Spicy Brazilian Coconut Chicken Recipe
This Spicy Brazilian Coconut Chicken features tender, boneless chicken breasts infused with a vibrant blend of spices, simmered in a rich and creamy unsweetened coconut milk sauce. Enhanced with jalapeno, fresh ginger, and garlic, this dish offers a perfect balance of heat, warmth, and tropical flavor, making it a delicious and aromatic meal inspired by Brazilian cuisine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Ingredients
Scale
Spice Mix
- 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
Chicken and Oil
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil or coconut oil
Vegetables and Aromatics
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon fresh ginger, chopped
- 3 cloves garlic, minced
- 3 medium tomatoes, chopped small
Additional Ingredients
- 2 tablespoons freshly squeezed lemon juice
- 14 ounces unsweetened coconut milk
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Prepare the Spice Mix and Coat Chicken: In a large bowl, combine the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Add the chicken breasts and rub the spice mixture all over them to ensure they are well coated.
- Brown the Chicken: Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken breasts 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.
- Sauté Aromatics: Add the remaining tablespoon of oil to the skillet and heat over medium. Add the chopped onion, jalapeno, ginger, and minced garlic. Cook, stirring often, until the onion is softened and translucent, about 5 minutes.
- Add Tomatoes and Lemon Juice: Stir in the chopped tomatoes and freshly squeezed lemon juice. Season with additional salt and pepper as needed. Cook for 5 more minutes, allowing the tomatoes to soften and meld with the aromatics.
- Simmer Coconut Sauce: Pour in the unsweetened coconut milk and bring the mixture to a simmer. Cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Return Chicken to Skillet: Place the browned chicken breasts back into the skillet along with any juices accumulated on the plate. Reduce heat to low and simmer for an additional 5 minutes to allow flavors to meld and chicken to reheat fully.
- Garnish and Serve: Sprinkle freshly chopped parsley or cilantro over the dish for a burst of color and freshness. Serve hot and enjoy your Spicy Brazilian Coconut Chicken.
Notes
- Spice to Your Liking: Adjust the amount of cayenne pepper and jalapeno to tailor the heat level to your preference, making the dish milder or hotter.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-5 days. The flavors actually deepen and improve the next day.
- Coconut Milk Choice: Use unsweetened coconut milk to keep the sauce creamy without adding unwanted sweetness, maintaining a savory balance.
- Garnish Options: Besides parsley, fresh cilantro can be used for garnish. A squeeze of lime juice before serving adds a nice zesty kick.
Keywords: Spicy Brazilian Coconut Chicken, Coconut Chicken, Brazilian Chicken Recipe, Spicy Chicken, Coconut Milk Chicken, Brazilian Cuisine
Find it online: https://bakedbylisa.com/spicy-brazilian-coconut-chicken-recipe/
