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
Units
Scale
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
