Description
This Spicy Brazilian Coconut Chicken recipe features tender chicken breasts rubbed with a vibrant blend of spices, then cooked in a rich, creamy coconut milk sauce infused with tomatoes, ginger, garlic, and fresh herbs. The dish balances a perfect heat with tropical flavors, resulting in a comforting yet exotic meal that’s perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Spice Mixture
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper, or to taste
Main Ingredients
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil or coconut oil, divided
- 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 lemon juice, freshly squeezed
- 14 ounces unsweetened coconut milk
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Prepare Spice Mixture: In a large bowl, combine the ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and pepper. Mix thoroughly to create the spice rub.
- Season Chicken: Rub the prepared spice mixture evenly all over the boneless, skinless chicken breasts, ensuring each piece is well coated to infuse flavor.
- Cook Chicken: Heat 2 tablespoons of olive oil or coconut oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook on each side until browned and fully cooked through, approximately 5-7 minutes per side depending on thickness. Once cooked, transfer the chicken to a plate and cover loosely with foil to keep warm.
- Make Sauce Base: Using the same skillet, add the remaining 1 tablespoon of oil. Sauté the chopped onion, seeded and chopped jalapeno pepper, fresh chopped ginger, and minced garlic for about 4-5 minutes, until the onion becomes translucent and the mixture is fragrant.
- Add Tomatoes and Lemon Juice: Stir in the chopped tomatoes and freshly squeezed lemon juice into the skillet. Season with a pinch of salt and pepper if needed. Cook the mixture for another 5-7 minutes until the tomatoes have softened and the flavors meld.
- Add Coconut Milk and Simmer: Pour the unsweetened coconut milk into the skillet. Stir well and bring to a gentle simmer. Allow the sauce to thicken slightly, cooking for about 8-10 minutes while stirring occasionally.
- Combine Chicken with Sauce: Return the cooked chicken breasts to the skillet, nestling them into the coconut sauce. Reduce heat to low and cook for an additional 5 minutes to meld the flavors and warm the chicken through.
- Garnish and Serve: Sprinkle freshly chopped parsley or cilantro over the top as a bright garnish. Serve the spicy Brazilian coconut chicken hot alongside your choice of rice or bread to soak up the delicious sauce.
Notes
- You can substitute chicken thighs for a juicier option; cooking times may vary slightly.
- Adjust cayenne pepper to control heat level according to your preference.
- Fresh coconut milk is preferable but canned unsweetened coconut milk works well too.
- For a gluten-free meal, confirm that all spices and ingredients used are certified gluten-free.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
