Spicy Brazilian Coconut Chicken is the kind of dish you’ll whip up when you’re craving something bold, comforting, and utterly satisfying. With a blend of warming spices, rich coconut milk, and a hint of zesty lime, this recipe promises a flavor explosion that transports your taste buds straight to Brazil.
Why You’ll Love This Recipe
- Flavorful Blend of Spices: The combination of cumin, cayenne, turmeric, and coriander creates a robust and aromatic base.
- Creamy and Rich Texture: Unsweetened coconut milk brings a luscious creaminess that perfectly balances the spices.
- Quick and Satisfying: With a total cook time of under an hour, it’s perfect for a satisfying weeknight dinner.
- Adaptable Heat Level: Easily customize the heat by adjusting the cayenne and jalapeño to your taste.
Ingredients You’ll Need
The beauty of Spicy Brazilian Coconut Chicken lies in its simplicity. With a shortlist of ingredients, each plays a crucial role in delivering a dish that’s vibrant, fragrant, and soul-warming.
- Cumin: Adds an earthy base that harmonizes with the other spices.
- Cayenne Pepper: Brings the heat! Adjust its quantity to make the dish hotter or milder.
- Turmeric: Offers a hint of bitterness and a warm, glorious color.
- Unsweetened Coconut Milk: Provides creaminess, enhancing the flavors without overwhelming sweetness.
- Boneless, Skinless Chicken Breasts: Tender and versatile, they soak up the spice mix beautifully.
- Fresh Ginger and Garlic: Essential for a fresh and aromatic base; they pair perfectly with the spices.
- Freshly Squeezed Lemon Juice: Adds a touch of acidity to brighten the flavors.
- Jalapeño Pepper: For a little extra kick and a hint of freshness.
Variations
Don’t feel like you’re locked into a single version of Spicy Brazilian Coconut Chicken. This recipe is wonderfully flexible, allowing you to experiment and find your perfect flavor profile.
- Vegetarian Version: Swap the chicken for tofu or chickpeas for a plant-based twist.
- Mango Coconut Chicken: Add diced mango to the coconut milk for a fruity, sweet note.
- Extra Citrus Kick: Add some lime juice and zest for a zingy burst of flavor.
How to Make Spicy Brazilian Coconut Chicken
Step 1: Spice it Up
Begin by creating a delectable spice mix. Combine cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper in a large bowl. Coat the chicken breasts thoroughly in this aromatic blend, ensuring each piece is evenly covered for maximum flavor impact.
Step 2: Sizzle and Sear
Heat a couple of tablespoons of oil in a large skillet over medium heat. Cook the chicken until it’s golden brown on both sides, ensuring it’s cooked through. This should take about 6-8 minutes per side. Once cooked, transfer the chicken to a plate and cover it to keep warm.
Step 3: Flavorful Base
In the same skillet, add another dash of oil. Toss in chopped onion, jalapeño, ginger, and garlic. Cook until the onion becomes soft and translucent. This forms a fragrant base for your sauce.
Step 4: Simmer the Sauce
Introduce chopped tomatoes, lemon juice, and a sprinkle of salt and pepper to the skillet. Stir in the coconut milk, allowing everything to simmer. As the sauce thickens over the next 5 minutes, it will intensify in flavor, ready to lavishly coat the chicken.
Step 5: Final Touches
Return the chicken to the pan with any juices that have accumulated. Reduce the heat to low and allow the chicken to soak in the coconut stew for another 5 minutes. This step ensures every bite is luscious and flavorful.
Pro Tips for Making Spicy Brazilian Coconut Chicken
- Spice Consistency: For an evenly coated chicken, use a zip-lock bag to shake the spice mixture with the chicken.
- Sear Success: Get the skillet nice and hot before adding the chicken to lock in juices and achieve a crispy exterior.
- Maximize Flavors: Let the sauce simmer slowly to allow all ingredients to meld into an unforgettable aroma and taste.
- Herb Garnishing: Add chopped cilantro just before serving for a burst of fresh fragrance.
How to Serve Spicy Brazilian Coconut Chicken
Garnishes
Top this vibrant dish with fresh cilantro or parsley for a pop of green and a splash of flavor. A sprinkle of red chili flakes can add extra visual appeal and a touch of heat.
Side Dishes
Pair Spicy Brazilian Coconut Chicken with a side of fluffy white rice or coconut rice to soak up the creamy sauce. A fresh, crisp salad with a citrusy dressing provides a refreshing counterpoint to the warmth of the spices.
Creative Ways to Present
To impress your guests, serve the chicken in shallow bowls with sauce ladled generously over the top. Garnish with lime wedges on the side to offer a tangy finish with each bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover Spicy Brazilian Coconut Chicken in an airtight container in the refrigerator for up to 3-5 days. The flavors continue to marry, making it even more delicious the next day.
Freezing
This dish freezes well. Ensure it’s cooled completely before transferring to a freezer-safe container. It can be frozen for up to 2 months, retaining its flavor and texture beautifully.
Reheating
To reheat, place the chicken and sauce in a covered skillet over low heat, stirring occasionally until warmed through. Alternatively, use a microwave in bursts, stirring between intervals to ensure even heating.
FAQs
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Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicy and flavorful, making them a great substitute. Just adjust the cooking time as they might take a bit longer to cook through.
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Is it possible to make this dish less spicy?
Yes, simply reduce the amount of cayenne pepper and jalapeño. You can also remove the seeds from the jalapeño, which hold the most heat.
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What can I use as a substitute for coconut milk?
If you’re avoiding coconut milk, you can use almond milk or cashew cream for a similar creaminess, though the flavor will differ slightly.
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Can I make this in advance?
Certainly! Prepare the dish up to the stage before adding the coconut milk. Store in the fridge and add the milk and simmer when ready to serve.
Final Thoughts
Spicy Brazilian Coconut Chicken is a surefire way to add excitement to your dinner routine. With its vibrant spices and creamy coconut sauce, it’s a dish worth sharing with friends and family. Give it a try, and let the flavors transport you to a sun-kissed beach in Brazil! Join the conversation below and share your experience!
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, Tropical
Description
Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish featuring tender chicken breasts simmered in a rich, spicy coconut milk sauce infused with bold seasonings, aromatic ginger, and fresh peppers. Perfect for a comforting dinner with a hint of heat and tropical flair.
Ingredients
Spice Rub
- 1 teaspoon cumin ground
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon coriander ground
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper or to taste
Chicken and Cooking Oil
- 4 boneless, skinless chicken breasts
- 3 tablespoon olive oil or coconut oil
Sauté and Sauce
- 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
- 14 ounce unsweetened coconut milk
Garnish
- 2 tablespoon parsley fresh chopped or cilantro
Instructions
- Prepare the spice rub: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Mix well to evenly distribute the spices.
- Coat the chicken: Add the chicken breasts to the spice mixture and rub generously all over to ensure they are well coated with the spices.
- Cook the chicken: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken breasts and cook on each side until browned and cooked through, about 6 to 8 minutes per side. Transfer to a plate and cover with foil to keep warm.
- Sauté aromatics: In the same skillet, add the remaining oil and heat. Add chopped onion, jalapeño, ginger, and garlic. Cook until the onion becomes translucent and softened, about 5 minutes.
- Make the sauce: Add chopped tomatoes and lemon juice to the skillet. Season with a pinch of salt and pepper, and cook for an additional 5 minutes until the tomatoes soften.
- Add coconut milk: Pour in the coconut milk and simmer gently until the sauce thickens, about 5 minutes.
- Combine chicken with sauce: Return the cooked chicken to the skillet along with any juices. Reduce heat to low and simmer for another 5 minutes to allow flavors to meld.
- Garnish and serve: Garnish with freshly chopped parsley or cilantro. Serve hot over rice or with your preferred side.
Notes
- Adjust spice levels by increasing or decreasing cayenne pepper and jalapeño for milder or hotter dishes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
- Use unsweetened coconut milk to keep the dish creamy without added sweetness.
- A squeeze of lime at the end adds extra zest and brightness.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
