Brazilian Coconut Chicken is a flavorful and comforting dish that brings together tender chicken pieces simmered in a creamy coconut sauce infused with garlic, ginger, and warm spices. Inspired by traditional Brazilian cuisine, I like serving this vibrant meal with rice to soak up all that rich, aromatic sauce.
Why You’ll Love This Recipe
I love how this dish is packed with bold yet balanced flavors. The coconut milk gives it a velvety texture while the ginger, garlic, and spices add depth and warmth. It’s also a one-pan meal, which makes cleanup easy. Whether I’m cooking for a family dinner or meal prepping for the week, this recipe always comes through with comforting satisfaction.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into chunks
1 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp paprika
1/4 tsp cayenne pepper (optional)
1 can (13.5 oz) full-fat coconut milk
1 tbsp lime juice
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Cooked rice, for serving
directions
I season the chicken pieces with salt and pepper.
In a large skillet over medium-high heat, I heat the olive oil and brown the chicken on all sides. Then I remove the chicken and set it aside.
In the same skillet, I sauté the chopped onion until it softens.
I add the garlic and ginger, cooking for about a minute until fragrant.
Then I stir in the coriander, cumin, turmeric, paprika, and optional cayenne pepper, letting the spices toast for another minute.
I return the chicken to the pan and stir to coat it with the spice mix.
Next, I pour in the coconut milk and bring it all to a gentle simmer. I reduce the heat to low, cover, and cook for 20–25 minutes, until the chicken is fully cooked and tender.
I stir in the lime juice and adjust the salt and pepper to taste.
Finally, I serve it hot over cooked rice and garnish with chopped fresh cilantro.
Servings and timing
This recipe makes 4 servings. It takes about 10 minutes to prep and 30 minutes to cook, so I can have it ready in around 40 minutes total.
Variations
I sometimes use chicken breasts instead of thighs when I want a leaner version. If I’m looking to reduce carbs, I swap out the rice for cauliflower rice. For more heat, I like to add extra cayenne or even a chopped chili. This base sauce also works well with shrimp or tofu if I feel like switching it up.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use the stovetop over low heat, adding a splash of water or coconut milk to loosen the sauce. It also reheats well in the microwave in short intervals, stirring in between.
FAQs
How spicy is Brazilian Coconut Chicken?
I find it mildly spiced, with just a touch of heat from the cayenne. It’s easy to make it milder or hotter depending on how much cayenne or chili I use.
Can I use light coconut milk instead of full-fat?
Yes, I’ve made it with light coconut milk, but the sauce is thinner and not as creamy. Full-fat gives the best texture and flavor.
What sides go best with this dish?
I usually serve it with white rice, but jasmine rice, brown rice, or cauliflower rice all work great. A simple salad or steamed vegetables on the side also go well.
Can I freeze Brazilian Coconut Chicken?
Yes, I can freeze it in airtight containers for up to 2 months. I just make sure to thaw it in the fridge overnight before reheating.
Is this dish gluten-free?
Yes, all the ingredients are naturally gluten-free. I just double-check the labels on spices and coconut milk to be sure.
Conclusion
Brazilian Coconut Chicken is one of those recipes I keep coming back to. It’s easy, flavorful, and brings a tropical, comforting touch to the dinner table. Whether I’m cooking for myself or sharing with others, this creamy coconut chicken always hits the spot.
Brazilian Coconut Chicken is a flavorful dish featuring tender chicken simmered in a rich, creamy coconut sauce infused with garlic, ginger, and spices. It’s inspired by traditional Brazilian flavors and typically served with rice.
Ingredients
1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into chunks
1 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp paprika
1/4 tsp cayenne pepper (optional)
1 can (13.5 oz) full-fat coconut milk
1 tbsp lime juice
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Cooked rice, for serving
Instructions
Season the chicken pieces with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and brown on all sides. Remove and set aside.
In the same skillet, add chopped onion and sauté until soft.
Add garlic and ginger, cook for 1 minute until fragrant.
Stir in coriander, cumin, turmeric, paprika, and cayenne. Cook for 1 more minute.
Return the chicken to the pan and stir to coat with the spices.
Pour in the coconut milk and bring to a simmer. Reduce heat to low, cover, and cook for 20–25 minutes until the chicken is tender and fully cooked.
Stir in lime juice and adjust seasoning with salt and pepper.
Serve hot over rice and garnish with fresh cilantro.
Notes
You can substitute chicken thighs with chicken breasts for a leaner option.
Adjust spice levels to your taste by increasing or decreasing cayenne pepper.
This dish pairs well with white rice or cauliflower rice for a lower-carb option.
