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
Units
Scale
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
