Dinner

Spicy Brazilian Coconut Chicken Recipe

Name: Spicy Brazilian Coconut Chicken Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Brazilian
Ingredients: 4 tsp extra-virgin olive oil; 4 cloves garlic, minced, divided; 1/2 tsp ground cumin; 1/2 tsp ground cayenne pepper; 1/2 tsp ground turmeric; 1/2 tsp ground coriander; 6 (5-oz) boneless, skinless chicken breasts; 1 jalapeño chile pepper, seeded and roughly chopped; 1/3 cup (1 oz) peeled and thinly sliced fresh ginger; 1/4 cup packed fresh cilantro leaves, plus additional for garnish; 2 tbsp fresh lemon juice; 1 yellow onion, diced; 2 cups jarred or boxed unsalted diced tomatoes, divided; 1/2 cup low-sodium chicken broth; 1 cup light coconut milk; 3 tbsp unsweetened shredded coconut, toasted

ByHarry Bern December 20, 2025December 20, 2025

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Introduction

This Spicy Brazilian Coconut Chicken combines vibrant spices with creamy coconut milk for a dish that’s both warming and flavorful. It’s a perfect meal for those who enjoy a bit of heat balanced with rich, tropical notes.

A dish on a white plate placed on a wooden board with a white marbled texture background shows a golden brown grilled chicken breast topped with small white shredded pieces, sitting on an orange creamy sauce with chunks spread around the base. Behind the chicken, there is a serving of rice mixed with black beans and small orange vegetable pieces. A sprig of green herb lies next to the rice on the left side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tsp extra-virgin olive oil
4 cloves garlic, minced, divided
1/2 tsp ground cumin
1/2 tsp ground cayenne pepper
1/2 tsp ground turmeric
1/2 tsp ground coriander
6 (5-oz) boneless, skinless chicken breasts
1 jalapeño chile pepper, seeded and roughly chopped
1/3 cup peeled and thinly sliced fresh ginger
1/4 cup packed fresh cilantro leaves, plus additional for garnish
2 tbsp fresh lemon juice
1 yellow onion, diced
2 cups jarred or boxed unsalted diced tomatoes, divided
1/2 cup low-sodium chicken broth
1 cup light coconut milk
3 tbsp unsweetened shredded coconut, toasted

Instructions

Step 1: In a large bowl, combine olive oil, 2 cloves of minced garlic, cumin, cayenne, turmeric, and coriander. Add the chicken breasts and stir to coat evenly. Cover and set aside to marinate for 30 minutes.
Step 2: While the chicken marinates, pulse jalapeño, ginger, 1/4 cup cilantro, and the remaining 2 cloves garlic together in a food processor until minced. Add lemon juice and pulse again to combine.
Step 3: Heat a large nonstick skillet over medium-high heat. Add the marinated chicken and cook for about 6 minutes, turning once, until lightly browned. Remove the chicken from the skillet and set aside.
Step 4: Reduce heat to medium, add diced onion to the skillet, and cook for about 5 minutes until softened and lightly browned. Add the ginger mixture from the food processor to the onion and cook, stirring frequently, for 2 minutes.
Step 5: Turn off the heat. Transfer the onion and ginger mixture back to the food processor along with 1 cup of diced tomatoes and the chicken broth. Blend until smooth, then return the mixture to the skillet. Stir in the remaining 1 cup of diced tomatoes.
Step 6: Bring the sauce to a simmer over medium heat. Return the chicken to the skillet, nestling it into the sauce. Cover, reduce heat to low, and simmer for 15 minutes, or until the chicken is cooked through and no longer pink inside.
Step 7: Stir in the coconut milk. Increase the heat to medium-high and simmer for 5 more minutes until the sauce thickens slightly.
Step 8: Divide the chicken among serving plates. Spoon the sauce over each portion and sprinkle with toasted shredded coconut. Garnish with additional fresh cilantro before serving.

Tips & Variations

For a milder dish, reduce or omit the cayenne and jalapeño peppers.
Use Greek yogurt instead of coconut milk for a tangier sauce.
Serve with steamed rice or warm flatbread to soak up the flavorful sauce.
Adding a squeeze of fresh lime juice at the end brightens the flavors.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the sauce from separating. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.