Dinner

Spicy Brazilian Coconut Chicken Recipe

Name: Spicy Brazilian Coconut Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Brazilian
Ingredients: 1 teaspoon ground cumin; 1 teaspoon cayenne pepper; 1 teaspoon turmeric; 1 teaspoon ground coriander; ½ teaspoon garlic powder; 1 teaspoon salt; ½ teaspoon black pepper (or to taste); 4 boneless, skinless chicken breasts; 3 tablespoons olive oil (or coconut oil); 1 medium onion, chopped; 1 jalapeño pepper, seeded and chopped; 1 tablespoon fresh ginger, chopped; 3 cloves garlic, minced; 3 medium tomatoes, chopped small; 2 tablespoons fresh lemon juice; 14 ounces unsweetened coconut milk; 2 tablespoons fresh parsley (chopped) or cilantro for garnish

BySana Jeannette March 9, 2026March 9, 2026

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Introduction

This Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish that combines warm spices with creamy coconut milk. Perfect for a weeknight dinner, it brings a taste of Brazil right to your table with a hint of heat and fresh herbs.

Four golden brown chicken breasts are partially submerged in a rich, creamy orange sauce with a smooth texture, spread evenly in a round black pan. Small pieces of red and white ingredients are mixed into the sauce, and fresh green herb leaves are scattered on top, adding a pop of color. The chicken breasts have a slight crust and some seasoning visible. The edge of the pan and part of a blue and white striped cloth are visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 teaspoon cumin (ground)
1 teaspoon cayenne pepper

1 teaspoon turmeric
1 teaspoon coriander (ground)

½ teaspoon garlic powder
1 teaspoon salt

½ teaspoon pepper (or to taste)
4 chicken breasts (boneless and skinless)
3 tablespoons olive oil (or coconut oil)

1 medium onion (chopped)
1 jalapeno pepper (seeded and chopped)
1 tablespoon fresh ginger (chopped)

3 cloves garlic (minced)
3 medium tomatoes (chopped small)
2 tablespoons lemon juice (freshly squeezed)

14 ounces unsweetened coconut milk
2 tablespoons parsley (fresh, chopped or cilantro)

Instructions

Step 1: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper to create the spice mixture.

Step 2: Add the chicken breasts to the bowl and rub the spice mixture all over until fully coated.
Step 3: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken and cook for 6 to 8 minutes per side until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
Step 4: Add the remaining 1 tablespoon of oil to the skillet. Sauté the chopped onion, jalapeno pepper, fresh ginger, and minced garlic until the onion is soft and translucent, about 5 minutes.

Step 5: Stir in the chopped tomatoes and lemon juice. Season with a pinch of salt and pepper, and cook for another 5 minutes until the tomatoes soften.
Step 6: Pour in the coconut milk and simmer the sauce until it thickens slightly, about 5 minutes.
Step 7: Return the chicken and any juices to the skillet. Reduce the heat to low and cook together for an additional 5 minutes to meld the flavors.

Step 8: Garnish with fresh parsley or cilantro and serve warm.

Tips & Variations

For a milder dish, reduce the cayenne pepper or remove the jalapeno seeds entirely.
Use coconut oil instead of olive oil for a richer coconut flavor.

Add bell peppers or spinach for extra vegetables and color.
Serve over rice or with warm crusty bread to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The sauce may thicken after refrigeration; add a splash of water or coconut milk when reheating to loosen it.

How to Serve

A dish showing five slices of cooked chicken breast arranged in a fan shape on a white plate with a textured rim. The chicken is covered in a creamy orange-yellow sauce with visible pieces of red bell pepper and green herbs, filling the plate generously around the chicken slices. Fresh green chopped herbs are sprinkled on top and around the plate. The plate rests on a white marbled surface with a grey and white striped cloth beneath it. In the background, two green peppers and a silver fork are partially shown. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and can add extra juiciness and flavor to the dish. Adjust cooking time accordingly, as thighs may take slightly longer.