Dinner

Spicy Brazilian Coconut Chicken Recipe

Name: Spicy Brazilian Coconut Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Brazilian
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper to taste; 1 tablespoon olive oil; 1 medium onion, chopped; 1 cup canned tomatoes, drained and chopped; 1 cup coconut milk; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 1 tablespoon ground cumin; 1 teaspoon red pepper flakes; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges for serving

ByRafael Mansero March 11, 2026March 11, 2026

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Introduction

Spicy Brazilian Coconut Chicken is a flavorful and creamy dish that combines tender chicken breasts with aromatic spices and rich coconut milk. This vibrant recipe delivers a perfect balance of heat and tropical sweetness, making it a delicious and satisfying meal for any day of the week.

The dish shows three grilled, golden-brown chicken pieces with visible char marks, resting in a rich, orange-red sauce speckled with green herbs and small chunks of red bell peppers. In the center, there is a neat mound of white rice topped with a bright green sprig of cilantro. Around the chicken and rice, there are slices of fresh lime placed on the white plate, with one whole lime slice on the left and three overlapping slices on the right. The sauce has a slightly creamy texture with oil droplets, and chopped green herbs are scattered evenly across the dish and sauce. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped
1 cup canned tomatoes, drained and chopped
1 cup coconut milk
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon ground cumin
1 teaspoon red pepper flakes
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges for serving

Instructions

Step 1: Season the chicken breasts with salt and pepper on both sides.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear until golden brown, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
Step 3: In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent.
Step 4: Add minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Step 5: Stir in the ground cumin and red pepper flakes, melding the spices with the garlic and onion.
Step 6: Add the drained, chopped tomatoes to the skillet, stirring to combine and cooking for 2 minutes.
Step 7: Pour in the coconut milk, stirring to fully incorporate all ingredients. Bring the mixture to a simmer.
Step 8: Return the chicken breasts to the skillet, cover, and cook on low heat for 20-25 minutes, or until chicken is cooked through.
Step 9: Serve the chicken with the sauce, garnished with fresh cilantro and lime wedges.

Tips & Variations

For extra heat, add more red pepper flakes or a diced fresh chili.
Substitute chicken thighs for juicier, more flavorful meat.
Serve over rice or with warm crusty bread to soak up the delicious sauce.
Garnish with toasted coconut flakes for added texture and flavor.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid drying out the chicken. This dish can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.