Name: Spicy Brazilian Coconut Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Brazilian
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 red bell pepper, chopped; 1 can (14 oz) coconut milk; 1/2 cup chicken broth; 1 tablespoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon chili powder (adjust to taste); 1/4 teaspoon cayenne pepper (optional); Salt and pepper to taste; 1 tablespoon fresh cilantro, chopped; Juice of 1 lime

Jump to Recipe·Print Recipe

This Spicy Brazilian Coconut Chicken is a flavor-packed dish that brings a delicious balance of heat and creaminess to the table. With tender chicken breasts simmered in a rich coconut milk sauce and seasoned with bold Brazilian spices, every bite feels like a tropical getaway. It's quick enough for a weeknight dinner but special enough to serve guests.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 red bell pepper, chopped

1 can (14 oz) coconut milk

½ cup chicken broth

1 tablespoon ground cumin

1 teaspoon paprika

½ teaspoon chili powder (adjust to taste)

¼ teaspoon cayenne pepper (optional for extra heat)

Salt and pepper to taste

1 tablespoon fresh cilantro, chopped

Juice of 1 lime

Directions

I start by heating the olive oil in a large skillet over medium heat.

While it warms, I season the chicken breasts with salt, pepper, and cumin.

I add the chicken to the skillet and let it cook for about 6–7 minutes on each side, until it’s golden and cooked through. Then I remove it and set it aside.

In the same skillet, I add the chopped onion, garlic, and red bell pepper. I sauté them for about 3–4 minutes, until they soften.

Next, I pour in the coconut milk and chicken broth. I stir in the paprika, chili powder, cayenne (if using), and another pinch of salt and pepper. I bring it all to a simmer.

I return the chicken to the skillet, spoon some of the sauce over it, and let it simmer for another 5–7 minutes so everything blends beautifully.

After removing the pan from the heat, I squeeze fresh lime juice over the top and garnish with cilantro right before serving.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: Approximately 350 kcal per serving

Variations

I sometimes swap the chicken breasts for boneless chicken thighs for a richer flavor. For a vegetarian option, I like using tofu or chickpeas instead of chicken. If I’m feeling adventurous, I’ll add sliced jalapeños or a spoon of hot sauce for extra kick. For more texture, I’ve even tossed in a handful of spinach or kale during the last few minutes of simmering.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I warm it gently in a skillet over low heat or in the microwave. If the sauce thickens too much, I just add a splash of chicken broth or coconut milk to loosen it up.

FAQs

How spicy is this dish?

It has a medium kick from the chili powder and optional cayenne. I usually adjust the spice level to my preference by using less or more of those ingredients.

Can I use light coconut milk?

Yes, I’ve used light coconut milk when I want to cut calories a bit. The sauce will be slightly less creamy, but still delicious.

What should I serve with this chicken?

I usually serve it over white or brown rice, but it’s also great with quinoa or even mashed sweet potatoes.

Can I make this dish ahead of time?

Absolutely. I sometimes cook it a day ahead, and the flavors actually deepen as it sits. Just store it in the fridge and reheat when ready to serve.

Can I freeze this dish?

Yes, I freeze it in airtight containers for up to 2 months. I thaw it in the fridge overnight and reheat it on the stove or in the microwave.

Conclusion

Spicy Brazilian Coconut Chicken is one of those dishes I come back to again and again. It’s bold, cozy, and comes together quickly with pantry staples. Whether I’m cooking for myself or for guests, it never fails to impress. Give it a try, and let the tropical flavors transport you straight to Brazil.

Recipe:

Spicy Brazilian Coconut Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

Print Recipe

Description

This Spicy Brazilian Coconut Chicken is a bold and creamy one-skillet dish made with tender chicken breasts simmered in coconut milk, Brazilian spices, and a hint of lime. It’s perfect for weeknight dinners or impressing guests, with customizable spice levels and easy cleanup.

Instructions

Heat olive oil in a large skillet over medium heat.
Season chicken breasts with salt, pepper, and cumin.
Add chicken to skillet and cook for 6–7 minutes per side, until golden and cooked through. Remove and set aside.
In the same skillet, sauté onion, garlic, and red bell pepper for 3–4 minutes until softened.
Add coconut milk and chicken broth, stir in paprika, chili powder, cayenne (if using), and additional salt and pepper. Bring to a simmer.
Return chicken to the skillet, spoon sauce over top, and simmer for another 5–7 minutes.
Remove from heat, squeeze lime juice over the dish, and garnish with chopped cilantro.
Serve hot over rice, quinoa, or vegetables.