If you’re looking for a dish that’s tropical, vibrant, and delightfully bold, look no further than my Spicy Brazilian Coconut Chicken. This dish is a tantalizing experience of exotic flavors and creamy textures that will surely transport you straight to the heart of Brazil from the comfort of your kitchen!
Why You’ll Love This Recipe
- Exotic Flavors: The perfect blend of spices and coconut milk creates an aromatic, inviting dish.
- Simple to Make: With straightforward steps, it’s easy to bring a taste of Brazil to your table.
- Healthy and Satisfying: Packed with protein and rich spices, it’s both nutritious and delicious.
- Versatile Dish: Easy to customize in spice levels to suit your personal taste preferences.
Ingredients You’ll Need
Let’s talk about the essentials: these are the ingredients that make our Spicy Brazilian Coconut Chicken truly sensational. From aromatic spices to creamy coconut milk, each component delivers a unique dimension to this dish, enhancing its vibrant taste and delightful texture.
- Cumin: Adds a warm, earthy depth that’s fundamental to Brazilian cuisine.
- Cayenne Pepper: Offers the heat that gives this dish its kick—adjust to taste!
- Turmeric: Brightens up the dish with its golden hue and subtle peppery flavor.
- Ground Coriander: Provides a lemony, aromatic touch that complements the coconut.
- Garlic Powder: Enhances the overall savory profile without overpowering other flavors.
- Chicken Breasts: Boneless and skinless, they absorb flavors beautifully while staying juicy.
- Coconut Milk: The key to that creamy, rich sauce we adore—make sure it’s unsweetened!
Variations
One of the joys of cooking is making a recipe truly your own. Our Spicy Brazilian Coconut Chicken is no exception, and it’s incredibly easy to tweak based on what you have on hand or your dietary needs.
- Vegetarian Option: Swap chicken for chickpeas or tofu for a hearty, protein-packed alternative.
- Milder Version: If you’re sensitive to spice, reduce the cayenne and jalapeño for a gentler flavor.
- Extra Veggies: Add bell peppers or spinach for added color and nutrition.
How to Make Spicy Brazilian Coconut Chicken
Step 1: Spice It Up
In a large bowl, combine the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Rub this flavorful blend all over the chicken breasts until they’re well coated. It’s like infusing every bite with a promise of bold, exciting flavors.
Step 2: Sear the Chicken
Heat oil in a skillet over medium heat, and place the seasoned chicken in once the oil is shimmering. Cook until each side is browned and cooked through, about 6 to 8 minutes per side. Then transfer to a plate and tent with foil to keep warm while you prepare the sauce.
Step 3: Prepare the Sauce
In the same skillet, add more oil if needed. Sauté the onion, jalapeño, ginger, and garlic until everything is fragrant and the onion is translucent. Stir in the tomatoes and lemon juice, cooking until the tomatoes start to break down. Then, pour in the coconut milk and let it simmer until slightly thickened.
Step 4: Finish and Serve
Return the chicken and any accumulated juices to the skillet, submerging it in the luscious sauce. Turn the heat to low and let it all mingle for a few more minutes. Garnish with fresh parsley or cilantro before serving. Voila, a delightful Spicy Brazilian Coconut Chicken is ready to enjoy!
Pro Tips for Making Spicy Brazilian Coconut Chicken
- Flavor Infusion: Let the chicken rest with the spices for at least 10 minutes before cooking to allow flavors to penetrate deeply.
- Searing Technique: Ensure the skillet is hot before adding the chicken to achieve a beautifully browned crust.
- Sauce Consistency: Simmer the sauce to your desired consistency—thicker for a richer flavor or keep it light for more coating per bite.
- Garnish Magic: Fresh herbs like parsley or cilantro add brightness and a touch of freshness to the final dish.
How to Serve Spicy Brazilian Coconut Chicken
Garnishes
Garnish with freshly chopped cilantro or parsley to add a pop of color and fresh flavor. A sprinkle of lime zest enhances the dish with a zesty note that complements the creamy coconut perfectly.
Side Dishes
Pair this delightful chicken with steaming hot rice or fluffy quinoa to soak up the delicious sauce. For a lighter option, serve alongside a crisp green salad or grilled vegetables for a well-rounded meal.
Creative Ways to Present
Serve each chicken breast atop a bed of jasmine rice, with the coconut sauce thoughtfully drizzled around. For a splash of color, add sliced, sautéed bell peppers for a touch of artistry on the plate!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and store them in the refrigerator for up to 3-5 days. This dish reheats beautifully, allowing the flavors to meld even more overnight.
Freezing
You can freeze the Spicy Brazilian Coconut Chicken for up to 3 months. Use a freezer-safe container, and make sure the chicken and sauce have cooled before freezing to maintain the best texture and flavor.
Reheating
Reheat the chicken on the stove over low heat until warmed through, stirring occasionally to reincorporate the sauce. If it seems too thick, add a splash of water or coconut milk to regain its original consistency.
FAQs
-
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will work beautifully here and tend to be juicier, but they might require a slightly longer cooking time to ensure they’re fully cooked through.
-
What can I use instead of coriander?
If you don’t have ground coriander, try using cumin or a mix of cumin and a bit of lime zest for a similar flavor profile.
-
Is it possible to make this dish dairy-free?
Yes, since this recipe already uses coconut milk instead of dairy, it’s a perfect choice for those looking to avoid dairy products entirely.
-
How do I reduce the spice level for kids?
Reduce or omit the cayenne and jalapeño peppers, and consider adding a bit of sugar or honey to mellow out any remaining heat.
Final Thoughts
This Spicy Brazilian Coconut Chicken is not just a dish; it’s an experience. I hope you give it a try and let its rich flavors and creamy textures whisk you away to a warmer, sunnier place. Dive into your kitchen and create something truly unforgettable today!
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: Sautéeing
- Cuisine: Brazilian
Description
Spicy Brazilian Coconut Chicken is a flavorful and creamy dish that combines tender boneless chicken breasts with a rich, spicy coconut milk sauce infused with aromatic spices and fresh herbs. Perfect for a quick weeknight dinner or a tropical-inspired meal, this recipe showcases the bold flavors of Brazil with a hint of heat and a burst of freshness from the herbs.
Ingredients
Spice Rub
- 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
Sautéed Vegetables and Aromatics
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon fresh ginger, chopped
- 3 cloves garlic, minced
Tomato and Citrus
- 3 medium tomatoes, chopped small
- 2 tablespoon lemon juice, freshly squeezed
Coconut Milk and Herbs
- 14 ounce unsweetened coconut milk
- 2 tablespoon parsley or cilantro, fresh, chopped
Instructions
- Prepare the Spice Rub: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Mix well to blend the spices thoroughly.
- Coat the Chicken: Add the chicken breasts to the bowl with the spice mixture. Rub the spices all over the chicken to ensure an even coat. Set aside.
- Cook the Chicken: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken breasts and cook on each side until browned and cooked through, about 6-8 minutes per side. Transfer cooked chicken to a plate and cover with foil to keep warm.
- Sauté Aromatics: In the same skillet, add the remaining oil. Add chopped onion, jalapeno, ginger, and garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
- Add Tomatoes and Lemon: Stir in the chopped tomatoes and lemon juice. Season with a pinch of salt and pepper. Cook for an additional 5 minutes until the tomatoes soften.
- Simmer the Sauce: Pour in the coconut milk and bring to a gentle simmer. Cook until the sauce thickens slightly, about 5 minutes.
- Combine Chicken with Sauce: Return the chicken to the skillet, along with any juices. Reduce heat to low and simmer for another 5 minutes to absorb flavors.
- Garnish and Serve: Sprinkle chopped parsley or cilantro over the dish and serve hot, ideally with rice or your favorite side.
Notes
- Spice to Your Liking: Adjust the level of cayenne and jalapeno according to your heat preference. Remove seeds to lessen heat or add more for extra spice.
- Storage Tips: Refrigerate leftovers in an airtight container for 3-5 days. Reheat gently on the stovetop or microwave for best results.
- Coconut Milk Choice: Use unsweetened coconut milk to keep the dish savory without added sweetness.
- Garnish Options: Add fresh lime juice or sliced lime wedges for an extra zesty flavor. Fresh herbs like basil or parsley also complement the dish nicely.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg
Your email address will not be published. Required fields are marked *