Brazilian Coconut Chicken (Creamy One-Pan Chicken in Coconut Sauce)
This Brazilian Coconut Chicken recipe features tender, skinless chicken breasts simmered in a vibrant and creamy coconut milk sauce infused with aromatic spices like cumin, cayenne, turmeric, and coriander. Perfectly balanced with the heat from jalapeños and the freshness of ginger and tomatoes, this one-pan dish bursts with South American flavors and is ideal served over rice or pasta for a satisfying meal.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Brazilian
Ingredients
Scale
Spices and Chicken
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 4 skinless, boneless chicken breast halves
- Salt and pepper to taste
Cooking Ingredients
- 2 tablespoons olive oil, divided
- 1 onion, chopped
- 2 jalapeño peppers, seeded and chopped
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 3 tomatoes, seeded and chopped
- 1 (14 ounce) can light coconut milk
- 1 bunch chopped fresh parsley, for garnish
Instructions
- Prepare the spice rub and chicken: In a large bowl, combine the ground cumin, ground cayenne pepper, ground turmeric, and ground coriander. Add the chicken breasts, season with salt and pepper, then rub the spice mixture thoroughly into the chicken to coat evenly.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook until no longer pink in the center and juices run clear, about 10 to 15 minutes per side. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a serving dish.
- Sauté the aromatics: In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the chopped onion, seeded and chopped jalapeño peppers, minced fresh ginger, and minced garlic. Cook and stir over medium heat until the onion is tender, approximately 5 minutes.
- Cook the tomatoes and create the coconut sauce: Add the seeded and chopped tomatoes to the skillet and cook until softened, about 5 to 8 minutes. Pour in the light coconut milk, stir to combine, and cook until the sauce is warmed through and slightly thickened.
- Serve: Spoon the creamy coconut sauce over the cooked chicken breasts. Garnish generously with chopped fresh parsley. Serve immediately over pasta or rice for a complete meal.
Notes
- You can adjust the cayenne pepper quantity to control the heat level.
- Use an instant-read thermometer to ensure chicken is safely cooked to 165°F.
- Light coconut milk keeps the sauce creamy but less heavy; full-fat coconut milk can be used for richer flavor.
- Remove seeds from jalapeños to reduce spiciness if preferred.
- Serve with steamed rice or your favorite pasta to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.