Best Brazilian Coconut Chicken Recipe

The pressure builds and you start counting down minutes until you eat. When that float valve pops up, you know dinners just a few moments away. You catch the gentle steam cues clouding the kitchen and it feels like the tastiest countdown ever.

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Your nose starts picking up that warm mix of cumin and turmeric dancing in the air. Its kinda hypnotic and you notice how the broth depth is just starting to deepen with every hiss of the valve. You cant help but imagine the soft chicken soaking it all up.

Then finally, theres that natural release, slow and patient. The cooker lid creeps open and you spot those tender pieces nestled in a creamy, spicy sauce. Your mouth waters cause heck, this Spicy Brazilian Coconut Chicken is worth every second of the wait.

Why Your Cooker Beats Every Other Pot

• Pressure cooking squeezes flavors into the chicken faster than slow cooking ever could.
• The sealed environment keeps moisture locked in so your chicken stays juicy, not dry.
• Steam cues like the float valve and valve hiss tell you when its ready without guesswork.
• Natural release lets the broth depth thicken perfectly while your meal finishes softly under pressure.
• Its hands-off mostly, so you can chill or prep sides instead of stirring constantly.
• Plus, it works great for spicy dishes cause it blends heat and creaminess all at once.

What Goes Into the Pot Today

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• 4 chicken breasts cut into bite-size pieces (around 600 grams)
• 1 teaspoon cumin and 1 teaspoon cayenne pepper for that smoky spicy kick
• 1 teaspoon turmeric plus 1 teaspoon ground coriander adding brightness and earth
• Half teaspoon salt and pepper to season well
• Half tablespoon each of ginger paste and garlic paste for depth
• 3 tablespoons olive oil to get things golden
• One medium onion, chopped finely for sweetness
• 2 green birds eye chillies chopped if you want a real firework of heat
• 3 medium tomatoes plus a tablespoon of lemon juice to brighten the sauce
• One tin of creamy coconut milk ties it all together with richness
• Fresh parsley on top adds a peppery fresh pop at the end

How It All Comes Together Step by Step

Step one, cut your chicken into bite-sized pieces and toss it right in a bowl. Then add cumin, cayenne, turmeric, coriander, salt, pepper, plus the ginger and garlic pastes. Mix it real good so every piece is coated with those flavors.

Heat olive oil in your skillet on medium. Toss in the chopped onion and cook until its soft and smells sweet, about 5 minutes. This part is key to layering flavors before adding chicken.

Now add your marinated chicken to the skillet. Cook it till it browns nicely on all sides. Should take around 7 to 10 minutes. Youll see that valve hiss of flavor happening right in the pan.

Pour in the coconut milk next. Stir gently and bring it just to a simmer so it starts blending. Dont rush this; you want that broth depth building up nicely.

Lower your heat and simmer uncovered for about 15 to 20 minutes. This lets the sauce thicken and chicken finish cooking tenderly. Youll notice the steam cues slowing as the sauce hugs the meat.

Taste the sauce and tweak the seasoning if it feels like it needs a little more salt or lemon juice. That splash of brightness does wonders.

Serve it hot on rice or naan and watch folks scoop up every last bite. Its spicy, creamy, and dang satisfying.

Time Savers That Actually Work

• Buy pre-minced garlic and ginger paste so you skip dicing and peeling. It still packs flavor without the fuss.
• Use canned diced tomatoes instead of fresh when youre short on prep time. They work real good in the sauce.
• Slice the chicken the night before and marinate in spices overnight. The flavors sink in while you sleep.
• Set your pressure cooker to natural release instead of quick release. It cooks through and thickens sauce with less babysitting.

The Flavor Experience Waiting for You

First bite hits and you feel that spicy warmth climb your throat, cayenne and birds eye chillies bringing the heat just right. Its spicy but never overwhelms because the coconut milk cools and smooths it out.

The turmeric and coriander add this earthy undertone that kinda grounds the whole dish. The spices sing but they dont shout, letting the juicy chicken shine through in every forkful.

On top, the lemon juice splash cuts through all the creaminess, giving each mouthful a fresh zing. The parsley sprinkles catch your eye and your palate, making the dish feel bright and kinda alive.

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Your Leftover Strategy Guide

• Refrigerate in an airtight container within two hours of cooking to keep chicken juicy and sauce thick.
• Freeze leftovers if you wanna save it longer. Spoon portions into freezer bags and press out air to avoid freezer burn.
• Reheat gently on low in a skillet or microwave using short bursts so chicken doesnt get tough.
• Use leftover sauce as a tasty topping for roasted veggies or as a dip for flatbreads. It keeps that broth depth even after reheating.

What People Always Ask Me

• Can I use chicken thighs instead of breasts? Heck yeah, thighs work awesome. They stay juicy and actually add more richness to that broth depth.
• What if I dont have birds eye chillies? Try serrano or jalapeno peppers. They pack heat but are a bit milder so you can adjust to your taste.
• Is natural release important? Yup, natural release helps keep the meat tender and sauce thick without pressure shock that quick release does.
• Can I make this vegan? You could swap chicken for chickpeas or tofu and keep all the spices. Coconut milk keeps it creamy too.
• Does coconut milk separate in the cooker? Not really if you stir it in gently before closing the lid. It stays creamy and smooth once it cooks down with the chicken.
• How spicy is this recipe? Its got a good kick from the cayenne and chillies but you can dial it up or down by adding or skipping the birds eye chillies.

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Spicy Brazilian Coconut Chicken in the Pressure Cooker

This spicy Brazilian coconut chicken blends cumin, turmeric, and coconut milk for a warm and creamy flavor explosion—all tenderly cooked in the pressure cooker for an easy, hearty meal.

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 420 kcal

Equipment

• 1 Mixing bowl Large
• 1 Skillet Large for sautéing

Ingredients

  

Main ingredients

• 4 chicken breasts cut into bite-size pieces (around 600 grams)
• 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 finely
• 2 green birds eye chillies chopped
• 3 medium tomatoes
• 1 tablespoon lemon juice
• 1 tin coconut milk creamy
• fresh parsley for garnish

Instructions

 

Instructions

• Cut your chicken into bite-sized pieces and toss it in a bowl with cumin, cayenne, turmeric, coriander, salt, pepper, and the ginger and garlic pastes. Mix thoroughly to coat.
• Heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft and aromatic, about 5 minutes.
• Add marinated chicken to the skillet and brown all sides, about 7 to 10 minutes.
• Pour in the coconut milk and stir gently. Bring to a simmer for flavor blending.
• Lower the heat and simmer uncovered for 15 to 20 minutes to thicken the sauce and finish cooking the chicken.
• Taste and adjust seasoning with additional salt or lemon juice as needed.
• Serve hot over rice or naan and garnish with fresh parsley.

Notes

Leftovers keep well and can be frozen for later. Sauce also works great as a dip for flatbreads or topping over roasted vegetables.