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Spicy Brazilian Coconut Chicken

Deliciously Spicy Brazilian Coconut Chicken for Quick Dinners

This Spicy Brazilian Coconut Chicken is a flavorful, creamy dish perfect for quick dinners, balancing heat and creaminess.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Brazilian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Mixture
  • 1 tsp Cumin Adds warm, earthy flavors.
  • 1 tsp Cayenne Pepper Provides heat; adjust based on spice tolerance.
  • 1 tsp Turmeric Offers distinct color and earthy taste.
  • 1 tsp Coriander Enhances the sauce's flavor.
  • 1 tsp Garlic Powder Provides depth in flavor.
  • to taste Salt Essential for flavor enhancement.
  • to taste Pepper Essential for flavor enhancement.
For the Chicken
  • 4 pieces Chicken Breasts (boneless, skinless) Main protein; thighs can be substituted.
  • 2 tbsp Olive Oil or Coconut Oil For cooking; coconut oil adds coconut flavor.
For the Aromatics and Sauce
  • 1 medium Onion Adds sweetness and depth.
  • 1 medium Jalapeno Pepper Contributes heat and freshness.
  • 1 inch Fresh Ginger Adds fragrance and warmth.
  • 2 cloves Garlic (minced) Offers strong aromatic flavor.
  • 2 cups Tomatoes (chopped) Adds acidity and body to the sauce.
  • 2 tbsp Fresh Lemon Juice Brightens dish flavor.
  • 1 can Unsweetened Coconut Milk Creaminess without added sweetness.
  • to taste Fresh Parsley or Cilantro For garnish and added freshness.

Equipment

  • Large Bowl
  • large skillet

Method
 

Step-by-Step Instructions
  1. Prepare the Spice Mixture: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Whisk together until fully blended.
  2. Coat the Chicken: Rub the prepared spice mixture all over the chicken breasts and set aside for about 10 minutes.
  3. Brown the Chicken: In a large skillet, heat oil over medium heat, add the spiced chicken, cook for 6-8 minutes on each side.
  4. Sauté the Aromatics: In the same skillet, add more oil if necessary, sauté onion, jalapeno, ginger, and minced garlic until softened.
  5. Create the Sauce: Add chopped tomatoes and lemon juice, season with salt and pepper, and cook for around 5 minutes.
  6. Incorporate Coconut Milk: Pour in coconut milk and let the sauce simmer for about 5 minutes, stirring occasionally.
  7. Combine and Serve: Return the chicken to the skillet, simmer for an additional 5 minutes, and garnish before serving.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 10gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 4gVitamin A: 100IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Feel free to adjust the spice levels and use chicken thighs for a juicier texture.

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