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Spicy Brazilian Coconut Chicken Recipe

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4.1 from 2 reviews

Spicy Brazilian Coconut Chicken is a vibrant, flavorful dish featuring tender boneless chicken breasts simmered in a fragrant sauce of ginger, garlic, fresh tomatoes, and unsweetened coconut milk with a spicy kick from cayenne and jalapeño. This one-pan dish delivers a perfect balance of heat, creaminess, and aromatic spices, ideal for a hearty meal that transports you to the flavors of Brazil.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Spices and Seasonings

  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper (or to taste)

Chicken and Oil

  • 4 boneless, skinless chicken breasts
  • 3 tablespoons olive oil or coconut oil

Vegetables and Aromatics

  • 1 medium onion, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1 tablespoon fresh ginger, chopped
  • 3 cloves garlic, minced
  • 3 medium tomatoes, chopped small

Other Ingredients

  • 2 tablespoons fresh lemon juice
  • 14 ounces unsweetened coconut milk
  • 2 tablespoons fresh parsley, chopped (or cilantro)

Instructions

  1. Prepare the spice rub: In a large bowl, combine ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and black pepper. Mix thoroughly to create the spice blend.
  2. Coat the chicken: Add the boneless chicken breasts to the spice mixture and rub all over to ensure the chicken is evenly coated with the spices.
  3. Brown the chicken: Heat 2 tablespoons of olive or coconut oil in a large skillet over medium heat. Add the chicken breasts and cook for 6 to 8 minutes per side until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
  4. Sauté aromatics: Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat. Add chopped onion, jalapeño, fresh ginger, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
  5. Cook tomatoes and season: Stir in the chopped tomatoes and lemon juice. Season with a pinch of salt and pepper. Cook for an additional 5 minutes until the tomatoes soften and release their juices.
  6. Add coconut milk and simmer sauce: Pour in the unsweetened coconut milk and bring the mixture to a gentle simmer. Cook for about 5 minutes until the sauce thickens slightly, stirring occasionally to combine flavors.
  7. Finish cooking chicken in sauce: Return the browned chicken breasts along with any accumulated juices back into the skillet. Reduce the heat to low and cook for another 5 minutes, allowing the chicken to absorb the sauce flavors and stay moist.
  8. Garnish and serve: Sprinkle freshly chopped parsley or cilantro over the dish and serve hot for a delicious, comforting meal.

Notes

  • Spice to Your Liking: Adjust cayenne pepper and jalapeño quantities to control the spiciness level based on personal preference.
  • Storage Tips: Store leftovers in an airtight container refrigerated for up to 3-5 days. The dish reheats well and flavors intensify over time.
  • Coconut Milk Choice: Use unsweetened coconut milk to keep the dish creamy without adding sweetness, allowing spices to shine.
  • Garnish Options: Fresh parsley or cilantro adds color and freshness; a squeeze of lime juice provides a nice zesty finish if desired.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Brazilian

Find it online: https://iamstarved.com/spicy-brazilian-coconut-chicken-recipe/