Description
This Spicy Brazilian Coconut Chicken recipe features tender, boneless chicken breasts infused with a vibrant blend of cumin, cayenne, turmeric, coriander, and garlic. Sautéed to golden perfection and simmered in a rich, creamy sauce made from fresh tomatoes, jalapeños, ginger, garlic, and unsweetened coconut milk, this dish delivers a perfect balance of heat and tropical creaminess. Garnished with fresh parsley or cilantro, it makes a flavorful and aromatic meal ideal for any occasion.
Ingredients
Scale
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 black pepper, or to taste
Main Ingredients
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil or coconut oil, divided
- 1 medium onion, chopped
- 1 jalapeño 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 or cilantro, chopped (for garnish)
Instructions
- Prepare the Spice Mix and Coat Chicken: In a large bowl, combine ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and black pepper. Add the chicken breasts and rub the spice mixture thoroughly over all surfaces, ensuring they are well coated.
- Cook the Chicken: Heat 2 tablespoons of the olive or coconut oil in a large skillet over medium heat. Add the spiced chicken breasts and cook for 6 to 8 minutes on each side until the chicken is browned and cooked through. Once done, transfer the chicken to a plate and cover with foil to keep warm.
- Sauté Aromatics: Using the same skillet, add the remaining 1 tablespoon of oil and heat. Add chopped onion, jalapeño pepper, fresh ginger, and minced garlic. Cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes.
- Add Tomatoes and Lemon Juice: Stir in the chopped tomatoes and freshly squeezed lemon juice. Season with a pinch of salt and pepper, then cook for an additional 5 minutes until the tomatoes soften and meld with the aromatics.
- Simmer with Coconut Milk: Pour in the unsweetened coconut milk and bring the mixture to a simmer. Allow the sauce to thicken gently while simmering for about 5 minutes, stirring occasionally to prevent sticking.
- Combine Chicken with Sauce: Return the cooked chicken breasts and any accumulated juices to the skillet. Reduce the heat to low and cook everything together for another 5 minutes, allowing the chicken to soak up the flavors and the sauce to thicken further.
- Garnish and Serve: Sprinkle chopped fresh parsley or cilantro over the dish just before serving to add a vibrant color and fresh herbal note. Serve warm and enjoy!
Notes
- Spice to Your Liking: Adjust cayenne pepper and jalapeño quantities to suit your preferred level of heat, making the dish milder or spicier as desired.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for 3 to 5 days. This dish reheats well and often tastes even better the next day.
- Coconut Milk Choice: Use unsweetened coconut milk to keep the sauce creamy without adding sweetness, which balances the spices perfectly.
- Garnish Options: Besides parsley or cilantro, consider adding a squeeze of fresh lime juice for an extra zesty finish and brightness.
