Spicy Brazilian Coconut Chicken Recipe
This Spicy Brazilian Coconut Chicken recipe features tender chicken breasts seared and simmered in a fragrant coconut milk sauce infused with a blend of cumin, cayenne, turmeric, coriander, and fresh aromatics. Enhanced with jalapeño, ginger, and fresh tomatoes, this dish offers a vibrant and spicy flavor profile inspired by Brazilian cuisine, perfect for a comforting and exotic meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
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
- 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
- Prepare the spice mixture: In a large bowl, combine ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and pepper. Mix well to ensure an even distribution of spices.
- Coat the chicken: Thoroughly coat the boneless, skinless chicken breasts with the spice mixture, making sure each piece is well covered for maximum flavor.
- Sear the chicken: Heat 3 tablespoons of olive oil or coconut oil in a skillet over medium heat. Sear the spiced chicken breasts for 6-8 minutes on each side until they develop a golden brown crust and are partially cooked through.
- Sauté aromatics: In the same skillet, add the chopped onion and seeded jalapeño pepper. Sauté for about 5 minutes until the onion becomes translucent and the jalapeño softens. Then, add the chopped fresh ginger and minced garlic, cooking for an additional minute to release their flavors.
- Add tomatoes and lemon juice: Stir in the finely chopped tomatoes and freshly squeezed lemon juice. Cook the mixture for another 5 minutes, allowing the tomatoes to soften and meld with the aromatics.
- Simmer with coconut milk: Pour 14 ounces of unsweetened coconut milk into the skillet. Stir to combine and allow the sauce to simmer for 5 minutes, thickening slightly and blending flavors.
- Finish cooking the chicken: Return the seared chicken breasts to the skillet. Cover the skillet with a lid and cook for an additional 5 minutes on low heat to ensure the chicken is fully cooked and tender while absorbing the sauce flavors.
- Garnish and serve: Remove from heat and garnish with freshly chopped parsley or cilantro. Serve the Spicy Brazilian Coconut Chicken hot, ideally with rice or crusty bread to soak up the delicious sauce.
Notes
- Adjust the cayenne pepper quantity to increase or decrease the spiciness according to your preference.
- Use coconut oil instead of olive oil to enhance the coconut flavor in the dish.
- For a thicker sauce, allow the coconut milk to simmer uncovered for a few extra minutes to reduce.
- Serve with steamed white rice, quinoa, or crusty bread for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Spicy Brazilian Coconut Chicken, Coconut Chicken Recipe, Brazilian Chicken, Spicy Chicken, Coconut Milk Chicken, One Pan Chicken
