Name: Spicy Brazilian Coconut Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Brazilian
Ingredients: 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); 4 chicken breasts (boneless and skinless); 3 tablespoon 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 tablespoon lemon juice (freshly squeezed); 14 ounce unsweetened coconut milk; 2 tablespoon parsley (fresh, chopped or cilantro)

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Introduction

Spicy Brazilian Coconut Chicken is a vibrant and flavorful dish that combines aromatic spices with creamy coconut milk. This recipe offers a rich, mildly spicy sauce that perfectly complements tender chicken breasts, bringing a taste of Brazil to your dinner table.

The image shows four cooked chicken breasts in a black skillet filled with creamy orange sauce. The chicken pieces are lightly browned and covered with small bits of seasoning and herbs. Bright green chopped parsley is sprinkled evenly on top of both the chicken and sauce. The sauce looks smooth with a few small chunks of red and white ingredients mixed in, creating a rich texture. The skillet sits on a white marbled surface with a glimpse of a blue and white striped cloth in the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
4 chicken breasts (boneless and skinless)
3 tablespoon 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 tablespoon lemon juice (freshly squeezed)
14 ounce unsweetened coconut milk
2 tablespoon parsley (fresh, chopped or cilantro)

Instructions

Step 1: In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper to create the spice mixture.
Step 2: Rub the spice mixture thoroughly over the chicken breasts, ensuring they are well coated.
Step 3: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken and cook for 6 to 8 minutes on each side until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
Step 4: Add the remaining 1 tablespoon of oil to the same skillet and heat. Sauté the onion, jalapeno, ginger, and garlic until the onion softens and becomes translucent, about 5 minutes.
Step 5: Stir in the chopped tomatoes and lemon juice. Season lightly with salt and pepper, and cook for another 5 minutes until the tomatoes soften.
Step 6: Pour in the coconut milk and simmer the sauce until it thickens slightly, about 5 minutes.
Step 7: Return the cooked chicken and any accumulated juices to the skillet. Reduce heat to low and cook together for an additional 5 minutes to meld the flavors.
Step 8: Garnish with chopped parsley or cilantro and serve hot.

Tips & Variations

For extra heat, leave some seeds in the jalapeno or add a pinch of additional cayenne pepper to the sauce.
You can substitute chicken thighs for juicier meat with the same cooking time.
Serve this dish over steamed rice or with warm flatbread to enjoy the sauce fully.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain the creamy sauce texture.

How to Serve

A white plate holds a creamy dish consisting of five slices of cooked chicken breast layered on top of each other in the center. The chicken is covered and surrounded by a thick, yellowish-orange sauce with visible small pieces of red tomatoes and green herbs mixed inside. The dish is topped with scattered fresh green parsley, adding a touch of color. The plate is set on a white marbled surface with a striped cloth beneath it. In the background, two dark green jalapeños and a silver fork can be seen. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned diced tomatoes instead of fresh?

Yes, canned diced tomatoes work well as a convenient alternative. Just drain excess liquid if needed to avoid a watery sauce.

Is this dish very spicy?

The level of spice is moderate due to the cayenne and jalapeno, but you can adjust the amount of these ingredients to suit your taste preferences, making it milder or spicier.