Brazilian Coconut Chicken Dish

This Brazilian Coconut Chicken recipe takes you on a flavorful journey to Brazil with its warm, aromatic spices and rich coconut milk sauce. Tender chicken breasts bathe in a creamy, golden sauce infused with turmeric, cumin, and fresh ginger, filling your kitchen with an irresistible fragrance. It’s a comforting yet exotic dinner option that turns simple ingredients into a memorable meal.

Ingredients

• Ground cumin: One teaspoon adds earthiness and warmth, choose fresh-ground spice for maximum fragrance
• Cayenne pepper: One teaspoon brings gentle heat, adjust for spice tolerance and seek vibrant red color
• Turmeric: One teaspoon offers golden hue and subtle bitterness, look for bright orange powder from a reputable source
• Ground coriander: One teaspoon provides floral and citrus undertones, use fresh for best aroma
• Garlic powder: Half teaspoon enhances depth, opt for finely ground for even seasoning
• Salt: One teaspoon essential for balance, sea salt or kosher salt preferred for purity
• Black pepper: Half teaspoon or to taste, freshly ground packs more zing
• Boneless skinless chicken breasts: Four pieces, the star protein, select plump, fresh breasts for juiciness
• Olive oil or coconut oil: Three tablespoons used for sautéing, pick extra virgin olive oil or virgin coconut oil for flavor nuances
• Medium onion chopped: One brings sweetness and body to the sauce, choose firm, shiny onions free from blemishes
• Jalapeño pepper seeded and chopped: One pepper adds mild heat and brightness, adjust seed amount for desired spiciness
• Unsweetened coconut milk: One 14-ounce can supplies creamy richness, select full-fat for authentic texture
• Fresh ginger chopped: One tablespoon infuses warmth and citrusy zing, use firm roots without shriveling
• Medium tomatoes chopped small: Three fresh tomatoes add acidity and freshness, ripe tomatoes will simmer down into luscious sauce
• Garlic minced: Three cloves lend pungent bite, pick firm, plump cloves without sprouting
• Fresh lemon juice: Two tablespoons brighten and balance the dish, freshly squeezed always best
• Fresh parsley or cilantro chopped: Two tablespoons finish the dish with herbal freshness, pick vibrant, leafy sprigs

Step-by-Step Instructions

Prepare the Spice Blend:

Combine ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and pepper in a small bowl. This blend is the vibrant foundation that brings the Brazilian flavors to life.

Season the Chicken:

Generously coat both sides of the chicken breasts with half of the spice mix. Let the chicken rest for 5 to 10 minutes so the flavors can penetrate the meat.

Cook the Chicken:

Heat olive or coconut oil over medium-high heat in a large skillet or Dutch oven. Add the chicken breasts and cook 6 to 7 minutes on each side until golden brown and fully cooked through. Remove from the pan and set aside to rest.

Sauté Aromatics:

In the same pan, add chopped onion and jalapeño. Sauté for 3 to 4 minutes until softened and fragrant. Add minced garlic and fresh ginger and cook for an additional minute to release their aromas.

Build the Sauce:

Stir in the remaining spice blend and cook for 30 seconds to toast the spices and enhance their flavor. Add chopped tomatoes and cook for 5 minutes, stirring occasionally, until they begin to break down and form a chunky base.

Add Coconut Milk and Simmer:

Pour the coconut milk into the pan, scraping the bottom to loosen any browned bits. Return the chicken to the pan. Reduce the heat to medium-low and simmer for 8 to 10 minutes until the sauce thickens and coats the chicken beautifully.

Finish the Dish:

Stir in fresh lemon juice and sprinkle with chopped parsley or cilantro. Taste the sauce and adjust salt and pepper as needed before serving.

Save Pin

My favorite part of this recipe is the fresh ginger which gives it a bright, zesty lift that balances the richness of the coconut milk. One of my best memories was watching my family gather around the table as the aromas filled our home, their faces lighting up after the first taste. This dish never fails to bring people together with its warmth and comfort.

Storage Tips

Store any leftovers in airtight containers in the refrigerator for up to four days. The flavors deepen overnight as the spices mingle with the creamy coconut sauce. When reheating, warm gently on the stovetop over low heat and stir occasionally to prevent the sauce from separating. For longer storage freeze the cooked dish in freezer-safe containers for up to three months. Thaw fully in the refrigerator before reheating. Adding a splash of fresh coconut milk during reheating can restore the sauce’s creamy texture.

Ingredient Substitutions

If you want a richer flavor and more moist chicken swap boneless skinless chicken breasts for skinless chicken thighs. Thighs may require slightly longer cooking times. For a lighter dish use light coconut milk or a mix of coconut cream and chicken broth which cuts calories but keeps creaminess. You can substitute avocado oil for olive or coconut oil if you want a higher smoke point and heart-healthy fat profile. Reduce the cayenne and remove seeds from the jalapeño to tone down the heat if preferred.

Serving Suggestions

This creamy chicken is perfect served over fluffy jasmine rice or coconut rice for those authentic Brazilian vibes. For a healthier twist try cauliflower rice or quinoa both of which soak up the sauce nicely. Brighten the plate with a fresh tomato and cilantro salad dressed with lime juice and add steamed green vegetables like broccoli or green beans for texture contrast. A side of Brazilian cheese bread or crusty French bread is perfect to scoop up every last bit of sauce, and a squeeze of fresh lime on top adds a lively finish.

Cultural Context

This dish captures the vibrant essence of Brazilian cuisine which often combines tropical ingredients like coconut milk with bold spices. Brazilian cooking balances complex layers of heat and sweetness creating meals that are both comforting and exciting. Coconut milk is a common element in coastal Brazilian dishes and this recipe reflects the country’s mix of indigenous, African, and Portuguese culinary influences. Serving it with traditional accompaniments like black beans and rice connects you to the heart of Brazilian home cooking.

Pro Tips

• Always toast your spices briefly to unlock their full aroma and flavor intensity
• Never skip resting the spiced chicken before cooking to allow the seasonings to absorb
• Use full-fat coconut milk for the richest sauce and avoid high heat to prevent curdling

Commonly Asked Questions

→ Can this dish be prepared in advance?

Yes, it tastes even better when made a day ahead. The spices deepen their flavor as the chicken rests in the coconut sauce in the refrigerator.

→ How to control the spiciness level?

Adjust the cayenne and jalapeño amounts to your preference. Remove jalapeño seeds for milder heat, and start with less cayenne pepper.

→ Are chicken thighs a good substitution?

Absolutely, chicken thighs add extra flavor and stay moist. Cooking times will be longer, especially for bone-in cuts.

→ What to do if the sauce separates?

Remove from heat and whisk in a cornstarch slurry or blend a small portion of the sauce and remix it. Use full-fat coconut milk and avoid high heat.

→ How to store leftovers properly?

Keep leftovers in an airtight container in the fridge for up to 4 days. Freeze up to 3 months in a freezer-safe container with some headspace.