My neighbor Maria grew up in Salvador, Brazil, and every few months she invites me over for dinner. Last spring, she made this dish that completely changed how I think about weeknight cooking. The smell alone made my mouth water before I even sat down. Tender chunks of chicken practically melting in this velvety coconut sauce, with just enough lime to make your taste buds wake up and pay attention. She served it over rice, and I went back for seconds without even pretending to have manners.
Brazilian Coconut Chicken brings tropical warmth right to your dinner table without requiring any fancy techniques or hard-to-find ingredients. The coconut milk creates this luxurious sauce that coats every piece of chicken, while cumin and paprika add depth without overwhelming the dish. What really sold me was how easy it is. One skillet, maybe 50 minutes from start to finish, and you have something that tastes like you spent all afternoon cooking. My family requests this at least twice a month now.
Why This Recipe Works
The magic happens when you brown the chicken first before adding the coconut milk. That initial sear locks in moisture and creates these flavorful bits on the bottom of your pan that become part of the sauce. The combination of diced tomatoes and coconut milk might sound unusual, but the acidity from the tomatoes cuts through the richness perfectly. Adding lime juice at the end brightens everything up and ties all the flavors together.
This recipe adapts beautifully to your spice preference. If your family likes heat, bump up the cayenne pepper or toss in some fresh chopped jalapeños with the onions. For a milder version, skip the cayenne entirely and let the aromatic spices shine on their own.
Essential Ingredients
- 1.5 pounds boneless skinless chicken breast, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, optional for heat
- Salt and freshly ground black pepper to taste
- 1 can (14 ounce) full-fat coconut milk
- 1 can (14 ounce) diced tomatoes, drained
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped, plus extra for garnish
- Steamed rice for serving
How to Make It
Brown the Chicken
Cut your chicken breasts into chunks that are roughly the same size so they cook evenly. Season them generously with salt and pepper. Heat the olive oil in your largest skillet over medium-high heat until it shimmers. Add the chicken pieces in a single layer, making sure not to crowd the pan. Let them cook undisturbed for about 3 minutes until the bottom develops a nice golden crust, then flip and brown the other side for another 3 minutes. The chicken does not need to be fully cooked at this stage. Transfer it to a plate and set aside.
Build the Flavor Base
In the same skillet with all those tasty browned bits, add your chopped onion. The oil should still be hot enough that the onions sizzle when they hit the pan. Cook them for 3 to 4 minutes, stirring occasionally, until they turn translucent and start to soften. Add the minced garlic along with the cumin, paprika, and cayenne pepper if using. Stir constantly for about a minute until your kitchen smells incredible and the spices coat the onions evenly.
Create the Sauce
Return the chicken and any accumulated juices to the skillet. Pour in the coconut milk and give everything a good stir to combine. The sauce will look thin at first, but trust the process. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Add the drained diced tomatoes and stir them in. Let everything simmer together, partially covered, for about 15 to 20 minutes. The chicken will finish cooking through, the sauce will reduce and thicken, and all those flavors will meld together beautifully.
Finish and Serve
Once the chicken is cooked through and the sauce has thickened to a nice consistency, stir in the fresh lime juice and chopped cilantro. Taste and adjust the seasoning with more salt and pepper if needed. The lime juice adds brightness that balances the rich coconut, so do not skip this step. Serve immediately over hot steamed rice, making sure to spoon plenty of that creamy sauce over the top. Garnish with extra fresh cilantro for color and a pop of herbal flavor.
Pro Tips
- Always use full-fat coconut milk for the richest, creamiest sauce that does not separate or curdle
- Make sure to drain the diced tomatoes well or your sauce will be too thin and watery
- Cut chicken into uniform pieces so everything cooks at the same rate
- Do not skip browning the chicken because that step adds crucial depth of flavor
- Let the sauce simmer gently rather than boiling hard to prevent the coconut milk from breaking
- Add the lime juice at the very end so its bright flavor stays vibrant
Tasty Variations
Swap chicken breast for boneless chicken thighs if you prefer darker meat with more flavor. The cooking time stays roughly the same since you are cutting it into cubes. For extra vegetables, add sliced bell peppers with the onions or stir in some baby spinach at the end. A teaspoon of grated fresh ginger with the garlic gives the dish an extra aromatic kick that pairs beautifully with the coconut.
Make it spicier by adding a diced jalapeño pepper when you cook the onions, or drizzle hot sauce over individual servings. For a slightly sweeter version, add a teaspoon of brown sugar when you pour in the coconut milk. Some people like to finish this dish with a handful of toasted coconut flakes for extra texture and coconut flavor.
Troubleshooting Tips
If your sauce looks thin after simmering, remove the lid and let it cook down for a few more minutes over medium heat. The liquid will evaporate and the sauce will thicken naturally. Conversely, if the sauce gets too thick, add a splash of chicken broth or water to loosen it up.
Coconut milk separating or looking grainy usually means the heat was too high. Keep your simmer gentle and stir occasionally. If this happens, whisk the sauce vigorously and reduce the heat. The texture should smooth out as it continues to cook. Make sure your coconut milk is fresh and give the can a good shake before opening to recombine any separated cream.
Smart Substitutions
- Use chicken thighs instead of breasts for juicier, more forgiving meat
- Substitute Greek yogurt mixed with a little milk for coconut milk if you want less tropical flavor
- Replace fresh cilantro with parsley if cilantro tastes like soap to you
- Lemon juice works in place of lime juice in a pinch
- Canned crushed tomatoes can replace diced tomatoes for a smoother sauce
- Ground coriander makes a good substitute if you are out of cumin
Storage and Reheating
Store leftover Brazilian Coconut Chicken in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually improve overnight as everything marinates together. Keep the chicken and sauce together rather than separating them, because the sauce keeps the chicken moist.
Reheat gently in a covered skillet over medium-low heat, stirring occasionally and adding a splash of coconut milk or water if the sauce has thickened too much. You can also microwave individual portions for 2 to 3 minutes, stirring halfway through. This dish freezes well for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating. The texture of the sauce might change slightly after freezing, but a good stir while reheating usually brings it back together.
Frequently Asked Questions
Can I use light coconut milk for this Brazilian Coconut Chicken?
You can, but the sauce will not be as rich and creamy. Full-fat coconut milk creates that luxurious texture that makes this dish special. Light coconut milk has more water content and less coconut flavor, so your sauce will taste diluted and might not thicken properly.
What kind of rice should I serve with this?
Plain steamed white rice or jasmine rice works perfectly because it soaks up the sauce without competing with the flavors. Brown rice adds a nutty flavor and more fiber if you prefer a healthier option. For something more Brazilian, try serving it with traditional Brazilian white rice cooked with garlic and onions.
How do I keep the chicken from drying out?
The key is not overcooking it during the initial browning step. The chicken finishes cooking in the sauce, so you only need to sear the outside. Cut your pieces to a consistent size and simmer gently rather than boiling hard. The coconut milk also helps keep the chicken moist as it cooks.
Can I make this ahead for meal prep?
Absolutely. This recipe is ideal for meal prep because the flavors intensify as it sits. Cook the entire dish, let it cool completely, then portion it into containers with rice. Reheat gently when ready to eat. The sauce might thicken in the fridge, so have a little coconut milk or broth on hand to thin it out when reheating.
My sauce is too spicy. How can I adjust it?
Add more coconut milk to dilute the heat, or stir in a spoonful of sugar or honey to balance the spice. Serving it with extra rice also helps absorb some of the heat. A dollop of sour cream or plain yogurt on top of individual servings cools things down and adds nice creaminess.
Brazilian Coconut Chicken
Ingredients
Equipment
Method
- Cut the chicken breast into bite-sized cubes and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken cubes in a single layer and cook for 5 to 7 minutes, stirring occasionally, until browned on all sides. Transfer to a plate and set aside.
- In the same skillet, add the chopped onion and sauté for 3 to 4 minutes until translucent and softened.
- Stir in the minced garlic, ground cumin, paprika, and cayenne pepper (if using). Cook for about 1 minute, stirring constantly, until fragrant.
- Return the browned chicken and any accumulated juices to the skillet.
- Pour in the coconut milk and bring the mixture to a gentle simmer, stirring to combine.
- Add the drained diced tomatoes and stir to incorporate. Season with additional salt and pepper to taste.
- Reduce heat to medium-low and let the mixture simmer gently, partially covered, for 15 to 20 minutes until the chicken is cooked through and the sauce has thickened.
- Stir in the fresh lime juice and chopped cilantro. Adjust seasoning if necessary.
- Serve hot over steamed rice, garnished with extra cilantro and lime wedges if desired.
Notes
- Use full-fat coconut milk for the richest, creamiest sauce
- Make sure to drain the diced tomatoes well to prevent a watery sauce
- Chicken thighs can be substituted for a richer flavor
- Add fresh jalapeños with the onions for extra heat
- Leftovers store well for 3 to 4 days in the refrigerator
- This dish freezes well for up to 3 months
