Name: Spicy Brazilian Coconut Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Brazilian
Ingredients: 1 teaspoon ground cumin; 1 teaspoon cayenne pepper; 1 teaspoon turmeric; 1 teaspoon ground coriander; ½ teaspoon garlic powder; 1 teaspoon salt; ½ teaspoon pepper (or to taste); 4 boneless, skinless chicken breasts; 3 tablespoons olive oil (or coconut oil); 1 medium onion, chopped; 1 jalapeno pepper, seeded and chopped; 1 tablespoon fresh ginger, chopped; 3 cloves garlic, minced; 3 medium tomatoes, chopped small; 2 tablespoons freshly squeezed lemon juice; 14 ounce unsweetened coconut milk; 2 tablespoons fresh parsley, chopped (or cilantro)

Introduction

This Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish that combines fragrant spices with creamy coconut milk. It’s perfect for a weeknight dinner when you want something comforting yet exotic. The blend of heat and citrus brightens up tender, juicy chicken breasts for a satisfying meal.

A white plate with a single cooked chicken breast sliced into five thick pieces, placed slightly overlapping in the center, with a creamy yellow sauce filled with small pieces of red tomato and green herbs spread all around the chicken. The sauce has a smooth, rich texture with visible bits of herbs scattered on top and around the plate. Fresh chopped green herbs are sprinkled over the chicken and sauce for a fresh look. The plate is set on a white marbled surface with a blurred background showing a fork and dark green peppers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 teaspoon cumin (ground)

1 teaspoon cayenne pepper

1 teaspoon turmeric

1 teaspoon coriander (ground)

½ teaspoon garlic powder

1 teaspoon salt

½ teaspoon pepper (or to taste)

4 chicken breasts (boneless and skinless)

3 tablespoon olive oil (or coconut oil)

1 medium onion (chopped)

1 jalapeno pepper (seeded and chopped)

1 tablespoon fresh ginger (chopped)

3 cloves garlic (minced)

3 medium tomatoes (chopped small)

2 tablespoon lemon juice (freshly squeezed)

14 ounce unsweetened coconut milk

2 tablespoon parsley (fresh, chopped or cilantro)

Instructions

Step 1: In a large bowl, combine the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper to create the spice mix.

Step 2: Add the chicken breasts to the bowl and rub the spice mixture all over them until well coated.

Step 3: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken and cook for 6 to 8 minutes on each side, or until browned and cooked through. Transfer to a plate and cover with foil to keep warm.

Step 4: In the same skillet, add the remaining 1 tablespoon of oil and heat. Sauté the chopped onion, jalapeno, ginger, and garlic until the onion becomes soft and translucent, about 5 minutes.

Step 5: Stir in the chopped tomatoes and lemon juice. Season with a bit of salt and pepper and cook for 5 more minutes until the tomatoes soften.

Step 6: Pour in the coconut milk and simmer the sauce, stirring occasionally, until it thickens slightly, about 5 minutes.

Step 7: Return the chicken and any accumulated juices to the skillet. Reduce heat to low and cook for an additional 5 minutes to meld the flavors.

Step 8: Garnish with chopped parsley or cilantro and serve warm.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work great and will add extra juiciness. Adjust cooking time to ensure they are fully cooked.

Is unsweetened coconut milk necessary?

Using unsweetened coconut milk keeps the dish savory without added sweetness. Sweetened versions will alter the flavor balance, so it’s best to stick with unsweetened.