Spicy Brazilian Coconut Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp ground cumin
• ½ tsp chili flakes (adjust to taste)

Coconut Sauce

• 1 tbsp butter
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 1 red chili, sliced
• 1 cup (240 ml) coconut milk
• ½ cup (120 ml) chicken broth
• 2 tbsp tomato paste
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp lime juice
• Salt and black pepper, to taste

Garnish

• Fresh chopped cilantro
• Sliced red chili
• Lime wedges

To Serve

• Steamed white rice

Instructions

1. Season the chicken with salt, pepper, smoked paprika, garlic powder, onion powder, cumin, and chili flakes.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden. Remove from the pan and set aside.
3. In the same skillet, melt the butter. Sauté the onion for 2–3 minutes, then add the garlic and sliced chili. Cook for another minute until fragrant.
4. Stir in the tomato paste, turmeric, and paprika, cooking for 1 minute.
5. Pour in the chicken broth and coconut milk, then stir until smooth. Simmer for 3–5 minutes until the sauce slightly thickens.
6. Add the lime juice and adjust the seasoning with salt and pepper.
7. Return the chicken to the skillet and spoon the sauce over the top. Cover and simmer for 8–10 minutes, or until the chicken is fully cooked (internal temperature of 74°C / 165°F).
8. Garnish with chopped cilantro and fresh chili slices.
9. Serve hot with steamed white rice and lime wedges.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

This rich and creamy Brazilian-inspired coconut chicken is packed with bold spices, tender chicken, and a silky coconut sauce that’s perfect served over fluffy rice.