Seasoned with flavors from Brazil, this Brazilian Chicken with Coconut Sauce over cauliflower rice is a quick dish to whip up, with a exotic flavors (and not too much heat) for your family dinner table.

The chicken is pressed into the spice mixture, and then fried in coconut oil. We use the same pan for the chicken as the sauce, to capture all those savory bits and juice from the chicken while saving dishes.

Turmeric is a wonderful spice to use, as it has many health benefits.  Usually in more spicy dishes, this is a great dish to get turmeric in your family regularly even if they don’t like spicy foods.

Click here to read more about the health benefits of turmeric

Brazilian Cheese BreadIf you use tapioca (too starchy for use on the GAPS diet, but a great gluten-free flour), you may want to serve this chicken with a special treat of Brazilian Tapioca Cheese Bread.

Click here to see the recipe for Brazilian Tapioca Cheese Bread

Brazilian Chicken with Coconut Sauce over Cauliflower Rice

Course: Dinner
Cuisine: GAPS Diet, Gluten Free, keto, low carb, Paleo, SCD
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 468 kcal
Author: Cara Comini
Flavorful chicken over cauliflower rice comes together quickly, but with deliciously complex flavors.



  1. In a shallow pan, mix cumin, coriander, turmeric, cayenne (opt), salt, and pepper. Press chicken into the spice mixture until evenly coated. Allow to sit in the pan that the spices were mixed in as the oil heats.
  2. In a large skillet, preferably cast iron, heat 2 tablespoons coconut oil over medium heat.
  3. After 5 minutes, when oil is melted and skillet is hot, place chicken in skillet, not overlapping but it can be touching.
  4. Cook chicken 10-15 minutes on each side, until no longer pink in the middle.
  5. As chicken cooks, melt butter, ghee, or coconut oil for the cauliflower rice in a medium skillet over medium-low heat
  6. Rice cauliflower (grate in food processor) if needed, and then add to melted butter.
  7. Cook cauliflower rice uncovered, stirring every 5 minutes with a spatula to make sure it cooks evenly.
  8. Remove chicken once cooked, set aside.
  9. To the pan that the chicken was cooked in, add chopped onion. Sautee for 5 minutes, until soft, then add tomatoes and continue cooking for 5 more minutes.
  10. Add in coconut milk, ginger, and garlic and cook 1-2 more minutes, stirring to combine well. Cauliflower rice will be done cooking by now as well.
  11. Serve chicken over cauliflower rice, topped with coconut sauce.
Nutrition Facts
Brazilian Chicken with Coconut Sauce over Cauliflower Rice
Amount Per Serving (1 serving)
Calories 468 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 27g135%
Cholesterol 114mg38%
Sodium 467mg19%
Potassium 984mg28%
Carbohydrates 13g4%
Fiber 3g12%
Sugar 4g4%
Protein 26g52%
Vitamin A 530IU11%
Vitamin C 63.3mg77%
Calcium 70mg7%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.

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