Why You’ll Love This Recipe
I love how this dish brings vibrant Brazilian-inspired flavors into my kitchen with ease. The combination of spicy cayenne and fresh jalapeño gives a lively kick, while coconut milk, tomatoes, and lemon juice balance it with tropical richness and brightness. Plus, it’s gluten-free and comes together in under an hour
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Protein
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4 boneless, skinless chicken breasts (or thighs)
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Spice Blend
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp turmeric
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1 tsp cayenne pepper (adjust to taste)
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½ tsp garlic powder
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1 tsp salt
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½ tsp black pepper
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Aromatics & Veggies
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1 Tbsp olive oil or coconut oil
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1 medium onion, chopped
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1 jalapeño, seeded and diced
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1 Tbsp fresh ginger, minced
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3 garlic cloves, minced
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2–3 medium tomatoes, chopped
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Sauce & Finish
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14 oz unsweetened coconut milk
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2 Tbsp lemon juice (or lime for variation)
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Fresh parsley or cilantro, chopped (for garnish)
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directions
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I start by mixing the spices (cumin, coriander, turmeric, cayenne, garlic powder, salt, pepper) in a large bowl and rubbing them all over the chicken
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I heat oil in a large skillet over medium-high heat, then brown the chicken on both sides (about 6–8 minutes per side) until golden—I then transfer it to a plate and tent with foil .
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In the same skillet, I sauté onion, jalapeño, ginger, and garlic until fragrant and the onion is translucent—about 5 minutes
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I add chopped tomatoes and lemon juice, stirring and cooking until the tomatoes soften—around 5 minutes.
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Next, I stir in the coconut milk and bring everything to a gentle simmer, scraping up any browned bits .
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I return chicken (and any resting juices) to the skillet, reduce heat to low, and simmer uncovered for another 10–15 minutes until the sauce thickens slightly and the chicken reaches 165 °F .
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I garnish with fresh parsley or cilantro before serving, adding a squeeze of lime if I’m feeling zesty
Servings and timing
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Servings: 4 hearty portions
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Prep time: ~10 minutes
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Cook time: ~30–40 minutes
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Total time: ~45–50 minutes
Variations
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Chicken thighs: Juicier and forgiving—same cooking directions, just slightly longer cook time
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Adjust heat: Reduce cayenne and jalapeño for milder flavor, or add extra for a spicy punch
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Veggie boost: Toss in bell peppers, carrots, or zucchini for extra color and nutrients
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Lower fat: Use light coconut milk or swap olive oil for a lighter option
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove or in the microwave until piping hot—the flavors intensify beautifully over time . It also freezes well—just thaw overnight and simmer until heated through.
FAQs
Can I use chicken thighs instead of breasts?
Yes—thighs stay juicier and hold up well in the sauce. I just cook them a bit longer to ensure doneness .
Is this dish very spicy?
It’s moderately spicy. I adjust the cayenne and jalapeño to suit my taste—keeping it mild or turning up the heat .
Can I prep ahead?
Definitely—I marinate the chicken ahead of time and keep the sauce components ready. I just sauté and simmer when it’s time to cook—it makes evening prep quicker.
What should I serve this with?
I love it over steamed jasmine rice or cauliflower rice. It also pairs beautifully with mashed potatoes, crusty bread, or rice noodles.
How do I thicken the sauce?
If it’s too thin, I simmer it a few extra minutes. You can also stir in a teaspoon of cornstarch slurry for a creamier consistency.
Conclusion
This Spicy Brazilian Coconut Chicken has earned a spot in my weeknight rotation—it’s quick, bold, and satisfying, with a creamy sauce that everyone loves. It’s simple enough for a casual dinner yet flavorful enough to feel special. I hope it becomes one of your favorites too!
Print
Spicy Brazilian Coconut Chicken
- Total Time: 45–50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This bold and creamy coconut chicken recipe brings Brazilian-inspired spice to your skillet with rich coconut milk, warming aromatics, and a kick of cayenne.
Ingredients
Protein:
4 boneless, skinless chicken breasts (or thighs)
Spice Blend:
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp cayenne pepper (adjust to taste)
½ tsp garlic powder
1 tsp salt
½ tsp black pepper
Aromatics & Veggies:
1 Tbsp olive oil or coconut oil
1 medium onion, chopped
1 jalapeño, seeded and diced
1 Tbsp fresh ginger, minced
3 garlic cloves, minced
2–3 medium tomatoes, chopped
Sauce & Finish:
14 oz unsweetened coconut milk
2 Tbsp lemon juice (or lime juice)
Fresh parsley or cilantro, chopped (for garnish)
Instructions
Season the chicken: Mix spices (cumin, coriander, turmeric, cayenne, garlic powder, salt, pepper) and rub over chicken.
Brown the chicken: Heat oil in a large skillet and sear chicken on both sides (6–8 minutes per side). Remove and tent with foil.
Sauté aromatics: In the same skillet, cook onion, jalapeño, garlic, and ginger until fragrant and softened—about 5 minutes.
Add tomatoes and citrus: Stir in chopped tomatoes and lemon juice. Cook until tomatoes soften, about 5 minutes.
Simmer sauce: Add coconut milk, scraping up any browned bits. Bring to a gentle simmer.
Finish cooking: Return chicken and juices to the pan. Simmer on low for 10–15 minutes until the chicken is fully cooked and the sauce thickens.
Garnish and serve: Top with fresh parsley or cilantro and a squeeze of lime. Serve hot.
Notes
Swap chicken breasts for thighs for juicier results.
Adjust cayenne and jalapeño to taste.
Serve with jasmine rice, mashed potatoes, or cauliflower rice.
Add vegetables like bell peppers for a nutrient boost.
- Prep Time: 10 minutes
- Cook Time: 30–40 minutes
- Category: Main Course
- Method: One-Pot / Stovetop
- Cuisine: Brazilian-Inspired
