Brazilian Coconut Chicken

This vibrant Brazilian coconut chicken dish combines warm spices with creamy coconut for an unforgettable meal that transports your taste buds straight to the beaches of Rio. The balance of heat from the jalapeño and cayenne with the cooling coconut milk creates a perfect harmony that makes this dish special any night of the week.

I discovered this recipe during a particularly cold winter when I was craving something with tropical flavors. My family immediately declared it a new favorite, and it has since become our go to meal whenever we need a culinary escape from everyday life.

Ingredients

• Chicken breasts: Choose plump, evenly sized pieces for consistent cooking
• Spice blend cumin, cayenne, turmeric, coriander, garlic powder: Creates the aromatic base that gives this dish its distinctive flavor profile
• Olive oil or coconut oil: Coconut oil adds an extra layer of tropical flavor that complements the dish beautifully
• Onion, jalapeño, ginger, garlic: This aromatic quartet forms the flavor foundation of the dish
• Fresh tomatoes: Provides natural sweetness and acidity that balances the richness of the coconut milk
• Lemon juice: Brightens all the flavors and cuts through the richness
• Coconut milk: Use full fat for the creamiest, most luxurious sauce
• Fresh parsley or cilantro: Adds a pop of color and fresh flavor to finish the dish

Step-by-Step Instructions

Prepare the spice rub:

Combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt and pepper in a large bowl. This spice mixture is the heart of this dish, bringing warmth and complexity to every bite.

Season the chicken:

Add chicken breasts to the spice mixture and thoroughly coat each piece. Take your time here to ensure every inch of chicken is covered with the flavorful spices. This step creates the foundation for deeply flavored meat.

Sear the chicken:

Heat 2 tablespoons oil in a large skillet over medium heat until shimmering. Place the spiced chicken in the pan without crowding and cook until deeply browned and cooked through, about 6 to 8 minutes per side. The goal is a golden crust that seals in juices. Transfer to a plate and tent with foil to keep warm.

Build the aromatic base:

Add remaining tablespoon of oil to the same skillet. Add onion, jalapeño, ginger, and garlic to the pan, cooking until onions become translucent and aromatic, about 5 minutes. This step builds layers of flavor in the sauce while capturing all the browned bits from the chicken.

Develop the sauce:

Add tomatoes and lemon juice to the aromatics, seasoning with a pinch of salt and pepper. Cook for 5 minutes until tomatoes break down and release their juices, creating a rich base for the coconut sauce.

Create the coconut sauce:

Pour in the coconut milk, stirring to incorporate all ingredients. Let simmer until the sauce begins to thicken slightly, about 5 minutes. This reduction concentrates the flavors and creates the perfect consistency.

Reunite chicken and sauce:

Return the chicken and any accumulated juices to the skillet. Reduce heat to low and simmer for 5 more minutes, allowing the chicken to absorb the flavors of the sauce while staying tender and juicy.

Serve with flair:

Garnish with fresh parsley or cilantro and serve over rice or with your favorite side dishes.

Pin it

Turmeric is my favorite ingredient in this recipe not just for its earthy flavor but also for its gorgeous golden color and anti inflammatory properties. My grandmother always said a pinch of turmeric makes any meal both healthier and more beautiful, and this dish proves her right every time.

Perfect Pairings

This Brazilian coconut chicken shines when served over fluffy white rice that soaks up the flavorful sauce. For a complete meal, add a simple green salad with a light citrus dressing that complements the tropical flavors. If you want to embrace the Brazilian theme fully, serve with traditional black beans and plantains for an authentic experience that will transport your dinner table to South America.

Make It Your Own

While this recipe is delicious as written, cooking is all about making dishes your own. Try using boneless chicken thighs instead of breasts for juicier, more flavorful meat. For a vegetarian version, substitute firm tofu or a hearty vegetable like cauliflower. If you prefer less heat, reduce the cayenne and remove the seeds and ribs from the jalapeño. For a thicker sauce, simmer uncovered a few minutes longer or add a cornstarch slurry at the end.

Storage And Meal Prep

This Brazilian coconut chicken keeps beautifully in the refrigerator for up to 3 days, with flavors that actually improve over time. Store in an airtight container and reheat gently on the stovetop, adding a splash of coconut milk if the sauce has thickened too much. For meal prep, you can make the entire dish ahead and portion with rice for ready to heat lunches. The dish also freezes well for up to 3 months, just thaw overnight in the refrigerator before reheating.

Pin it

This dish brings warmth and tropical flavors to your table—perfect for any occasion.

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work wonderfully in this dish and often result in even juicier meat. You may need to adjust the cooking time slightly—thighs typically take 7-9 minutes per side depending on their size.

→ How spicy is this dish?

With both cayenne pepper and jalapeño, this dish has a moderate heat level. To reduce spiciness, decrease the cayenne pepper to 1/2 teaspoon and remove the seeds and membranes from the jalapeño. For a spicier version, add an additional jalapeño or a pinch more cayenne.

→ What can I serve with Brazilian Coconut Chicken?

This dish pairs beautifully with white rice, which absorbs the flavorful sauce. Other excellent accompaniments include quinoa, crusty bread, or fried plantains. A simple green salad or steamed vegetables also complement the rich flavors nicely.

→ Can I make this dairy-free?

Good news! This dish is naturally dairy-free as it uses coconut milk for creaminess instead of dairy products. Just ensure your other ingredients don't contain hidden dairy additives.

→ How can I prepare this ahead of time?

You can prepare the spice rub and coat the chicken up to 24 hours in advance (store covered in the refrigerator). The completed dish also reheats well—store in an airtight container in the refrigerator for up to 3 days and gently reheat on the stovetop, adding a splash of coconut milk if the sauce needs thinning.

→ Is it possible to make this in a slow cooker?

Yes! Brown the spice-rubbed chicken first, then transfer to a slow cooker. Sauté the aromatics as directed, add to the slow cooker with the remaining ingredients, and cook on low for 4-5 hours or high for 2-3 hours until the chicken is tender.