Description
This Spicy Brazilian Coconut Chicken recipe combines aromatic spices with creamy coconut milk to create a vibrant and flavorful dish. Tender chicken breasts are seasoned with a bold spice blend, seared to perfection, and simmered in a rich tomato and coconut sauce infused with jalapeno, garlic, and ginger. Finished with fresh parsley or cilantro, this recipe offers a harmonious balance of heat, creaminess, and freshness, perfect for a comforting yet exotic meal.
Ingredients
Scale
Spice Mixture and Chicken
- 1 teaspoon cumin, ground
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon coriander, ground
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper, or to taste
- 4 chicken breasts, boneless and skinless
Cooking
- 3 tablespoons olive oil or coconut oil, divided
- 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 lemon juice, freshly squeezed
- 14 ounces unsweetened coconut milk
- 2 tablespoons parsley, fresh, chopped, or cilantro
Instructions
- Prepare Spice Mixture. In a large bowl, combine the ground cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Mix well to create a consistent spice blend.
- Season the Chicken. Rub the prepared spice mixture evenly all over the boneless, skinless chicken breasts, ensuring each piece is well coated for maximum flavor.
- Cook Chicken. Heat 2 tablespoons of olive oil or coconut oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook on both sides until browned and cooked through, about 5–7 minutes per side depending on thickness. Once done, transfer the chicken to a plate and cover loosely with foil to keep warm.
- Prepare the Sauce Base. In the same skillet, add the remaining 1 tablespoon of oil. Sauté the chopped onion, jalapeno, fresh ginger, and minced garlic over medium heat until the onion becomes translucent and fragrant, about 3–4 minutes.
- Add Tomatoes and Lemon Juice. Stir in the chopped tomatoes and freshly squeezed lemon juice. Season with a pinch of salt and pepper. Cook, stirring occasionally, until the tomatoes soften and break down, about 5 minutes.
- Incorporate Coconut Milk. Pour in the unsweetened coconut milk and stir to combine thoroughly. Reduce the heat to low and simmer gently until the sauce thickens slightly, about 5 minutes, allowing the flavors to meld.
- Finish the Dish. Return the cooked chicken breasts to the skillet. Spoon some sauce over the chicken and cook on low heat for an additional 5 minutes to let the chicken absorb the sauce flavors and stay warm.
- Garnish and Serve. Sprinkle freshly chopped parsley or cilantro over the dish before serving. Serve hot alongside rice, quinoa, or your favorite grain for a complete meal.
Notes
- You can substitute chicken thighs for a juicier option, adjusting cooking time accordingly.
- Adjust cayenne pepper amount to control the heat level according to your preference.
- For a thicker sauce, simmer longer or add a teaspoon of cornstarch slurry.
- Use coconut oil for a more pronounced coconut aroma and authenticity.
- Serve with steamed rice or crusty bread to soak up the flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
