If you’re craving a meal that sings with bright and bold flavors, the Spicy Brazilian Coconut Chicken is your new best friend. Rich with aromatic spices, creamy coconut milk, and a hint of heat, this dish transforms a simple chicken dinner into an exotic escape right in your kitchen.
Why You’ll Love This Recipe
- Flavor Explosion: With spices like cumin and coriander dancing with coconut milk, each bite is a journey to Brazilian beaches.
- Easy to Make: Despite its complex flavors, this dish comes together in under an hour with minimal fuss.
- Versatile Heat: You control the spice level, so it’s perfect for both mild and adventurous palates.
- Impress Your Guests: With its vibrant colors and enticing aromas, this dish is a show-stopping centerpiece for any dinner table.
Ingredients You’ll Need
This Spicy Brazilian Coconut Chicken recipe relies on simple yet vital ingredients that build layers of flavor. Each component, from the spices to the coconut milk, plays a crucial role in achieving that perfect blend of taste and texture.
- Cumin, Cayenne, Turmeric, and Coriander: These spices are the backbone, providing warmth and earthiness that define the dish’s character.
- Coconut Milk: It adds a creamy richness that balances the fiery spices, creating a luscious sauce.
- Fresh Ginger and Garlic: These add a fresh, aromatic layer, enhancing the overall depth of the marinade
- Jalapeño: Provides a controlled heat that you can adjust to your liking, making it customizable to any spice preference.
Variations
One of the beauties of this Spicy Brazilian Coconut Chicken is its adaptability. Feel free to customize it to suit your dietary needs or taste preferences.
- Vegetarian Version: Swap the chicken for hearty vegetables like eggplant or chickpeas to make it vegetarian-friendly without losing any flavor.
- Less Spicy: Decrease the amount of cayenne pepper and remove the seeds from the jalapeño for a milder kick. Perfect for those who prefer just a touch of heat.
- Creamier Sauce: Add a dash more coconut milk for an extra creamy texture that mellows the spices wonderfully.
How to Make Spicy Brazilian Coconut Chicken
Step 1: Spice and Prep
Begin by mixing the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper in a large bowl. Add the chicken and rub it thoroughly with the spice mix, allowing each piece to soak in those robust flavors.
Step 2: Searing the Chicken
Heat a skillet with your choice of oil over medium heat. Sear the chicken until each side is golden brown and cooked through, about 6 to 8 minutes per side. Remove it from the skillet and keep it warm by covering it with foil.
Step 3: Building the Sauce
In the same skillet, heat a bit more oil and sauté onions, jalapeño, ginger, and garlic until the onion turns translucent. Introduce the tomatoes along with some salt and pepper, cooking until they soften.
Step 4: Final Touches
Pour in the coconut milk and let the sauce simmer until it thickens slightly. Return the chicken to the skillet, allowing it to absorb the aromatic sauce for an additional 5 minutes over low heat.
Pro Tips for Making Spicy Brazilian Coconut Chicken
- Marination Magic: Let the chicken sit in the spice rub for at least 20 minutes to really let those flavors penetrate the meat.
- Coconut Milk Choice: Use full-fat unsweetened coconut milk for the richest, creamiest sauce that perfectly blends with the spices.
- Balancing Heat: Adjust the amount of jalapeño based on your preference; remove seeds for more flavor without too much fire.
- Even Cooking: Slice chicken breasts into uniform pieces to ensure they cook evenly and absorb the sauce beautifully.
How to Serve Spicy Brazilian Coconut Chicken
Garnishes
Top your dish with a generous sprinkle of fresh parsley or cilantro for a burst of color and freshness. A squeeze of lime juice can also add an extra tang that complements the richness beautifully.
Side Dishes
This hearty and spicy dish pairs well with steamed jasmine rice or a soft, warm Brazilian cheese bread, which are perfect for soaking up the luscious coconut sauce.
Creative Ways to Present
For an artistic presentation, serve the chicken over a vibrant green banana leaf or in a rustic clay bowl, enhancing the visual appeal and making your meal even more memorable.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3-5 days. The flavors develop even more over time, making leftovers especially delicious.
Freezing
This dish freezes well for up to 2 months. Simply allow it to cool completely before transferring it to a freezer-safe container, ensuring you retain that savory sauce goodness.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally, until the chicken is warmed through. Add a splash of water or coconut milk if needed to maintain the creamy consistency.
FAQs
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Can I use other meats instead of chicken?
Absolutely! This recipe works beautifully with shrimp or tofu for a pescatarian or vegetarian alternative.
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Is there a substitute for coconut milk?
You could use almond milk with a bit of coconut extract for flavor, but keep in mind it won’t be as creamy.
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Can I make it ahead of time?
Yes, making it a day ahead and allowing the flavors to meld will enhance the taste even more!
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How do I reduce the spice level?
Simply cut down on the cayenne and remove the seeds from the jalapeño to dial down the heat level to your liking.
Final Thoughts
This Spicy Brazilian Coconut Chicken is more than just a meal; it’s an exciting culinary experience you can savor any day of the week. I’m absolutely sure it will become a staple in your recipe collection, loved by adventurous palates and comfort-seekers alike. So go ahead, and share this heartwarming dish with family and friends. Bon Appétit!
Print
Spicy Brazilian Coconut Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Description
Spicy Brazilian Coconut Chicken is a flavorful dish that combines tender chicken breasts with a rich, spicy coconut sauce. The recipe features aromatic spices, fresh vegetables, and creamy coconut milk, creating a perfect balance of heat and creaminess. Ideal for a comforting dinner, it is easy to prepare and packed with bold flavors inspired by Brazilian cuisine.
Ingredients
Spice Mix
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
For the Chicken
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil or coconut oil
Sautéed Vegetables and Sauce
- 1 medium onion, chopped
- 1 jalapeño 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 the Spice Mixture: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Mix well to distribute all spices evenly.
- Season the Chicken: Add the chicken breasts to the bowl with the spice mixture. Rub the spices all over the chicken until thoroughly coated.
- Cook the Chicken: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken breasts and cook on each side for 6-8 minutes until browned and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
- Sauté Vegetables: Add the remaining 1 tablespoon of oil to the same skillet. Add chopped onion, jalapeño, ginger, and garlic. Cook until the onion becomes translucent and soft, about 5 minutes.
- Add Tomatoes and Lemon Juice: Stir in chopped tomatoes and lemon juice. Season with a pinch of salt and pepper, then cook for another 5 minutes until tomatoes soften.
- Prepare the Coconut Sauce: Pour in the coconut milk and let it simmer for about 5 minutes until the sauce thickens slightly.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet along with any juices. Reduce heat to low and simmer for an additional 5 minutes to allow flavors to meld.
- Garnish and Serve: Sprinkle with chopped parsley or cilantro. Serve hot, preferably with rice or your choice of side.
Notes
- Adjust heat: Feel free to modify the cayenne pepper and jalapeño to suit your heat preference, making the dish milder or spicier.
- Leftover Storage: Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheat gently before serving.
- Coconut Milk: Use unsweetened coconut milk to keep the dish savory without added sweetness.
- Garnish Options: Add extra freshness with lime wedges or additional herbs according to taste.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480 kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 130mg
