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Brazilian Coconut Chicken (Creamy & Spicy)

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4.4 from 59 reviews

This Spicy Brazilian Coconut Chicken is a creamy and flavorful dish featuring juicy chicken simmered in a rich coconut milk-based sauce with a perfect balance of spice, fresh lime, and cilantro. Naturally gluten-free and quick to prepare, it makes a delicious tropical-inspired main course ideal for summer dinners.

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)

Cooking Ingredients

  • 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 Garnishes & Serving Suggestions

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

Instructions

  1. Prepare the Chicken: Pat chicken dry with paper towels and slice into large bite-sized pieces. Season with salt, pepper, smoked paprika, and chili flakes. Allow it to sit for 5-10 minutes so the flavors penetrate.
  2. Sear the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the chicken in a single layer for 2-3 minutes on each side until golden brown. If needed, work in batches to avoid crowding. Transfer the browned chicken to a plate and set aside.
  3. Sauté Aromatics: Lower the heat to medium and add the remaining tablespoon of oil if the pan is dry. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent.
  4. Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger, cooking for about 1 minute until fragrant, taking care not to burn.
  5. Incorporate Tomato Paste: Add the tomato paste and cook for another minute, stirring constantly to deepen the flavor and combine the ingredients evenly.
  6. Add Liquids: Pour in the full-fat coconut milk and chicken broth. Scrape the bottom of the pan to deglaze and lift all the browned bits, which build flavor.
  7. Simmer the Chicken: Return the seared chicken and any juices collected back into the pan. Bring to a gentle simmer over medium-low heat.
  8. Cook Through: 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.
  9. Finish the Sauce: Stir in the fresh lime juice and brown sugar. Taste the sauce and adjust salt, lime, or sugar as needed to balance the flavors.
  10. Garnish and Serve: Remove from heat and sprinkle chopped cilantro over the dish, tossing gently to coat. Garnish with more 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

  • Reduce or omit chili flakes for a milder heat if preferred.
  • Use full-fat coconut milk to achieve the richest, creamiest sauce.
  • Leftovers taste even better the next day and freeze well for easy future meals.
  • Add vegetables like bell peppers or spinach for added nutrition and variety.
  • Always taste and adjust salt, lime, and sugar before serving to get the best flavor balance.

Find it online: https://yumfoodusa.com/brazilian-coconut-chicken-creamy-and-spicy/