Spicy Brazilian Coconut Chicken is a vibrant dish that brings the essence of Brazil right to your kitchen. This recipe combines tender chicken with the rich, creamy flavor of coconut milk and a delightful kick of spices, creating a culinary experience that is both comforting and exciting. Originating from the coastal regions of Brazil, where coconut and spices are staples, this dish reflects the country’s diverse culinary heritage and love for bold flavors.
People adore Spicy Brazilian Coconut Chicken not only for its tantalizing taste but also for its wonderful texture. The chicken becomes incredibly tender as it simmers in the coconut milk, absorbing all the aromatic spices. Additionally, this dish is convenient to prepare, making it a perfect choice for busy weeknights or special gatherings. With its unique blend of flavors and ease of preparation, its no wonder that Spicy Brazilian Coconut Chicken has become a favorite among food enthusiasts everywhere.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2-3 fresh red chili peppers, chopped (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric powder
- Salt and black pepper to taste
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Cooked rice or quinoa (for serving)
Preparing the Marinade
- In a large mixing bowl, combine the coconut milk, olive oil, minced garlic, grated ginger, chopped chili peppers, ground cumin, ground coriander, smoked paprika, turmeric powder, lime juice, salt, and black pepper.
- Whisk the mixture until well combined, ensuring that all spices are evenly distributed throughout the coconut milk.
- Add the chicken breasts to the marinade, making sure they are fully submerged. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag.
- Refrigerate the chicken for at least 1 hour, or preferably overnight, to allow the flavors to penetrate the meat.
Cooking the Chicken
- Preheat your oven to 375°F (190°C).
- Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes before cooking.
- In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Once the oil is hot, carefully add the marinated chicken breasts to the skillet, reserving the marinade for later use.
- Sear the chicken for about 4-5 minutes on each side, or until golden brown. This step helps to lock in the juices and adds a nice color to the chicken.
- Once the chicken is browned, pour the reserved marinade over the chicken in the skillet. Bring the mixture to a gentle simmer.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the skillet from the oven and let the chicken rest for about 5 minutes before slicing. This resting period allows the juices to redistribute, ensuring moist and tender chicken.
Preparing the Sauce
- While the chicken is resting, place the skillet with the remaining sauce on the stovetop over medium heat.
- Bring the sauce to a gentle simmer, stirring occasionally. Allow it to reduce slightly for about 5-7 minutes, which will intensify the flavors.
- Taste the sauce and adjust the seasoning with additional salt, pepper, or lime juice if needed.
Assembling the Dish
- Slice the rested chicken breasts into strips or serve them whole, depending on your preference.
- On a serving platter, arrange the sliced chicken and drizzle the reduced coconut sauce generously over the top.
- Garnish with freshly chopped cilantro for a burst of color and flavor.
- Serve the spicy Brazilian coconut chicken with cooked rice or quinoa to soak up the delicious sauce.
- For an extra touch, you can add lime wedges on the side for those who enjoy a zesty kick.
Tips for Serving
- Pair the dish with a side of sautéed vegetables or a fresh salad to balance the richness of the coconut sauce.
- If you prefer a milder dish, you can reduce the number of chili peppers or remove the seeds before chopping.
- For added texture, consider topping the dish with toasted coconut flakes or crushed peanuts.
- This dish can be made ahead of time and reheated, making it perfect for meal prep
Conclusion:
In summary, this Spicy Brazilian Coconut Chicken recipe is a must-try for anyone looking to elevate their culinary repertoire with bold flavors and a touch of tropical flair. The combination of tender chicken simmered in a rich coconut milk sauce, infused with spices, creates a dish that is both comforting and exciting. Whether you’re hosting a dinner party or simply treating yourself to a delicious meal, this recipe is sure to impress. For serving suggestions, consider pairing the Spicy Brazilian Coconut Chicken with fluffy jasmine rice or quinoa to soak up the delectable sauce. A side of sautéed greens or a fresh mango salad can add a refreshing contrast to the dish. If you’re feeling adventurous, try adding some diced bell peppers or snap peas to the sauce for an extra burst of color and crunch. You can also adjust the spice level to your preference by adding more or less chili, making it versatile for all palates. We encourage you to try this Spicy Brazilian Coconut Chicken recipe and share your experience with friends and family. Whether you stick to the original recipe or make your own variations, we would love to hear how it turns out for you. Dont forget to take a moment to snap a photo of your creation and share it on social media, tagging us so we can celebrate your culinary success together! Enjoy the vibrant flavors and the joy of cooking with this delightful dish. Print
Spicy Brazilian Coconut Chicken: A Flavorful Recipe to Savor
- Total Time: 90 minutes
- Yield: 4 servings 1x
Description
Experience the bold and creamy flavors of Spicy Brazilian Coconut Chicken, featuring marinated chicken breasts baked to perfection in a rich coconut milk sauce. This dish combines heat from fresh chilies with aromatic spices, creating a delightful meal that’s perfect for any occasion. Serve it with rice or quinoa to enjoy every drop of the luscious sauce.
Ingredients
Scale- 4 boneless, skinless chicken breasts
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2–3 fresh red chili peppers, chopped (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric powder
- Salt and black pepper to taste
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Cooked rice or quinoa (for serving)
Instructions
- In a large mixing bowl, combine the coconut milk, olive oil, minced garlic, grated ginger, chopped chili peppers, ground cumin, ground coriander, smoked paprika, turmeric powder, lime juice, salt, and black pepper.
- Whisk the mixture until well combined, ensuring that all spices are evenly distributed throughout the coconut milk.
- Add the chicken breasts to the marinade, making sure they are fully submerged. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag.
- Refrigerate the chicken for at least 1 hour, or preferably overnight, to allow the flavors to penetrate the meat.
- Preheat your oven to 375°F (190°C).
- Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes before cooking.
- In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Once the oil is hot, carefully add the marinated chicken breasts to the skillet, reserving the marinade for later use.
- Sear the chicken for about 4-5 minutes on each side, or until golden brown.
- Once the chicken is browned, pour the reserved marinade over the chicken in the skillet. Bring the mixture to a gentle simmer.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the skillet from the oven and let the chicken rest for about 5 minutes before slicing.
- While the chicken is resting, place the skillet with the remaining sauce on the stovetop over medium heat.
- Bring the sauce to a gentle simmer, stirring occasionally. Allow it to reduce slightly for about 5-7 minutes.
- Taste the sauce and adjust the seasoning with additional salt, pepper, or lime juice if needed.
- Slice the rested chicken breasts into strips or serve them whole.
- On a serving platter, arrange the sliced chicken and drizzle the reduced coconut sauce generously over the top.
- Garnish with freshly chopped cilantro.
- Serve with cooked rice or quinoa to soak up the delicious sauce.
- Optionally, add lime wedges on the side for a zesty kick.
Notes
- Pair the dish with sautéed vegetables or a fresh salad to balance the richness of the coconut sauce.
- For a milder dish, reduce the number of chili peppers or remove the seeds before chopping.
- Consider topping the dish with toasted coconut flakes or crushed peanuts for added texture.
- This dish can be made ahead of time and reheated, making it perfect for meal prep.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
