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Brazilian Chicken Recipe: Crispy, Flavorful, and Easy to Make

Brazilian Chicken
Brazilian Chicken
  • Preparation time
    45 min
  • Difficulty
    Easy
  • Number of servings
    10

Looking to spice up your weeknight meals with something unique and satisfying? This Brazilian chicken recipe is the perfect answer. It brings together the rich flavors of lightly spiced chicken, creamy coconut rice, and a bold tomato salsa for a dish that’s bursting with vibrant textures and tastes.

In Brazilian cuisine, chicken plays a central role in many family meals, often paired with staples like rice, corn, and bold condiments. This recipe is a simplified, oven-baked version inspired by the traditional flavors of Brazil. With a crispy coating and tender interior, it’s an easy yet impressive dish perfect for entertaining guests or treating your family to something special.

Ingredients
  • MAGGI® Sri Lankan Coconut Milk Powder Mix 1kg
  • 950g chicken breasts – sliced or whole depending on your preference.
  • 1 medium egg, beaten – helps the coating stick.
  • 100g MAGGI® Southern Fried Crunchy Bake – for that irresistible crisp.
  • 200g Maggi®Coconut Milk Powder – adds richness to the rice.
  • 500g long grain or basmati rice, uncooked – a classic pairing for Brazilian meals.
  • 200g frozen sweetcorn – adds texture and a hint of sweetness.
  • 100g fresh jalapeños, sliced – brings in a gentle heat
  • 300g chunky tomato salsa, to serve
  • Optional: a squeeze of lime for added brightness.
Preparation
  • 1
    Prep and Preheat

    Start by preheating your oven to 200°C (fan 180°C). Line a baking tray with parchment paper for easy cleanup.
  • 2
    Coat and Bake the Chicken

    • Dip each chicken breast into the beaten egg until fully coated.

    • Firmly press the chicken into the Crunchy Bake breadcrumb mix until all sides are well coated.

    • Arrange the chicken on the prepared baking tray.

    • Bake for 25–30 minutes, or until golden brown and cooked through. Ensure the internal temperature reaches at least 75°C.

  • 3
    Prepare the Coconut Rice

    • In a large saucepan, add the uncooked rice and cover with 1 liter of cold water.

    • Bring to a boil, then reduce heat and simmer for 8 minutes with the lid on.

    • Stir in the sweetcorn and coconut milk powder.

    • Cover and cook for an additional 5 minutes.

    • Turn off the heat, add the sliced jalapeños, and allow the rice to sit for 10 minutes.

    • Fluff the rice with a fork just before serving.

  • 4
    Serve with Salsa and Coriander

    • Spoon the coconut rice into bowls.

    • Top with sliced baked chicken.

    • Add a generous dollop of chunky tomato salsa on top.

    • Finish with a sprinkle of fresh coriander leaves.

Based on the stated recipe. Portions should be adjusted for children of different ages.

Typical Values

Per 100g

Per Serve (1/10th of Recipe)

Reference Intake

% RI*

Energy

710 kJ

169 kcal

2375 kJ

565 kcal

8400 kJ

2000 kcal

28%

Fat

5.8g

19.4g

70g

28%

of which: saturates

3.9g

13.1g

20g

66%

Carbohydrate

17.9g

59.8g

260g

23%

of which: sugars

1.6g

5.5g

90g

6%
Based on the stated recipe. Portions should be adjusted for children of different ages.        

Fibre

0.7g

2.5g

-

-

Protein

10.9g

36.5g

50g

73%

Salt

0.27g

0.92g

6g

15%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.

Serving Suggestions 

This dish stands out on its own but can be elevated with a few extra touches:

  • Serve with lime wedges for added acidity.
  • Add a side of black beans or fried plantains for an even more authentic Brazilian spread.
  • Include a small side salad of fresh tomatoes, red onion, and avocado to balance the heat.