Name: Spicy Brazilian Coconut Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 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 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, finely chopped; 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 is a vibrant and comforting dish bursting with warm spices and creamy coconut milk. It combines tender chicken breasts with a flavorful blend of herbs and a touch of heat, making it perfect for an exciting weeknight dinner.

The image shows a white plate with a creamy orange sauce covering the bottom layer. On top of the sauce are five pieces of sliced chicken breast arranged in a slightly overlapping row. The sauce has small bits of red and green vegetables mixed in, giving it a textured appearance. Fresh green herbs are sprinkled over both the sauce and chicken for a fresh look. The plate sits on a white marbled surface with a striped cloth partially visible underneath. 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 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, finely 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 ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and pepper. Coat the chicken breasts thoroughly with this spice mixture.
Step 2: Heat the olive or coconut oil in a skillet over medium-high heat. Sear the chicken for 6–8 minutes on each side until nicely browned. Remove chicken from the skillet and set aside.
Step 3: In the same skillet, add the chopped onion and jalapeño. Sauté for about 5 minutes until softened.
Step 4: Add chopped ginger and minced garlic to the skillet. Cook for another minute until fragrant.
Step 5: Stir in the chopped tomatoes and lemon juice. Cook the mixture for 5 minutes, allowing the tomatoes to soften and flavors to meld.
Step 6: Pour in the unsweetened coconut milk and bring to a gentle simmer. Let it cook for 5 minutes to thicken slightly.
Step 7: Return the seared chicken breasts to the skillet. Cover and cook for an additional 5 minutes until the chicken is cooked through and infused with the sauce.
Step 8: Garnish with fresh parsley or cilantro before serving. Enjoy warm with rice or your favorite side.

Tips & Variations

Adjust the heat by adding seeds to the jalapeño or using a milder pepper if preferred.
For extra depth, marinate the chicken in the spice mix for 30 minutes before cooking.
Use fresh coconut milk from the market for a richer, creamier sauce.
Add bell peppers or spinach for additional vegetables and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to preserve the creaminess of the sauce. Avoid boiling when reheating to keep the coconut milk from separating.

How to Serve

A close-up view of four cooked chicken breasts in a pan filled with a thick, orange creamy sauce that has small red and white bits inside. The chicken breasts are golden brown with slight charring and are sprinkled with chopped green herbs on top. The pan edge is visible and sits on a white marbled surface with a blue and white striped cloth nearby. 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 breasts?

Yes, boneless chicken thighs work well and can add extra juiciness and flavor. Adjust cooking time as thighs may take a bit longer to cook through.

Is this dish gluten-free?

Yes, all the ingredients used are naturally gluten-free, making this a safe option for those avoiding gluten.