Spicy Brazilian Coconut Chicken

This tender chicken dish simmers gently in creamy coconut milk with fresh jalapeños and a blend of warm spices to create a vibrant, Brazilian-inspired meal perfect for any occasion.

I first tried this recipe when I wanted to bring a taste of Brazil to my table. The mix of creamy coconut and spicy peppers quickly became a favorite in my family, and we still make it whenever we crave something cozy yet exciting.

Ingredients

• 4 boneless skinless chicken breasts: choose fresh, plump pieces for the best texture
• 1 can 400 ml coconut milk: provides a rich and creamy base that softens the spices and peppers
• 1 medium onion finely chopped: adds sweetness and depth to the sauce
• 2 cloves garlic minced: for an aromatic foundation
• 1 can 400 g diced tomatoes drained: to avoid excess liquid and add a fresh, tangy element
• 1 to 2 fresh jalapeños diced: for a spicy kick adjust amount to your preferred heat level
• 1 tablespoon olive oil: for searing the chicken and building flavor
• 1 tablespoon paprika: adds smoky warmth opt for sweet or smoked paprika depending on your taste
• 1 teaspoon ground cumin: for earthiness and complexity
• 1 teaspoon salt: balances all the flavors
• ½ teaspoon black pepper: for mild heat and seasoning
• ¼ cup fresh cilantro chopped: for a fresh, herbal garnish
• Lime wedges for serving: bring brightness and cut through the creaminess

Step-by-Step Instructions

Season Chicken:

Season both sides of the chicken breasts evenly with paprika ground cumin salt and black pepper to ensure every bite is flavorful

Sear Chicken:

Heat olive oil in a large skillet over medium-high heat Add the seasoned chicken and cook until each side is golden brown about six to seven minutes This seals in the juices and builds a tasty crust Remove the chicken and set aside

Sauté Aromatics:

Reduce the heat to medium Add the chopped onion and minced garlic to the skillet and cook stirring frequently until the onion is translucent and soft about four to five minutes This creates the savory base of the sauce

Add Jalapeños:

Add the diced jalapeños and cook for two more minutes This step releases their heat and flavor infusing the sauce with a pleasant spiciness

Simmer Sauce:

Pour in the coconut milk and add the drained diced tomatoes Stir well and bring the mixture to a gentle simmer to blend all the flavors

Cook Chicken in Sauce:

Nestle the seared chicken breasts back into the skillet with the sauce Cover and let simmer for ten to fifteen minutes or until the chicken reaches an internal temperature of 75 degrees Celsius ensuring it is cooked through and tender

Serve:

Remove the skillet from heat Sprinkle the fresh chopped cilantro over the top and serve hot with lime wedges This dish pairs wonderfully with steamed rice or crusty bread to soak up the luscious sauce

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I love the fresh cilantro garnish which adds a bright note that complements the rich sauce perfectly My family and I remember the first time we had this dish it quickly became a request for special dinners especially when we want something both comforting and a little spicy

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days Reheat gently on the stove or in the microwave adding a splash of water or coconut milk if needed to loosen the sauce

Ingredient Substitutions

If fresh jalapeños are not available you can use canned diced green chilies or a pinch of cayenne pepper for heat Light coconut milk can be substituted for a lower calorie option though the sauce will be less creamy Fresh cilantro can be replaced with parsley if preferred though it changes the flavor profile

Serving Suggestions

Serve with fluffy white rice or warm crusty bread to soak up the sauce Add a side of sautéed greens or a simple salad to balance the meal A squeeze of extra lime juice on the plate brightens the dish beautifully

Cultural Context

This dish draws inspiration from Brazilian coastal flavors where coconut milk and spicy peppers are commonly used to create rich and vibrant meals that reflect the region’s tropical climate and diverse culinary heritage

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Common Recipe Questions

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and will yield a juicier result due to higher fat content.

→ How spicy is the dish with jalapeños?

The heat level is moderate and can be adjusted by using fewer jalapeños or removing seeds to reduce spiciness.

→ What can I serve alongside this chicken?

This pairs excellently with steamed rice or crusty bread to absorb the creamy sauce.

→ Can I prepare this dish ahead of time?

Yes, it reheats well and flavors deepen when stored overnight in the refrigerator.

→ Is canned coconut milk suitable for this recipe?

Full-fat canned coconut milk provides the best creamy texture and flavor balance in the sauce.