying pan – I like using a wide skillet to sear the chicken and make the sauce in one pan, which makes cleanup easier.
- Wooden spoon or spatula – helps to stir the sauce without scratching the pan.
- Measuring spoons and cups – for accurate seasoning and coconut milk
- Knife and cutting board – for chopping onion, garlic, and chili
- Cooking thermometer (optional) – to check that chicken reaches 165°F for safety
Flavor Variations & Add-Ins
- Protein swap: Use shrimp or firm tofu instead of chicken for a different twist. Both soak up the flavors nicely.
- Sweetness boost: Add a teaspoon of honey or sugar if you like a slightly sweeter sauce, balancing the heat and spice.
- Veggie extras: Toss in bell peppers or spinach during simmering for more color and nutrition.
- Spice level: Adjust the red chili or add a dash of hot sauce to increase heat; reduce it for milder flavor.
Spicy Brazilian Coconut Chicken
Ingredients You’ll Need:
- 3 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small red chili, thinly sliced (adjust to taste for spice level)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1 can (13.5 oz) coconut milk (full fat for creaminess)
- ½ cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 1 lime
- Cooked white rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to cook, for a total time of around 35-40 minutes. It’s a quick and satisfying meal perfect for any weeknight.
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning both sides of the chicken breasts with salt, black pepper, turmeric, smoked paprika, and ground cumin. This adds a lovely color and rich spice to the meat.
2. Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. When hot, add the chicken breasts. Cook them for 4-5 minutes per side until nicely browned. Once done, remove the chicken from the skillet and set it aside.
3. Cook the Aromatics:
Lower the heat to medium and add the chopped onion, minced garlic, and sliced red chili to the same skillet. Sauté for 2-3 minutes, stirring often, until the onions become translucent and fragrant.
4. Add Coconut Milk and Simmer:
Pour in the coconut milk and stir well, scraping up any brown bits stuck to the pan for extra flavor. Return the chicken breasts to the skillet, nestling them into the sauce. Cover and simmer on low heat for 15-20 minutes, until the chicken is cooked through and tender.
5. Finish with Cilantro and Lime:
Once the chicken is tender, stir in the chopped fresh cilantro and the juice of one lime. This brightens the dish and adds fresh herbal notes. Taste the sauce and adjust the salt or level of spice as needed.
6. Serve:
Plate the chicken and spoon the creamy coconut sauce over it. Serve hot alongside cooked white rice, and garnish with extra chopped cilantro and lime wedges if you like.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry to remove excess moisture for better browning.
How Can I Make This Dish Less Spicy?
Simply reduce or omit the red chili slices. Alternatively, remove the seeds from the chili before slicing to lessen the heat without losing flavor.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can make the sauce and cook the chicken up to 2 days in advance. Store in an airtight container in the fridge and gently reheat on the stove before serving.
What’s the Best Way to Store Leftovers?
Cool the chicken and sauce completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the chicken.
