Savory Spicy Brazilian Coconut Chicken – Bold, Creamy & Fast
Delight in the vibrant flavors of Brazilian cuisine with this Spicy Brazilian Coconut Chicken, combining coconut milk, lime, and spices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Ingredients
- 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)
- 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: fresh chili or jalapeño, sliced (for garnish)
- Optional: toasted coconut flakes (for garnish)
- Optional: cooked rice, quinoa, or cauliflower rice (for serving)
Instructions
1. Begin by patting the chicken dry with paper towels, then slice into large bite-sized pieces. Season with salt, pepper, smoked paprika, and chili flakes. Let it sit for 5-10 minutes.
2. In a large skillet over medium-high heat, heat 1 tablespoon of oil. Sear the chicken in a single layer for 2-3 minutes per side until golden. Work in batches if needed and transfer the browned chicken to a plate.
3. Lower the heat to medium and add the remaining tablespoon of oil if needed. Sauté the chopped onion for about 3-4 minutes until soft. Add garlic and ginger, and cook for an additional minute until fragrant.
4. Stir in the tomato paste and let it cook for about a minute, stirring constantly. Pour in the coconut milk and chicken broth, scraping up any browned bits from the pan.
5. Return the chicken and any juices back to the pan. Bring to a gentle simmer and cook uncovered for 8-10 minutes, stirring occasionally, until the chicken is cooked through and sauce thickens.
6. Stir in the lime juice and brown sugar. Adjust seasoning as needed. Remove from heat, sprinkle chopped cilantro, and toss to coat.
7. Garnish with extra cilantro, sliced chili or jalapeño, and toasted coconut flakes. Serve over rice, quinoa, or cauliflower rice.
Notes
This dish can be prepared in advance and stored in an airtight container in the fridge for up to three days.
If you prefer a less spicy dish, reduce or omit the chili flakes.
Substitute coconut milk with heavy cream or non-dairy alternatives like almond or cashew milk if desired.