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Spicy Brazilian Coconut Chicken Recipe

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3.9 from 5 reviews

A vibrant and flavorful Spicy Brazilian Coconut Chicken recipe featuring a blend of aromatic spices, tender chicken breasts seared to perfection and simmered in a rich coconut milk sauce with fresh tomatoes, jalapeno, and ginger. This dish offers a harmonious balance of heat and creaminess, perfect for a comforting yet exotic meal.

Ingredients

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 ounces unsweetened coconut milk
  • 2 tablespoons fresh parsley, chopped (or cilantro)

Instructions

  1. Mix the spices: In a large bowl, combine the ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and pepper until well mixed.
  2. Season and sear the chicken: Add the chicken breasts to the bowl and thoroughly rub the spice mixture all over them to ensure even coating. Heat 2 tablespoons of the olive or coconut oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook for 6 to 8 minutes per side until browned and cooked through. Remove the chicken from the skillet and cover with foil to keep warm.
  3. Sauté the veggies: Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat. Add the chopped onion, seeded and chopped jalapeno, chopped ginger, and minced garlic. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
  4. Add tomatoes and lemon juice: Stir in the chopped tomatoes and freshly squeezed lemon juice. Season lightly with salt and pepper, then cook for another 5 minutes until the tomatoes have softened.
  5. Simmer with coconut milk: Pour in the unsweetened coconut milk and bring the mixture to a gentle simmer. Let the sauce cook until it thickens slightly, about 5 minutes, stirring occasionally.
  6. Combine with chicken: Return the seared chicken breasts along with any juices that have collected back into the skillet with the sauce. Reduce the heat to low and cook for an additional 5 minutes to allow the flavors to meld.
  7. Serve: Garnish the finished dish with freshly chopped parsley or cilantro and serve hot.

Notes

  • For a milder dish, reduce or omit the cayenne pepper and jalapeno.
  • Chicken thighs can be substituted for chicken breasts for juicier meat.
  • Serve with rice or crusty bread to soak up the delicious sauce.
  • Use coconut oil to enhance the coconut flavor.
  • Leftovers store well in the refrigerator for up to 3 days.

Find it online: https://recipeplenty.com/spicy-brazilian-coconut-chicken-recipe/