If you’re seeking a dish that combines bold flavors with creamy richness, look no further than Spicy Brazilian Coconut Chicken. This recipe takes you on a culinary adventure, packing a punch with spicy peppers enveloped in a luscious coconut milk sauce. It’s a must-try for anyone eager to spice up their dinner routine!
Why You’ll Love This Recipe
- Bursting with Flavor: The blend of spices ensures every bite is infused with warmth and zest.
- Creamy & Rich: Coconut milk transforms the dish into a silky, decadent delight.
- Customizable Heat: Control the spice level to match your palate, from mild to fiery.
- Perfect for Gathering: A great dish to impress friends and family, bringing a taste of Brazil to your table.
Ingredients You’ll Need
This Spicy Brazilian Coconut Chicken is a celebration of simplicity and bold flavors. Each ingredient plays a crucial role in creating a dish that’s both colorful and tasty.
- Cumin: Adds earthy warmth that forms the spice base.
- Cayenne Pepper: For those who crave heat, this will not disappoint.
- Turmeric: Gives the dish a golden hue while adding a subtle bitterness.
- Coriander: Brings a hint of citrus and warmth.
- Garlic Powder: Intensifies flavor when rubbed on the chicken.
- Chicken Breasts: Juicy and tender, fitting perfectly into this flavorful masterpiece.
- Unsweetened Coconut Milk: Creates a creamy, luscious consistency without adding sweetness.
- Fresh Ginger: Offers an aromatic zing to the profile.
- Jalapeño Pepper: Adjust for the perfect level of spice.
Variations
One of the best things about Spicy Brazilian Coconut Chicken is how easily it adapts. Here are some exciting ways to tweak it to your liking.
- Vegetarian Option: Swap chicken with chickpeas or tofu for a plant-based twist.
- Substitute Ingredients: Use smoked paprika instead of cayenne for a milder, smoky touch.
- Herb Variations: Mix it up with basil or Thai basil for a different aromatic experience.
How to Make Spicy Brazilian Coconut Chicken
Step 1: Spice Rub
In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Rub this fragrant mixture all over the chicken breasts, ensuring a full, even coat to infuse every bite with flavor.
Step 2: Sear the Chicken
Heat some oil in a skillet over medium heat, then sear the chicken until golden and cooked through, about 6-8 minutes per side. Transfer to a plate and keep covered with foil to retain moisture.
Step 3: Create the Sauce
In the same skillet, add more oil if needed, and sauté the onions, jalapeño, ginger, and garlic until the onions are translucent. Stir in the tomatoes and lemon juice, cooking until the tomatoes soften.
Step 4: Finishing Touches
Add coconut milk to the pan and simmer until the sauce thickens. Return the chicken, along with any juices, to the skillet. Let it all simmer together on low for another 5 minutes, allowing the flavors to meld beautifully.
Pro Tips for Making Spicy Brazilian Coconut Chicken
- Building Flavor Layers: Ensure each spice and ingredient stratifies as you cook, enhancing the dish’s complexity.
- Oil Selection: Use coconut oil to complement the coconut milk and enhance the tropical notes.
- Controlled Heat: Cook on medium heat to thoroughly cook the chicken without burning the spices.
- Finishing Fresh: Always garnish with fresh herbs right before serving for a vibrant finish.
How to Serve Spicy Brazilian Coconut Chicken
Garnishes
Sprinkle chopped cilantro or parsley on top for a fresh, herbaceous twist. A wedge of lime can be squeezed over the chicken for added zest and brightness.
Side Dishes
This dish pairs beautifully with steamed basmati rice or quinoa, which absorbs the rich, spicy sauce. A side of sautéed greens like spinach or kale adds a healthy balance to your plate.
Creative Ways to Present
For an impressive display, serve on a large, colorful platter. Arrange the chicken pieces neatly in the center, surrounded by the creamy sauce, then you’ll have a visual masterpiece that tastes as good as it looks.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container and kept in the fridge for up to 3-5 days. The flavors only continue to develop, making it even tastier after a day or two.
Freezing
Freeze in a suitable container for up to two months. When freezing, separate the sauce and chicken to preserve texture. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally to ensure even warming. Add a splash of water or coconut milk if the sauce has thickened too much in the fridge.
FAQs
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Can I use chicken thighs instead of breasts?
Yes! Chicken thighs add extra juiciness and richness. Adjust cooking times as thighs may need a bit longer to cook through.
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Is there a way to make this dairy-free if I can’t find coconut milk?
Absolutely, you can use almond milk or cashew cream as dairy-free alternatives, although they may alter the flavor profile slightly.
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What can I do to make it less spicy?
To decrease the heat, simply reduce the amount of cayenne pepper and jalapeño, or substitute with bell pepper for no spice.
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Can this be made in an Instant Pot?
Yes, you can adjust the steps for an Instant Pot by sautéing the ingredients first, then setting it on high pressure for about 10 minutes before quick releasing.
Final Thoughts
Spicy Brazilian Coconut Chicken is not just a dish, but an experience waiting to be explored. Whether you’re cooking for yourself or having guests over, it’s a dish that promises satisfaction. Dive into these rich flavors and make it your own. Give it a try, and I’m sure it will become a new favorite in your home!
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: Sautéing
- Cuisine: Brazilian
Description
This Spicy Brazilian Coconut Chicken is a flavorful and creamy dish that combines bold spices with tender chicken, simmered in coconut milk and enriched with fresh vegetables and herbs. Perfect for a hearty dinner with a touch of tropical flair, it balances heat and creaminess beautifully.
Ingredients
Spice Mix
- 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 and Oil
- 4 chicken breasts boneless and skinless
- 3 tablespoon olive oil or coconut oil
Vegetables and 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
Liquid and Garnish
- 2 tablespoon lemon juice freshly squeezed
- 14 ounce unsweetened coconut milk
- 2 tablespoon parsley fresh, chopped or cilantro
Instructions
- Prepare the Spice Rub: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Mix well to create an even spice blend.
- Season the Chicken: Add the chicken breasts to the bowl with the spice mixture and rub thoroughly to coat each piece evenly. Set aside.
- Cook the Chicken: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-8 minutes per side until browned and cooked through. Transfer to a plate and cover with foil to keep warm.
- Prepare the Aromatics: Add the remaining 1 tablespoon of oil to the skillet. Once hot, add the chopped onion, jalapeno, ginger, and garlic. Cook for about 5 minutes until the onion is translucent and fragrant.
- Add Tomatoes and Lemon Juice: Incorporate the chopped tomatoes and lemon juice, season with a pinch of salt and pepper. Cook for another 5 minutes until tomatoes soften.
- Simmer the Sauce: Stir in the coconut milk and bring to a gentle simmer. Continue cooking for 5 minutes until the sauce thickens slightly.
- Combine Chicken and Simmer: Return the cooked chicken to the skillet along with any juices. Reduce heat to low and simmer for an additional 5 minutes to meld flavors.
- Garnish and Serve: Garnish with chopped parsley or cilantro. Serve hot, preferably with rice or your favorite side.
Notes
- Spice to Your Liking: Adjust cayenne and jalapeño to control heat level.
- Storage Tips: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheat gently before serving.
- Coconut Milk Choice: Use unsweetened coconut milk for authentic flavor and creaminess.
- Garnish Options: Add a squeeze of lime or chopped herbs for extra freshness.
Nutrition
- Serving Size: 1 plate
- Calories: 622 kcal
- Sugar: 7g
- Sodium: 868mg
- Fat: 41g
- Saturated Fat: 24g
- Unsaturated Fat: 11g
- Trans Fat: 0.03g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 52g
- Cholesterol: 145mg
