Description
This Spicy Brazilian Coconut Chicken recipe combines bold flavors of cumin, cayenne, turmeric, and coriander with creamy coconut milk to create a rich and aromatic dish. Tender boneless chicken breasts are browned to perfection, then simmered in a vibrant sauce made with fresh tomatoes, jalapeno, ginger, and garlic. The dish is finished with fresh parsley or cilantro for a burst of freshness, making it a delightful and comforting dinner option with Brazilian flair.
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
Chicken and Cooking
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil or coconut oil, divided
- 1 medium onion, chopped
- 1 jalapeno 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 Spice Mixture: In a large bowl, combine ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and black pepper. Mix well to create a flavorful spice blend.
- Season Chicken: Rub the prepared spice mixture evenly all over the boneless, skinless chicken breasts ensuring each piece is fully coated for maximum flavor.
- Cook Chicken: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook until browned on both sides and fully cooked through, approximately 5-7 minutes per side depending on thickness. Once done, transfer the chicken to a plate and cover with foil to keep warm.
- Make Sauce Base: In the same skillet, add the remaining 1 tablespoon of oil. Sauté the chopped onion, seeded and chopped jalapeno, fresh ginger, and minced garlic until the onion becomes translucent and fragrant, about 3-4 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 the mixture until the tomatoes soften and break down, about 5 minutes, stirring occasionally.
- Add Coconut Milk and Simmer: Pour in the unsweetened coconut milk and stir to combine. Reduce heat to medium-low and let the sauce simmer gently, allowing it to thicken slightly, approximately 8-10 minutes.
- Finish Dish: Return the cooked chicken breasts to the skillet, nestling them in the sauce. Continue to cook on low heat for 5 more minutes, letting the chicken absorb the flavors.
- Garnish and Serve: Sprinkle freshly chopped parsley or cilantro over the dish before serving. Serve warm with your choice of sides such as rice or vegetables.
Notes
- You can substitute chicken thighs if preferred for juicier meat.
- Adjust cayenne pepper to control the heat level according to your taste.
- Unsweetened coconut milk keeps the sauce creamy without added sugar.
- This dish pairs well with steamed white rice or crusty bread to soak up the sauce.
- For a gluten-free version, ensure all spices are pure and uncontaminated.
