Spicy Brazilian Coconut Chicken Recipe
This Spicy Brazilian Coconut Chicken recipe combines aromatic spices with creamy coconut milk to create a flavorful and comforting dish. Tender chicken breasts are seared to perfection, then simmered in a rich sauce of tomatoes, fresh ginger, jalapeño, and coconut milk, delivering a spicy yet creamy taste inspired by Brazilian cuisine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Ingredients
Scale
Spices and Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper (or to taste)
Main Ingredients
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil (or coconut oil)
- 1 medium onion, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 tablespoon fresh ginger, chopped
- 3 cloves garlic, minced
- 3 medium tomatoes, chopped small
- 2 tablespoons fresh lemon juice
- 14 ounces unsweetened coconut milk
- 2 tablespoons fresh parsley (chopped) or cilantro for garnish
Instructions
- Mix the spices: In a large bowl, combine the ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and black pepper to create a well-blended spice mixture.
- Season and sear the chicken: Add the chicken breasts to the bowl with the spice mixture and thoroughly rub the spices all over the chicken to coat it evenly. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken to the skillet and cook each side for 6 to 8 minutes until browned and fully cooked through. Remove the chicken and transfer it to a plate; cover with foil to keep warm.
- Sauté the vegetables: In the same skillet, add the remaining 1 tablespoon of oil and heat over medium heat. Add the chopped onion, jalapeño, fresh ginger, and minced garlic. Sauté until the onion becomes soft and translucent, about 5 minutes.
- Add tomatoes and lemon juice: Stir in the chopped tomatoes and freshly squeezed lemon juice. Season lightly with a pinch of salt and pepper. Cook for 5 minutes, allowing the tomatoes to soften and release their juices.
- Simmer with coconut milk: Pour in the unsweetened coconut milk and stir well to combine. Reduce the heat to medium-low and simmer the sauce until it thickens slightly, about 5 minutes.
- Combine with chicken: Return the seared chicken breasts along with any accumulated juices back into the skillet. Lower the heat to low and cook for an additional 5 minutes, letting the chicken absorb the flavors of the sauce.
- Serve: Garnish the dish with fresh chopped parsley or cilantro before serving warm. This dish pairs well with rice or crusty bread to soak up the delicious sauce.
Notes
- For a milder spice level, reduce or omit the cayenne pepper and jalapeño.
- Using coconut oil enhances the coconut flavor but olive oil works well for a lighter taste.
- You can substitute chicken thighs for a juicier result, adjusting cooking times accordingly.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
- Serve with steamed rice or quinoa to complement the spicy coconut sauce.
Keywords: Brazilian chicken, coconut chicken, spicy chicken recipe, stovetop chicken dish, coconut milk chicken, easy chicken dinner
