Spicy Brazilian Coconut Chicken with Coconut Milk
Spicy Brazilian Coconut Chicken is a creamy one-pan chicken recipe.Made with coconut milk, paprika, and lime juice.Ready in just 40 minutes and perfect for weeknights.
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
This dish pairs beautifully with steamed rice, quinoa, or even mashed potatoes. For extra freshness, serve with lime wedges on the side.