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Spicy Brazilian Coconut Chicken Recipe

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4.2 from 85 reviews

Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish featuring tender chicken breasts coated in a blend of aromatic spices and simmered in a creamy, unsweetened coconut milk sauce. Infused with hints of cumin, cayenne, turmeric, and fresh ingredients like jalapeno, ginger, and tomatoes, this dish delivers a perfect balance of heat and richness, finished with fresh parsley or cilantro for a burst of freshness.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Spice Mix

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

Main Ingredients

  • 4 chicken breasts boneless and skinless
  • 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
  • 3 medium tomatoes chopped small
  • 2 tablespoon lemon juice freshly squeezed
  • 14 ounce unsweetened coconut milk
  • 2 tablespoon parsley fresh, chopped or cilantro

Instructions

  1. Prepare the Spice Mix: In a large bowl, combine the ground cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper, mixing well to create a uniform spice blend.
  2. Coat the Chicken: Add the boneless, skinless chicken breasts to the bowl and rub the spice mixture thoroughly all over each piece, ensuring even coverage for a flavorful crust.
  3. Brown the Chicken: Heat 2 tablespoons of olive or coconut oil in a large skillet over medium heat. Add the spiced chicken breasts and cook for 6 to 8 minutes on each side until browned and cooked through. Remove the chicken from the skillet, transfer to a plate, and cover with foil to keep warm.
  4. Sauté the Aromatics: Add the remaining tablespoon of oil to the skillet and heat it. Add the chopped onion, seeded and chopped jalapeno pepper, fresh ginger, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the onion is softened and translucent.
  5. Add Tomatoes and Seasonings: Stir in the chopped tomatoes and pour in the freshly squeezed lemon juice. Season with a small amount of salt and pepper. Continue cooking for another 5 minutes until the tomatoes have softened and melded with the aromatics.
  6. Simmer with Coconut Milk: Pour in the unsweetened coconut milk and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly creating a creamy texture.
  7. Finish Cooking the Chicken: Return the browned chicken breasts along with any accumulated juices back into the skillet. Reduce the heat to low and simmer for another 5 minutes, letting the chicken absorb the rich sauce flavors.
  8. Garnish and Serve: Remove from heat and sprinkle fresh chopped parsley or cilantro over the dish. Serve warm as a hearty and flavorful main course.

Notes

  • Spice to Your Liking: Adjust the cayenne pepper and jalapeño amounts based on your heat preference to make the dish milder or spicier.
  • Storage Tips: Store leftovers in an airtight container in the refrigerator for 3 to 5 days. This dish reheats well and often tastes better the next day as flavors meld.
  • Coconut Milk Choice: Use unsweetened coconut milk to keep the sauce creamy without extra sweetness, maintaining the savory spice profile.
  • Garnish Options: Fresh parsley or cilantro add color and freshness; a squeeze of lime juice can also enhance the final flavor with a zesty finish.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Brazilian

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