If you’re craving something truly comforting yet exotic, this Brazilian Coconut Chicken Recipe is an absolute must-try. It strikes the perfect balance of creamy coconut milk, warm spices, and tender chicken that melts in your mouth. With every bite, you’ll taste the vibrant flavors of Brazil, brought together in a dish that’s surprisingly simple to prepare and endlessly satisfying. Whether you’re cooking for family, friends, or just treating yourself, this recipe has a way of turning any meal into a joyous celebration.
Ingredients You’ll Need
Every ingredient plays a crucial role in building the rich and layered flavors of this dish. The handful of staple components bring out a harmonious combination of creaminess, warmth, and freshness—each contributing texture, color, or depth to the final plate.
- 4 boneless, skinless chicken breasts: The star protein that soaks up all the fragrant sauces beautifully.
- 1 can (14 oz) coconut milk: Adds silky creaminess and authentic tropical richness.
- 1 medium onion, diced: Offers a subtle sweetness and a touch of softness as it cooks down.
- 3 cloves garlic, minced: Infuses the dish with a savory scent that brightens every bite.
- 1 tablespoon fresh ginger, minced: Gives a hint of zing and warmth that pairs perfectly with the coconut.
- 1 red bell pepper, diced: Provides a pop of color and a slightly sweet crunch.
- 1 cup chicken broth: Balances the coconut milk’s richness while adding savory depth.
- 2 tablespoons olive oil: Helps sauté the aromatics and brown the chicken to perfection.
- 1 tablespoon curry powder: Wakes up the dish with exotic, earthy notes.
- 1 teaspoon paprika: Adds smoky sweetness and a lovely color to the chicken.
- 1 teaspoon salt: Essential for seasoning and drawing out flavors.
- ½ teaspoon black pepper: Gives a gentle peppery kick.
- ¼ cup fresh cilantro, chopped (for garnish): Fresh herbaceousness that brightens each spoonful.
- Lime wedges (for serving): A zesty finish that enhances every forkful with citrus spark.
How to Make Brazilian Coconut Chicken Recipe
Step 1: Prepare and Season the Chicken
Start by cutting your chicken breasts into bite-sized pieces; this ensures quick, even cooking and makes every mouthful tender and juicy. Then, generously season them all over with salt, pepper, and paprika. These simple seasonings form a flavorful base that complements the rich sauce you’ll make later.
Step 2: Sauté the Aromatics
Heat the olive oil over medium heat in a large skillet. Toss in your diced onions, minced garlic, and fresh ginger. Sauté this trio until the onions turn translucent and fragrant—about 3 to 4 minutes. This step releases the natural sweetness and spicy warmth that build the foundation for your sauce.
Step 3: Brown the Chicken
Add the seasoned chicken pieces to your skillet and cook them until they develop a beautiful golden-brown crust on all sides, around 5 to 7 minutes. This browning process locks in flavor and gives the chicken a lovely texture that contrasts the silky sauce.
Step 4: Add the Red Bell Pepper
Mix in the diced red bell pepper, which not only livens up the dish with vibrant color but also contributes a sweet, gentle crunch. Cook for an additional 2 to 3 minutes so the peppers soften just enough without losing their freshness.
Step 5: Pour in Coconut Milk and Broth
Lower the heat and pour the creamy coconut milk along with the chicken broth into the skillet. Stir in the curry powder to turn up the exotic flavor quotient. Bring everything to a gentle simmer; this is where the magic starts to happen as the sauce melds and thickens around the chicken.
Step 6: Let It Simmer
Allow your chicken and sauce to simmer on low heat for 15 to 20 minutes. This slow cooking tenderizes the chicken and lets the spices and coconut milk blend into a luscious, deeply flavorful sauce that’s hard to resist.
Step 7: Garnish and Serve the Brazilian Coconut Chicken Recipe
Once everything is cooked through and fragrant, remove the skillet from heat and sprinkle chopped fresh cilantro on top. Serve hot with lime wedges on the side for that perfect splash of citrusy brightness that elevates the entire dish to something truly special.
How to Serve Brazilian Coconut Chicken Recipe
Garnishes
Cilantro is the classic, fresh garnish for this dish—it cuts through the richness of the coconut milk beautifully. Don’t skip the lime wedges either; a little squeeze right before eating brightens up every bite and adds a refreshing zing.
Side Dishes
This Brazilian Coconut Chicken Recipe pairs wonderfully with fluffy white rice or creamy coconut rice to soak up all the saucy goodness. For a lighter option, steamed vegetables or a green salad with a citrus vinaigrette make excellent companions, balancing the dish with fresh textures.
Creative Ways to Present
For a fun twist, serve the chicken in hollowed-out bell peppers or small bowls lined with banana leaves to transport your guests right into a Brazilian street market vibe. You could also use toasted coconut flakes sprinkled on top for an extra layer of texture and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Brazilian Coconut Chicken Recipe stores well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your second serving even more delicious.
Freezing
If you want to save some for later, you can freeze the dish for up to 2 months. Just cool it completely before transferring to a freezer-safe container, and be sure to leave some room for expansion.
Reheating
To reheat, gently warm the chicken in a saucepan over medium-low heat so it heats evenly without curdling the coconut milk. Stir occasionally and add a splash of broth or water if the sauce has thickened too much.
FAQs
Can I use other cuts of chicken for this recipe?
Absolutely! Thighs or even drumsticks work great in this recipe and stay wonderfully juicy, though you might need to adjust the cooking time slightly to ensure they’re cooked through.
Is this Brazilian Coconut Chicken Recipe spicy?
This dish is mildly spiced thanks to the curry powder and paprika. If you enjoy more heat, feel free to add some chopped fresh chili or a pinch of cayenne pepper.
Can I make this recipe dairy-free?
Yes, it’s naturally dairy-free since coconut milk is used instead of cream or milk. Just be sure to use a suitable chicken broth without dairy if buying pre-made.
What can I substitute for fresh cilantro if I don’t like it?
If cilantro is not your favorite, try fresh parsley or chopped green onions. They won’t replicate the exact flavor but will still add a fresh, vibrant touch.
How do I make this dish gluten-free?
The recipe as written is gluten-free. Just double-check your chicken broth and curry powder labels to ensure no hidden gluten ingredients.
Final Thoughts
Bringing this Brazilian Coconut Chicken Recipe to your table means inviting a burst of tropical warmth and tender, creamy comfort into your home kitchen. It’s easy enough for weeknights but special enough to impress company, making it a recipe you’ll want to reach for again and again. So go ahead, give it a try, and watch your favorite people savor every bite with big smiles.
Print
Brazilian Coconut Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Description
This Brazilian Coconut Chicken recipe features tender chicken breasts simmered in a rich and creamy coconut milk sauce infused with aromatic spices, garlic, ginger, and fresh bell peppers. It’s a flavorful, mildly spiced dish perfect for a comforting dinner served with lime wedges and garnished with fresh cilantro.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
Aromatics and Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, diced
Liquids and Spices
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon curry powder
Garnish
- ¼ cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. Season them evenly with salt, black pepper, and paprika to enhance flavor.
- Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, and fresh ginger. Cook and stir until the onion turns translucent and fragrant, about 3 to 4 minutes.
- Brown the Chicken: Add the seasoned chicken pieces to the skillet. Cook them until they are browned on all sides, approximately 5 to 7 minutes, which locks in juices and builds flavor.
- Add the Bell Pepper: Stir in the diced red bell pepper and continue cooking for 2 to 3 minutes until the pepper softens slightly but retains some crispness.
- Pour in Coconut Milk and Broth: Lower the heat to medium-low, then add the coconut milk and chicken broth to the skillet. Stir in the curry powder thoroughly and bring the mixture to a gentle simmer.
- Simmer the Chicken: Allow the chicken and sauce to simmer gently for 15 to 20 minutes, letting the flavors meld and the chicken become tender and infused with the creamy sauce.
- Garnish and Serve: Remove the skillet from heat. Sprinkle chopped fresh cilantro over the dish, and serve hot with lime wedges on the side to add a bright, fresh citrus note.
Notes
- For a spicier version, add a pinch of cayenne pepper or chopped fresh chili when sautéing the aromatics.
- You can substitute chicken breasts with boneless thighs for a juicier texture.
- Serve this dish over steamed rice or with crusty bread to soak up the flavorful sauce.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
- Make sure not to boil the coconut milk vigorously to prevent curdling; keep the heat low when simmering.
