If you’ve ever craved a dish that perfectly balances heat and creaminess, then Spicy Brazilian Coconut Chicken is the revelation your kitchen has been waiting for. This dish sings with vibrant flavors, from zesty spices to silky coconut milk, all enveloping tender, juicy chicken. Let’s dive into why this might just become your new favorite weeknight go-to.
Why You’ll Love This Recipe
- Bold Flavors: Each bite is an explosion of spices tempered by the creamy embrace of coconut milk.
- Simple Ingredients: With a few pantry staples and fresh produce, you’ll create a dish that feels both exotic and comforting.
- Versatile: Perfect for a family dinner that feels special but is easy enough to whip up in under an hour.
- Healthy: Loaded with protein and spices, it’s a nutritious choice that doesn’t skimp on taste.
Ingredients You’ll Need
The beauty of Spicy Brazilian Coconut Chicken lies in the simplicity of its ingredients. Each one brings something unique, from bold flavors to silky textures, resulting in a balanced dish that tantalizes all your senses.
- Cumin, Cayenne Pepper, and Turmeric: This trio lays the foundation for an aromatic spice blend that’s both earthy and spicy.
- Garlic and Ginger: These aromatics add a punch of flavor and depth, making the dish irresistible.
- Chicken Breasts: Lean and protein-rich, they soak up all the delightful flavors, staying moist and tender.
- Unsweetened Coconut Milk: Creates a creamy sauce that tempers the spices and wraps the chicken in lusciousness.
- Fresh Parsley or Cilantro: A fresh, bright finish that complements the rich sauce beautifully.
Variations
Embrace your creativity in the kitchen with these simple tweaks and hacks to make Spicy Brazilian Coconut Chicken your own. Tailor the recipe based on what you have on hand or your dietary needs.
- Veggie Delight: Add bell peppers and zucchini for extra color and nutrition with every bite.
- Mild Version: Tone down the heat by reducing the cayenne pepper and substituting mild chili powder.
- Herbal Twist: Swap parsley with Thai basil or mint for a different fresh herb inflection.
How to Make Spicy Brazilian Coconut Chicken
Step 1: Spice the Chicken
In a large bowl, mix together the cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper. Rub this heavenly mixture over the chicken breasts, ensuring each piece is nicely coated. These spices will form the backbone of our dish, infusing the chicken with incredible warmth and aroma.
Step 2: Sauté and Soften
Next, heat some oil in a large skillet over medium heat. Cook the spiced chicken until it’s golden brown, about 6 to 8 minutes per side. Transfer the cooked chicken to a plate and tent it with foil to keep warm. Then, in the same skillet, sauté onions, jalapeños, ginger, and garlic until the onions are translucent and fragrant.
Step 3: Simmer the Sauce
Add the tomatoes and lemon juice to the skillet, sprinkling a pinch more salt and pepper. Cook until the tomatoes soften, releasing their juices. Pour in the coconut milk, letting the sauce simmer until it thickens up a bit – around 5 minutes. This creates our luscious, aromatic base that’s just begging to cling to the chicken.
Step 4: Finish and Serve
Return the chicken and any collected juices back to the skillet. Let everything gently simmer together for another 5 minutes for the flavors to marry. Sprinkle freshly chopped parsley over the top, and you’re ready to feast!
Pro Tips for Making Spicy Brazilian Coconut Chicken
- Perfect Spice Balance: Adjust the cayenne to control the heat — a little less for a milder experience, more for an extra kick!
- Coconut Milk Consistency: Use full-fat coconut milk for a richer sauce, or lite if you prefer a lighter touch.
- Chicken Tenderness: Allow the chicken to rest a bit before cutting to lock in the juices.
- Batch Cooking: Double the recipe for meal prep — it makes amazing leftovers that taste even better the next day!
How to Serve Spicy Brazilian Coconut Chicken
Garnishes
Enhance each serving with vibrant garnishes — consider adding lime wedges, slivered green onions, or colorful chili slices for a burst of greenery and vibrancy that complements the dish beautifully.
Side Dishes
Pair this delicious chicken with fluffy jasmine rice or quinoa to soak up the creamy sauce, and add a simple green salad or steamed broccoli to create a balanced, nutritious meal.
Creative Ways to Present
Impress your guests by serving in individual bowls with all garnishes on the side, allowing everyone to customize their Spicy Brazilian Coconut Chicken experience. A sprinkle of toasted coconut flakes adds an aesthetic touch with a hint of tropical flavor.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover chicken and sauce into airtight containers. Refrigerate for up to 3 days, ensuring the flavors meld beautifully for an even more scrumptious experience the next time you indulge.
Freezing
For longer storage, freeze the chicken and sauce in freezer-safe containers for up to three months. Thaw overnight in the fridge, keeping the flavors locked in until you’re ready to enjoy.
Reheating
Gently reheat leftovers over low heat on the stovetop, adding a splash of coconut milk or water to loosen the sauce. Alternatively, use the microwave, stirring occasionally to ensure even heating throughout.
FAQs
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Can I use other types of meat instead of chicken?
Absolutely! This recipe adapts well to shrimp or firm white fish like cod. Adjust cooking times to ensure seafood doesn’t overcook.
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Is there a way to make this recipe vegetarian?
Yes! Swap chicken for tofu or chickpeas and use vegetable broth instead of any meat-based broths for a comforting vegetarian dish.
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What can I do if the sauce is too spicy?
If your sauce ends up too spicy, add more coconut milk to tone down the heat, or serve with a dollop of plain yogurt to balance the spice.
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Can I prepare the spice mix in advance?
Certainly! Mix up your spices a day or two before to cut down on prep time. Store the blend in an airtight container until you’re ready to cook.
Final Thoughts
Dive into a world of vibrant flavors with Spicy Brazilian Coconut Chicken. It’s a dish full of heart, passion, and satisfying textures, all with the comforting allure of homemade elegance. I can’t wait for you to try it and share your thoughts with your loved ones!
Print
Spicy Brazilian Coconut Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Simmering
- Cuisine: Brazilian
Description
Spicy Brazilian Coconut Chicken is a flavorful and aromatic dish featuring tender chicken breasts simmered in a rich, coconut milk-based sauce infused with warm spices, fresh vegetables, and zesty lemon juice. Perfect for a comforting dinner with a touch of exotic spice.
Ingredients
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 Cooking 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
Other Ingredients
- 2 tablespoon lemon juice freshly squeezed
- 14 ounce unsweetened coconut milk
- 2 tablespoon parsley fresh, chopped or cilantro
Instructions
- Prepare the Spice Mix: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Mix well to combine.
- Coat the Chicken: Add the chicken breasts to the bowl with the spice mix and rub thoroughly so each piece is evenly coated with the spices.
- Cook the Chicken: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken breasts and cook on both sides until browned and cooked through, about 6 to 8 minutes per side. Transfer to a plate and cover with foil to keep warm.
- Sauté Aromatics: Add the remaining oil to the skillet. Once hot, add chopped onion, jalapeno, chopped ginger, and minced garlic. Cook until the onion softens and becomes translucent, approximately 5 minutes.
- Prepare the Tomato base: Add chopped tomatoes, lemon juice, salt, and pepper to the skillet. Cook for about 5 minutes until the tomatoes soften and release their juices.
- Add Coconut Milk and Simmer: Pour in the coconut milk and stir. Bring to a gentle simmer and cook for another 5 minutes until the sauce thickens slightly.
- Combine Chicken and Finish Cooking: 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 ensure chicken is heated through.
- Garnish and Serve: Sprinkle with chopped parsley or cilantro before serving. Pair with rice or your preferred side dish.
Notes
- Adjust the level of heat by modifying the amount of cayenne pepper according to taste.
- You can substitute chicken thighs if preferred, cooking slightly longer if desired.
- For a creamier sauce, simmer the coconut milk longer until it thickens more.
- This dish pairs well with white rice or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 125 mg
