Description
This Spicy Brazilian Coconut Chicken combines tender, flavorful chicken breasts with a rich, creamy coconut sauce infused with aromatic spices and fiery peppers. Perfect for those craving a taste of tropical Brazil with a spicy kick, this dish is easy to prepare and delivers a satisfying, savory experience in every bite.
Ingredients
Units
Scale
Spice Rub
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Chicken
- 4 boneless, skinless chicken breasts
Cooking Oil
- 3 tablespoon olive oil or coconut oil
Sautéed Vegetables & Aromatics
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon fresh ginger, chopped
- 3 cloves garlic, minced
Sauce & Garnishes
- 3 medium tomatoes, chopped
- 2 tablespoon lemon juice, freshly squeezed
- 14 ounce unsweetened coconut milk
- 2 tablespoon fresh parsley or cilantro, chopped
Instructions
- Prepare Spice Rub: In a large bowl, combine cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper. Mix well to create a flavorful spice mixture.
- Coat Chicken: Add the chicken breasts to the bowl and rub the spice mixture all over, ensuring each piece is evenly coated.
- Cook Chicken: Heat 2 tablespoons of oil in a large skillet over medium heat. Place chicken in the skillet and cook for 6-8 minutes per side until browned and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
- Sauté Aromatics: Add the remaining tablespoon of oil to the same skillet. When hot, add chopped onion, jalapeno, ginger, and garlic. Cook for about 5 minutes until the onion becomes translucent and fragrant.
- Add Tomatoes and Lemon: Stir in 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 juices.
- Simmer Coconut Sauce: Pour in the coconut milk and bring to a gentle simmer. Cook for 5 minutes until the sauce begins to thicken.
- Combine & Finish: Return the cooked chicken along with any juices to the skillet. Reduce heat to low, cover, and simmer for another 5 minutes to allow flavors to meld.
- Garnish & Serve: Garnish with chopped parsley or cilantro and serve hot, ideally with rice or plantains.
Notes
- Spice to Your Liking: Adjust cayenne and jalapeno for milder or hotter versions according to your taste.
- Storage Tips: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheat gently before serving.
- Coconut Milk Choice: Use unsweetened coconut milk for creaminess without added sweetness.
- Garnish Options: Fresh parsley, cilantro, or a squeeze of lime enhance flavor and presentation.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 622 kcal
- Sugar: 7 g
- Sodium: 868 mg
- Fat: 41 g
- Saturated Fat: 24 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.03 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 52 g
- Cholesterol: 145 mg
