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Spicy Brazilian Coconut Chicken Recipe

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4.2 from 13 reviews

Spicy Brazilian Coconut Chicken is a flavorful and aromatic dish featuring tender chicken breasts coated in a vibrant blend of cumin, cayenne, turmeric, and coriander, seared to perfection, then simmered in a creamy coconut milk sauce infused with fresh tomatoes, ginger, garlic, and jalapeno. This dish embodies the bold, tropical flavors of Brazilian cuisine, offering a perfect balance of heat and creaminess.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Spice Mix

  • 1 teaspoon cumin (ground)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 1 teaspoon coriander (ground)
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper (or to taste)

Main Ingredients

  • 4 chicken breasts (boneless and skinless)
  • 3 tablespoon olive oil (or coconut oil)

Vegetables & 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)
  • 2 tablespoon lemon juice (freshly squeezed)

Other

  • 14 ounce unsweetened coconut milk
  • 2 tablespoon parsley (fresh, chopped or cilantro)

Instructions

  1. Mix the spices: In a large bowl, combine the ground cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper thoroughly to create the spice mixture.
  2. Season and sear the chicken: Add the chicken breasts to the bowl and rub the spice mixture all over them 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 and cook about 6 to 8 minutes on each side until they are browned and cooked through. Remove the chicken from the skillet, transfer to a plate, and cover with foil to keep warm.
  3. Sauté the veggies: Add the remaining 1 tablespoon of oil to the skillet and heat it. Add the chopped onion, seeded jalapeno pepper, chopped fresh ginger, and minced garlic. Cook the mixture, stirring occasionally, until the onion softens and becomes translucent, roughly 5 minutes.
  4. Add tomatoes and lemon juice: Stir in the chopped tomatoes and freshly squeezed lemon juice. Season lightly with salt and pepper to taste. Let the mixture cook for another 5 minutes, allowing the tomatoes to soften and integrate with the aromatics.
  5. Simmer with coconut milk: Pour in the unsweetened coconut milk and stir. Allow the sauce to simmer gently over medium-low heat for about 5 minutes until it thickens slightly and becomes creamy.
  6. Combine with chicken: Return the cooked chicken breasts along with any accumulated juices back into the skillet with the coconut sauce. Reduce heat to low and cook together for an additional 5 minutes, letting the flavors meld and the chicken warm through.
  7. Serve: Garnish the dish with fresh chopped parsley or cilantro and serve hot. This dish pairs wonderfully with rice or crusty bread to soak up the flavorful sauce.

Notes

  • You can substitute chicken breasts with thighs for a juicier result.
  • Adjust the cayenne pepper to control the heat level.
  • Make sure to seed the jalapeno if you prefer less spiciness.
  • Use fresh herbs like cilantro or parsley according to your preference for garnish.
  • This dish can be reheated gently on the stovetop or microwave.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Brazilian

Find it online: https://dishiary.com/spicy-brazilian-coconut-chicken-recipe/