Description
Spicy Brazilian Coconut Chicken is a flavorful and aromatic dish that combines tender chicken breasts with a rich, spicy coconut sauce infused with traditional Brazilian spices, fresh herbs, and vegetables. Perfect for a comforting meal with a hint of heat, this recipe balances bold flavors with the creaminess of coconut milk, making it a delightful choice for a dinner that impresses while being easy to prepare.
Ingredients
Units
Scale
Spice Mixture
- 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 chicken breasts boneless and skinless
- 3 tablespoon olive oil or coconut oil
Sautéed Vegetables and Herbs
- 1 medium onion chopped
- 1 jalapeno pepper seeded and chopped
- 1 tablespoon fresh ginger chopped
- 3 cloves garlic minced
Sauce and Garnish
- 3 medium tomatoes chopped small
- 2 tablespoon lemon juice freshly squeezed
- 14 ounce unsweetened coconut milk
- 2 tablespoon parsley fresh, chopped or cilantro
Instructions
- Prepare Spice Mixture: In a large bowl, combine the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper until well mixed.
- Coat Chicken: Add the chicken breasts to the bowl and rub the spice mixture all over, ensuring each piece is thoroughly coated.
- Cook Chicken: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken breasts and cook for 6 to 8 minutes per side, until browned and cooked through. Transfer to a plate and cover with foil to keep warm.
- Sauté Vegetables: Add the remaining oil to the skillet. Once hot, sauté the onion, jalapeno, ginger, and garlic until the onion is softened and translucent, about 5 minutes.
- Add Tomatoes and Lemon Juice: Mix in the chopped tomatoes, lemon juice, and season with a pinch of salt and pepper. Cook for another 5 minutes until the tomatoes soften.
- Make Coconut Sauce: Stir in the coconut milk and simmer until the sauce thickens slightly, about 5 minutes.
- Combine Chicken and Sauce: Return the chicken to the skillet along with any accumulated juices. Reduce the heat to low and cook for an additional 5 minutes to allow flavors to meld together.
- Garnish and Serve: Garnish with chopped parsley or cilantro and serve hot with rice or your preferred side.
Notes
- For an extra kick, increase the cayenne pepper amount or add sliced chili peppers.
- Adjust the salt and pepper levels to taste depending on your preference.
- This dish pairs well with jasmine rice or coconut rice to complement the flavors.
- Use fresh herbs for a more vibrant garnish and flavor.
- Can be prepared ahead and refrigerated for up to 2 days; reheat gently before serving.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 105 mg
