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
Units
Scale
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
