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Spicy Brazilian Coconut Chicken

This spicy Brazilian coconut chicken is a creamy, flavorful dish made with chicken breasts simmered in a rich coconut-tomato sauce infused with spices, ginger, garlic, and jalapeño. It’s bold, comforting, and perfect with rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Dish
Cuisine: Brazilian-Inspired
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper or to taste
  • 4 boneless skinless chicken breasts
  • 3 tablespoons olive oil or coconut oil
  • 1 medium onion chopped
  • 1 jalapeño pepper seeded and chopped
  • 1 tablespoon fresh ginger chopped
  • 3 cloves garlic minced
  • 3 medium tomatoes finely chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 14 ounces unsweetened coconut milk
  • 2 tablespoons fresh parsley or cilantro chopped

Method
 

  1. Season the Chicken:
  2. In a small bowl, mix cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper. Rub this spice blend evenly over the chicken breasts.
  3. Sear the Chicken:
  4. Heat olive oil (or coconut oil) in a large skillet or Dutch oven over medium-high heat. Add chicken breasts and sear for 3–4 minutes per side until golden. Remove chicken and set aside.
  5. Sauté Aromatics:
  6. In the same pan, add onion, jalapeño, ginger, and garlic. Cook for 3–4 minutes until softened and fragrant.
  7. Build the Sauce:
  8. Stir in chopped tomatoes and cook until they break down into a thick base, about 5 minutes.
  9. Add Coconut Milk & Lemon:
  10. Pour in coconut milk and lemon juice, stirring to combine. Bring to a gentle simmer.
  11. Finish Cooking Chicken:
  12. Return chicken breasts to the pan, cover, and simmer for 15–20 minutes, or until chicken is fully cooked and tender.
  13. Garnish & Serve:
  14. Sprinkle with fresh parsley or cilantro. Serve hot over rice, quinoa, or with crusty bread.

Notes

  • Active time: 10 minutes prep, 30 minutes cooking
  • Passive time: 15 minutes simmering
  • For more heat, leave seeds in the jalapeño or add an extra pepper.
  • Boneless thighs can be used for juicier meat.
  • If the sauce feels too thick, stir in extra chicken broth or coconut milk.