When you think of sunshine, music, and a little bit of zest, you might just think of our Spicy Brazilian Coconut Chicken. This dish marries the richness of coconut with a cheeky samba of spices, bringing the rhythm of Brazil right to your dining table.
Why You’ll Love This Recipe
- A Global Journey: Enjoy the fiery flavors of Brazil right at home, no passport required!
- Creamy Delight: Coconut milk brings a sumptuous creaminess that balances the spice.
- Customizable Heat: Adjust the spice level to suit your taste—mild or wild!
- Quick and Simple: In less than an hour, you can have a gourmet meal on your table.
Ingredients You’ll Need
This recipe relies on a blend of simple spices and fresh ingredients, each playing a vital part. The spices dance together to give that unforgettable heat and aroma, while coconut milk creates a luscious background that sings with each bite.
- Ground Cumin: Adds a warm, earthy base to the flavor profile.
- Cayenne Pepper: Provides the spice and heat, adjust as needed for your taste.
- Turmeric: Offers a beautiful color and subtle peppery flavor.
- Garlic Powder: Convenient for adding depth without the prep.
- Chicken Breasts: The main protein that soaks up all the wonderful flavors.
- Unsweetened Coconut Milk: Essential for that creamy texture without adding sweetness.
Variations
Feel free to put your own twist on this dish! It’s as flexible as it is delicious, and there are plenty of ways to adapt it to your liking, dietary needs, or whatever you might have in your pantry.
- Vegetarian Version: Swap the chicken with hearty tofu or chickpeas for a plant-based delight.
- Less Spicy: Tone down the cayenne and jalapeño, and try adding sweet bell peppers instead.
- Tropical Twist: Add diced pineapple for a sweet contrast to the spices.
How to Make Spicy Brazilian Coconut Chicken
Step 1: Spice Up the Chicken
In a large bowl, gather the ground cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper to create a vibrant spice mix. Rub this colorful blend all over the chicken breasts, making sure they’re richly coated because this is where the magic begins.
Step 2: Sauté and Sizzle
Heat oil in a pan and let your spiced chicken sizzle until golden brown on both sides, ensuring they cook through in about 6 to 8 minutes per side. This process locks in the flavors, turning them wonderfully aromatic. Remove the chicken and let it rest under foil.
Step 3: Craft the Sauce
In the same skillet, sauté chopped onion, jalapeño, ginger, and garlic until the onion is translucent. Add chopped tomatoes, lemon juice, a dash of salt and pepper, and let them all mingle together for a few minutes. Pour in the coconut milk and gently simmer until the sauce becomes irresistible.
Step 4: Bring It All Together
Place the chicken back into the skillet with your dreamy sauce, simmering on low for an additional 5 minutes. This last step ensures every bite of chicken is enveloped with the savory and spicy sauce.
Pro Tips for Making Spicy Brazilian Coconut Chicken
- Spice Level Control: If you want milder heat, deseed the jalapeño fully and half the cayenne pepper amount.
- Tomato Technique: Use ripe tomatoes for better sweetness and they will break down beautifully in the sauce.
- Coconut Milk Choice: Always opt for unsweetened coconut milk, as it balances the spices without adding unnecessary sweetness.
- Resting the Chicken: Letting the cooked chicken rest ensures it stays juicy and absorbs all those spices.
How to Serve Spicy Brazilian Coconut Chicken
Garnishes
A sprinkle of fresh parsley or cilantro on top is like a light rain over the Amazon, refreshing and aromatic. A final squeeze of lime juice not only adds a zesty flair but also balances the richness of the coconut milk wonderfully.
Side Dishes
This dish is particularly fond of the company of fluffy rice or a crusty, warm bread to scoop up every last bit of that incredible sauce. For something green, a simple salad or sautéed greens complements the flavors beautifully.
Creative Ways to Present
Serve your Spicy Brazilian Coconut Chicken in vibrant bowls that echo the colors of a Brazilian carnival. Consider adding sliced avocados or a side of black beans for a true feast that delights the eye as much as the palate.
Make Ahead and Storage
Storing Leftovers
Leftovers keep marvelously in an airtight container in the fridge for up to 3-5 days. The flavors meld over time, making the dish taste even richer and more robust the next day.
Freezing
To freeze, let the chicken and sauce cool completely, then store it in a freezer-safe container. It can be frozen for up to 3 months. Simply thaw in the refrigerator overnight when you’re ready for a tropical getaway.
Reheating
Gently reheat on the stovetop in a saucepan over low heat, adding a splash of coconut milk or water if the sauce has thickened too much. This careful reheating keeps the chicken from drying out.
FAQs
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Can I use chicken thighs instead?
Absolutely! Chicken thighs will add extra juiciness to the dish. Just adjust the cooking time as they may need a bit longer to cook through.
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What if I don’t have fresh ginger?
No worries, you can substitute with 1 teaspoon of ground ginger. It will still offer that zingy warmth needed for the dish.
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Is this dish very spicy?
While it has a kick of heat, you can control the spice by adjusting the amount of cayenne and jalapeño. Customize to your liking!
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Can I make this dish dairy-free?
Yes, it’s already dairy-free as it uses coconut milk! Ensure all ingredients, especially spice mixes, contain no hidden dairy.
Final Thoughts
If you’re yearning for a meal that’s as vibrant and lively as a Brazilian festival, the Spicy Brazilian Coconut Chicken won’t let you down. Unpack your spices, grab a can of coconut milk, and let’s go on a culinary adventure together. Enjoy the trip!
Print
Spicy Brazilian Coconut Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Gluten Free
Description
Spicy Brazilian Coconut Chicken is a flavorful and aromatic dish featuring tender chicken breasts simmered in a rich coconut milk sauce infused with warm spices, fresh ginger, and vegetables. Perfect for a tropical-inspired meal that combines heat, creaminess, and vibrant flavors.
Ingredients
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
- 4 chicken breasts boneless and skinless
Cooking Oil
- 3 tablespoon olive oil or coconut oil
Vegetables & Aromatics
- 1 medium onion chopped
- 1 jalapeno pepper seeded and chopped
- 1 tablespoon fresh ginger chopped
- 3 cloves garlic minced
- 3 medium tomatoes chopped small
Flavorings & Liquids
- 2 tablespoon lemon juice freshly squeezed
- 14 ounce unsweetened coconut milk
- 2 tablespoon parsley fresh, chopped or cilantro
Instructions
- Prepare Spice Rub: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Mix well.
- Coat Chicken: Add chicken breasts to the bowl and rub the spice mixture all over until evenly coated.
- Cook Chicken: Heat 2 tablespoons of oil in a large skillet over medium heat. Add chicken breasts and cook for 6-8 minutes per side until browned and cooked through. Transfer to a plate and cover with foil.
- Sauté Vegetables: Add the remaining oil to the skillet. Sauté onion, jalapeño, ginger, and garlic until the onion softens and becomes translucent; about 5 minutes.
- Add Tomatoes and Flavorings: Stir in chopped tomatoes, lemon juice, and season with a bit of salt and pepper. Cook for another 5 minutes until tomatoes soften.
- Simmer Sauce: Pour in coconut milk and simmer 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 cook for an additional 5 minutes to let flavors meld.
- Garnish & Serve: Garnish with chopped parsley or cilantro and serve hot.
Notes
- Spice to Your Liking: Adjust cayenne and jalapeno for milder or hotter spice levels.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for 3-5 days; reheats well and tastes better the next day.
- Coconut Milk Choice: Use unsweetened coconut milk for creaminess without added sweetness.
- Garnish Options: Besides parsley or cilantro, adding a squeeze of lime enhances freshness.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 730 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
