Description
A vibrant and flavorful Spicy Brazilian Coconut Chicken that features a blend of aromatic spices, rich coconut milk, and fresh ingredients. This dish combines tender chicken breasts cooked to perfection with a creamy, spicy sauce enhanced by cumin, cayenne, turmeric, and fresh herbs, making it a comforting yet exotic meal perfect for any occasion.
Ingredients
Scale
Spices
- 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 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
Instructions
- Prepare Spice Mixture: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper. Mix well to create a uniform spice rub.
- Season Chicken: Rub the prepared spice mixture evenly all over the chicken breasts, ensuring full coverage for maximum flavor.
- Cook Chicken: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the spiced chicken breasts and cook until both sides are browned and the chicken is cooked through, approximately 6-7 minutes per side depending on thickness. Once cooked, transfer the chicken to a plate and cover with foil to keep warm.
- Make Sauce Base: Add the remaining 1 tablespoon of oil to the skillet. Sauté the chopped onion, jalapeno, fresh ginger, and minced garlic until the onion becomes translucent and fragrant, about 3-4 minutes.
- Add Tomatoes and Lemon: Stir in the chopped tomatoes and freshly squeezed lemon juice into the skillet. Season lightly and cook the mixture until the tomatoes soften and break down, about 5 minutes.
- Incorporate Coconut Milk: Pour in the unsweetened coconut milk, stirring to combine it thoroughly with the tomato mixture. Reduce heat and simmer the sauce gently, allowing it to thicken slightly, usually around 7-10 minutes.
- Finish Cooking: Return the cooked chicken breasts to the skillet with the sauce. Let them simmer on low heat for an additional 5 minutes to meld the flavors and heat the chicken through.
- Garnish and Serve: Sprinkle the chopped fresh parsley or cilantro over the dish before serving to add a vibrant color and fresh herbaceous note. Serve hot.
Notes
- For a spicier version, do not remove seeds from the jalapeno or add extra cayenne pepper.
- Use coconut oil for a stronger coconut flavor and a more authentic Brazilian touch.
- To make it gluten-free, ensure all spices are pure and uncontaminated by gluten-containing products.
- This dish pairs wonderfully with white rice or crusty bread to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop gently to avoid curdling the coconut milk.
