Name: Spicy Brazilian Coconut Chicken Recipe – Easy Summer Dinner Magic Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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)

Jump to Recipe

Introduction

This Spicy Brazilian Coconut Chicken is a vibrant, flavorful dish perfect for an easy summer dinner. Creamy coconut milk combined with smoky spices and a hint of heat creates a deliciously rich sauce that pairs beautifully with tender chicken.

A white plate holds five thick slices of grilled scallops, each with a golden brown and charred crust, sitting in a yellow creamy sauce with small green herb pieces and red chili flakes spread throughout. The scallops are garnished with thin toasted coconut strips and green fresh herbs on top. Behind the scallops, there is a dome-shaped mound of white rice sprinkled with green herbs. Two bright yellow lemon wedges rest near the rice. The entire dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Pat chicken dry with paper towels and slice into large bite-sized pieces. Season with salt, pepper, smoked paprika, and chili flakes. Let sit for 5-10 minutes.
Step 2: Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear chicken in a single layer for 2-3 minutes per side until golden. Work in batches if needed. Transfer browned chicken to a plate.
Step 3: Lower heat to medium. Add remaining 1 tablespoon oil if needed. Sauté chopped onion for 3-4 minutes until softened.
Step 4: Add minced garlic and grated ginger. Cook for 1 minute until fragrant.
Step 5: Stir in tomato paste and cook for another minute, stirring constantly.
Step 6: Pour in coconut milk and chicken broth, scraping up any browned bits from the pan.
Step 7: Return chicken and any juices to the pan. Bring to a gentle simmer.
Step 8: Simmer uncovered for 8-10 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened.
Step 9: Stir in lime juice and brown sugar. Taste and adjust seasoning as needed.
Step 10: Remove from heat. Sprinkle with chopped cilantro and toss gently to coat.
Step 11: Garnish with extra cilantro, sliced chili or jalapeño, and toasted coconut flakes if desired. Serve hot over rice, quinoa, or cauliflower rice.

Tips & Variations

Use chicken thighs for juicier results, or breasts for a leaner dish.
Adjust chili flakes to control the heat level to your preference.
For a thicker sauce, simmer a few minutes longer or stir in a slurry of cornstarch and water.
Add vegetables like bell peppers or spinach for more color and nutrients.
Substitute coconut milk with light coconut milk for a lighter version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or water to loosen the sauce if it thickens too much.

How to Serve

The dish shows three thick slices of grilled chicken breast placed side by side on a white round plate, covered in a rich yellow curry sauce with visible red chili bits and scattered green herbs. The chicken has a charred, slightly crispy texture on the outside with moist white meat inside. To the right of the chicken, there is a neat cylindrical mound of plain white rice topped with finely chopped green herbs. Two small lemon wedges are placed beside the rice, partially sitting in the sauce. The plate is set on a white marbled texture surface, highlighting the vivid colors and textures of the food. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before slicing and cooking to ensure even cooking and the best texture.

What can I serve with this Spicy Brazilian Coconut Chicken?

This dish pairs wonderfully with cooked rice, quinoa, or cauliflower rice to soak up the flavorful sauce. You can also serve it alongside steamed vegetables or a fresh salad.