Name: Spicy Brazilian Coconut Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Brazilian
Ingredients: 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; 4 boneless, skinless chicken breasts; 3 tablespoons 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 tablespoons freshly squeezed lemon juice; 14 ounces unsweetened coconut milk; 2 tablespoons fresh parsley or cilantro, chopped

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Introduction

This Spicy Brazilian Coconut Chicken offers a delightful blend of warm spices and creamy coconut milk, delivering vibrant flavors in every bite. It’s a comforting yet exciting dish that’s simple to prepare and perfect for weeknight dinners or special occasions.

A close-up view of a black skillet filled with four pieces of cooked chicken breast in a rich, creamy orange sauce with a smooth texture. The chicken breasts are light golden-brown with some seasoning and small bits of red and white, likely garlic and peppers, scattered on top. Fresh green chopped herbs are sprinkled over the chicken and sauce, adding a bright contrast. The skillet is placed on a white marbled surface with a blue and white striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
4 boneless, skinless chicken breasts
3 tablespoons olive oil or coconut oil
1 medium onion, chopped
1 jalapeño pepper, seeded and chopped
1 tablespoon fresh ginger, chopped
3 cloves garlic, minced
3 medium tomatoes, chopped
2 tablespoons freshly squeezed lemon juice
14 ounces unsweetened coconut milk
2 tablespoons fresh parsley or cilantro, chopped

Instructions

Step 1: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper. Mix well to create the spice blend.
Step 2: Add the chicken breasts to the bowl and rub the spice mixture all over them, ensuring each piece is fully coated.
Step 3: Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken 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.
Step 4: In the same skillet, heat the remaining oil. Add the chopped onion, jalapeño, ginger, and garlic. Cook, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes.
Step 5: Add the chopped tomatoes and lemon juice to the skillet. Season with a pinch of salt and pepper. Cook for 5 minutes, or until the tomatoes soften.
Step 6: Pour in the coconut milk and bring the mixture to a simmer. Allow it to cook until the sauce thickens slightly, about 5 minutes.
Step 7: Return the chicken along with any juices back to the skillet. Reduce the heat to low and cook for an additional 5 minutes to meld the flavors.
Step 8: Garnish with fresh parsley or cilantro before serving.

Tips & Variations

Adjust the cayenne pepper and jalapeño to control the heat level to suit your taste.
Leftover chicken works well shredded in wraps or served over rice.
Use unsweetened coconut milk to maintain a savory flavor without added sweetness.
Try garnishing with a squeeze of lime juice for an extra zesty finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3-5 days. This dish reheats well on the stove or in the microwave and often tastes even better the next day once the flavors have melded further.

How to Serve

A white bowl holds a dish with five slices of cooked chicken breast arranged in a slightly angled row in the center. The chicken has a golden-brown outer edge and tender, light interior. Surrounding the chicken is a creamy yellow sauce with visible bits of red and green, likely chopped vegetables and herbs. Fresh green herbs are sprinkled on top and around the dish inside the bowl, adding a touch of color. The bowl sits on a white marbled surface with some out-of-focus jalapeño peppers and cutlery in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used as a substitute. They tend to stay juicier and add rich flavor, but cook times might vary slightly.

Is this dish very spicy?

The heat level depends on your use of cayenne pepper and jalapeño. You can reduce or omit them for a milder dish or increase for more spice according to your preference.