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
Units
Scale
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
