Best Brazilian Coconut Chicken Recipe

The pressure builds and you start counting down minutes until you eat. You can feel the kitchen filling up with smells that tease your nose, kinda like a secret just about to be told. The steam cues tell you somethin's cooking up real good inside that pressure cooker, and you’re just about ready to dive in.

Pin

It’s funny how you start thinking about that first bite. The chicken’s gotta be juicy, spicy with a little heat, and that coconut milk bringing the silky touch you didn’t even know you needed. You remember that feeling when everything kinda melts in your mouth and you wanna savor every single piece.

Then comes the pressure build stage when the cooker gets loud and you gotta keep your eyes on the timer. It’s like waiting for fireworks but in your kitchen. The quick release sounds like a victory bell and you can’t help but grin, knowing a meal this tasty only took a fraction of the usual time.

What Makes Pressure Cooking Win Every Round

• Speed is the biggest win. You get that broth depth and juicy chicken way faster than any slow simmer.
• It locks in flavors, so the spices really soak in and hit just right.
• Pressure cooking makes meat super tender, no tough bites allowed.
• You save energy cause the cooker holds heat tight and cooks stuff quick.
• The natural release lets the flavors settle and finish off with a smooth sauce.
• Less mess since everything cooks in one pot, easy cleanup later.
• Quick release gives you control if you’re in a rush or just impatient like me.

Your Simple Ingredient Checklist

• 4 chicken breasts, about 600 grams, cut into bite size pieces.
• 1 teaspoon cumin for that warm earthy flavor.
• 1 teaspoon cayenne pepper to bring the heat and spice.
• 1 teaspoon turmeric for color and a subtle bite.
• 1 teaspoon ground coriander adds a little citrus-y touch.
• Half teaspoon salt and pepper to keep things balanced.
• Half tablespoon each ginger paste and garlic paste, gotta build that base.
• 3 tablespoons olive oil to sauté and bring it all together.
• 1 medium onion chopped up fine for sweetness.
• 2 green birds eye chillies chopped if you want that extra zing.
• 3 medium tomatoes to add fresh tang and body.
• 1 tablespoon lemon juice for brightness at the end.
• 1 tin of coconut milk, the creamy part that makes this special.
• Parsley to sprinkle on top when you’re done, just for that fresh pop.

The Full Pressure Cooker Journey

Pin

First, you cut the chicken breasts into bite sized pieces. Make sure they’re kinda even so they cook the same.

Next, grab a bowl and mix cumin, cayenne, turmeric, ground coriander, salt, pepper, ginger paste, and garlic paste. Then toss the chicken in and coat it real well.

Heat your olive oil in a big skillet on medium. Once it’s hot, add the chopped onion and cook till it’s all translucent, about 5 minutes. You’ll smell that sweet onion aroma filling the air.

Add the marinated chicken pieces to the skillet. Brown em on all sides, which takes about 8 to 10 minutes. Don’t rush this part since it builds flavor.

Pour in your coconut milk and stir so everything’s combined. Bring it to a gentle simmer so you don’t burn the milk.

Place the chicken mixture into your pressure cooker or if you started in one that’s great. Put the lid on and set it to cook for 10 to 15 minutes under pressure.

Let it naturally release for a bit so sauce thickens and flavors mingle. Check seasonings then squeeze a bit of lemon juice over and sprinkle parsley before serving.

Easy Tweaks That Make Life Simple

• You can use pre-minced ginger and garlic paste from the store if you wanna skip the fresh chopping.
• If you’re in a hurry, quick release after the timer beeps but keep an eye for steam cues so you don’t burn yourself.
• Got a blender? Blitz the tomatoes smooth before cooking to make your sauce richer and more even.

When You Finally Get to Eat

Pin

That first bite kinda hits you with the spice and creamy coconut mingling on your tongue. You notice the tender chicken soaks it all up deep, making each chew super satisfying.

You sense the warmth from the cayenne pepper creeping up slow but steady, sparking just enough heat to wanna keep going for more. The cumin and coriander give it earthy vibes that balance the zing.

Finishing with a sprinkle of fresh parsley feels like a little fresh breeze cutting through the richness. You feel content and kinda proud you whipped up something so flavorful fast and easy.

Making It Last All Week Long

• Fridge storage: Cool it down then put in airtight containers, it stays good for about 3 to 4 days. Just reheat with a splash of water to keep the sauce loose.
• Freezer method: Portion into freezer safe bags or containers. Freeze up to 2 months for meal prep magic later on. Thaw overnight in the fridge before reheating slowly.
• On the go: Use a thermal food jar to keep warm for hours if you’re packing lunch. Just preheat the jar with hot water first to help hold the heat longer.

Everything Else You Wondered About

• Can I use chicken thighs instead of breasts? Yeah, thighs work great and tend to stay juicier, just adjust cooking time by a couple minutes less since thighs are smaller bits usually.
• What’s the deal with quick release vs natural release? Quick release vents the steam fast so you can serve quicker. Natural release lets the pressure come down slowly, which thickens sauce and tenderizes meat a bit more.
• Can I swap olive oil for something else? Sure, coconut oil or veggie oil works fine too. Just choose something that handles heat.
• Is this recipe very spicy? It’s got a kick from cayenne and bird's eye chillies but you can reduce those or leave out chillies if you want it milder.
• What sides go well with this dish? Rice and naan bread are classic picks, but you could also do quinoa or even some roasted veggies.
• How do I know when the chicken’s done inside? When the pressure cooker timer’s done, the chicken should be cooked through tender. You can always cut a piece to check if you’re nervous.

Pin

Spicy Brazilian Coconut Chicken Pressure Cooker Recipe

A quick, creamy, and flavorful chicken dish infused with Brazilian flair—spiced with cayenne, garlic, and cumin, then simmered in luscious coconut milk using a pressure cooker.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Cuisine Mediterranean

Servings 1 serving

Calories 480 kcal

Equipment

• 1 Pressure cooker

Ingredients

  

Main Ingredients

• 600 g Chicken breasts cut into bite-sized pieces
• 1 teaspoon Cumin
• 1 teaspoon Cayenne pepper
• 1 teaspoon Turmeric
• 1 teaspoon Ground coriander
• 0.5 teaspoon Salt
• 0.5 teaspoon Pepper
• 0.5 tablespoon Ginger paste
• 0.5 tablespoon Garlic paste
• 3 tablespoons Olive oil
• 1 Medium onion chopped
• 2 Green bird's eye chillies chopped
• 3 Medium tomatoes
• 1 tablespoon Lemon juice
• 1 tin Coconut milk
• Parsley to garnish

Instructions

 

Instructions

• Cut the chicken breasts into bite sized pieces.
• Mix cumin, cayenne, turmeric, ground coriander, salt, pepper, ginger paste, and garlic paste. Coat the chicken well.
• Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
• Add marinated chicken and brown on all sides for 8 to 10 minutes.
• Stir in coconut milk and simmer gently.
• Transfer to pressure cooker, secure lid, and cook under pressure for 10 to 15 minutes.
• Allow natural release then adjust seasoning as needed.
• Squeeze lemon juice and sprinkle parsley before serving.

Notes

Best served with rice or naan. Store leftovers in fridge or freezer for later meals.