Description
This Spicy Brazilian Coconut Chicken features tender, boneless chicken breasts richly seasoned with a blend of cumin, cayenne, turmeric, coriander, and garlic powder. The chicken is seared to perfection and simmered in a creamy, flavorful sauce made from sautéed aromatics, fresh tomatoes, lemon juice, and coconut milk. Garnished with fresh parsley or cilantro, this dish offers a perfect balance of heat and creaminess that makes it an irresistible meal for any occasion.
Ingredients
Spice Mix and Chicken
- 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)
- 4 boneless, skinless chicken breasts
Cooking and Sauce Ingredients
- 3 tablespoons olive oil (or coconut oil)
- 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 tablespoons freshly squeezed lemon juice
- 14 ounces unsweetened coconut milk
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Mix the spices: In a large bowl, combine ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and black pepper thoroughly to create your spice mix.
- Season and sear the chicken: Add the chicken breasts to the bowl with the spice mix and rub thoroughly to evenly coat them. Heat 2 tablespoons of olive or coconut oil in a large skillet over medium heat. Add the chicken breasts and cook 6 to 8 minutes per side until browned and fully cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
- Sauté the veggies: In the same skillet, add the remaining 1 tablespoon of oil and heat it. Add the chopped onion, jalapeno pepper, fresh ginger, and minced garlic. Cook, stirring occasionally, until the onion becomes translucent and softened, 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 for an additional 5 minutes until the tomatoes soften and meld into the mixture.
- Simmer with coconut milk: Pour in the unsweetened coconut milk and stir well. Allow the sauce to simmer gently for about 5 minutes, stirring occasionally until the sauce thickens slightly.
- Combine with chicken: Return the seared chicken breasts and any accumulated juices back to the skillet with the sauce. Reduce the heat to low and simmer for another 5 minutes to meld the flavors and heat the chicken through.
- Serve: Garnish the dish generously with freshly chopped parsley or cilantro. Serve hot alongside your favorite rice or vegetables for a delicious and satisfying meal.
Notes
- Adjust the cayenne pepper to control the spice level according to your taste.
- Using coconut oil enhances the coconut flavor but olive oil works just as well.
- Ensure the chicken is cooked through by checking that its internal temperature reaches 165°F (74°C).
- For a thicker sauce, simmer a bit longer until desired consistency is reached.
- This dish pairs well with steamed rice, quinoa, or crusty bread to soak up the sauce.
- Fresh parsley or cilantro adds a bright, fresh flavor as a garnish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Brazilian
