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Spicy Brazilian Coconut Chicken

Juicy chicken simmered in a creamy coconut-based sauce with bold spice, fresh lime, and cilantro. Quick, crowd-pleasing, and naturally gluten-free.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Brazilian, International
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs cut into large bite-sized pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp smoked paprika
  • 0.5 tsp chili flakes or crushed red pepper adjust to taste
  • 2 tbsp olive oil or coconut oil divided
  • 1 medium yellow onion finely chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 13.5 oz full-fat coconut milk 1 can
  • 2 tbsp tomato paste
  • 0.5 cup chicken broth
  • 1 whole lime juiced
  • 1 tbsp brown sugar or coconut sugar
  • 0.25 cup fresh cilantro chopped, plus more for garnish
  • 1 whole fresh chili or jalapeno sliced, optional for garnish
  • 2 tbsp toasted coconut flakes optional for garnish

Equipment

  • Large skillet or sauté pan
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Pat chicken dry with paper towels and slice into large bite-sized pieces.
  2. Season chicken with salt, pepper, smoked paprika, and chili flakes. Let sit for 5 to 10 minutes.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear chicken in a single layer for 2 to 3 minutes per side until golden. Work in batches if needed. Transfer browned chicken to a plate.
  4. Lower heat to medium. Add remaining 1 tablespoon oil if needed. Saute chopped onion for 3 to 4 minutes until softened.
  5. Add minced garlic and grated ginger. Cook for 1 minute until fragrant.
  6. Stir in tomato paste and cook for another minute, stirring constantly.
  7. Pour in coconut milk and chicken broth, scraping up any browned bits from the bottom of the pan.
  8. Return chicken and any accumulated juices to the pan. Bring to a gentle simmer.
  9. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until chicken is cooked through and sauce is thickened.
  10. Stir in lime juice and brown sugar. Taste and adjust seasoning as needed.
  11. Remove from heat. Sprinkle with chopped cilantro and toss gently to coat.
  12. Garnish with extra cilantro, sliced chili or jalapeno, and toasted coconut flakes if desired. Serve hot over rice, quinoa, or cauliflower rice.

Notes

For a milder dish, reduce or omit chili flakes. Use full-fat coconut milk for the richest sauce. Leftovers taste even better the next day. Add extra vegetables like bell peppers or spinach for variety. Taste and adjust salt, lime, and sugar before serving. Start with less chili if you are spice-shy and adjust at the end.
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