If you’re on the hunt for a dish that promises both spice and comfort, look no further than the unforgettable Spicy Brazilian Coconut Chicken. This vibrant recipe effortlessly blends aromatic spices with creamy coconut milk, creating a meal that warms the soul and delights the taste buds.
Why You’ll Love This Recipe
- Exotic Flavor Fusion: The combination of spices creates a robust flavor profile that’s both exotic and comforting.
- Creamy Delight: Coconut milk gives the dish a luscious, creamy texture without overpowering sweetness.
- Versatile Spice Level: Adjust the heat to your liking for a dish that can be as mild or as fiery as you crave.
- Simple Ingredients: Made with ingredients you probably already have in your kitchen, it’s an easy win for weeknight dinners!
Ingredients You’ll Need
This Spicy Brazilian Coconut Chicken brings together simple ingredients that pack a punch. Each item below is vital in layering the flavors, building a dish that’s as colorful as it is delicious.
- Cumin: Adds a warm, earthy background that complements the heat perfectly.
- Cayenne Pepper: The source of the dish’s spiciness, this can be adjusted for more or less heat.
- Turmeric: Offers a beautiful golden hue along with a subtle bitterness that balances the coconut milk.
- Chicken Breasts: Boneless and skinless, ensuring a quick cook time and a lean protein base.
- Unsweetened Coconut Milk: Creates the silky sauce, carrying all the flavors together elegantly.
Variations
This recipe is wonderfully adaptable, making it easy to tweak based on what’s in your pantry or to suit dietary preferences. Here are a few ideas to spark your creativity:
- Vegetarian Version: Swap chicken with firm tofu or chickpeas for a plant-based delight.
- Milder Sauce: Use sweet bell peppers instead of jalapeño for a less spicy experience.
- Extra Veggies: Add in spinach or kale for a nutrient boost and extra color.
How to Make Spicy Brazilian Coconut Chicken
Step 1: Season the Chicken
Begin by mixing together cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper in a large bowl. Coat the chicken thoroughly in this spice mix, ensuring that every inch is covered for maximum flavor.
Step 2: Sauté the Aromatics
In a large skillet, heat a couple of tablespoons of oil. Once hot, add chopped onion, jalapeño, ginger, and minced garlic. Sauté until onions are soft and translucent, allowing the flavors to meld beautifully.
Step 3: Simmer and Combine
Add chopped tomatoes and freshly squeezed lemon juice to the skillet, letting them soften and integrate with the aromatics. Stir in the coconut milk and allow the mixture to simmer gently until thickened.
Step 4: Finish and Serve
Return the chicken to the skillet, ensuring it absorbs the sauce’s rich flavors. Continue cooking on low heat, then garnish with freshly chopped parsley before serving.
Pro Tips for Making Spicy Brazilian Coconut Chicken
- Spice Balance: Taste and adjust spices as you cook to ensure the heat is just right for everyone.
- Coconut Milk Consistency: Shake the coconut milk can thoroughly before opening to blend cream and liquid.
- Seamless Searing: Don’t overcrowd the skillet when searing the chicken to achieve a perfect golden crust.
- Flavor Fusion: Let the cooked dish sit for a few minutes before serving to deepen the complexity of flavors.
How to Serve Spicy Brazilian Coconut Chicken
Garnishes
Topping the dish with fresh parsley or cilantro not only adds vibrant color but also an aromatic freshness. Consider a wedge of lime on the side for an extra zing.
Side Dishes
This dish pairs beautifully with steamed jasmine rice or fluffy couscous to soak up the rich sauce. A side of sautéed greens can also add a delightful crunch.
Creative Ways to Present
For an eye-catching presentation, serve the chicken in a shallow bowl, allowing the sauce to pool around the pieces. Garnish with a sprig of parsley and a sprinkle of toasted coconut flakes.
Make Ahead and Storage
Storing Leftovers
Leftovers of Spicy Brazilian Coconut Chicken can be stored in an airtight container in the fridge for up to 3-5 days, allowing flavors to deepen further overnight.
Freezing
To freeze, place cooled chicken and sauce in a freezer-safe container and store for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating
Gently reheat on the stovetop over low heat, stirring occasionally until warmed through. Add a splash of coconut milk if the sauce has thickened too much.
FAQs
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Is this dish very spicy?
The level of spice can easily be adjusted. Reduce the cayenne and jalapeño for a milder dish or increase for more heat.
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Can I use chicken thighs instead?
Absolutely! Chicken thighs can be a juicier alternative and work well with longer cooking times for more robust flavors.
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What if I don’t have fresh tomatoes?
Canned tomatoes can be substituted but use unsalted to control the dish’s seasoning.
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Can I make this dish ahead of time?
Yes! In fact, the flavors enhance over time, making it a great make-ahead option for gatherings.
Final Thoughts
Embark on a culinary journey with this Spicy Brazilian Coconut Chicken. It’s a dish filled with warmth and flavor, ready to impress anyone at your dining table. Give it a try and experience the vibrant taste of Brazil in your own kitchen!
Print
Spicy Brazilian Coconut Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Brazilian
- Diet: Low Lactose
Description
Spicy Brazilian Coconut Chicken is a flavorful and creamy dish featuring tender chicken breasts simmered in a rich, coconut milk-based sauce seasoned with a vibrant blend of spices like cumin, cayenne, turmeric, and coriander. The dish is complemented with fresh vegetables and herbs, creating a perfect balance of heat, creaminess, and freshness. Ideal for a hearty meal, it’s quick to prepare and packed with bold flavors, perfect for those craving a taste of Brazil with a spicy twist.
Ingredients
Spice Mixture
- 1 teaspoon cumin ground
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon coriander ground
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper or to taste
Chicken
- 4 chicken breasts boneless and skinless
Cooking Aromatics
- 3 tablespoon olive oil or coconut oil
- 1 medium onion chopped
- 1 jalapeno pepper seeded and chopped
- 1 tablespoon fresh ginger chopped
- 3 cloves garlic minced
Vegetables & Liquids
- 3 medium tomatoes chopped small
- 2 tablespoon lemon juice freshly squeezed
- 14 ounce unsweetened coconut milk
Garnish
- 2 tablespoon parsley fresh, chopped or cilantro
Instructions
- Prepare the Spice Rub: In a large bowl, combine cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper. Mix well to create a fragrant spice blend.
- Coat the Chicken: Add chicken breasts to the bowl and thoroughly rub the spice mixture over all sides of each chicken, ensuring even coating.
- Cook the Chicken: Heat 2 tablespoons of oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook for about 6-8 minutes per side, until they are browned and cooked through. Transfer cooked chicken to a plate and cover with foil to keep warm.
- Sauté Aromatics: Add the remaining oil to the skillet. Once hot, add chopped onion, jalapeno, ginger, and garlic. Cook until the onion becomes soft and translucent, about 5 minutes.
- Add Tomatoes and Lemon: Stir in chopped tomatoes and lemon juice. Season with salt and pepper to taste. Cook for another 5 minutes until tomatoes soften and release their juices.
- Simmer with Coconut Milk: Pour in the coconut milk and stir well. Reduce heat to low and simmer until the sauce slightly thickens, about 5 minutes.
- Combine Chicken and Sauce: Return the cooked chicken along with any juices to the skillet. Cover and cook on low heat for an additional 5 minutes to meld flavors and heat the chicken through.
- Garnish and Serve: Garnish with chopped parsley or cilantro. Serve hot, accompanied by rice or your preferred side.
Notes
- Spice to Your Liking: Adjust the cayenne pepper and jalapeno amounts based on your heat preference. The dish can be milder or hotter depending on your taste.
- Storage Tips: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheats well and tastes even better the next day.
- Coconut Milk Choice: Use unsweetened coconut milk to avoid added sweetness, ensuring the focus remains on savory flavors.
- Garnish Options: Besides parsley or cilantro, adding a squeeze of lime provides a zesty finish. You can also add extra fresh herbs as desired.
- Serving Suggestions: Pair with steamed rice, cauliflower rice, or a side of sautéed greens for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 85 mg
