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This spicy Brazilian coconut chicken transforms humble chicken breasts into a vibrant, aromatic meal that will transport your taste buds straight to the beaches of Brazil. The creamy coconut sauce balances the warming spices perfectly, creating a dish that's both comforting and exciting.
I first made this dish during a rainy weekend when I was craving something that would bring warmth and excitement to our dinner table. My family was so captivated by the aromas filling our home that they hovered around the kitchen until serving time, and now it's requested at least twice a month.
Ingredients
- Boneless skinless chicken breasts: Choose pieces that are similar in size for even cooking
- Warming spices: Cumin, turmeric, coriander, cayenne create the authentic Brazilian flavor profile
- Fresh ginger: Adds zippy brightness that dried simply cannot match
- Jalapeño pepper: Provides customizable heat; adjust according to your preference
- Unsweetened coconut milk: Use full fat for the creamiest texture and richest flavor
- Fresh tomatoes: Add natural sweetness and acidity to balance the richness
- Fresh lemon juice: Brightens all the flavors and cuts through the richness
- Fresh herbs: Finish the dish with color and freshness
Step-by-Step Instructions
- Prepare the spice rub:
- Combine the ground spices, garlic powder, salt, and pepper in a large bowl until evenly mixed. This blend creates the foundation of flavor for the entire dish so be sure to measure accurately for the perfect balance of heat and warmth.
- Season the chicken:
- Coat each chicken breast thoroughly in the spice mixture using your hands to massage the spices into every surface. Take your time with this step as proper coating ensures consistent flavor throughout the meat and creates a beautiful exterior.
- Sear the chicken:
- Heat two tablespoons of oil in a large skillet over medium heat until shimmering but not smoking. Place the spice rubbed chicken in the pan without overcrowding and cook for 6 to 8 minutes per side until deeply golden and cooked through. The browning process creates incredible depth of flavor that will infuse the entire sauce.
- Develop the aromatics:
- Add the remaining oil to the same skillet, keeping all those flavorful bits from the chicken. Sauté the onion, jalapeño, ginger, and garlic for about 5 minutes until the onion becomes translucent and the kitchen fills with an intoxicating aroma. This aromatic base builds the complexity of your sauce.
- Create the sauce:
- Add the chopped tomatoes and lemon juice to the aromatics and season with salt and pepper. Cook for 5 minutes until the tomatoes break down and release their juices creating a thick base for your sauce. Pour in the coconut milk and simmer for 5 more minutes until the sauce thickens slightly, coating the back of a spoon.
- Finish the dish:
- Return the seared chicken and any accumulated juices to the sauce. Reduce the heat to low and simmer for 5 minutes, allowing the chicken to absorb the flavors of the sauce while remaining juicy and tender. This final gentle cooking melds all the components together.
The ginger and garlic combination is what truly makes this dish shine in my opinion. I remember serving this to my Brazilian friend who immediately closed her eyes after the first bite and said it reminded her of her grandmother's cooking. That moment confirmed I had captured something authentic despite being oceans away from Brazil.
Perfect Pairings
This Brazilian coconut chicken practically begs to be served with fluffy white rice which soaks up the incredible sauce. For a complete meal, add a simple green salad with a light vinaigrette or some steamed green vegetables. The cooling effect of these sides balances the warming spices beautifully.
When I want to make this meal extra special, I serve it with fried plantains which add a subtle sweetness that complements the savory spicy sauce. The combination creates a truly authentic Brazilian experience at your table.
Make It Your Own
While this recipe is perfect as written, you can easily customize it to suit your preferences or pantry. Chicken thighs can replace breasts for even juicier results; just increase the cooking time slightly. Vegetarians can substitute firm tofu or chickpeas for an equally delicious meal.
If coconut milk isn’t your thing, you can use heavy cream for a different but still delicious result. Just be aware this changes the flavor profile and removes the dairy-free aspect of the dish.
For those who love extra heat, add some red pepper flakes or leave the seeds in your jalapeño. Conversely, reduce the cayenne and use only half a jalapeño for a milder, family-friendly version.
Storage And Reheating
This dish actually improves after a day in the refrigerator as the flavors meld together, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
When reheating, add a splash of water or coconut milk if the sauce has thickened too much in storage. Warm gently on the stovetop or microwave until just heated through to preserve the tender texture of the chicken.
Frequently Asked Questions
- → Can I adjust the spice level?
Yes! You can reduce or increase the cayenne pepper and jalapeño based on your heat tolerance. For a milder version, omit the jalapeño altogether or reduce the cayenne pepper.
- → What type of coconut milk should I use?
Use unsweetened coconut milk for the best results. This keeps the dish savory and balances the spices without adding unnecessary sweetness.
- → Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work well in this recipe and will remain tender and juicy.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheat in a skillet or microwave until warmed through.
- → Can I make this dish ahead of time?
Yes, this dish is great for meal prep! The flavors deepen over time, making it even more delicious when reheated the next day.
- → What can I serve with this dish?
This dish pairs excellently with steamed rice, quinoa, or crusty bread. A simple side salad or sautéed vegetables also complement the rich flavors.