This Easy Spicy Brazilian Coconut Chicken is full of flavor! With tender chicken simmered in creamy coconut milk and a kick of spice, it’s sure to be a hit at your table.
Honestly, this dish might just turn you into a coconut fan if you’re not one already! I love serving it with rice—it’s a perfect match for soaking up all that delicious sauce!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work best for this recipe as they cook evenly and stay juicy. If you’re looking for a leaner option, turkey cutlets are a great alternative.
Coconut Milk: Full-fat coconut milk gives a rich and creamy texture. If you need a lighter version, use light coconut milk, or for a non-dairy option, try cashew cream.
Spices: The blend of paprika, cumin, and chili powder adds depth and warmth. If you want a milder taste, feel free to use smoked paprika instead of regular. Fresh herbs like oregano or thyme can also add a nice touch.
Fresh Ingredients: For a kick of freshness, lime juice and ginger are essential. If you don’t have fresh ginger, ground ginger can work in a pinch—just use about 1/4 teaspoon.
How Do You Get Perfectly Golden Brown Chicken?
Browning the chicken is key for flavor! Here’s how to do it right:
- Start with a hot skillet and add olive oil. Make sure it’s shimmering but not smoking.
- Cook the chicken for 3-4 minutes without moving it to create a nice sear. This helps develop flavor.
- Flip the chicken gently using tongs, and let it brown on the other side for another 3-4 minutes.
- Remove the chicken once golden and set it aside to keep from overcooking.
This technique will give your chicken a delicious crust and enhance the overall taste of the dish! Enjoy cooking!
Easy Spicy Brazilian Coconut Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 small red bell pepper, finely diced
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (adjust for spice level)
- Salt and pepper, to taste
- 1 (14 oz) can coconut milk (full fat preferred)
- 1 teaspoon fresh grated ginger
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro or parsley, chopped (for garnish)
- Optional: 1 finely chopped fresh chili or 1/4 teaspoon cayenne pepper for extra heat
Time Needed:
This recipe will take about 10 minutes to prep and around 30 minutes to cook, so you can enjoy a delicious meal in about 40 minutes total! Perfect for a weeknight dinner.
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken breasts dry with paper towels. This helps them sear better! Season both sides with salt, pepper, paprika, cumin, and chili powder to give them a lovely flavor.
2. Brown the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Sear them for about 3-4 minutes on each side until they’re beautifully golden. Once done, carefully remove the chicken and set it aside on a plate.
3. Cook the Vegetables:
In the same skillet, add the chopped onion, minced garlic, and diced red bell pepper. Sauté these for about 3-4 minutes until they start to soften and you can smell their aromas. It’s going to be delicious!
4. Add Flavor:
Now, stir in the grated ginger and, if you’re using it, the optional fresh chili or cayenne pepper. Cook this for about a minute until everything is fragrant, enhancing our yummy base.
5. Combine with Coconut Milk:
Pour in the coconut milk and lime juice, mixing everything together. Bring it to a gentle simmer; you want those flavors to blend beautifully.
6. Simmer the Chicken:
Return your chicken breasts to the skillet, spooning some of that flavorful sauce over them. Cover the skillet, and let it simmer on low heat for about 15-20 minutes. The chicken should be cooked through and tender—yum!
7. Final Adjustments:
After simmering, taste the sauce and adjust the seasoning with more salt or pepper as needed. You can also add more chili for a bit more heat, if desired!
8. Garnish and Serve:
Finally, sprinkle the chopped cilantro or parsley over the chicken. Serve it hot with white rice or any side you like. Enjoy your creamy, spicy Brazilian coconut chicken that’s bursting with flavor!
FAQ
Can I Use Other Cuts of Chicken?
Absolutely! You can use bone-in, skin-on chicken thighs or drumsticks if you prefer. Just adjust the cooking time to ensure the chicken is thoroughly cooked, about 25-30 minutes depending on the size of the pieces.
Is This Recipe Spicy?
The spice level can be adjusted to your liking! The chili powder and optional fresh chili or cayenne pepper provide heat. Feel free to reduce or omit them for a milder version, or add more for extra kick!
Can I Make This Dish Vegan?
Yes! Substitute the chicken with tofu or chickpeas, and use vegetable broth instead of chicken. Check that your coconut milk is plant-based and you’ll have a delicious vegan version!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave until heated through. It’s also tasty the next day!
