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
Units
Scale
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
