Description

Spicy Brazilian Coconut Chicken is a flavorful and aromatic dish featuring tender chicken breasts cooked in a creamy coconut milk sauce infused with warm spices, fresh ginger, and jalapenos. Perfect for those who love a bit of heat and rich Caribbean-inspired flavors, it’s a hearty yet smooth dish that’s easy to prepare and perfect for weeknight dinners or special gatherings.

Ingredients

Units Scale

Spice Mix

1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Main Ingredients

4 chicken breasts, boneless and skinless
3 tablespoons olive oil or coconut oil

Sautéed Vegetables & Sauce

1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon fresh ginger, chopped
3 cloves garlic, minced
3 medium tomatoes, chopped
2 tablespoons lemon juice, freshly squeezed
14 ounces unsweetened coconut milk

Garnish & Final Touches

2 tablespoons fresh parsley or cilantro, chopped

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Instructions

Prepare Spice Mix: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Mix well to evenly distribute the spices.
Coat Chicken: Add the chicken breasts to the spice mixture and rub thoroughly to coat all sides with the spices.
Cook Chicken: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the seasoned chicken and cook for about 6-8 minutes per side until browned and cooked through. Transfer to a plate, cover with foil, and set aside.
Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add the chopped onion, jalapeno, ginger, and garlic. Cook until the onion is softened and translucent, about 5 minutes.
Add Tomatoes and Lemon: Stir in chopped tomatoes and lemon juice. Season with a pinch of salt and pepper. Cook for another 5 minutes until the tomatoes soften and release their juices.
Add Coconut Milk: Pour in the coconut milk and bring to a gentle simmer. Cook for about 5 minutes until the sauce starts to thicken.
Combine Chicken and Sauce: Return the cooked chicken to the skillet along with any juices. Reduce heat to low and simmer for an additional 5 minutes to allow flavors to meld and chicken to absorb the sauce.
Garnish and Serve: Garnish with chopped parsley or cilantro. Serve hot, ideally with rice or your favorite side.

Notes

Adjust heat level by increasing or decreasing cayenne pepper and jalapeno according to your spice tolerance.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
For extra creaminess, you can add a splash of additional coconut milk or coconut cream when simmering.
Serve with steamed rice, cauliflower rice, or a side of greens for a complete meal.

Nutrition

Serving Size: 1 chicken breast with sauce
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