Spicy Brazilian Coconut Chicken: The 45‑Minute Miracle Dinner!
You don’t need hours or exotic ingredients to transport your kitchen to the shores of Brazil. This Spicy Brazilian Coconut Chicken combines everyday pantry spices, aromatics, and canned coconut milk into a comforting, flavour-packed dinner that’s ready in about 45 minutes.
Whether you’re cooking for family, friends, or just yourself after a long day, this recipe is bound to delight with its creamy sauce, citrus brightness, and customizable kick of heat.
Ingredients
| Category | Ingredients |
|---|---|
| Chicken & Marinade | 1½ lb boneless, skinless chicken breasts or thighs1 tsp ground cumin½ tsp ground coriander½ tsp turmeric¼ tsp cayenne pepper (adjust to taste)½ tsp garlic powderSalt and black pepper to taste |
| Aromatics & Veggies | 1 Tbsp neutral oil (coconut or vegetable)1 medium yellow onion, finely chopped 1 jalapeño or serrano pepper, seeded and minced (or more for extra heat)1 Tbsp fresh ginger, grated 3 garlic cloves, minced |
| Sauce Components | 1 (14 oz) can unsweetened coconut milk cup diced tomatoes (canned or fresh)2 Tbsp freshly squeezed lemon or lime juice |
| Finishing Touches | Handful of fresh cilantro or parsley, roughly chopped. Lime wedges for serving |
Tip: For juicier chicken, opt for thighs; for a lighter feel, choose breasts.
Equipment
- Large mixing bowl
- Heavy‑bottomed skillet or sauté pan (at least 10″)
- Measuring spoons and cups
- Chef’s knife and cutting board
- Tongs or spatula
Step‑by‑Step Preparation
1. Marinate the Chicken
- Combine spices. In a large bowl, whisk together cumin, coriander, turmeric, cayenne, garlic powder, salt, and pepper.
- Coat the chicken. Cut chicken into 1½‑inch pieces and toss in the spice blend until each piece is evenly coated.
- Rest. Let sit for at least 15 minutes at room temperature. For more intense flavor, cover and refrigerate up to overnight.
Pro Tip: Patting the chicken dry before adding spices helps the seasoning stick better.
2. Sear the Chicken
- Heat the pan. Warm the oil in your skillet over medium‑high heat.
- Add chicken. When the oil shimmers, arrange chicken pieces in a single layer without overcrowding.
- Sear. Cook undisturbed for 3–4 minutes, letting a golden crust form. Flip and sear the other side another 3–4 minutes.
- Set aside. Transfer seared chicken to a plate; it will finish cooking in the sauce.
Note: A good sear locks in juices and adds depth of flavor to the finished dish.
3. Build the Sauce
- Sauté aromatics. In the same skillet, reduce heat to medium. Add chopped onion, jalapeño, ginger, and garlic. Stir and cook until fragrant and translucent, about 4–5 minutes.
- Tomatoes and citrus. Stir in diced tomatoes and lemon (or lime) juice. Cook 2–3 minutes until tomatoes soften and liquids reduce slightly.
- Coconut milk. Pour in coconut milk and stir to combine, scraping any brown bits from the bottom of the pan. Bring to a gentle simmer.
Flavor Check: Taste the sauce. Add a pinch more salt, pepper, or cayenne if you’d like more depth or heat.
4. Simmer to Finish
- Return chicken. Nestle seared chicken pieces back into the sauce, along with any juices on the resting plate.
- Simmer gently. Reduce heat to low, cover partially, and simmer 5–7 minutes until chicken is cooked through (internal temperature of 165 °F) and sauce thickens.
- Adjust consistency. If you prefer a thicker sauce, remove the lid for the last few minutes; for a thinner sauce, stir in a splash of water or chicken broth.
Pro Tip: Stir gently halfway through to ensure even cooking and sauce distribution.
Serving Suggestions
- Over rice: Classic white rice, fragrant jasmine, or coconut rice all work beautifully.
- With grains: Quinoa or couscous soak up the sauce nicely.
- Sides: A crisp green salad, sautéed collard greens, or roasted vegetables balance the creaminess.
Tips & Variations
- Heat level:
- Mild: Omit cayenne, reduce jalapeño.
- Medium: Use recipe as‑written.
- Extra‑Spicy: Add an extra jalapeño or a pinch of smoked paprika and crushed red pepper.
- Protein swaps:
- Seafood: Shrimp or firm white fish fillets. Add in the final 4 minutes of simmering.
- Vegetarian: Firm tofu or chickpeas—add directly to the sauce and simmer until heated through.
- Veggie additions:
- Bell peppers, peas, carrots, or spinach stirred in during the last 3–4 minutes.
- Herb variations:
- Swap cilantro for fresh basil or mint for a different herbal note.
Make‑Ahead & Storage
- Make‑ahead:
- Marinate chicken and chop aromatics up to 24 hours in advance.
- Store separately in airtight containers.
- Storage:
- Refrigerate leftovers in a sealed container for up to 4 days.
- Reheat gently over low heat on the stovetop; add a splash of water or coconut milk if sauce thickens too much.
- Freezing:
- Freeze cooled portions (without rice) in freezer‑safe bags for up to 2 months. Thaw overnight in fridge before reheating.
Nutritional Information (approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 32 g |
| Total Fat | 22 g |
| Saturated Fat | 14 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 520 mg |
Frequently Asked Questions
1. Can I make this dairy‑free?
Yes! This recipe is naturally dairy‑free, thanks to coconut milk.
2. What can I use instead of coconut milk?
Light coconut milk or half‑and‑half mixed with a splash of coconut extract. Keep in mind the sauce will be less creamy.
3. How do I prevent the sauce from separating?
Simmer gently over medium‑low heat and avoid boiling vigorously. If separation occurs, whisk in a teaspoon of cornstarch slurry (1 tsp cornstarch + 2 Tbsp water).
4. Is this recipe gluten‑free?
Yes, all ingredients are naturally gluten‑free. Double‑check spice blends if using pre‑mixed products.
5. Can I use pre‑made curry paste?
You can substitute 1–2 Tbsp of a mild Brazilian‑style or red curry paste in place of dry spices—taste and adjust salt accordingly.
6. What side dishes pair best?
Steamed rice, coconut rice, garlic naan, or a bright salad (e.g., arugula with citrus vinaigrette).
7. How spicy is this?
Medium heat as written. Adjust cayenne and jalapeño to suit your preference.
Conclusion
Spicy Brazilian Coconut Chicken is proof that bold, exotic flavors don’t have to be complicated or time‑consuming. With simple pantry staples, a quick sear, and a creamy coconut sauce, you’ll have a crowd‑pleasing meal that’s equally at home on a weeknight table or weekend gathering. Customize the heat, toss in extra veggies, and enjoy the taste of Brazil from the comfort of your kitchen.
Ready to dig in? Grab your skillet and let the aromas of spices and coconut milk fill your home—your next favorite dinner is just 45 minutes away!
