Name: Brazilian Coconut Chicken with Ginger and Jalapeño
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Brazilian
Ingredients: 1 teaspoon ground cumin; 1 teaspoon cayenne pepper; 1 teaspoon turmeric; 1 teaspoon ground coriander; ½ teaspoon garlic powder; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 4 boneless skinless chicken breasts; 3 tablespoons oil (coconut oil or olive oil); 1 medium onion, chopped; 1 jalapeño pepper, seeded and chopped; 1 tablespoon fresh ginger, chopped; 3 cloves garlic, minced; 3 medium tomatoes, chopped small; 2 tablespoons lemon juice, freshly squeezed; 14 ounces (about 400 ml) unsweetened coconut milk; 2 tablespoons fresh parsley or cilantro, chopped

Jump to Recipe·Leave a Review

This vibrant Brazilian Coconut Chicken is a one-pan wonder that brings bold, warming flavors to the dinner table. I love how the chicken soaks up the creamy coconut milk infused with ginger, garlic, and a kick of jalapeño, making every bite a burst of delicious spice. With its golden color from turmeric and its rich texture, this dish is perfect for when I want something hearty yet tropical.

Why You’ll Love This Recipe

I find this dish to be a delightful balance of creaminess and spice. The tender chicken cooks in a rich sauce that’s both comforting and exciting, thanks to ingredients like ginger and turmeric. It's naturally dairy-free, incredibly satisfying, and makes my kitchen smell amazing. Whether I’m cooking for guests or just craving something cozy, this recipe always delivers.

Ingredients

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

1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon ground coriander
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 boneless skinless chicken breasts
3 tablespoons oil (coconut oil or olive oil)
1 medium onion, chopped
1 jalapeño pepper, seeded and chopped
1 tablespoon fresh ginger, chopped
3 cloves garlic, minced
3 medium tomatoes, chopped small
2 tablespoons lemon juice, freshly squeezed
14 ounces (about 400 ml) unsweetened coconut milk
2 tablespoons fresh parsley or cilantro, chopped

Directions

I start by mixing cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper in a bowl.
I add the chicken breasts and rub them well with the spice mix.
In a large skillet, I heat 2 tablespoons of oil and brown the chicken on both sides (about 6–8 minutes per side), then set them aside.
I add the remaining oil to the same pan and sauté the onion, jalapeño, ginger, and garlic until soft and fragrant.
Then I stir in the chopped tomatoes and lemon juice, seasoning lightly with salt and pepper. I cook until the tomatoes soften, about 5 minutes.
I pour in the coconut milk, stir everything, and let it simmer for around 5 minutes until slightly thickened.
I return the chicken to the skillet and let it cook in the sauce on low heat for another 5 minutes so the flavors can meld.
Finally, I garnish with fresh parsley or cilantro and serve hot.

Servings and timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

I sometimes switch up the chicken breasts for boneless thighs for more juiciness. If I want it milder, I cut back on the cayenne and jalapeño, or remove the seeds completely. For an extra burst of freshness, I like adding a squeeze of lime before serving. And if I feel adventurous, I toss in some diced bell pepper or sweet potato to bulk up the dish.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 5 days. It reheats beautifully on the stovetop or in the microwave. When I want to freeze it, I let it cool completely and then freeze for up to 2 months. I just thaw overnight in the fridge before reheating.

FAQs

What can I serve with Brazilian Coconut Chicken?

I usually serve it with white rice or jasmine rice to soak up the sauce, but it's also great with quinoa, cauliflower rice, or even flatbread.

Can I make this dish less spicy?

Yes, I just reduce or skip the cayenne pepper and make sure to remove the seeds from the jalapeño. It still tastes amazing without too much heat.

Can I use canned tomatoes instead of fresh?

I prefer fresh for a lighter, brighter flavor, but canned diced tomatoes work in a pinch—just make sure to drain them a little first.

Is it okay to use light coconut milk?

I’ve used light coconut milk before when I want to reduce fat, but the sauce won’t be as rich. Full-fat definitely gives the best flavor and texture.

How do I know when the chicken is cooked?

I always check that the chicken reaches an internal temperature of 165°F (75°C) and that the juices run clear when I cut into it.

Conclusion

This Brazilian Coconut Chicken has become one of my go-to comfort meals when I crave warmth and bold flavors. It's easy to make, packed with nutrients, and brings an exotic twist to my weeknight dinner routine. Whether I'm serving it to friends or just treating myself, this dish never fails to impress.

Brazilian Coconut Chicken with Ginger and Jalapeño

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Main Course
Method: Skillet simmer
Cuisine: Brazilian
Diet: Halal

Print Recipe

Description

A fragrant and spicy Brazilian dish featuring tender chicken simmered in coconut milk with ginger, garlic, turmeric, and jalapeño.

Instructions

In a large bowl, mix together cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper.
Add the chicken breasts to the spice mixture and rub to coat the chicken thoroughly.
Heat 2 tablespoons of oil in a large skillet over medium heat. Brown the chicken on both sides until cooked through (about 6–8 minutes per side). Remove and keep warm.
Add the remaining oil to the skillet. Sauté the chopped onion, jalapeño, ginger, and garlic until the onion is soft and translucent (approx. 5 minutes).
Add the chopped tomatoes and lemon juice. Season with a little salt and pepper. Cook until tomatoes soften, about 5 minutes.
Pour in the coconut milk. Stir and bring to a simmer. Let the sauce thicken slightly over about 5 minutes.
Return the chicken to the skillet (along with any juices). Reduce heat to low and let everything cook together for another 5 minutes so flavors meld.
Garnish with fresh parsley or cilantro. Serve.

Notes

Adjust the heat by using less cayenne or omitting the seeds in the jalapeño if desired.
Use chicken thighs instead of breasts for more juiciness, adjusting cooking time accordingly.
Unsweetened coconut milk is best to avoid extra sweetness; full-fat will give richness but lighter versions reduce fat.
Garnish with cilantro or parsley, and a squeeze of lime adds brightness.
Reheats well; store in refrigerator for 3–5 days. Can freeze for longer storage.