This Brazilian coconut chicken recipe features tender pieces of spiced chicken cooked in a flavorful coconut milk-based sauce. An easy low carb and gluten-free recipe ready in under 30 minutes and is dairy free too.
The combination of coconut milk and spices creates a mouthwatering sensation that embodies the country's culinary diversity. This dish is perfect for those seeking a balance of savory, mildly spicy and creamy flavors in one delightful meal.
This is an easy Chief Taster approved chicken dish that has a creamy, slightly sweet, and mildly spicy sauce that beautifully coats the chicken, offering a harmonious blend of flavors.
The great thing about this recipe is that it is a tasty dairy-free low carb chicken dish for those wishing to cut back on the cheesy chicken recipes.
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What is Brazilian Coconut Chicken?
Brazilian Coconut Chicken, known as "Frango com Leite de Coco" in Portuguese, is a popular Brazilian dish that features tender pieces of chicken cooked in a flavorful coconut milk-based sauce. This dish is a delicious representation of Brazilian cuisine, known for its diverse and rich flavors.
This dish is a staple in many Brazilian households and can vary slightly in its preparation, as regional influences and family recipes may introduce different spices or additional ingredients.
The mix of dry spices are a great combination for this spicy dish without being too hot. The turmeric gives the dish the vibrant color, with the cumin and coriander bringing warmth and depth. The cayenne pepper adds the heat.
- Chicken breasts - skinless and boneless chicken breasts are used but chicken thighs or legs could be substituted.
- Chopped tomatoes - either tinned or fresh chopped tomatoes.
- Onion - we use a yellow onion but red onions could be substituted.
- Coconut milk - canned not out of a carton.
- Lemon juice - lime juice works just as well.
- Ginger - fresh ginger is best rather than powder.
- Garlic - if you are a garlic lover use more than 2 cloves.
- Jalapeno - adds heat but can be omitted if you don't like your dish too spicy.
- Spices - give color, flavor and heat.
How to make Brazilian coconut chicken
This is an easy recipe made in the skillet and under 30 minutes.
Season chicken breasts in spices.
Add garlic, jalapeno and garlic to a food processor to make a paste.
Sear chicken in a skillet.
Cook onion and add jalapeno paste.
Add chopped tomatoes.
Add coconut milk and chicken breasts to skillet and cook.
Allow the Brazilian Coconut Chicken to cool down to room temperature before refrigerating it. Leaving it out for no more than two hours is advisable to prevent bacterial growth.
Place the chicken in an airtight container or a sealable storage bag.
You can store cooked chicken in the refrigerator for up to 3-4 days. After that, the quality and taste might begin to decline.
The dish can be frozen for around 2 to 3 months. Beyond this time, while it may still be safe to eat, the quality might deteriorate.
If frozen, defrost the Brazilian Coconut Chicken in the refrigerator overnight before reheating. This helps maintain the texture and flavor.
You can reheat it in a pan on the stovetop over medium heat or in the microwave until it's thoroughly heated. Ensure it reaches an internal temperature of 165°F (74°C) to guarantee it's safe to eat.
Use fresh and high-quality ingredients for the best flavors. Fresh chicken and good-quality coconut milk can significantly impact the dish's taste.
Marinate the chicken beforehand with some spices, lime juice, or garlic for a more flavorful result. Even an hour of marinating can enhance the taste.
Taste the sauce before adding the chicken back in. Adjust the seasoning or acidity (lime juice) to balance the flavors perfectly.
If the sauce appears too thin, you can simmer it for a bit longer to thicken. If it's too thick, add a touch of chicken broth to adjust the consistency.
What to serve with Brazilian Coconut Chicken
If you're looking for low-carb side dishes to serve with Brazilian Coconut Chicken, here are some options that complement the flavors of the dish while keeping the carb count low:
- Cauliflower Rice: A popular low-carb alternative to regular rice, cauliflower rice can absorb the delicious coconut sauce and enhance the meal's texture.
- Zucchini Noodles (Zoodles): Spiralized zucchini makes for a great pasta substitute and pairs well with the creamy coconut sauce.
- Mixed Greens Salad: A fresh, mixed greens salad with a light vinaigrette can provide a refreshing contrast to the richness of the chicken.
- Roasted Vegetables: Roasted low-carb vegetables like asparagus, broccoli, or Brussels sprouts add a flavorful and nutrient-rich element to your plate.
- Avocado Slices: Creamy avocado slices can add a touch of creaminess and healthy fats to balance the meal.
- Sauteed Spinach: Quickly sautéed spinach with a touch of garlic and olive oil is a simple and nutritious side dish.
- Cabbage Slaw: A low-carb coleslaw with a vinegar-based dressing can provide a tangy and crunchy side to the coconut chicken.
- Mushroom Medley: Sautéed mushrooms in butter or olive oil make for a savory and low-carb accompaniment.
- Grilled Asparagus: Grilled asparagus spears are not only low in carbs but also provide a smoky, delicious flavor.
- Green Beans: Steamed or blanched green beans, lightly seasoned, can add a vibrant and crunchy element to your plate.
Brazilian Coconut Chicken
- 4 chicken breasts, skinless and boneless
- 14 oz coconut milk, canned
- 1 cup chopped tomatoes
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 1 jalapeno, deseeded
- 2 tablespoons fresh ginger, grated
- 2 cloves garlic, peeled and chopped
- ½ medium yellow onion
- 1 tablespoon lemon juice
- In a large bowl, mix the cayenne pepper, turmeric, coriander, cumin, salt and pepper.
- Add the chicken breasts and coat thoroughly with the spices. This can be covered and left in the fridge to marinade for 30 minutes if you wish.
- Place the jalapeno, grated ginger and garlic into a food processor. Pulse until finely chopped, then add the lemon juice to bring the mixture into a paste.
- Heat the olive oil in a large skillet or pan over a medium heat. Add the chicken breasts and cook for about 6 minutes each side until browned. Remove the chicken from the pan and set aside.
- Sauté the onions until translucent.
- Add the jalapeno mixture and cook for 2 minutes, stirring thoroughly.
- Add the chopped tomatoes and cook for 5 minutes.
- Add the coconut milk, stir to mix and then return the chicken breasts to the skillet. Cook for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
- Serve and enjoy!
The information shown is an estimate provided by an online nutrition calculator.