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
Units
Scale
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
