Description
A flavorful and spicy Brazilian Coconut Chicken dish that combines aromatic spices, tender chicken breasts, and creamy coconut milk, delivering a rich and vibrant meal perfect for dinner.
Ingredients
Scale
Spice Mix
- 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)
Main Ingredients
- 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)
Instructions
- Mix the spices: In a large bowl, combine the ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and pepper to create a well-blended spice mixture.
- Season and sear the chicken: Add the chicken breasts to the bowl and rub the spice mixture all over them, ensuring they are evenly coated. Heat 2 tablespoons of oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook for 6 to 8 minutes on each side until browned and cooked through. Remove chicken and transfer to a plate, covering with foil to keep warm.
- Sauté the vegetables: In the same skillet, add the remaining tablespoon of oil and heat. Add the chopped onion, jalapeno, ginger, and minced garlic. Cook, stirring occasionally, until the onion becomes softened and translucent, about 5 minutes.
- Add tomatoes and lemon juice: Stir in the chopped tomatoes and freshly squeezed lemon juice. Season lightly with salt and pepper, and cook for another 5 minutes until the tomatoes soften and start breaking down.
- Simmer with coconut milk: Pour in the unsweetened coconut milk and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes until the sauce thickens slightly.
- Combine chicken with sauce: Return the seared chicken breasts and any accumulated juices to the skillet. Reduce the heat to low and cook for an additional 5 minutes, allowing the chicken to absorb the flavors of the sauce.
- Serve: Garnish the dish with freshly chopped parsley or cilantro and serve warm, perfect over rice or with your choice of sides.
Notes
- You can substitute chicken thighs for breasts if preferred; adjust cooking time accordingly.
- Adjust cayenne pepper quantity to control the spiciness of the dish.
- For a thicker sauce, simmer longer or add a cornstarch slurry.
- Pair this dish with steamed rice or crusty bread to soak up the rich sauce.
- Fresh cilantro can be used instead of parsley for a slightly different herbaceous flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Keywords: Brazilian chicken, coconut milk chicken, spicy chicken recipe, stovetop chicken, coconut chicken curry, easy Brazilian recipe
