Description

This Spicy Brazilian Coconut Chicken recipe is a vibrant and aromatic dish featuring tender chicken breasts cooked in a rich, creamy sauce infused with ground cumin, cayenne, turmeric, coriander, ginger, fresh garlic, and jalapeño. Perfectly balanced with a hint of heat and the smoothness of coconut milk, this meal is a delightful representation of Brazilian flavors, ideal for a comforting and flavorful lunch or dinner.

Ingredients

Scale

Spice Mixture

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 jalapeño 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)

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Instructions

Prepare the Spice Rub: In a large bowl, combine the ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and black pepper into a well-blended spice mixture.
Coat the Chicken: Add the chicken breasts to the bowl with the spice mix. Rub the spices thoroughly over the chicken pieces, ensuring they are completely coated for deep flavor.
Brown the Chicken: Heat 2 tablespoons of oil in a large 12-inch cast iron skillet over medium heat. Add the chicken breasts and cook for 6 to 8 minutes on each side, until browned and cooked through. Remove chicken from the skillet, transfer to a plate, and cover with foil to keep warm.
Sauté Aromatics: Add the remaining tablespoon of oil to the skillet and heat. Add the chopped onion, jalapeño, fresh ginger, and minced garlic. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5 minutes.
Cook Tomatoes and Season: Stir in the chopped tomatoes and freshly squeezed lemon juice. Season with a pinch of salt and pepper. Continue cooking the mixture for about 5 minutes until the tomatoes soften and release their juices.
Simmer the Sauce: Pour in the unsweetened coconut milk, stirring to combine. Allow the sauce to simmer gently, stirring occasionally, until it thickens slightly, approximately 5 minutes.
Reintroduce Chicken: Return the browned chicken and any accumulated juices back to the skillet with the sauce. Reduce the heat to low and cook together for an additional 5 minutes, allowing the chicken to soak up the flavors.
Garnish and Serve: Sprinkle fresh chopped parsley or cilantro over the plated chicken and sauce before serving for a bright, fresh finish.

Notes

Adjust Heat to Taste: Modify the cayenne pepper and jalapeño quantities according to your preferred spice level. You can make the dish milder or spicier easily.
Storage Advice: Keep leftovers in an airtight container and refrigerate for 3-5 days. This dish reheats well and flavors deepen after resting.
Coconut Milk: Use unsweetened coconut milk for a creamy texture without added sweetness, which complements the savory spices perfectly.
Garnishing Tips: Fresh parsley or cilantro adds brightness. Adding a squeeze of lime juice before serving enhances the dish’s zestiness.