Dinner

Spicy Brazilian Coconut Chicken Recipe

Name: Spicy Brazilian Coconut Chicken Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Brazilian
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper to taste; 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 1 tablespoon ground cumin; 1 teaspoon red pepper flakes; 1 cup canned tomatoes, drained and chopped; 1 cup coconut milk; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges for serving

BySimon Carel February 2, 2026February 2, 2026

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Introduction

This Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish that combines tender chicken breasts with a rich coconut sauce infused with aromatic spices. It’s perfect for home cooks looking to add a tropical twist to their weeknight dinners.

A white plate holds three grilled chicken pieces with a crispy, dark brown crust sprinkled with fresh green herbs. Underneath and around the chicken, there is a bright orange-yellow sauce with red pepper bits and green herbs spread evenly. In the center, a small mound of white rice topped with a fresh green cilantro sprig is visible. To the left and right of the chicken, there are bright green lime slices adding color contrast. The whole dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped
1 cup canned tomatoes, drained and chopped
1 cup coconut milk
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon ground cumin
1 teaspoon red pepper flakes
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges for serving

Instructions

Step 1: Season the chicken breasts with salt and pepper on both sides.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear until golden brown, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
Step 3: In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent.
Step 4: Add minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Step 5: Stir in the ground cumin and red pepper flakes, melding the spices with the garlic and onion.
Step 6: Add the drained, chopped tomatoes to the skillet, stirring to combine and cooking for 2 minutes.
Step 7: Pour in the coconut milk, stirring to fully incorporate all ingredients. Bring the mixture to a simmer.
Step 8: Return the chicken breasts to the skillet, cover, and cook on low heat for 20-25 minutes, or until chicken is cooked through.
Step 9: Serve the chicken with the sauce, garnished with fresh cilantro and lime wedges.

Tips & Variations

For extra heat, add more red pepper flakes or a chopped fresh chili while cooking.
Swap chicken breasts for thighs to keep the meat juicier and more flavorful.
Serve over rice or with warm bread to soak up the delicious sauce.
If fresh cilantro isn’t available, parsley can be a mild substitute.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the coconut milk from separating. This dish does not freeze well due to the coconut milk.