Embark on a culinary adventure with our Spicy Brazilian Coconut Chicken—a dish that ignites the senses with a burst of exotic flavors. This recipe transforms ordinary chicken breasts into a spicy, coconut-infused masterpiece, elevating your dining experience to new heights. With a perfect blend of aromatic spices, fresh ingredients, and creamy coconut milk, this dish promises to transport you to the vibrant streets of Brazil with every savory bite.
Picture a cozy dinner at our family table, where the Spicy Brazilian Coconut Chicken takes center stage. The sizzle of spices hitting the pan, the tantalizing aroma filling the kitchen, and the anticipation in the air as the dish comes together. It all started as a culinary experiment, but now it’s a beloved favorite, requested by family and friends alike. The heat of the jalapeno, the richness of coconut milk, and the depth of spices—it’s a symphony of flavors that brings smiles and satisfaction to our family gatherings.
Why This Spicy Brazilian Coconut Chicken:
Experience the Fusion Fiesta
- Spice Extravaganza: A dynamic blend of cumin, cayenne pepper, turmeric, and coriander creates a spice symphony that takes your taste buds on a journey.
- Coconut Infusion: Luxuriate in the creamy embrace of unsweetened coconut milk, elevating the dish to a rich and velvety masterpiece.
- Quick and Easy: Achieve gourmet excellence without the fuss—this recipe is simple, quick, and perfect for both busy weeknights and special occasions.
- Fresh and Flavorful: The medley of fresh ingredients—jalapeno, ginger, garlic, and tomatoes—adds vibrancy and a burst of freshness to every bite.
- Versatile Delight: Serve over rice, quinoa, or with a side of crusty bread—this dish adapts to your preferred dining style.
Ingredients:
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper or to taste
- 4 chicken breasts, boneless and skinless (approximately 900g or 2 lbs)
- 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 lemon juice, freshly squeezed
- 14 ounces unsweetened coconut milk
- 2 tablespoons fresh parsley, chopped, or cilantro
Directions:
- In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper. Rub the spice mixture over the chicken, ensuring it’s well-coated.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Cook the chicken on both sides until browned and cooked through, about 6 to 8 minutes per side. Transfer to a plate and cover with foil.
- Add the remaining oil to the skillet. Sauté onion, jalapeno pepper, ginger, and garlic until the onion is softened and translucent, about 5 minutes.
- Add tomatoes, lemon juice, and season with a bit of salt and pepper. Cook for an additional 5 minutes until the tomatoes soften.
- Stir in the coconut milk and simmer until the sauce thickens, approximately 5 minutes.
- Return the chicken to the skillet along with any accumulated juices. Reduce heat to low and cook for an additional 5 minutes.
- Garnish with fresh parsley or cilantro and serve.
Notes: For an extra kick, adjust the cayenne pepper to suit your spice preference. Feel free to add vegetables like bell peppers or spinach for added color and nutrition. Serve leftovers in a tortilla for a Brazilian-inspired wrap.
