Description
This vibrant Spicy Brazilian Coconut Chicken recipe combines bold spices with creamy coconut milk to create a rich and flavorful dish. Tender chicken breasts are seasoned and seared before simmering in a silky coconut sauce enhanced by fresh tomatoes, ginger, jalapeno, and a blend of aromatic spices. Garnished with fresh parsley or cilantro, it offers a perfect balance of heat and tropical creaminess, capturing the essence of Brazilian cuisine.
Ingredients
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)
Main Ingredients
- 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 fresh lemon juice
- 14 ounces unsweetened coconut milk
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Mix the spices: In a large bowl, combine the ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and black pepper to create a vibrant spice blend.
- Season and sear the chicken: Add the chicken breasts to the bowl with the spice mix and rub thoroughly to ensure each piece is well coated. Heat 2 tablespoons of olive or coconut oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook for 6 to 8 minutes on each side until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
- Sauté the vegetables: Add the remaining tablespoon of oil to the same skillet and heat over medium heat. Add the chopped onion, jalapeno pepper, fresh ginger, and minced garlic. Cook, stirring occasionally, 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 lightly with salt and pepper and continue cooking for another 5 minutes, allowing the tomatoes to soften and meld with the aromatics.
- Simmer with coconut milk: Pour in the unsweetened coconut milk and bring the mixture to a gentle simmer. Allow it to cook until the sauce thickens slightly, approximately 5 minutes.
- Combine with chicken: Return the seared chicken breasts and any accumulated juices to the skillet with the coconut sauce. Reduce heat to low and cook together for an additional 5 minutes to allow the flavors to meld and the chicken to stay moist.
- Serve: Garnish the dish with freshly chopped parsley or cilantro and serve hot, ideally accompanied by rice or your favorite side.
Notes
- For more heat, leave some jalapeno seeds in or add an extra pepper.
- Use coconut oil instead of olive oil for a more authentic tropical flavor.
- Chicken breasts can be substituted with thighs for juicier meat.
- Serve over jasmine rice or quinoa for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
