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Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken: A Quick Flavor Bomb!

Spicy Brazilian Coconut Chicken is a flavorful one-pot dish that combines tender chicken with a creamy coconut sauce, ideal for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, skinless Chicken Breasts Thighs can substitute for added flavor.
  • 1 teaspoon Cayenne Pepper Adjust according to your spice preference.
  • 1 teaspoon Salt Season to taste.
  • 1 teaspoon Pepper Tailor to your liking.
For the Sauce
  • 1 can Coconut Milk (unsweetened) Essential for that tropical flair.
  • 1 tablespoon Fresh Ginger (chopped) A key player for the dish's aromatic qualities.
  • 4 cloves Garlic (minced) Fresh garlic enhances the overall richness.
  • 1 medium Onion (chopped) Opt for sweet onions for the best flavor.
  • 2 medium Tomatoes (chopped) Provides acidity and freshness.
  • 1 tablespoon Lemon Juice (freshly squeezed) Lime is a suitable substitute.
For the Spices
  • 1 teaspoon Cumin Adds warmth and depth of flavor.
  • 1 teaspoon Turmeric Boosts health benefits with anti-inflammatory properties.
  • 1 teaspoon Coriander Enhances the flavor profile with zesty, citrusy notes.
  • 1 teaspoon Garlic Powder Can be swapped for fresh garlic if preferred.
For the Garnish
  • 1/4 cup Fresh Parsley or Cilantro (chopped) Adds a touch of freshness.
  • 1 medium Jalapeño Pepper (seeded & chopped) Easily omitted for a milder version.

Equipment

  • large skillet
  • mixing bowl

Method
 

Cooking Instructions
  1. In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Whisk until evenly blended.
  2. Rub the prepared spice mixture all over the chicken breasts, let sit for 5 minutes.
  3. In a large skillet, heat oil over medium heat and cook chicken for 6-8 minutes on each side until golden brown.
  4. Add another tablespoon of oil along with onion, jalapeño, ginger, and garlic. Sauté for about 5 minutes.
  5. Introduce chopped tomatoes and lemon juice. Cook for 5 minutes.
  6. Pour in coconut milk, bring to a gentle simmer and cook for about 5 minutes.
  7. Return chicken to the skillet and simmer for another 5 minutes.
  8. Garnish with parsley or cilantro and serve on rice or with bread.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 30mgIron: 2.5mg

Notes

Store leftovers in an airtight container for up to 3-5 days. Freezes beautifully for up to a month.

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