When I say this Spicy Brazilian Coconut Chicken hits all the right notes, I mean it. It’s creamy, spicy, and bright with citrus—all in one skillet. The coconut milk balances the jalapeño heat and aromatic spices, making this dish perfect for anyone who loves bold, tropical flavor. It’s the kind of meal that makes you stop after the first bite and say, “Wow.”
Table of Contents
Why You’ll Love This Brazilian Coconut Chicken
This dish delivers vibrant flavor and effortless comfort. It’s quick enough for a weeknight yet impressive enough for guests.
- A one-pan wonder—minimal cleanup
- Creamy coconut sauce with just the right spice
- Packed with protein and rich in flavor
- Easy to adjust the spice level
- Great with rice, noodles, or bread
- Naturally dairy-free and gluten-free
Growing up, I always admired my mom’s way of using spices to transform simple meals into something unforgettable. This Brazilian-style chicken brings that same energy to my kitchen now—fiery, creamy, and full of love. It reminds me of summer cookouts near Austin, when we’d toss chicken on the pan and let the coconut and spice do their magic.
Ingredients You’ll Need
Every bite of this dish brings a harmony of earthy spices, heat, and creamy coconut.
Main Ingredients
- 1 teaspoon ground cumin – Adds warmth and depth.
- 1 teaspoon cayenne pepper – For a fiery kick.
- 1 teaspoon turmeric – Gives color and subtle earthiness.
- 1 teaspoon ground coriander – Adds brightness.
- ½ teaspoon garlic powder – Layers more flavor.
- 1 teaspoon salt – Balances the spice.
- ½ teaspoon black pepper – Adjust to taste.
- 4 boneless, skinless chicken breasts – The perfect canvas for spice.
- 3 tablespoons olive oil or coconut oil – Helps build that aromatic base.
- 1 medium onion, chopped – Adds sweetness.
- 1 jalapeño pepper, seeded and chopped – Fresh heat.
- 1 tablespoon fresh ginger, chopped – Brings zesty spice.
- 3 cloves garlic, minced – Classic base flavor.
- 3 medium tomatoes, finely chopped – Adds freshness and body to the sauce.
- 2 tablespoons freshly squeezed lemon juice – Brightens everything.
- 14 ounces unsweetened coconut milk – The heart of the sauce.
- 2 tablespoons fresh parsley or cilantro, chopped – For freshness and color.
Optional Add-Ons or Substitutes
- Use chicken thighs for juicier meat.
- Swap jalapeño for mild green chili.
- Add bell peppers for more veggies.
- Use lime instead of lemon for tang.
- Garnish with shredded coconut or green onions.
- Serve over rice or Garlic Parmesan Dinner Rolls to soak up the sauce.
Step-by-Step Instructions
Cooking this dish is all about layering spice, sear, and cream. Here’s how to bring it together perfectly.
- Season the chicken. Combine cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper. Rub it evenly over the chicken. (This base seasoning builds bold flavor.)
- Sear the chicken. Heat oil in a large skillet over medium-high heat. Add chicken and brown 3–4 minutes per side. Remove and set aside. (You want that golden crust.)
- Cook aromatics. In the same pan, add onion, jalapeño, ginger, and garlic. Sauté 2–3 minutes until fragrant.
- Add tomatoes and lemon juice. Stir until tomatoes soften and release juices. (This forms the sauce base.)
- Pour in coconut milk. Stir to combine and simmer 2–3 minutes.
- Return chicken to the pan. Spoon sauce over it, cover, and simmer for 10–12 minutes until cooked through.
- Finish with herbs. Stir in chopped parsley or cilantro right before serving.
- Serve warm. Spoon sauce generously over rice or grains.
Quick Reminders:
- Don’t overcrowd the pan; chicken browns better in batches.
- Stir the coconut milk well before adding.
- Simmer gently to avoid curdling.
- Adjust heat with more or less cayenne.
Expert Tips for Success
With a few chef’s tricks, your Brazilian Coconut Chicken will taste restaurant-ready.
- Marinate the chicken in the spice mix for 30 minutes for deeper flavor.
- Add a touch of brown sugar for balance if you like it milder.
- Use full-fat coconut milk for richness.
- Don’t skip the lemon—it enhances the spice.
- Add cashews or peanuts for crunch.
- Serve immediately to enjoy the creamy sauce texture.
- Pair with jasmine rice for perfect balance.
These small tweaks make every bite more vibrant and comforting, turning simple ingredients into something unforgettable.
Serving Suggestions
This dish pairs beautifully with sides that soak up its flavorful sauce and balance the heat.
- Steamed jasmine or basmati rice
- Roasted or sautéed veggies
- One-Pot Teriyaki Noodles for a global twist
- Grilled plantains for a tropical flair
- Naan or flatbread to scoop up the sauce
- Fresh lime wedges on the side
I love serving it family-style, with a big pot of rice and everyone grabbing seconds. The sauce is too good to waste, so always make extra to drizzle over leftovers!
Storing and Reheating
This dish tastes even better the next day when the flavors deepen.
How to Store It
- Cool completely before storing.
- Transfer to airtight containers.
- Refrigerate for up to 4 days.
- Freeze in portions for up to 2 months.
- Label with dates for freshness.
How to Reheat It
- Reheat gently on the stovetop over medium heat.
- Stir in a splash of coconut milk to refresh the sauce.
- Microwave in short intervals, stirring often.
- Avoid boiling—just warm through.
- Garnish fresh before serving.
Even reheated, it keeps its creamy texture and that signature blend of spice and coconut.
Frequently Asked Questions
Is this dish very spicy?
It has a kick, but you can adjust by reducing cayenne or jalapeño. Coconut milk naturally cools the heat.
Can I use canned tomatoes instead of fresh?
Yes, use one 14-ounce can of diced tomatoes if fresh aren’t available.
Can I make this ahead of time?
Absolutely! Prepare the sauce and chicken separately, then combine and reheat before serving.
Final Thoughts
This Spicy Brazilian Coconut Chicken captures everything I love about global comfort food—flavor, warmth, and simplicity. It’s bold yet balanced, fiery yet creamy. When that coconut sauce hits your plate, you’ll know dinner’s about to be something special.
- Keep your spices fresh for the best flavor.
- Serve with rice to soak every drop.
- Enjoy it with friends—it’s too good not to share.
From my kitchen near Austin to yours, this dish brings sunshine, spice, and soul to every bite.
Spicy Brazilian Coconut Chicken
Ingredients
Equipment
Method
- Mix cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper. Rub onto chicken breasts evenly.
- Heat oil in a skillet over medium-high heat. Brown chicken for 3–4 minutes per side. Remove and set aside.
- In the same pan, sauté onion, jalapeño, ginger, and garlic for 2–3 minutes until fragrant.
- Add chopped tomatoes and lemon juice. Cook until tomatoes soften and release juices.
- Pour in coconut milk. Stir and simmer for 2–3 minutes.
- Return chicken to skillet. Spoon sauce over, cover, and simmer for 10–12 minutes until chicken is cooked through.
- Stir in chopped parsley or cilantro. Serve warm over rice or noodles.
Notes
- Use chicken thighs for a juicier option or substitute shrimp or tofu for variety. Reduce cayenne for a milder version.
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