Description
Spicy Brazilian Coconut Chicken is a vibrant, creamy dish that brings together warm spices, fresh aromatics, and rich coconut milk to create a comforting family dinner. This recipe features boneless chicken breasts simmered in a fragrant sauce infused with cumin, cayenne, turmeric, coriander, garlic, and fresh ingredients like ginger, jalapeño, and tomatoes. The result is a mildly spicy, deeply flavorful meal perfect for sharing and served with a bright herbal garnish of parsley or cilantro.
Ingredients
Scale
Spice Mix
- 1 tsp Cumin (Adds a warm, earthy flavor; substitute with ground coriander for a milder taste.)
- 1 tsp Cayenne Pepper (Provides heat; adjust based on spice preference or omit for a milder dish.)
- 1 tsp Turmeric (Contributes a vibrant yellow color; optional if you prefer a different aesthetic.)
- 1 tsp Coriander (Offers a citrusy, nutty flavor; use ground cumin if unavailable.)
- 1 tsp Garlic Powder (Adds depth; fresh garlic can be used instead.)
- 1 tsp Salt (Enhances overall flavor; adjust to taste.)
- 1 tsp Black Pepper (Provides mild heat; use white pepper for a subtler flavor.)
Main Ingredients
- 4 pieces Chicken Breasts (Boneless and skinless for tenderness.)
- 2 tbsp Olive Oil or Coconut Oil (Used for cooking; coconut oil pairs nicely with the dish’s flavor profile.)
- 1 medium Onion (Offers sweetness; substitute shallots for a milder taste.)
- 1 medium Jalapeño Pepper (Introduces heat; substitute with green bell pepper for a non-spicy option.)
- 1 inch Fresh Ginger (Adds spice and warmth; ground ginger can be used as a substitute.)
- 3 cloves Garlic Cloves (Boosts umami flavor; freshly minced garlic is preferable.)
- 2 cups Tomatoes (Adds richness; canned diced tomatoes are a suitable substitute.)
- 2 tbsp Lemon Juice (Brightens the dish; lime juice works equally well.)
- 1 can Unsweetened Coconut Milk (Creates a creamy base for the sauce.)
- 1/4 cup Parsley or Cilantro (Adds freshness; feel free to use both.)
Instructions
- Prepare the spice mix: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper. Mix well until all spices are evenly distributed.
- Coat the chicken: Take the boneless, skinless chicken breasts and thoroughly coat them with the prepared spice mixture, ensuring an even layer over each piece for maximum flavor penetration.
- Heat the oil: In a large skillet over medium heat, warm 2 tablespoons of olive oil or coconut oil until hot but not smoking, ready for sautéing and browning the chicken.
- Sear the chicken: Add the spiced chicken breasts to the skillet and cook each side until browned, usually about 3-4 minutes per side, then transfer the chicken to a plate and cover with foil to keep warm.
- Sauté aromatics: In the same skillet, add chopped onions, diced jalapeño, freshly minced garlic, and grated fresh ginger. Cook, stirring frequently, until the onions become translucent and fragrant, about 3-5 minutes.
- Add tomatoes and lemon juice: Stir in the chopped tomatoes along with the lemon juice, seasoning lightly with salt and pepper, and cook together for another 3 minutes to combine flavors.
- Incorporate coconut milk: Pour the unsweetened coconut milk into the skillet, stirring thoroughly to blend the creamy base with the other ingredients, allowing the sauce to heat through without boiling.
- Simmer chicken in sauce: Return the browned chicken breasts to the skillet, nestling them into the sauce. Reduce heat to low and let everything simmer gently for about 10-15 minutes, ensuring the chicken cooks through and absorbs the sauce’s flavors.
- Finish and garnish: Remove the skillet from heat. Sprinkle freshly chopped parsley or cilantro over the dish to add a burst of freshness. Serve hot, ideally accompanied by rice or crusty bread.
Notes
- Adjust cayenne pepper quantity to control the spiciness; omit for a milder taste.
- Use chicken thighs instead of breasts for juicier meat if preferred, adjusting cooking time accordingly.
- Fresh garlic and ginger enhance flavor more than powder substitutes.
- Serve with steamed rice or crusty bread to soak up the rich sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a dairy-free and halal-friendly dish, ensure coconut milk and oils are appropriately sourced.
