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
Units
Scale
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
