Description
Spicy Brazilian Coconut Chicken is a vibrant main-course dish featuring juicy chicken breasts coated in aromatic spices, sautéed and simmered in a creamy coconut milk and tomato sauce with a touch of heat from jalapeño. The dish is finished with fresh herbs for a stunning flavor and visual appeal, making it a delightful meal perfect for weeknights or special occasions.
Ingredients
Units
Scale
For the Chicken & 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
- 4 chicken breasts, boneless and skinless
For Cooking
- 3 tablespoon olive oil or coconut oil, divided
- 1 medium onion, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 tablespoon fresh ginger, chopped
- 3 cloves garlic, minced
For the Sauce
- 3 medium tomatoes, chopped small
- 2 tablespoon lemon juice, freshly squeezed
- 14 ounce unsweetened coconut milk
For Garnish
- 2 tablespoon fresh parsley or cilantro, chopped
Instructions
- Prepare the Spice Mixture: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Mix well to create an aromatic spice blend.
- Season the Chicken: Add the chicken breasts to the bowl and rub the spice mixture all over, ensuring each piece is thoroughly coated for maximum flavor.
- Brown the Chicken: In a large skillet, heat 2 tablespoons of oil over medium heat. Add the seasoned chicken breasts and cook on both sides until browned and cooked through, about 6-8 minutes per side. Transfer the cooked chicken to a plate and cover with foil to keep warm.
- Prepare the Aromatics: Add the remaining 1 tablespoon oil to the skillet. Sauté the chopped onion, jalapeño, ginger, and minced garlic over medium heat until the onion is soft and translucent, about 5 minutes.
- Simmer the Sauce: Stir in the chopped tomatoes and freshly squeezed lemon juice; season lightly with additional salt and pepper if desired. Cook for another 5 minutes until the tomatoes have softened and released their juices.
- Add Coconut Milk: Pour the coconut milk into the skillet, stirring to combine. Bring the mixture to a gentle simmer and let it cook until the sauce thickens slightly, about 5 minutes.
- Combine Chicken and Sauce: Return the cooked chicken and any juices back to the skillet. Reduce the heat to low and simmer for another 5 minutes, allowing the flavors to meld.
- Garnish and Serve: Sprinkle with chopped parsley or cilantro before serving. Enjoy the spicy, creamy goodness with your favorite side!
Notes
- Adjust the amount of cayenne and jalapeño to control the heat according to your preference.
- Chicken thighs can be substituted for breasts for a juicier result.
- Serve with rice, couscous, or flatbread for a complete meal.
- This dish keeps well in the refrigerator for up to 3 days and tastes even better the next day.
- For a dairy-free option, ensure your coconut milk is unsweetened and free from additives.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
