Spicy Brazilian Coconut Chicken Recipe
Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish featuring tender chicken breasts coated in a warming blend of spices, cooked to perfection in a creamy, tangy coconut milk sauce infused with fresh ginger, jalapeno, and tomatoes. This recipe balances heat and tropical richness for a deliciously comforting meal inspired by Brazilian flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Gluten Free
Ingredients
Scale
Spice Mix
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper (or to taste)
Chicken & Cooking
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil or coconut oil, divided
- 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 tablespoons fresh lemon juice
- 14 ounces unsweetened coconut milk
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
Instructions
- Prepare the Spice Rub: In a large bowl, combine the ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and black pepper to create a well-blended spice mixture.
- Coat the Chicken: Add the chicken breasts to the bowl and thoroughly rub the spice mix all over each piece until evenly coated.
- Brown the Chicken: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken breasts and cook for 6 to 8 minutes on each side, until they are browned and cooked through. Remove the chicken and place on a plate; cover loosely with foil to keep warm.
- Sauté Aromatics: Add the remaining 1 tablespoon of oil into the skillet. Add the chopped onion, jalapeno, fresh ginger, and minced garlic. Cook for about 5 minutes until the onion becomes soft and translucent.
- Add Tomatoes and Lemon: Stir in the chopped tomatoes and lemon juice. Season with a pinch of salt and pepper. Cook the mixture for another 5 minutes until the tomatoes soften and begin to break down.
- Simmer with Coconut Milk: Pour in the unsweetened coconut milk and stir well. Allow the sauce to simmer gently over medium heat until it thickens, about 5 minutes.
- Finish Cooking Chicken: Return the browned chicken breasts along with any juices on the plate back into the skillet. Reduce the heat to low and cook everything together for another 5 minutes, letting the chicken absorb the flavorful sauce.
- Garnish and Serve: Sprinkle the dish with freshly chopped parsley or cilantro before serving to add freshness and color.
Notes
- You can adjust the heat level by reducing or omitting the cayenne pepper and jalapeno.
- Use coconut oil for a more intense coconut flavor, or olive oil for a lighter option.
- If you prefer bone-in chicken, cooking times may need to be extended accordingly.
- This dish pairs wonderfully with rice or crusty bread to soak up the rich sauce.
Keywords: Brazilian chicken, coconut milk chicken, spicy chicken recipe, stovetop chicken, Brazilian cuisine, coconut chicken curry
Find it online: https://servedbynora.com/spicy-brazilian-coconut-chicken-recipe/
