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
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 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
