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Spicy Brazilian Coconut Chicken Recipe

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3.9 from 4 reviews

A flavorful and spicy Brazilian Coconut Chicken recipe featuring tender seared chicken breasts simmered in a rich and aromatic coconut milk sauce infused with cumin, cayenne, turmeric, coriander, and fresh ingredients like jalapeno, ginger, and tomatoes. This dish offers a perfect balance of heat and creaminess, making for a delicious and hearty meal.

Ingredients

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 pepper (or to taste)

Main Ingredients

  • 4 boneless, skinless chicken breasts
  • 3 tablespoon olive oil (or coconut oil)
  • 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 freshly squeezed lemon juice
  • 14 ounce unsweetened coconut milk
  • 2 tablespoon fresh parsley or cilantro, chopped

Instructions

  1. Mix the spices: In a large bowl, combine the ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and pepper to create a well-blended spice mix.
  2. Season and sear the chicken: Add the chicken breasts to the bowl and rub the spice mixture all over to ensure they are fully coated. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6 to 8 minutes on each side until browned and fully cooked through. Remove the chicken from the skillet, transfer to a plate, and cover with foil to keep warm.
  3. Sauté the vegetables: In the same skillet, add the remaining 1 tablespoon of oil and heat. Add the chopped onion, jalapeno pepper, fresh ginger, and minced garlic. Cook for about 5 minutes until the onions become soft and translucent.
  4. Add tomatoes and lemon juice: Stir in the chopped tomatoes and freshly squeezed lemon juice. Season lightly with salt and pepper. Cook for an additional 5 minutes to allow the tomatoes to soften and release their juices.
  5. Simmer with coconut milk: Pour in the unsweetened coconut milk and bring the mixture to a simmer. Let it cook uncovered for about 5 minutes, stirring occasionally until the sauce thickens slightly.
  6. Combine with chicken: Return the cooked chicken breasts and any juices that have accumulated back into the skillet. Reduce the heat to low and simmer gently for another 5 minutes, allowing the chicken to absorb the flavors of the sauce.
  7. Serve: Garnish the dish with freshly chopped parsley or cilantro before serving. Enjoy this spicy Brazilian coconut chicken with rice or your preferred side dish.

Notes

  • You can adjust the cayenne pepper to your preferred spice level.
  • Using coconut oil instead of olive oil will enhance the coconut flavor in the dish.
  • Serve with steamed rice or crusty bread for a complete meal.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://bitezly.com/spicy-brazilian-coconut-chicken-recipe/