Brazilian Coconut Chicken

The first time I made this Brazilian Coconut Chicken I remember the pan singing. The oil hissed, the garlic popped, and a warm, sweet scent of coconut rolled through the apartment. My girls came running before I even called them. We stood around the stove like it was a small party. That sizzle felt like a small pause in a busy week. From my window I could see our block in Queens settle into evening light while the kitchen filled with steam and laughter.

I invite you into that moment. The recipe that follows is simple. It is a dish that fits a real life of homework, subway rides, and late meetings. It also feels special, like something you would bring to the table when you want comfort and color. Meanwhile, if you are looking for other quick chicken dinners for school nights, I often pair this kind of weeknight energy with a lighter, crispy recipe like my air fryer chicken recipe for an easy rotation.

Why Make This Brazilian Coconut Chicken

This dish sits between a hug and a small celebration. It has creamy coconut, bright lime, and warm spices that show up without fuss. Kids like the gentle sweetness. Grownups like the depth from spices and tomatoes. It is kind to a busy schedule because the steps are clear and the hands-on time is short.

At home this dish became our go-to when I needed something warm and fast after a long day. The sauce is forgiving. The chicken cubes get golden edges while staying tender inside. The rice soaks up every drop. Most of all, it brings people to the table. My husband will ask for an extra scoop of cilantro. My younger one helps tear the cilantro leaves. It is one of those meals that makes you slow down, even if only for twenty minutes.

How to Make Brazilian Coconut Chicken

“Every time I stir this pot, it smells just like Sunday at home.”

Start with a hot pan. The onion goes in first and softens to a clear sweetness. Garlic follows and perfumes the air. The spices toast just a moment. When the chicken hits the skillet, it hisses and gets little brown kisses on the edges. Pouring the coconut milk calms the heat and turns everything into a soft, pale sauce. The tomatoes add color and a slight tang. Lime brightens the whole thing at the end.

The cooking steps are easy to follow. The sauce thickens as it simmers. From there you can taste and tweak. Once it’s ready, we spoon it over rice, top it with cilantro, and watch everyone dig in. This recipe is the sort of thing that grows in flavor the next day. If you like a touch more heat, add the cayenne. If you prefer milder, skip it. These small choices make the recipe yours.

Ingredients You’ll Need

1.5 lbs (680 g) chicken breast, cut into cubes
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional, for heat)
Salt and pepper, to taste
1 14-ounce (400 ml) can coconut milk
1 14-ounce (400 g) can diced tomatoes, drained
1 tablespoon lime juice
1/4 cup fresh cilantro, chopped (plus extra for garnish)
Steamed rice, for serving

Use fresh cilantro if you can; it gives the dish that garden brightness. If you like a little green on the plate, add steamed broccoli or a quick salad. For a citrus twist, I sometimes add a little orange zest. If you are curious about seafood with coconut flavors, I also love pairing coconut sauces with fish like in a lighter version similar to my baked cod coconut lemon sauce.

Step-by-Step Directions

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the onion and sauté until translucent, about 3-4 minutes.
3. Stir in the garlic, cumin, paprika, and cayenne pepper (if using) and cook for about 1 minute until fragrant.
4. Add the chicken cubes into the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
5. Season the chicken with salt and pepper to taste.
6. Pour in the coconut milk and bring the mixture to a simmer.
7. Stir in the drained diced tomatoes and lime juice.
8. Reduce the heat to low and let it simmer gently for about 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
9. Stir in the chopped cilantro and adjust seasoning if necessary.
10. Serve hot over steamed rice, garnished with extra cilantro.

Natural tips while you cook. Watch for golden edges on the chicken. They add flavor and texture. Stir until the coconut milk looks silky. If the sauce seems thin, simmer it a bit longer to thicken. If it becomes too thick, add a splash of water or chicken stock. For an even richer flavor, brown the chicken a touch more before adding the coconut milk. For a lighter meal, use light coconut milk and reduce the oil.

Time and tools. Prep time is about 10 to 15 minutes. Cook time is about 25 to 30 minutes. Total time sits between 35 and 45 minutes. A large heavy skillet is best. A nonstick pan works too, but a cast-iron or stainless skillet gives a better sear. Have a sharp knife and a sturdy wooden spoon. A citrus juicer helps, but you can squeeze the lime by hand.

Serving Brazilian Coconut Chicken at the Family Table

We set our table with mismatched plates and a steaming pot of rice. The house smells of coconut and warm spices. There is always a little stack of napkins because this dish invites saucy fingers and big smiles. My husband likes to add extra cilantro and lime wedges on the side. The kids ask for second helpings most nights.

When I bring the skillet to the table the steam lifts like a soft fog. I scoop the chicken and sauce over bowls of rice and watch everyone quiet down for the first bite. The sauce clings to the rice and leaves a little ring of color on the plate. Meanwhile, small talk becomes easier. We trade stories about the day. The food pulls us into the moment.

Pair it with a simple green salad or a side of roasted vegetables. A crisp cucumber salad adds crunch and a cool balance. For a heartier meal, try roasted sweet potatoes. If you want to make it more festive, serve with warm flatbreads or crusty bread to soak up the sauce. For a kid-friendly twist, put the sauce over mashed potatoes instead of rice. It works wonderfully.

Storing and Reheating Brazilian Coconut Chicken

This dish gets better overnight. The spices settle and the flavors meld. After cooling completely, store in an airtight container. In the fridge it keeps for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months.

To reheat from the fridge, warm gently on the stove over low heat. Add a tablespoon of water or broth if the sauce has thickened too much. Stir often to prevent sticking. You can also reheat in the microwave in short bursts, stirring between intervals. From frozen, thaw overnight in the fridge before reheating.

If you plan to freeze, leave out the cilantro and lime until you reheat. Fresh herbs and citrus lose brightness in the freezer. When you reheat, add the cilantro and a squeeze of lime to bring it back to life.

Quick Tips from My Kitchen

1. Cut the chicken into even cubes. They cook at the same rate and look nicer on the plate.
2. Brown the chicken well. The caramelized bits build real flavor. Don’t rush this step.
3. Toast the spices with the garlic. A quick toast wakes up the cumin and paprika.
4. Add lime at the end. It keeps the bright flavor and makes the sauce pop.
5. Keep cilantro for garnish. It is lovely fresh and adds color and herb lift.

These are little habits I learned after many weeknights. Once you get a rhythm, the whole meal feels easy and even a bit luxurious. I often double the batch and freeze half. It makes busy nights feel less stressful and keeps dinner interesting.

Variations on Brazilian Coconut Chicken

Make it spicier. Add an extra pinch of cayenne or drop in a sliced chili while you cook. For smoky depth, stir in a teaspoon of smoked paprika.

Make it milder. Omit the cayenne and use sweet paprika. Add a diced red bell pepper for extra color and sweetness.

Make it vegetarian. Swap chicken for firm tofu or large cauliflower florets. Sear until golden. Simmer in the same coconut-tomato sauce. The texture will change, but the comforting sauce remains.

Add vegetables. Stir in sliced mushrooms, spinach, or peas in the last five minutes of cooking. They add color and nutrition.

Make it more Brazilian in style. Add a touch of annatto oil or a small handful of chopped scallions at the end. These small touches bring different regional flavors.

My New York twist. I sometimes finish the dish with a drizzle of extra virgin olive oil and a few torn basil leaves. The city air and the pantry choices nudge the dish into something that feels both familiar and new.

Brazilian Coconut Chicken

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• Author: Natali Rossi
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: No Specific Dietary Restrictions

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Description

This Brazilian Coconut Chicken dish features creamy coconut, bright lime, and warm spices, perfect for a weeknight meal that feels special.

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Ingredients

• 1.5 lbs (680 g) chicken breast, cut into cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper, to taste
• 1 14-ounce (400 ml) can coconut milk
• 1 14-ounce (400 g) can diced tomatoes, drained
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped (plus extra for garnish)
• Steamed rice, for serving

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Instructions

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the onion and sauté until translucent, about 3-4 minutes.
3. Stir in the garlic, cumin, paprika, and cayenne pepper (if using) and cook for about 1 minute until fragrant.
4. Add the chicken cubes into the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
5. Season the chicken with salt and pepper to taste.
6. Pour in the coconut milk and bring the mixture to a simmer.
7. Stir in the drained diced tomatoes and lime juice.
8. Reduce the heat to low and let it simmer gently for about 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
9. Stir in the chopped cilantro and adjust seasoning if necessary.
10. Serve hot over steamed rice, garnished with extra cilantro.

Notes

For added flavor, brown the chicken well and use fresh cilantro for brightness. Reheat leftovers gently, adding a splash of water if the sauce thickens too much.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Brazilian

FAQs About Brazilian Coconut Chicken

A Final Thought

Cooking is a way to bring people home. This Brazilian Coconut Chicken has done that for my family more times than I can count. It is forgiving on busy nights and warm enough for slow Sundays. The recipe is simple to follow yet full of flavor. It pairs well with rice, greens, or bread and keeps beautifully for lunches.

I wrote this recipe as a reminder that good meals do not have to be complicated. They just need a little attention and a few good ingredients. Once you try it, I hope it finds a place on your weeknight rotation and becomes one of those dishes that your family asks for again and again. Thank you for letting me share a piece of my kitchen with you.

Conclusion

If you want a spicier take or another home cook’s twist, check out Spicy Brazilian Coconut Chicken – Craving Home Cooked for ideas that turn up the heat. For a classic, well-loved version that shows another angle on Brazilian chicken with coconut milk, see Brazilian Chicken with Coconut Milk Recipe.