Escape to the tropics with this incredibly easy and flavorful Brazilian Coconut Chicken. If you’re searching for a dinner that’s bursting with rich, creamy flavor but comes together in under an hour, you’ve found it. This recipe transforms simple chicken breasts into a tender, melt-in-your-mouth meal, all simmered in a luscious coconut milk sauce infused with garlic, lime, and a hint of spice. It’s the perfect weeknight dinner to break out of your routine.
We’re going to walk you through everything you need to know to perfect this stunning dish, from picking the right ingredients to serving it up in style. Get ready to fall in love with your new favorite chicken recipe.
What Makes This Brazilian Coconut Chicken So Special?
This isn’t just another chicken recipe; it’s a culinary experience. The magic lies in the beautiful balance of flavors. The full-fat coconut milk creates an unbelievably creamy sauce that coats every piece of chicken. Aromatic garlic, tangy lime juice, and fresh cilantro cut through the richness, while a touch of paprika adds warmth and beautiful color. It’s a dish that tastes complex and sophisticated but is surprisingly simple to prepare in one pan.
Key Ingredients for This Recipe
The beauty of this Brazilian Coconut Chicken recipe is its reliance on simple, accessible ingredients to create extraordinary flavor. Here’s what you’ll need:
- Chicken Breasts: We’re using boneless, skinless chicken breasts, cut into bite-sized pieces for quick and even cooking.
- Coconut Milk: Full-fat, canned coconut milk is essential for the creamiest, most luxurious sauce. Do not use the kind from a carton.
- Aromatics: Onion and garlic form the foundational flavor base.
- Lime Juice: Freshly squeezed lime juice adds a bright, zesty kick that balances the richness of the coconut milk.
- Spices: Smoked paprika, a pinch of salt, and black pepper are all you need to season the chicken perfectly.
- Garnish: Fresh cilantro adds a burst of freshness and color right before serving.
How to Make Brazilian Coconut Chicken Step-by-Step
Making this creamy coconut chicken is a straightforward process. Follow these simple steps for a perfect result every time. First, gather and prepare all your ingredients.
Start by heating olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces generously with salt, pepper, and smoked paprika. Add the chicken to the hot skillet and cook for 5-7 minutes, until golden brown on all sides. You don’t need to cook it through at this stage. Once browned, remove the chicken from the skillet and set it aside.
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the coconut milk and lime juice, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
Return the browned chicken to the skillet. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender. The sauce will have thickened beautifully. To finish, stir in the fresh chopped cilantro. Serve your delicious Brazilian Coconut Chicken immediately with your favorite sides.
Tips for the Perfect Creamy Coconut Sauce
The sauce is the star of this dish. Here are a few tips to ensure it’s perfect:
- Use Full-Fat Coconut Milk: This is non-negotiable for a rich and creamy sauce. Light coconut milk will result in a thin, less flavorful sauce.
- Don’t Boil the Sauce: After adding the coconut milk, keep it at a gentle simmer. Boiling can cause the coconut milk to separate or curdle.
- Scrape the Pan: Don’t miss out on the ‘fond’—the browned bits of chicken stuck to the pan. Scraping them up as you add the liquid incorporates a huge amount of flavor into the sauce.
What to Serve with Your Chicken
This versatile dish pairs wonderfully with a variety of sides. The creamy sauce is perfect for soaking up with fluffy white rice or even something more adventurous like coconut rice. For a healthier option, serve it alongside some sautéed vegetables or over quinoa. And if you’re feeling indulgent, some warm, crusty butter swim biscuits are perfect for dipping into that incredible sauce.
Frequently Asked Questions
Yes, this is a great recipe for meal prep. You can make it completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop over low heat until warmed through.
Absolutely! Boneless, skinless chicken thighs work wonderfully in this dish. They are naturally more tender and flavorful. You may need to add a few extra minutes to the simmer time to ensure they are cooked through.
This recipe is not spicy; it’s flavorful and aromatic. The smoked paprika adds warmth but not heat. If you’d like to add a bit of a kick, you can include a pinch of red pepper flakes or a finely minced chili pepper along with the garlic.
Yes, this recipe is naturally dairy-free and gluten-free, as it uses coconut milk for creaminess and contains no wheat products. Just be sure to check the labels on your spices to avoid any cross-contamination if you have a severe allergy.
For the richest, creamiest sauce, it is essential to use full-fat coconut milk from a can. Do not use light coconut milk or the refrigerated coconut milk beverage sold in cartons, as they will result in a thin and less flavorful sauce.
Storing and Reheating Leftovers
This Brazilian Coconut Chicken makes for fantastic leftovers! Store any extra in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat until heated through. You can add a splash of water or coconut milk if the sauce has thickened too much.
More Delicious Dinner Recipes to Try
If you loved this recipe, you’ll surely enjoy exploring more flavorful dishes. For another creamy and comforting meal, try this Creamy Chicken and Asparagus Pasta (coming soon). Or, for a taste of the sea, this Coconut Garlic Shrimp recipe is a must-try!
The Best Brazilian Coconut Chicken Recipe
Brazilian Coconut Chicken: The Easiest, Creamiest Recipe!
Ingredients
Equipment
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the cubed chicken with smoked paprika, salt, and pepper. Add the chicken to the skillet and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add the diced onion and cook until soft, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the can of coconut milk and the fresh lime juice. Stir well, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
- Return the chicken to the skillet. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- Stir in the chopped fresh cilantro. Serve the Brazilian Coconut Chicken hot with rice or your favorite side.
Notes
You can substitute chicken thighs for chicken breasts if you prefer; they may need a few extra minutes to cook.
For a little extra heat, add a pinch of red pepper flakes with the garlic.
Share Your Culinary Masterpiece!
We are so excited for you to try this amazing Brazilian Coconut Chicken recipe! We know it will become a staple in your home. When you make it, don’t forget to share a picture and tag us. We love seeing your creations! For more incredible recipes and cooking inspiration, be sure to follow us on Pinterest.
