If you’re ready for a delicious culinary adventure, then Spicy Brazilian Coconut Chicken is calling your name! This dish combines mouth-watering spices with creamy coconut milk, enveloping tender chicken in a flavorful sauce that will transport you straight to Brazil.
Why You’ll Love This Recipe
- Exotic Flavor: The blend of spices creates a unique taste experience that’s both bold and comforting.
- Creamy Indulgence: The coconut milk delivers a creamy texture that makes every bite rich and satisfying.
- Customizable Heat: Adjust the level of spiciness to your liking, making it perfect for all spice tolerance.
- Nutrient-Rich: Packed with flavors and nutrients, this dish is as healthy as it is tasty!
Ingredients You’ll Need
Let’s dive into the ingredients that make Spicy Brazilian Coconut Chicken so delightful. Each one plays a crucial role in creating exceptional flavors that will transport you to vibrant Brazil.
- Cumin: This warm spice brings depth to the chicken with its earthy flavors.
- Cayenne Pepper: Adds a kick that you can dial up or down to taste.
- Turmeric: Gives the dish its golden color and a subtle, peppery flavor.
- Coriander: Provides a light, lemony nuance, adding freshness to the blend.
- Garlic Powder: Enhances the savory notes of the chicken effortlessly.
- Chicken Breasts: Boneless and skinless, they soak up the spices beautifully.
- Coconut Milk: Choose unsweetened to keep the savory balance. It adds creaminess without overwhelming sweetness.
Variations
Feel free to tweak the Spicy Brazilian Coconut Chicken to suit personal tastes or dietary requirements. Its versatility makes it perfect for a little culinary improvisation!
- Vegetarian Twist: Swap chicken for hearty vegetables like bell peppers, zucchini, or tofu, making a delightful veggie version.
- Nutty Addition: Stir in a handful of cashews or almonds for added crunch and flavor complexity.
- Creamier Sauce: Add a splash of cream or yogurt for an extra-rich texture that pairs wonderfully with the coconut milk.
How to Make Spicy Brazilian Coconut Chicken
Step 1: Spice the Chicken
Mix the cumin, cayenne, turmeric, coriander, garlic powder, salt, and pepper in a large bowl. Coat the chicken breasts thoroughly with this aromatic blend to ensure every bite carries the dish’s signature spicy and savory notes.
Step 2: Pan-Sear to Perfection
In a skillet, heat two tablespoons of oil over medium heat. Cook the chicken for 6 to 8 minutes on each side until beautifully golden and cooked through. Keep the chicken warm by covering it with foil while you prepare the sauce.
Step 3: Build the Sauce
With the remaining oil, sauté the onion, jalapeño, ginger, and garlic until the onion is translucent. Add tomatoes and lemon juice, simmering for a deeper flavor profile. Stir in the coconut milk and let the sauce thicken slightly.
Step 4: Combine and Simmer
Return the chicken and its juices to the skillet. Reduce heat to low, allowing the flavors to meld and penetrate the chicken. After 5 minutes, your aromatic Brazilian coconut chicken is ready to serve!
Pro Tips for Making Spicy Brazilian Coconut Chicken
- Spice Intensity: If you prefer a milder dish, reduce the cayenne and jalapeño, balancing flavors with a touch of extra coconut milk.
- Searing Secrets: Ensure the skillet is hot enough to quickly seal in juices for moist chicken breasts.
- Sauce Thickening: Let the sauce simmer gently; this helps it thicken and develop rich flavors without becoming overpowering.
- Prep Ahead: Marinade the chicken in the spices overnight to enhance flavors and make the cooking process even easier!
How to Serve Spicy Brazilian Coconut Chicken
Garnishes
Top your dish with freshly chopped parsley or cilantro. For an added citrus touch, a wedge of lime on the side can elevate the flavors, providing a fresh contrast to the creamy coconut sauce.
Side Dishes
Serve this Spicy Brazilian Coconut Chicken with fluffy jasmine rice or quinoa to soak up the delicious sauce. A simple green salad with a light vinaigrette also complements the rich flavors beautifully.
Creative Ways to Present
Try serving the chicken in shallow stoneware bowls to keep the warmth in, with colorful plates to add a festive touch. Pair with tropical fruits for color and visual appeal.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors continue to meld, delivering an even richer taste when reheated.
Freezing
Freeze portions in airtight containers for up to two months. Thaw overnight in the refrigerator for a quick, savory meal during busy weeks.
Reheating
Gently warm leftovers on the stove over low heat, stirring occasionally to maintain the creamy consistency. Alternatively, reheat in the microwave covered with a microwave-safe lid to prevent mess.
FAQs
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Can I use canned tomatoes instead of fresh?
Yes, you can substitute fresh tomatoes with canned diced tomatoes for convenience, especially if tomatoes are not in season.
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Is there a vegetarian version of Spicy Brazilian Coconut Chicken?
Absolutely! Replace chicken with hearty vegetables such as bell peppers, cauliflower, or tofu, and follow the same steps for a vegetarian option.
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What is the best coconut milk to use?
Choose unsweetened coconut milk to better control the sweetness and savor the perfect balance with the spices.
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Can I prepare the dish in advance?
Yes, marinating the chicken overnight intensifies the flavors. Reheat gently to preserve its delightful texture and taste before serving.
Final Thoughts
Why not shake up your dinner routine with this Spicy Brazilian Coconut Chicken? It’s a true flavor fiesta in your mouth, combining spices and richness into an unforgettable dish. You’ll find yourself coming back for seconds—and maybe even thirds!
Print
Spicy Brazilian Coconut Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Description
Spicy Brazilian Coconut Chicken is a flavorful and creamy dish that combines bold spices with tender chicken breasts cooked in a rich coconut milk sauce. Perfect for those who enjoy a bit of heat and tropical flavors, this recipe is easy to prepare and yields a satisfying meal for the family.
Ingredients
Spice Rub
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Chicken and Oil
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil or coconut oil
Vegetables and Aromatics
- 1 medium onion, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 tablespoon fresh ginger, chopped
- 3 cloves garlic, minced
For the Sauce
- 3 medium tomatoes, chopped
- 2 tablespoon lemon juice, freshly squeezed
- 14 ounces unsweetened coconut milk
Finishing and Garnish
- 2 tablespoon fresh parsley or cilantro, chopped
Instructions
- Prepare Spice Mixture: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Mix well to create an even spice rub.
- Season Chicken: Add chicken breasts to the bowl and rub the spice mixture all over each piece to ensure thorough coating.
- Cook Chicken: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-8 minutes per side, until browned and fully cooked through. Transfer the cooked chicken to a plate and cover with foil to keep warm.
- Sauté Vegetables and Aromatics: In the same skillet, add the remaining oil. Sauté onion, jalapeño, ginger, and garlic until the onion becomes translucent and soft, about 5 minutes.
- Add Tomatoes and Lemon Juice: Mix in chopped tomatoes and lemon juice. Season with a pinch of salt and pepper. Cook for an additional 5 minutes until tomatoes soften and release their juices.
- Add Coconut Milk and Simmer: Pour in coconut milk and stir. Bring to a gentle simmer and cook until the sauce thickens slightly, about 5 minutes.
- Return Chicken to Sauce: Place the cooked chicken breasts back into the skillet, along with any juices. Reduce heat to low and simmer for another 5 minutes to blend flavors and reheat the chicken.
- Garnish and Serve: Sprinkle with freshly chopped parsley or cilantro. Serve hot, preferably over rice or with your favorite sides.
Notes
- Adjust Spiciness: Modify cayenne pepper and jalapeño amount to suit your heat preference.
- Storage Tips: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheat gently before serving.
- Coconut Milk Choice: Use unsweetened coconut milk for authentic flavor and creaminess.
- Variations: You can substitute chicken thighs for breasts if desired, adding extra flavor and tenderness.
Nutrition
- Serving Size: 1 piece (about 1/4 of dish)
- Calories: 622 kcal
- Sugar: 7 g
- Sodium: 868 mg
- Fat: 41 g
- Saturated Fat: 24 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.03 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 52 g
- Cholesterol: 145 mg
