Description
This Spicy Brazilian Coconut Chicken features tender, boneless chicken breasts seared to perfection and simmered in a flavorful sauce made with aromatic spices, fresh vegetables, and creamy unsweetened coconut milk. Infused with a blend of cumin, cayenne, turmeric, and coriander, complemented by the bright notes of lemon juice and fresh parsley, this dish offers a delightful balance of heat and creaminess. Perfect for a comforting weeknight dinner with a tropical twist.
Ingredients
Spice Mix
- 1 teaspoon cumin (ground)
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon coriander (ground)
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper (or to taste)
Chicken and Cooking
- 4 chicken breasts (boneless and skinless)
- 3 tablespoon olive oil (or coconut oil)
Vegetables and Sauce
- 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 tablespoon lemon juice (freshly squeezed)
- 14 ounce unsweetened coconut milk
- 2 tablespoon parsley (fresh, chopped or cilantro)
Instructions
- Mix the spices: In a large bowl, combine the ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and black pepper thoroughly to create a well-blended spice mixture.
- Season and sear the chicken: Add the chicken breasts to the bowl with the spice mixture and rub the spices evenly over each piece, ensuring they are fully coated. Heat 2 tablespoons of olive or coconut oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook for 6 to 8 minutes on each side until they are browned and cooked through. Remove the chicken from the pan and set aside on a plate covered with foil to keep warm.
- Sauté the veggies: Add the remaining 1 tablespoon of oil to the same skillet and warm over medium heat. Add the chopped onion, jalapeno pepper, fresh ginger, and minced garlic. Cook while stirring occasionally until the onion becomes softened and translucent, about 5 minutes.
- 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 the mixture for an additional 5 minutes until the tomatoes start to soften and release their juices.
- Simmer with coconut milk: Pour the unsweetened coconut milk into the skillet with the vegetables and stir well. Allow the sauce to simmer gently for about 5 minutes, until it thickens slightly and the flavors meld together.
- Combine with chicken: Return the seared chicken breasts along with any juices that have accumulated on the plate back into the skillet. Reduce the heat to low and cook everything together for another 5 minutes to infuse the chicken with the sauce flavors.
- Serve: Garnish with freshly chopped parsley or cilantro and serve hot for a delicious, comforting meal.
Notes
- For extra heat, keep the seeds in the jalapeno pepper or add an additional chili.
- Using coconut oil instead of olive oil will enhance the coconut flavor in the dish.
- Serve with steamed rice or crusty bread to soak up the flavorful sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- To make this dish gluten-free, verify that all spice powders are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
