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Spicy Brazilian Coconut Chicken Recipe

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★★★★★

4.7 from 50 reviews

This Spicy Brazilian Coconut Chicken recipe features tender chicken breasts infused with a vibrant blend of spices, simmered in a creamy coconut milk sauce with fresh tomatoes, jalapenos, and ginger, creating a perfect balance of heat and tropical flavors. A delicious and comforting dish that highlights Brazilian-inspired spices and ingredients.

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 & Cooking

  • 4 boneless, skinless chicken breasts
  • 3 tablespoons olive oil or coconut oil, divided

Sauce & Aromatics

  • 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

  1. Prepare the spice mix: In a large bowl, combine the ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and pepper. Mix thoroughly to create a well-blended spice mixture.
  2. Coat the chicken: Add the chicken breasts to the bowl with the spice mixture. Rub the spices all over the chicken pieces until evenly coated for full flavor penetration.
  3. Brown the chicken: Heat 2 tablespoons of olive or coconut oil in a large skillet over medium heat. Add the coated chicken breasts and cook for 6 to 8 minutes on each side until browned and cooked through. Remove the chicken from the skillet, transfer to a plate, and cover with foil to keep warm.
  4. Sauté aromatics: Add the remaining 1 tablespoon of oil to the same skillet and heat. Add chopped onion, jalapeno, fresh ginger, and minced garlic. Cook until the onion softens and becomes translucent, approximately 5 minutes.
  5. Add tomatoes and lemon juice: Stir in the chopped tomatoes and freshly squeezed lemon juice. Season with a pinch of salt and pepper. Continue cooking for 5 minutes until the tomatoes soften and begin to break down.
  6. Simmer with coconut milk: Pour in the unsweetened coconut milk and bring the mixture to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
  7. Reintroduce the chicken: Place the cooked chicken breasts back into the skillet along with any accumulated juices. Reduce the heat to low and cook for an additional 5 minutes to allow the flavors to meld and the chicken to reheat.
  8. Garnish and serve: Sprinkle the dish with freshly chopped parsley or cilantro before serving. Enjoy the spicy and creamy Brazilian-inspired chicken hot with your choice of sides.

Notes

  • Adjust cayenne pepper quantity according to your spice tolerance for milder or hotter results.
  • Use coconut oil for a richer coconut flavor, or olive oil for a lighter finish.
  • You can substitute chicken breasts with thighs for juicier meat, adjusting cook time accordingly.
  • Serve with rice or crusty bread to soak up the flavorful coconut sauce.
  • For a thicker sauce, simmer a little longer before adding the chicken back in.

Keywords: Spicy Brazilian Chicken, Coconut Chicken, Brazilian Dinner, Spicy Chicken Recipe, Coconut Milk Sauce Chicken

Find it online: https://miarosetti.com/spicy-brazilian-coconut-chicken-recipe/