Spicy Brazilian Coconut Chicken is a vibrant, comforting dish that brings tropical flavors straight to your dinner table. With tender chicken simmered in a creamy coconut sauce and gently spiced with smoky paprika and chili flakes, this recipe is perfect for busy weeknights when you want something exciting yet easy.
Why You’ll Love This Recipe
- Rich, creamy coconut sauce with warm Brazilian-inspired spices
- Simple ingredients and one-skillet preparation
- Family-friendly heat level that’s easy to adjust
- Naturally gluten-free and halal-friendly
- Perfect for meal prep or quick dinners
Ingredients
For the Chicken
- 4 chicken breasts, lean and boneless
For the Sauce
- 1 can coconut milk, well shaken
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili flakes
- 1 tablespoon fresh lime juice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 0.5 cup chicken broth
- Salt, to taste
- Sugar, to taste
For Garnish
- Fresh cilantro, chopped
Instructions
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 6–7 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add a little more oil if needed. Sauté the onion for 4–5 minutes until soft and translucent, then add the garlic and cook for 30 seconds.
- Stir in smoked paprika and chili flakes. Pour in coconut milk, chicken broth, and lime juice, stirring well to combine.
- Return the chicken to the skillet, cover, and simmer on low heat for 12–15 minutes until fully cooked and tender.
- Taste and adjust seasoning with salt, sugar, or extra lime juice. This Spicy Brazilian Coconut Chicken should be creamy, balanced, and gently spicy.
- Serve hot over rice or quinoa, garnished with fresh cilantro.
Tips & Tricks
- Swap chicken breasts for thighs for extra juiciness
- Add bell peppers for more color and sweetness
- Reduce chili flakes for a milder version
- Use full-fat coconut milk for the creamiest sauce
Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Skillet
- Cuisine: Brazilian
- Difficulty: Easy
- Dietary Notes: Gluten-free, dairy-free, halal-friendly
Notes
This dish pairs beautifully with steamed rice, quinoa, or even mashed potatoes. For extra freshness, serve with lime wedges on the side.
Nutrition (Approximate)
- Calories: 400
- Protein: 38g
- Carbohydrates: 12g
- Fat: 24g
FAQ
Can I make this recipe less spicy?
Yes, simply reduce or omit the chili flakes.
Can I use light coconut milk?
You can, but the sauce will be thinner and less rich.
Is this recipe good for meal prep?
Absolutely, it reheats well and tastes even better the next day.
Can I freeze Spicy Brazilian Coconut Chicken?
Yes, freeze in airtight containers for up to 2 months.
What can I serve with it besides rice?
Quinoa, couscous, or roasted vegetables work well.
Storage
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze for up to 2 months
- Reheating: Warm gently on the stove or microwave until heated through
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Spicy Brazilian Coconut Chicken with Coconut Milk
Ingredients
For the Chicken
- 4 chicken breasts lean and boneless
For the Sauce
- 1 can coconut milk well shaken
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili flakes
- 1 tablespoon fresh lime juice
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 0.5 cup chicken broth
- Salt to taste
- Sugar to taste
For Garnish
- Fresh cilantro chopped
Instructions
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 6–7 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add a little more oil if needed. Sauté the onion for 4–5 minutes until soft and translucent, then add the garlic and cook for 30 seconds.
- Stir in smoked paprika and chili flakes. Pour in coconut milk, chicken broth, and lime juice, stirring well to combine.
- Return the chicken to the skillet, cover, and simmer on low heat for 12–15 minutes until fully cooked and tender.
- Taste and adjust seasoning with salt, sugar, or extra lime juice. This Spicy Brazilian Coconut Chicken should be creamy, balanced, and gently spicy.
- Serve hot over rice or quinoa, garnished with fresh cilantro.
Notes
Conclusion
Spicy Brazilian Coconut Chicken is a simple yet bold dish that delivers comfort, warmth, and tropical flair in every bite. Whether you’re cooking for family or meal prepping for the week, this recipe is sure to become a favorite.