Description
This Spicy Brazilian Coconut Chicken recipe features tender chicken breasts infused with a vibrant blend of spices and simmered in a rich, creamy coconut milk sauce. Enhanced with fresh aromatics like ginger, jalapeno, and garlic, this dish delivers a delightful balance of heat and tropical flavors, perfect for a comforting yet exotic meal.
Ingredients
Scale
Spice Mixture
- 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
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil or coconut oil, divided
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 tablespoons freshly squeezed lemon juice
- 14 ounces unsweetened coconut milk
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Prepare Spice Mixture: In a large bowl, thoroughly combine the ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and black pepper to create the spice blend.
- Rub Chicken with Spices: Coat all sides of the chicken breasts evenly with the prepared spice mixture, ensuring full coverage for maximum flavor.
- Cook Chicken: Heat 2 tablespoons of the chosen oil (olive or coconut) in a large skillet over medium-high heat. Add the spice-coated chicken breasts and cook until both sides are nicely browned and the chicken is cooked through, approximately 6-7 minutes per side. Remove the chicken from the skillet and cover it with foil to keep warm.
- Sauté Aromatics: Add the remaining 1 tablespoon of oil to the same skillet. Sauté the chopped onion, seeded jalapeno, chopped ginger, and minced garlic over medium heat until the onion becomes translucent and fragrant, about 4-5 minutes.
- Add Tomatoes and Lemon Juice: Stir in the chopped tomatoes and freshly squeezed lemon juice. Season lightly with additional salt and pepper if desired. Cook until the tomatoes soften and start to break down, around 5 minutes.
- Add Coconut Milk: Pour in the unsweetened coconut milk and stir to combine. Reduce the heat to low and let the sauce simmer gently until it thickens slightly, approximately 8-10 minutes.
- Reintroduce Chicken: Return the browned chicken breasts back to the skillet, nestling them in the coconut sauce. Cook on low heat for an additional 5 minutes to meld the flavors and heat the chicken through.
- Garnish and Serve: Sprinkle the chopped fresh parsley or cilantro over the dish just before serving. Serve the chicken with the rich coconut sauce alongside your choice of rice or vegetables for a complete meal.
Notes
- For a milder version, reduce or omit the cayenne pepper and jalapeno.
- Use coconut oil for a more authentic tropical flavor that complements the coconut milk sauce.
- Serve over steamed white rice or with a side of sautéed greens for a balanced meal.
- Leftovers can be refrigerated for up to 3 days and taste great reheated.
- Ensure to seed the jalapeno to control the heat level if preferred.
