Name: Spicy Brazilian Coconut Chicken Delight
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Brazilian
Ingredients: 4 chicken breasts; 1 tablespoon olive oil; 1 onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 can (14 oz) coconut milk; 1/2 cup chicken broth; 2 tablespoons tomato paste; 1 tablespoon chili paste or hot sauce (adjust to taste); 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper (optional); Salt and pepper to taste; Fresh cilantro for garnish; Lime wedges for serving

A flavorful and spicy chicken dish with coconut milk, this Spicy Brazilian Coconut Chicken Delight draws inspiration from traditional Brazilian flavors. It combines tender chicken breasts with a rich coconut-based sauce that’s layered with spices, ginger, and a touch of heat. It’s the kind of dish that feels both comforting and adventurous, perfect for spicing up any weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 chicken breasts

1 tablespoon olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 red bell pepper, sliced

1/2 cup chicken broth

1 green bell pepper, sliced

1 can (14 oz) coconut milk

2 tablespoons tomato paste

1 tablespoon chili paste or hot sauce (adjust to taste)

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper (optional for more heat)

1 teaspoon paprika

Salt and pepper to taste

Fresh cilantro for garnish

Lime wedges for serving

Directions

I start by heating olive oil in a large skillet over medium heat. Then I season the chicken breasts with salt and pepper, then cook them for 6-7 minutes per side until browned and cooked through. I remove them from the pan and set them aside.

In the same skillet, I add the onion, garlic, and ginger, sautéing for 2-3 minutes until they become soft and fragrant.

I then add the red and green bell peppers and cook for another 3-4 minutes, stirring occasionally.

Next, I stir in the tomato paste, chili paste or hot sauce, cumin, paprika, and cayenne pepper, letting it cook for 1-2 minutes so the spices can bloom.

Then I pour in the coconut milk and chicken broth, mixing everything together. I bring it to a simmer and let it cook for 5-6 minutes until the sauce thickens slightly.

After that I return the chicken breasts to the skillet and spoon some sauce over them. I let everything simmer together for another 5 minutes.

Finally, I garnish with fresh cilantro and serve with lime wedges.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 380 kcal per serving

Variations

I sometimes swap the chicken breasts for boneless thighs for extra juiciness. For a vegetarian version, I use tofu or chickpeas instead of chicken. Adding a handful of spinach or kale at the end adds a nice pop of green and extra nutrients. If I want it extra spicy, I double the cayenne or use a spicier chili paste.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the stovetop over low heat, adding a splash of chicken broth or water to loosen the sauce if needed. It also reheats well in the microwave in 1-minute intervals, stirring in between.

FAQs

How spicy is this dish?

It has a moderate kick from the chili paste and cayenne pepper, but I can easily adjust the heat level by using more or less chili paste.

Can I use light coconut milk instead of full-fat?

Yes, I can use light coconut milk to reduce calories, but the sauce will be slightly less rich and creamy.

What sides go best with this dish?

I usually serve it with steamed white rice, but quinoa, couscous, or even crusty bread work wonderfully.

Can I freeze this dish?

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

Is it gluten-free?

Yes, all the ingredients used are naturally gluten-free. I just make sure any broth or chili paste I use doesn’t contain hidden gluten.

Conclusion

Spicy Brazilian Coconut Chicken Delight is a dish I come back to time and again when I want something satisfying and packed with flavor. It’s quick enough for a weeknight, yet impressive enough to serve to guests. The rich, spicy sauce and tender chicken always make it a hit at the dinner table.

Spicy Brazilian Coconut Chicken Delight

Ingredients

Directions

Servings and timing

Variations

Storage/reheating