Brazilian Chicken in Peanut Sauce, or Galinha com Molho de Amendoim, is an easy dinner with BIG flavor! You will definitely want to add this dish to your dinner rotation!
This Brazilian Chicken in Peanut Sauce recipe is easy to prepare in just 10 minutes and cooks in about 25 minutes. It starts with seasoned chicken breasts that are seasoned and seared for a beautiful and delicious browned crust. Then the sauce is made with onions, garlic, coriander, ginger, and cilantro. And chunky peanut butter is the secret ingredient that brings the whole sauce together. It's a thick, rich, savory, nutty, herbaceous and delicious sauce that pairs perfectly with the chicken!
This Brazilian Chicken in Peanut Sauce recipe is inspired by a traditional Brazilian dish that I came across in this Brazilian Cookery book. I had previously only had Chinese or Thai peanut sauces in the past, so this Brazilian version intrigued me. The version that I developed is altered a bit vs. the original seen below. I brought in other traditional herbs and seasonings and then only used chicken breasts. Want more Brazilian Chicken recipes? Check out this Brazilian Chicken Stroganoff Recipe. Or how about this Brazilian Coconut Chicken Stew - Galinhada recipe.
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Brazilian Ingredients and Swaps
Chicken
- Chicken Breasts, boneless skinless - Boneless skinless chicken breasts or chicken thighs will both work in this recipe.
- Garlic Powder - I like having all of the seasoning in the same size/texture. Ground or powder will blend more evenly. However, you could substitute in garlic flakes.
- Olive Oil - I used Extra Virgin Olive Oil for searing the chicken. You can also use vegetable oil, canola oil, coconut oil, or avocado oil.
- Ground Black Pepper - You can use fine or coarse ground black pepper. I like fresh ground, but pre-ground is fine too.
- Pinch of Salt (as needed) - I used kosher salt, but any salt will work.
Peanut Sauce
- Salted Butter - I normally saute onions in olive oil, but the recipe that I used as inspiration used butter, so that's what I used here. You can use any oil that you used for the chicken.
- Yellow or White Onion, small Yellow onion – I used yellow onion, but you can use white onion, red onion, shallots, or even scallions.
- Fresh Cilantro leaves - If you don't have fresh, you can use dried cilantro along with fresh parsley. You could also substitute fresh basil.
- Chicken Broth or stock - You can also use vegetable broth or stock or beef broth or stock.
- Ground Coriander - You can substitute ground cumin.
- Ground Ginger - You can substitute with fresh ginger that's been minced. If you don't have ginger, you can use a pinch of allspice or nutmeg.
- Peanut Butter - I used a natural chunky peanut butter, but smooth is fine too. You can also use almond butter or cashew butter or even nut-free Sunflower seed butter.
- Ground Black Pepper - You can use fine or coarse ground black pepper. I like fresh ground, but pre-ground is fine too.
- Pinch of Salt (as needed) - I used kosher salt, but any salt will work.
Simple Equipment and Tools
I used my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.
You could also make this in a dutch oven or other wide bottom pot.
Brazilian Chicken Recipe Tips
Tip #1 is to always have chicken on hand in the freezer. I buy it in bulk and then portion it out into freezer bags. I do this for chicken breasts, thighs, ground meats, beef, and pork.
Tip #2 is to make a double batch of the Peanut Sauce and save half in the freezer for another meal! It will go great on chicken of course, but also pork tenderloin and beef tips. Or add it to pasta or potato wedges.
How to Make this Chicken in Peanut Sauce
Pat the chicken breasts dry and if needed, cut to get 4 equal size pieces. Season with the garlic powder, salt, and pepper.
Preheat a large skillet or frying pan over high heat. Add the olive oil and then the seasoned chicken breasts. Cook for 4-5 minutes on the first side, until it easily flips over. Then cook for another 3 minutes. Transfer the chicken to a plate.
Turn the heat under the pan down to medium heat and add the butter to melt it. Then to the pan over medium heat, add the onions and the broth. Using a spatula or whisk, scrape up all of the brown bits from the bottom of the pan.
Add the peanut butter, coriander, ginger, salt, and pepper. Whisk to mix the peanut butter into the sauce. Then add in most of the cilantro, leaving a few leaves for garnish at the end. Bring back to a simmer, about 2 minutes.
Add the chicken back to the sauce, cover and cook for 8-10 minutes until the chicken is cooked through to a 165 F internal temperature.
Enjoy!
What to serve with this Brazilian Chicken
There are several sides that would go great with this recipe. First, this Brazilian Chicken is great served over Brazilian Rice with Onions and Garlic. Of course, a simple white rice or brown rice, pasta, or potatoes also pair nicely.
For a vegetable side, this Sauteed Kale with Bacon and Garlic or Couve a Mineira is a fresh and flavorful accompaniment that takes very little time.
And for dessert, how about Brazilian Carrot Cake with Chocolate Sauce Topping!! This cake is moist and delicious with a vanilla and slight sweet carrot flavor. Then a simply chocolate topping is poured over top. Divine!
Brazilian Chicken in Peanut Sauce FAQs
If you cannot use peanut butter, almond butter, or any other nut butter, you can substitute Sunflower Seed Butter. You can also alter the recipe a bit by swapping out the peanut butter with coconut milk. This will help to provide the depth and creaminess that the peanut butter would have imparted.
Yes, you can use chicken thighs, but I recommend sticking with skinless boneless chicken thighs for easy prep and cooking. Consider the amount of thighs that you will need as well. Generally, I estimate 16 ounces or 1 pound of chicken for 4 servings. That will likely mean 5-6 boneless skinless thighs, depending on their size. The recipe instructions will be the same for thighs as the breasts.
Yes, this Brazilian Chicken in peanut sauce will freeze very nicely. You can store it in the freezer for up to 4 months in an airtight freezer-safe container or bag. Thaw it in the refrigerator the day before. Then warm it in the oven at 375 F degrees for 15-20 minutes until warmed through.
You can add a variety of vegetables to this Brazilian chicken recipe. Diced bell peppers, carrots, or celery can all be added with the onions. You can also add canned diced tomatoes at the same time as the peanut butter.
Be sure to check out the web story for this Brazilian Chicken in Peanut Sauce!
Chicken in Peanut Sauce ~ Galinha com Molho de Amendoim
Ingredients
Chicken
- 2 pounds Chicken Breasts, boneless skinless (or chicken thighs, boneless skinless)
- 1 teaspoon Garlic Powder
- 2 teaspoons Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Ground black pepper
Peanut Sauce
- 1 tablespoon Saletd Butter
- 1 Yellow or White Onion, small (about ½ cup diced)
- ½ Cup Fresh Cilantro Leaves
- 1 ½ Cups Chicken Broth or stock
- ½ teaspoon Ground Coriander
- ½ teaspoon Ground Ginger
- 3 Tablespoons Peanut Butter I used Chunky, but smooth is fine too
- ½ teaspoon Ground Black Pepper
- Pinch of Salt (as needed)
Instructions
- Dice the onions. Measure out seasonings for the chicken and seasonings for the sauce. Measure out the peanut butter and broth.
- Pat the chicken breasts dry and if needed, cut to get 6 equal size pieces. Season with the garlic powder, salt, and pepper.2 pounds Chicken Breasts, boneless skinless, 1 teaspoon Garlic Powder, 1 teaspoon Salt, ½ teaspoon Ground black pepper
- Preheat a large skillet or frying pan over high heat. Add the olive oil and then the seasoned chicken breasts. Cook for 4-5 minutes on the first side, until it easily flips over. Then cook for another 3 minutes. Transfer the chicken to a plate.2 pounds Chicken Breasts, boneless skinless, 2 teaspoons Olive Oil
- Turn the pan down to medium heat and add the butter to melt it. Then add the onions and the broth. Using a spatula or whisk, scrape up all of the brown bits from the bottom of the pan.1 tablespoon Saletd Butter, 1 Yellow or White Onion, small, 1 ½ Cups Chicken Broth or stock
- Add the peanut butter, coriander, ginger, salt, and pepper. Whisk to mix the peanut butter into the sauce. Then add in most of the cilantro, leaving a few leaves for garnish at the end. Bring back to a simmer, about 2 minutes.½ teaspoon Ground Coriander, ½ teaspoon Ground Ginger, 3 Tablespoons Peanut Butter, ½ teaspoon Ground Black Pepper, Pinch of Salt (as needed), ½ Cup Fresh Cilantro Leaves
- Add the chicken back to the sauce, cover and cook for 8-10 minutes until the chicken is cooked through to a 165 F internal temperature. Serve with Brazilian Rice and Enjoy!
Seán
Oi, Carrie! I'm looking forward to trying this recipe. Like you, my previous exposure to peanut sauce was Thai and Chinese...with one notable exception: a spicy Mexican peanut salsa called Salsa de Cacahuate.
Chunky peanut butter is definitely the way to go. Creamy peanut butter is like single-ply toilet paper. Useless. Keep up the awesome recipes!
Carrie Tyler
LOL, I love the analogy! Thanks for the support 🙂